The Modern Pantry’s Friday Night Supper Club

We are delighted to announce the return of the Friday Night Supper Club with Champagne Laurent-Perrier in support of The Jamie Oliver Food Foundation. This year, the alfresco dining experience has been curated by the fantastic team at The Modern Pantry.

The Modern Pantry was opened in 2008 by Anna Hansen MBE, has won numerous awards including two AA rosettes, and is listed as a Bib Gourmand in the Michelin Guide. Head Chef Rob Mcleary is a proud supporter of The Foundation’s Fifteen Apprenticeship Programme, and the restaurant currently employs former Fifteen Graduates Joe Kerswell and John Emmerson, who have specially designed the mouth-watering menu and alongside Rob, will be in charge of service on the night.

The Modern Pantry’s Friday Night Supper Club will take place under the canopy of the AEG Big Kitchen, which will be transformed into an al fresco dining experience from 7.30 – 10pm (champagne and canapé service from 7.30pm and main meal at 8pm). As the Official Champagne Partner of the festival, Champagne Laurent-Perrier will treat guests to a glass of Champagne Laurent-Perrier NV Brut on arrival and they will also enjoy a specially matched glass of Champagne Laurent-Perrier Cuvée Rosé with dessert.

Tickets for the Friday Night Supper Club are priced at £75 with all proceeds going to The Jamie Oliver Food Foundation. (Please note: Friday Night Supper Club ticket-holders must also have an entry ticket to the festival in order to attend.)

Tickets for this unique dining experience are now sold out. We still have some tickets available for The Art of Dining presents ‘Gone Camping’ but hurry – they’re selling fast!

The Menu


A glass of Champagne Laurent-Perrier NV Brut

A selection of breads
Sumac lavosh, Potato & rosemary focaccia, Smoked paprika flat bread

Truffled edamame, lemon roast fennel & marinated feta filo tart
‘Bulgogi’ – garlic, soy & sesame marinated beef sirloin, shredded carrot, crispy shallots

To Start
Cola marinated Denham Estate mutton chops, pineapple ketchup
Beetroot & liquorice cured H Forman & Son’s salmon
Aubergine dengaku, pickled shimeji mushrooms, Thai basil cress
Served with fennel, pomegranate & English wasabi slaw

From the BBQ
Char Siu Paddock Farm pork belly, fennel kimchee

Asparagus, peas, broad beans, marinated feta, mint, quinoa, toasted amchur pumpkin seeds, mustard greens, lemon & manuka honey dressing
Heritage tomato, grilled red & yellow peppers, basil, caraway & hazelnut crumbs, red endive, lemongrass & ginger dressing
Grilled corn on the cob, smoked chilli sambal butter

Passionfruit & yuzu curd tart, tonka bean cream, summer berries
Served with a glass of Champagne Laurent-Perrier Cuvée Rosé


This menu contains allergens. Please advise us in advance of any allergies or intolerances. More information is available on request