Our luxurious long table banquets form the heart of the HowTheLightGetsIn experience. With the grandeur of Kenwood House as a backdrop to the festivities, sit down to a sumptuous four-course experience prepared with love by our incomparable chefs.
You'll be joined by fellow festivalgoers and HowTheLightGetsIn speakers alike, so there'll be no shortage of food for thought alongside the fare on the table.
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Saturday Lunch
Glass of Champagne Perrier-Jouët
*
Antipasti Calabria, home baked bread (VE, GF)
*
Slow cooked salt marsh lamb shank, Hasselback potatoes, Chantenay carrots (GF)
English lentil, pumpkin and barley ballotine, celeriac mille-feuille & charred shallot purée(VE, GF)
*
Prosecco, white chocolate & raspberry cheesecake with a Tonka bean crumb (V)
Cider poached pear in crispy polenta with a roasted cashew nut cream (VE, GF)
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Saturday Night of the Stars
Glass of Champagne Perrier-Jouët
*
Antipasti Calabria, home baked bread (VE, GF)
*
Glazed halibut, sea beet & olive oil sabayon, crispy samphire (GF)
English sweet pea dahl (VE, GF)
*
Slow cooked salt marsh lamb shank, Hasselback potatoes, Chantenay carrots (GF)
English lentil, pumpkin and barley ballotine, celeriac mille-feuille & charred shallot purée(VE, GF)
*
Prosecco, white chocolate & raspberry cheesecake with a Tonka bean crumb (V)
Cider poached pear in crispy polenta with a roasted cashew nut cream (VE, GF)
The Sunday Roast
Glass of Champagne Perrier-Jouët
*
Antipasti Calabria, home baked bread (VE, GF)
*
Slow cooked salt marsh lamb shank, Hasselback potatoes, Chantenay carrots (GF)
English lentil, pumpkin and barley ballotine, celeriac mille-feuille & charred shallot purée(VE, GF)
Yorkshire pudding
Cauliflower cheese
*
Prosecco, white chocolate & raspberry cheesecake with a Tonka bean crumb (V)
Cider poached pear in crispy polenta with a roasted cashew nut cream (VE, GF)