In partnership with the Marylebone Food Festival, 31 Below’s Chef Director, Chris O’Neil has curated an exclusive supperclub consisting of a five course decadent menu. These dishes have not before been served at 31 below and are set to showcase the talent behind its varied menu. These dishes will also be complimented by a variety of its carefully selected wines.
Cured Sea Trout Tartare, Pickled Cucumber, Crème Fraiche
Ham Hock & Manchego Croquette
Fried Duck Egg, Oyster Mushroom, Truffle
Galician Octopus, Piquillo Peppers, Smoked Paprika Mayo
Vanilla Panna Cotta, British Rhubarb, Biscuit Crisp
Chris grew up in Kent & started his career locally in a large country club hotel, having completed a comprehensive apprenticeship and risen through the ranks. The move to London’s vibrant restaurant scene was an obvious one, this was the mid 90’s.
Once in London, Chris worked in notable establishments such as Chelsea Arts Club with Dan Evans (later of Anglesea Arms fame) AKA with Paul Holmes and the subterranean Detroit restaurant sharing the limelight with the late great Dick Bradsell. In the early 2000’s Chris returned to his home county to open the highly respected Swan brasserie in West Malling Kent.Post the Swan, Chris moved into Group Executive Chef and Group Development Chef positions leading the kitchen operations for companies such as Fish!, Wholefoods, Elior UK’s Heritage sector & most recently The Breakfast Club.
The supper club takes place on two dates; Thursday 25 April and Sat 27 April. Doors at 6.30 for 7pm start. Tickets are priced at £50.