Immerse yourself in Dickens’ timeless classic, A Christmas Carol, with a night of Victorian feasting, ravishing live music, and spellbinding theatre. Back for its eighth year, avoid a turkey, and tuck into The Great Christmas Feast this festive season. 24th December 1843. Christmas Eve. Charles Dickens – writer, performer, occasional magician – is preparing his famous annual feast at his home near Regents Park. However, this year is very different… Charles has spent months stalking the City at midnight; locked in his study, weeping and gaffawing at who knows what; ushering vast theatrical machines into his home amid the pre-dawn light. Tonight, you, and his other guests, will discover why. Tonight, ‘A Christmas Carol’, the greatest festive tale ever told, will be born. Compliments to the chef! “The experience you can’t miss this Christmas” - GQ Magazine. “A genuinely wondrous experience” - The Stage. Executive chef, Mr. Ashley Clarke, Esq. has previously cooked for SmokeStak, Gordon Ramsay Group, and Temper Soho. The Feast All ticket types include The Feast. Each year, The Lost Estate scours forgotten Victorian archives and lost culinary manuals, searching for a new Dickensian feasting menu. Under Executive Chef Ashley Clarke, they spend months testing and perfecting, creating a transportive, mouthwatering 3-course love letter to Christmas in Victorian London. All dishes are available as vegetarian, vegan, gluten free and dairy free if requested and are accompanied by a menu of transportive Victorian cocktails. Please bear in mind If you or your guests have any dietary requirements, allergies, or require the vegetarian or vegan menu, please complete The Great Christmas Feast dietary requirements form 48 hours before you are due to arrive. If the form is not completed in advance then the venue assumes that you require the meat menu. Please note that, when completing the menu, your name and email address must exactly match the details on your booking. Or you can call the box office team on 0207 129 7365 To Start Malted & White Sourdough Truffle & Sea Salt Butter Ham Hock Terrine Pickled Beets, Samphire, Chutneys, Pickles or Spiced Beets Terrine (v) Goats Curd, Samphire, Pickled Beets, Chutneys, Pickles To Feast Confit Gressingham Duck Leg with ‘Trimmings of Le Maison’ Thyme and Confit Garlic Roast Potatoes, Artichoke Purée, Mulled Cabbage, Orange, Duck Jus or Devon Tart with ‘Trimmings of Le Maison’ (v) Cornish Yarg, Potato, Braised and Crispy Leek, Confit Onion, Artichoke Purée, Roast Squash To Finish Twelfth Night Cake Plum Pudding Ice Cream, Pouring Cream
