News & Events

The Social Diner with Mark Hix

The incredible Mark Hix MBE will be delighting us with an exclusive 4 course menu on the 4th December!
Mark Hix

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BFF Supperclub

Five-course menu by food scientist and Sodexo Executive Head Chef, Lloyd Walker - BBQ mackerel, Poached rabbit, Roasted quail + a glass of welcome bubbles!

Taste, Texture, Temperature and Technique is the inspiration behind the menu created by Marco Pierre White and Fat Duck trained Chef, Lloyd Walker. Expect distinct, innovative dishes as well as a warm, welcoming and interactive open-table dining experience.

The proceeds from every Supperclub go to fund Beyond Food Foundation’s work with people at risk of homelessness in the capital, and our apprentices work with each guest chef to prep and cook their menu.

 Buy your tickets now to avoid disappointment.