Tickets for Tuesday 14th are now sold out, but we still have space on Friday 10th, Saturday and 11th and Sunday 12th - we hope to see you there!

This Valentine weekend, food charity FareShare are collaborating with Forgotten Feast and their eco-chef Tom Hunt to produce a unique 3 course banqueting experience – Valentines for Everyone.
 
For £40 you can expect a magnificent 3-course menu of delicious but unwanted foods that might otherwise end up in landfill. From heart to honey, pheasant to parsnip and even kaffir lime leaves, Valentines for Everyone will transform surplus food into a bountiful seasonal banquet. Surplus food is delicious, healthy produce that hasn’t made it into the shops because too much was ordered, it’s in the wrong packaging or it’s just a bit wonky.  Be prepared for a culinary exploration, we will cater for vegetarian and red-blooded carnivores alike.  
 
Everyone will sit together for the feast, so come alone, with friends or with your loved one and sit with other diners to celebrate and feast. The banquet will be held in FareShare’s east London warehouse, so diners will sit amongst towering stacks of FareShare’s surplus food, industrial fridges and lavish themed décor, created by Secret Garden Party designer Alex Geldenhuis.
 
Every ticket sold will enable FareShare to provide an additional 80 meals for the hungry and vulnerable people they support, thanks to grant-giving charity StreetSmart who are generously matching the number of meals raised though ticket sales. FareShare rescues surplus food year round and delivers it to local charities all over the country.
 
Tickets are available for dinner Friday 10th February, Saturday 11th, Sunday 12th (late lunch) and for dinner on Valentine’s Day itself and include 3 courses, a drink and canapés.
 
For dinner service, the venue will be open from 7pm and service will commence promptly at 7.30 pm.
Late lunch on Sunday 12th the venue will be open from 3pm for service at 3.30pm.
 
Red and white wine and champagne are also available from a cash-only bar.

Menu

As we are sourcing all the ingredients from surplus there may be a few tasty last minute surprises! 

Aperitif

Cider and rhubarb Bellini

Canapés

Calf’s brain or Nettle and ricotta tortellini

Pork liver pate or Montgomery cheddar with onion marmalade

Steamed cray fish, chorizo and courgette or fennel, courgette and moon blushed tomato

Beetroot houmous with kale crisps

 Starter

Roasted squash soup, wild horseradish, and cheeky bacon or herb ricotta

mixed leaves, bruchetta

Main course

Poachers’ stew of pheasant, hare and squirrel with a saffron and pine nut picada

Or

Chestnut stew with chocolate and mandarin picada

 Served with

Celeriac puree, savoy cabbage with lemon, carrots roasted with Douglas fir

poached pears

Dessert

Chocolate and beetroot truffle cake, crème fraiche with vanilla

rhubarb chew

Please note, doors will open from 7pm on 10^th, 11^th and 14^th for prompt service at 7.30pm. Doors shall open for lunch on 12^th February for service at 3.30pm.