London’s iconic Lord’s Cricket Ground is opening its doors for a first non-sporting event this summer.
In a collaboration between renowned chef Tommy Banks and the Marylebone Cricket Club (MCC), the stadium transforms into the "Home of Food" for a delectable weekend on September 9 and 10.
Chef Tommy Banks, acclaimed for his Michelin-starred restaurants, including The Black Swan at Oldstead and Roots in York, as well as The Edrich located at Lord's Cricket Ground, promises a weekend filled with culinary delights.
The event features some of the UK's most celebrated chefs and food trucks, offering visitors the opportunity to savor an array of exceptional dishes while exploring the historical grounds in North-West London.
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Among the culinary talents gracing the event will be Irish Chef Richard Corrigan of Bentley's Oyster Bar & Grill, Chef and Author Selin Kiazim of Oklava fame, Gareth Ward of the two Michelin-starred Ynyshir in Wales, and Lisa Goodwin Allen of Northcote.
Additionally, chefs Nokx Majozi and Liam Fauchard-Newman from Rosewood London's Holborn Dining Room will bring their pies to Lord's for the weekend.
Expect treats from local institutions like Panzer's, a New York-style deli that has served the St. John's Wood community since 1944, with more exciting names to be added to the list.
"The Home of Food" is a family-friendly event, offering cricket taster sessions, cooking lessons for children, behind-the-scenes tours of the ground led by expert guides, and much more.
Special guest appearances by some of Tommy's chef friends will include demonstrations of their favorite dishes.
The event also includes bookable experiences, tastings, and banquets, including a Sunday Lunch from Tommy's soon-to-open Yorkshire pub, The Abbey Inn, within the impressive Grade II-listed Pavilion.
Andy Muggleton, Commercial Director at MCC, expressed the club's enthusiasm for this new venture, saying, "Lord's Cricket Ground is one of the most loved sports venues by fans across the world.
“We wanted to open up the ground and be able to welcome more people to enjoy the magic it has to offer.
"At MCC, history and heritage are prevalent, but we're also looking to the future, and this new venture is a very exciting part of that."
Tommy Banks, who originally wanted to become a professional cricketer before embracing his culinary journey, said: "I have been mad about cricket from a young age and always dreamed of one day becoming a professional cricketer.
“Alas, life has carried me to the kitchen and food, but I couldn't be happier to be working with the team at such a historic and iconic cricket ground on the launch of their first food event."
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