John Campbell
John Campbell recently cooked at The London Coliseum in order to raise funds for English National Opera.
For £1,000 a ticket, clients experienced a truly unique evening. Seated on the stage with the set of Aida in the background with a panoramic view of the auditorium, diners were treated to a selection of arias from leading operatic singers and served a superb dinner. For John, who is used to the more opulent surroundings of his state of the art kitchen at The Vineyard, this was service of a different kind. As the brigade waited patiently in the wings, the queue for the first course came in the form of a fanfare of trumpets as guests took their place on stage.
Delivery of the main course was pure theatre in itself as staff gradually ascended onto the stage via
the trap from the floor below. Inspiration for this alternative dumb waiter came from previous appearances by artistes that have appeared in The Royal
Variety Performance.
A total fund raised from both events was £150,000 which goes towards ENO projects including education and sponsorship of young singers.
Menu
Organic Mi-Cuit salmon, Spiced lentils & pickled vegetables
Les Charmeuses Saint Romain Vielles Vignes Nicholas Potel 2004
Venison saddle chou-croute Celeriac, redcurrant jelly
Chateau St Jean, Chateauneuf-du-Pape
2004
Cassis cheesecake
Lemon salted oats
Chateau du Levant, Sauternes 2003