Glyndebourne 2017 Dining Brochure
'One of the great things about Glyndebourne is that each year is an opportunity for reinvention. This is as true in 2017 as it was in 1983 when Leith’s first catered in Mildmay Hall, as it was then known. There are, thankfully, some culinary constants at Glyndebourne: seasonal local ingredients (and we are spoilt for choice in Sussex from asparagus to strawberries, from mackerel to High Weald dairy feta); summer pudding as ever a perennial favourite; and of course our famous picnics. This year, old meets new. Revivals of beef Wellington and Paris-Brest vie with new productions for a delicious and slightly spicy curried risotto with lobster, followed by popcorn panna cotta – both in Middle and Over Wallop.
I hope you are looking forward to the 2017 season and I wish the Leith’s team all the best. Opera’s most glamorous venue deserves no less.'
Find the Glyndebourne 2017 Dining Brochure here.