The Long Interval
Dinner is served in all of our three restaurants during the Long interval. Owing to the time constraints of the interval (approx. 80 minutes), it is necessary to pre-order your dining requirements in advance.
The term ’Wallops’ comes from John Christie’s mother’s family. His mother, Lady Rosamond, was the third daughter to the fifth Earl of Portsmouth and their family name is Wallop. The villages of Middle, Nether and Over Wallop in Hampshire form part of the family estates.
When the original theatre was created, John Christie realised that a restaurant would be needed and duly built a 300 seater barn to cater for the entire audience. An excerpt from the dinning literature of the time stated: Patrons may also bring their own refreshments and consume them in the dining hall, and in this case may, if they wish, be waited on by their own servants. Clearly this option no longer applies although at the time the restaurant proved to be so popular that in 1935 plans were passed to build a new, larger dining room. In 1937 another restaurant was added and this was known as the Wallop Dining Hall.
Middle & Over Wallop Restaurant
During the refurbishment of the restaurant in 2008 Nigel Coates took inspiration for his designs from the opera house itself. Serpentine banquettes, towering waiter stations housing props from past Glyndebourne productions, a large-scale mural from La Traviata and a series of interconnecting levels create many distinct dining areas. Nigel Coates’ design incorporates 43 Swarovski crystal chandeliers that hang in a central zone of the restaurant, visually connecting all three levels. Many of our customers have their own favourite part of this amazing dining room and request a table in a specific area. This can be achieved by noting your preference in the ‘Access Instructions’ box of your booking form or online and we will make every effort to make it happen.
Middle & Over Wallop offer a 3 course fine dining menu that will change at the start of July and again at the beginning of August. As some of the performances this year have long intervals before 6.30pm we have added a cold salad main course to give an option of a lighter entrée.
The largest dining room on site, it has a loyal following. Dishes reflect the best of local ingredients and it’s kitchen is very much the culinary epicentre of Glyndebourne. Whist not eschewing the classics of French cuisine, M & O — as it is fondly known to its patrons —is of a more contemporary bent than its siblings. With Italian and British influences, Julian Wilson (Exec Head Chef) crafts a culinary journey that draws on the past but focuses on the future of contemporary European fine dining.
Nether Wallop Restaurant (Carvery)
Nether Wallop follows the barn style of the Christie’s original Dining Hall. This bright and airy room offers an informal hot carvery / cold buffet style of service and is popular with those customers who like to decide on their choice of menu on the day. Although optional starters are served to your table(pre-ordered is required), guests mainly opt to select their own main course and dessert from the servery counters. This includes the extremely popular hot carvery with traditional roast beef and salmon en croûte and our cold buffet with an extensive display of meats, fish, quiches and terrines complemented with fresh seasonal salads. A sumptuous range of cold desserts is available to follow. We are, however, very happy to serve these to your table if preferred.
Mildmay restaurant was also designed to resemble a Sussex barn. Surrounded by the magnificent walled garden, the restaurant offers the most relaxed environment of all, with an intimate setting for those who choose to dine on one of the balconies or al fresco on the veranda during fine weather. We have continued with our ever-popular British culinary theme and focus on the quality, freshness and seasonality of ingredients. Over thirty years’ experience of feeding our loyal Mildmay patrons has taught us that the traditional approach to the execution of dishes in Mildmay is the sine qua non for a popular Mildmay menu. Perhaps this is one reason why Mildmay is consistently full most evenings. Another is surely the accomplished team of waiters loyal to this particular dining room.
The choice of 2 or 3 course menus will change at the start of July and again at the beginning of August, in line with Middle and Over and this affords repeat visitors the option to enjoy a wide cross-section of summer classics.
Dine with others
In all three restaurants we will continue to offer the opportunity to dine with other guests. If you are single or a small group you can request to join a ‘Shared Table’ where you can dine in the company of other guests with a similar request.
Personalised table menus
Personalised table menus were introduced four years ago, which meant that guests had a copy of their dining order on their table. This proved to be extremely popular as very few guests could remember what they had ordered some months prior. This facility has been further improved so now you can make a ‘party booking’, which records the chosen menu for each of your guests. This can be completed online by following the instruction under ‘party booking’ once you have completed your food order. The menu on your dining table will then be personalised to your booking.
Picnics at Glyndebourne
We support the much loved and long-standing tradition of picnicking at Glyndebourne and offer two types of picnic, all of which are prepared in our unique style. Available on a pre-order basis and collected from our Picnic Plashett Hut, we are pleased to announce that 2017 sees the culmination of an overhaul of our picnic offerings in light of increasing demand and feedback. Picnicking offers you the wonderful opportunity to dine outside in Glyndebourne’s magnificent gardens, on the Ha-Ha lawn, the Urn garden, under the shade of the famous Mulberry tree or even by the side of the lake.
The Glyndebourne Picnic
Fundamentally unchanged, if renamed, this picnic is the backbone of the alfresco offering. 2017 sees a menu that changes three times (in keeping with the restaurants). 5,000 guests in 2016 can’t be wrong.
The Traditional Picnic
The Traditional picnic is a less formal picnic served in a Glyndebourne branded cool bag, yours to take home and re-use.
Picnic Porter Service and Waiter Service
Picnics are collected from the Plashett Huts upon arrival. Depending on the start time of the opera and the length of the first half of the performance —and occasionally in very hot weather,—we may have to delay giving you the food element until the long interval, so as to ensure that it is served in the best possible condition.
Picnics are served without tables, chairs, porters or picnic waiters — unless pre-ordered.
Porter Set Up: If you have ordered a Picnic, for £12.50 our picnic porter will take your picnic and any furniture to your chosen location in the grounds and set-up your table. Please note that food elements will not be removed from cool bags unless you have pre-booked a Picnic Waiter. Your picnic will then be cleared away following the long interval, or later should you choose to return to your picnic after the performance. (One porter per 4 diners and multiples thereof)
Pre Performance Picnic Waiter: For £25 a picnic waiter will serve your pre-performance drinks and any refreshments to your guests from your own picnic location. (One waiter per 10 guests and multiples thereof)
Long Interval Picnic Waiter: For £35 a picnic waiter will serve your dinner and wines during the long interval and clear away your picnic at the end. (One waiter per 10 guests and multiples thereof)