Dining Club Ticket

Description

Buy your monthly Dining Club tickets here to enjoy an atmospheric evening with friends and a bespoke, delicious and home – grown meal created and cooked by Michael, surrounded by the Food Library book collection. The 2026 ticket price is £70pp.

Read more about our unique dining experience here. 

Food Library Dining Club 2026 Dates (all Saturdays)

March 7th, April 25th, May 23rd, July 11th, August 15th, September 12th, October 10th, November 14th.

May’s Dining Club will be a special collaboration with The Villager Book Club, plus details for a Winter Game Special to be released soon!

If you are purchasing a ticket please drop a note in your order to confirm names of guests and any allergies/dietary requirements including if you are vegetarian or vegan. You can also contact Michael with any questions on 07475 632 970 or email michael@food-library.co.uk

PLEASE TAKE A MOMENT TO READ BEFORE BOOKING YOUR DINING CLUB TICKET

Dining Club bookings are pre-paid and not confirmed until payment for tickets (£70pp) are received in full. If you select a cash payment option please arrange to make payment in order to confirm your booking by emailing Michael@food-library.co.uk.

Bookings are non-refundable but can be transferred to another person. If for any reason you cannot make it and are transferring your ticket to others, we ask that you let us know as soon as possible.

Please ensure you advise of allergies or if vegetarian/vegan at the point of booking by emailing Michael@food-library.co.uk. Our kitchen handles allergens and we may not be able to cater for all allergies. Ideally please also let us know the names of your guests at the point of booking, however we will check this when we send your menu.

Michael creates a bespoke set menu for each Dining Club, circulated about a week in advance of the meal. A lot of time goes into developing dishes (from earth to plate), therefore we cannot make changes or substitutions based on dislikes. The intention is to give your taste buds new sensations and challenge the boundaries of traditional menus in the name of environmental sustainability.