The Galvin brothers will initially be joining Glyndebourne for Festival 2021, where they will be recreating dishes from their Galvin La Chapelle restaurant at the fine dining venue.
They have designed three seasonally changing menus, featuring some of their signature dishes. This will include starters of cured Loch Duart salmon with fennel salad, avocado and pink grapefruit; mains of fillet and slow cooked rib of beef, truffle mash and rainbow chard; crab lasagne with beurre nantais; and desserts including hot Valrhona chocolate fondant with raspberry coulis; and apple tarte tatin with crème normande, which has been a signature dish at Galvin restaurants for more than 15 years.
Last month former Roux at Parliament Square head chef Steve Groves was named as executive chef of Glyndebourne in a role that take responsibility for all the food and drink at the venue, including Middle & Over Wallop and its Mildmay and Nether Wallop restaurants.
“RA Venues is thrilled to strengthen its partnership with Glyndebourne by welcoming long-time consultants, the Galvin’s, to the venue,” says Steve Chandler, managing director at RA Venues, which runs Glyndebourne. “The estate grounds offer the perfect opportunity for us to partner with the Galvin brothers to create beautiful seasonal menus that build on the customer experience to ensure a truly memorable visit.”
Glyndebourne says it has gone above and beyond government guidelines to ensure the venue is Covid-secure, with festival audiences capped at 600, 50% of the 1,200-person capacity.