Tom Hunts presents The Christmas Feast of 7 Fishes or Vegetables

Forgotten Feast of the Seven Fishes (or Vegetables)

Tom Hunt

Chef Tom Hunt

Tom Hunt (executive chef of Poco) has been cooking up Christmas feasts at Brunel Museum for the last three years and he’s back for a fourth year running with an all-singing all-dancing menu, full of delicacies, vegetarian and from the sea!

He will be working closely with social enterprise SoleShare and other fish wholesalers choosing fish for their sustainable credentials, quality and sushi grade freshness! Each day he’ll be creating freshly cooked side dishes with organic fruit and vegetables that would have otherwise been wasted. Perfectly delicious vegetables discarded because of the industries strict grading standards. Our chosen charity to donate profits to this year will be Action Against Hunger.

Early birds will be treated with a fire in the herb garden* and mulled wine bar before heading on a guided tour into the Grand Entrance Hall. Work on a new doorway is nearly complete, opening up the world’s first underground theatre and one of the great wonders of the Victorian age.

The feast will be served on sharing platters and tables on both floors of the museum in what used to be Brunel’s Engine House. Tickets for this cordon bleu feast are only £40 book here (There will be a limited number of early bird tickets on sale for £35)

Please note there will be a bar onsite selling natural wine, craft beer and signed copies of Tom’s book The Natural Cook. For Brunel Museum supporters, a souvenir print of Brunel’s famous Thames Tunnel Banquet of 1827.

Food at The Brunel Museum

Christmas Feast of 7 Fishes OR Vegetables (v)

Salt pouting or porcini (v) croquettes
Risotto nero, cuttlefish or nettle risotto (v)
Foraged salad of water-celery leaf, chervil and chickweed (v)
Salt baked pollock or celeriac (v), with kelp aioli
Chargrilled sardines or winter vegetables (v) with deep fried lemons
Hake, cockles or roasted leeks (v) with kombu, thyme, roasted garlic
Cured herring or fermented pumpkin (v), with dill, sea greens and pickled golden beetroot
Chard, kale, whole wheat bulgur, walnuts, barberries, London honey (v)
Cleo the sourdough, butter, salt (v)
Dorset apple cake, caramel, clotted cream ice cream (v)

Due to the sheer volume of food surplus we are able to pick the highest quality ingredients. As we are sourcing the freshest fish and surplus food the menu is subject to change.

Dinner Dates

  • Fish x 1 Fri 11th Dec 7pm
  • Veggie x 1 Fri 11th Dec 7pm
  • Earlybird Sat 12th Dec 7pm
  • Veggie Early Sat 12th 7pm
  • Earlybird x 1 Sun 13th Dec 1.30pm
  • Veggie Early Sun 13th Dec 1.30pm

Check tickets availability and volunteering opportunities for the event in the Eventbrite page

*If the weather deems otherwise cocktails will be had inside the Museum.

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