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Pelham's

Pelham’s is the Home of Cricket’s fine dining experience.

Situated next to the Grade II*-listed Pavilion, Pelham’s is located at the top of the Warner Stand, offering stunning views overlooking the hallowed turf below.

Named after Sir Pelham Warner, Pelham’s offers an à la carte menu which you can enjoy with friends and family under the semi-translucent fabric roof supported by oak beams — the first of its kind in the UK. 

Whether you are joining us for breakfast, lunch or afternoon tea, the staff at Pelham’s go above and beyond to ensure a high quality dining experience.

Major Match Days

All restaurant reservations are subject to the MCC Members ballot, as in previous years the restaurant information booklet and ballot form will be included in the December MCC Members mailing.

Reservations will then go on sale to the General Public at 9.00am on Monday 4th March 2019.

To make a reservation we recommend calling the Restaurant Booking Line on 020 7616 8563/020 7616 8770 as soon as the line opens.

County, M.C.C. and other Match Days 

Members and other spectators may reserve tables by telephoning the Restaurant Booking Line on 020 7616 8563 / 020 7616 8770 or by emailing restaurants@lords.org 

An à la carte lunch and afternoon tea will be available, the prices for which may be found in the information tab.

Available Dates

Information

Get in touch


For any further enquiries please call the Restaurant Booking Line on 020 7616 8563/020 7616 8770 or email restaurants@lords.org

Dress code: Smart casual for public restaurants (smart jeans/tailored shorts are acceptable. No trainers or flip flops).

Under no circumstances are window tables guaranteed in Pelham’s.

Lunch sittings will be staggered from 12.00pm to 2.00pm*, with afternoon tea served from 3.40 pm*

Tables and sittings will be allocated when bookings are made and cannot be amended thereafter.

Sample menu

Major Match Days 

STARTER

POTATO, PEA AND MINT VELOUTÉ

pulled ham hock 

SEARED YELLOWFIN TUNA

pickled daikon, fennel, ginger, chilli, lime and coriander 

BEETROOT AND GOAT’S CHEESE TRUFFLES (V)

purple, candied and golden beetroot, whipped goat’s curd

MAIN COURSE

SEARED KENTISH LAMB CUTLETS

mini shepherd’s pie, garlic and shallot purée, redcurrant and rosemary jus 

CARIBBEAN-SPICED NORFOLK CHICKEN

sweetened yellow rice, grilled avocado and corn salad 

PAN-FRIED CITRUS-CURED SCOTTISH SALMON

Dorset crab and smoked salmon, potato tartare, asparagus and grilled Pink Lady apple 

BAKED AUBERGINE AND ENGLISH MOZZARELLA (V)

wild rocket, artichoke and crispy parmesan, rich tomato and herb sauce

 DESSERT 

BLACK FOREST ETON MESS

chocolate meringue, dark chocolate curd, kirsch black cherries and vanilla cream

COCONUT PANNA COTTA WITH SEARED MANGO

palm sugar caramel and tamarind sorbet

SEASONAL BRITISH CHEESE PLATE

Peter’s Yard biscuits, Lord’s chutney and grapes

 


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