Menu
Close
Ahead of the Glyndebourne opera season, we caught up with our Executive Chef Steve Groves to learn about his highlights of working at this world-class venue and what we should look forward to this year:
Can you tell us about your Glyndebourne highlights last year?
My highlight from a culinary perspective in 2022 was launching the new Nether Wallop restaurant, we had some wonderful feedback and I’m looking forward to evolving and improving the whole experience even further in 2023.
What new developments should guests expect to see in 2023?
We are changing the food offer in Mildmay slightly, the menu will still have a classic British feel using some wonderful local produce. The main change is that we are removing the need to pre-order, so guests can simply book a table and order on the day having one or two courses. This will allow for a quick meal and the chance to also enjoy the stunning Glyndebourne grounds during the interval.
Can you tell us about what it means for Glyndebourne to receive the Sustainable Restaurant Association’s top marks in their Food Made Good programme?
Sustainability is such an important focus at Glyndebourne so to have our restaurants achieve the highest rating from the SRA is wonderful recognition of all the hard work, commitment and innovation by the team.
What changes should we expect to see across Glyndebourne’s restaurants this season?
Middle and Over Wallop is in its third year with the Galvin Brothers and will again showcase a selection of their signature dishes such as Crab and Scallop lasagne which is my personal favourite. Nether Wallop, is again going to be very much focussed on sustainability whilst delivering a feast made up of locally sourced meats, fish and vegetables that are packed with flavour. Mildmay as previously mentioned sees the biggest change but will still feature some British favourites such a Roast beef using Carbon net-zero beef and sticky toffee pudding.
What is your favourite dish on the menu?
We have three restaurants with such different food offers and I love the food in all of them for different reasons, but if I had to choose one dish I would say the sticky toffee pudding, it’s a classic for a reason, its pudding perfection!
What are you most looking forward to this season?
I am really looking forward to catching Don Giovanni in May. It is one of my favourite operas by Mozart and will be incredibly special seeing it live at Glyndebourne.
For more information about becoming a member or getting tickets for this season's shows, go to:
https://lnkd.in/eeYDHhfY