Following their inaugural joint venture in April, The National Theatre has again partnered with Sauce Supper Club to deliver a pop-up dining experience at the theatre’s House Bar & Restaurant on 17 July 2019, curated by Michelin-starred chef, Elizabeth Haigh.
The Sauce Supper Club at the National Theatre will offer a six-course tasting menu inspired by Haigh’s travels and passion for Asian fusion cuisine and will include dishes such as yuzu and togerashi and Udon Vongole. A paired wine flight is available on the evening.
Tickets are on sale and can be purchased via the Sauce Supper Club website for £85 per person.
Haigh started her culinary career at Hackney’s Pidgin, and has since established her own Japanese restaurant, Shibui, as well as the Kaizen House Project, a platform to create and share stories through food.
On 19 August there will also be the opportunity to attend a six-course dinner at £120 with MasterChef: The Professionals 2018 winner Laurence Henry along with fellow finalists Oli Martin and Matthew Ryle. Dishes will include lamb, burnt aubergine, smoked courgette & fennel and Yorkshire strawberries, toasted hay & pollen.
George Cardwell, deputy director of enterprise at National Theatre, said: “We are incredibly excited to host this unique dining experience at the National Theatre. Earlier this year we hosted a series of popular events with Sauce Supper Club, and this summer’s line up is set to be just as incredible. The evening with Elizabeth Haigh will certainly give diners something to talk about with a menu combining amazing flavours, created by a talented food professional who is making a mark on the city’s growing restaurant landscape.”