As part of the festival celebrations, Fortnum & Mason will be hosting a Culinary Carnival of its very own. Guests will have the opportunity to sample dishes by some of the UK’s best loved chefs as well as a selection of Michelin-starred chefs in The Gallery Restaurant of Fortnum & Mason.
Specially prepared menus will be created for both lunch and dinner by the guest chefs. Each menu will reflect the chef’s signature style featuring the pick of the season’s crop and making wonderful use of regional produce sourced from all over the British Isles.
Fortnum & Mason will be selecting wines from their wide range for inclusion on the menu to complement each chef’s creations but customers will also be able to order a bottle of almost any wine from the Lower Ground Floor Wine Department for a £10 corkage fee.
The chefs involved include: Sat Bains of Restaurant Sat Bains (3rd), Philip Britten who’s formerly of the Capital Hotel and Solstice Ltd (4th), Fortnum’s own development chef Shaun Hill of The Walnut Tree (5th and 6th), Nigel Haworth of Northcote Manor (7th and 8th), Adam Simmonds of Danesfield House (9th), Nathan Outlaw of St Enodoc Hotel (10th and 11th), Sue and Roger Jones from The Harrow at Little Bedwyn (12th and 13th), Daniel Galmiche of The Vineyard at Stockcross (14th and 15th), and Brian Turner CBE of Turner’s Bognor Regis (16th).
Lunch and dinner menus will offer a choice of three dishes for each course with dinner including an additional Amuse Bouche and Cheese Course. The menus are priced at £27 for 2 course lunch, £33 for 3 course lunch and £53 for 3 course dinner.
Fortnum & Mason’s Fountain Restaurant, Parlour and St James’s Restaurants will also celebrate with bespoke London Restaurant Festival menus, available by reservations only.