THREE CHOIRS FESTIVAL GLOUCESTER 26 JULY - 3 AUGUST 2019  
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Eating and Drinking

Festival Village

As well as a range of street food and a fully-stocked festival bar, the Friends of Gloucester Three Choirs Festival will serve a selection of homemade cakes and light refreshments daily.

Bar 12 noon - 11.30 pm
Friends Café  10 am - 7.30 pm
Street Food 12 noon - 8 pm
Cloister Garth Pimm's Bar open from one hour before the evening concert, and in the interval

 

Pre-concert Dining

You can book a two-course sit-down dinner, served in the King's School Dining Room, before each evening performance. Priced at £24 per person, all menus include a main, dessert, glass of wine, and tea or coffee. Special dietary requirements can be catered for, but please inform the ticket office at the time of booking.

Click here to book

Pre-concert Dinner Menu

Saturday 27 July, 5.30 pm

A choice of:

  • Oven-baked salmon with a prawn bisque sauce
  • Quorn and red pepper tart with dressed rocket (v)
  • Vichy carrots
  • Green beans
  • Warm potato salad
  • Raspberry fool with shortbread biscuit
 
Sunday 28 July, 6 pm

A choice of:

  • Braised beef steak with a red wine and wild mushroom jus
  • Wild mushroom and lentil ragu (v)
  • Red cabbage
  • Sprouting broccoli
  • Creamed potatoes
  • English sherry trifle
 
Monday 29 July, 6 pm

A choice of:

  • Stuffed turkey escalope with tomato and herb sauce
  • Butternut and spinach lasagne with garlic bread shard (v)
  • Steamed kale
  • Roast parsnip
  • Roasted diced potatoes and red onion
  • Berry posset
 
Tuesday 30 July, 6 pm

A choice of:

  • Pan-fried chicken fillet with redcurrant and mint jus
  • Sweet potato and coriander cakes topped with poached egg and cheese sauce (v)
  • Creamed leeks
  • Steamed cauliflower
  • Crushed new potatoes
  • Butterscotch mousse with sugar crumb
 
Wednesday 31 July, 6 pm

A choice of:

  • Rolled pork fillet with apple and sage compote
  • Beetroot tarte tatin with wilted spinach (v)
  • Roasted swede
  • Green Cabbage
  • Potato and leek cakes
  • Roasted plums with sweetened creme fraiche
 
Thursday 1 August, 6 pm

A choice of:

  • Salmon and herb fishcakes with dressed herb salad
  • Butter bean and spinach fricassée with toasted croutons and herb oil (v)
  • Peas à la française
  • Roasted carrots
  • Fondant potatoes
  • Fresh fruit flan with vanilla cream
 
Friday 2 August, 6 pm

A choice of:

  • Cod with crushed pea and mint
  • Stuffed flat field mushrooms with goat's cheese and beetroot (v)
  • Glazed carrots
  • Braised leeks
  • Roasted new potatoes
  • Lemon tart
 
Saturday 3 August, 6 pm

A choice of:

  • Butter poached chicken cream and tarragon sauce
  • Cheddar cheese and leek pie topped with puff pastry (v)
  • Green beans
  • Mangetout
  • Creamed potatoes
  • Strawberry and elderflower jelly