KEEPING LORD'S WORLD CLASS
Founded in 1787, Marylebone Cricket Club is the most active and famous cricket club in the world and owner of Lord's Cricket Ground - the Home of Cricket.
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Located near the Grace Gate the Thomas Lord Restaurant is conveniently located for a leisurely breakfast, lunch or tea on major match days.
This spacious dining area blends great food with a relaxing atmosphere allowing guests to enjoy the intervals of play throughout the day.
Private tables of up to six people will be available; some tables will be shared with other guests. Together with friendly staff and great food, makes the Thomas Lord Restaurant an appealing choice for any guest.
Days 1-3 Three-course Lunch and afternoon tea package (including half a bottle of wine) £86.50 per person
Day 4 Three-course buffet lunch £49 per person
Afternoon Tea £20 per person
Breakfast £17.50 per person
Three-course lunch, including half a bottle of wine £69
Bookings: Call the Restaurant Booking Line on 020 7616 8563 or email firstname.lastname@example.org for a booking form.
Breakfast continues to be extremely popular, so advance booking is recommended.
Lunch sittings will be staggered from 12.30 to 2 p.m.*, with afternoon tea served from 3.40 p.m.*
Tables and sittings will be allocated when bookings are made.
*Please note all timings are subject to change
Dress code: Smart casual for public restaurants (smart jeans/tailored shorts are acceptable. No trainers or flip flops).
Restaurant bookings will be on general sale from 9am on Monday 16 February 2015.
MCC Members have a priority booking period between Monday 19 January and Sunday 15 February 2015.
Sample Thomas Lord Restaurant menu
Chilled Gazpacho Soup
open crab and cucumber sandwich
Treacle Cured Salmon
beetroot and horseradish crème fraîche
Ham Hock and Parsley Terrine
piccalilli, crisp bread and mustard butter
Goats’ Curd and Grilled Fig Salad
poached baby leeks, puy lentil and chive vinaigrette (v)
Seared Fillet of Cod
saffron potato purée, grilled Mediterranean vegetables
roast tomato dressing
Grilled Chicken Supreme
Boulangère potatoes, sautéed seasonal greens, orange and port jus
Slow Roasted Oxfordshire Beef
horseradish mashed potato, glazed baby carrots, French beans
sticky red wine jus
Butternut Squash Ravioli
sautéed spring greens, buttermilk and curry emulsion (v)
Raspberry and Hazelnut Cheesecake
white chocolate sauce
mini pavlova and Devonshire cream
Triple Chocolate Brownie
Seasonal British Cheeses
Lord’s chutney and artisan cheese biscuits