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Lord's Dining Club

Experience culinary innovation as visionary chefs descend upon the Long Room, each showcasing their passion, talent and gastronomic imagination.

Book Now

Gallery

In the Iconic Long Room

HONOURING THE TRADITIONAL PAIRING OF FOOD AND CRICKET, LORD’S DINING CLUB BRINGS TOGETHER MCC'S HERITAGE WITH EXCITING, INVENTIVE COOKING FROM SOME OF THE WORLD’S MOST REVERED MICHELIN-STARRED CHEFS.

Lord’s Dining Club returns for an unforgettable experience in the iconic Long Room! Hosted by chef Tom Barnes, the genius behind Michelin-starred Skof in Manchester (voted Best New Restaurant by the Good Food Guide). Don’t miss out – book your tickets now and taste why food lovers are raving!

Taking place in the Grade II*-listed Pavilion, each event includes a cocktail reception with a selection of MCC canapés in the Long Room Bar – or in the famous Home Dressing Room for those who wish to indulge with a platinum package.

The menus are exclusively designed by the evening’s host Michelin-starred chef and includes an exclusive reception followed by a four-course meal, paired with a matching wine flight, chosen to enhance the culinary delights on offer. A Q&A session, hosted by a cricketing legend, will delve into the chefs’ successful careers as well as exploring the menu choices guests will be enjoying on the evening.

Packages

Our Lord’s Dining Club experience has two experience options available to purchase.

Gold Package

£270 per person

Includes a reception in the Long Room Bar with a welcome cocktail ahead of your dinner and evening drinks inside the Long Room.

Plantinum Package

£395 per person

Offering a unique experience to enjoy a reception in the Home Dressing Room. You will be joined at this exclusive drinks reception by the Michelin-starred chef and event host. A Platinum Package also includes premium seating in the Long Room in close proximity to the stage.

Book now

For any queries, please contact lordsdiningclub@mcc.org.uk

Next Chefs

Tom Barnes

Wednesday 22 October

Tom opened his first solo restaurant, Skof, in Manchester in May 2024, and it only took until February 2025 for the restaurant to receive its first Michelin Star. What’s more, this came after Skof had taken home Best New Restaurant at the Good Food Guide awards, and had earned the number 8 spot in SquareMeal’s Top 100 Restaurants for 2025, making it the highest new entry.

An ambitious, Cumbrian-born chef, it was perhaps inevitable that Tom, after a grounding working under Duncan Collinge at The Lakeside Hotel, would join Simon Rogan’s team at the famous L’Enclume in his home county in 2011. In the space of two years, he rose from the rank of Chef de Partie to Head Chef.

After being awarded the coveted Roux Scholarship in 2014, at the age of 25, Tom did stints at three-Michelin starred restaurants Hof van Cleve in Belgium, and Geranium in Denmark. On his return to the UK, he teamed back up with Simon Rogan, going on to take up the role of Executive Chef at his Umbel Restaurant Group, overseeing L'Enclume, Rogan & Co. and Henrock and Home by Simon Rogan.

Nathan Outlaw

Thursday 11 December

Nathan cemented his place as one of the country’s top chefs as his eponymously named, two-Michelin starred Restaurant Nathan Outlaw soared to the top of the Good Food Guide in 2018, after being a more-or-less permanent fixture in the top five for a number of years.

Proudly Cornish-based, Nathan is passionate about using local, seasonal and responsibly sourced ingredients, so it makes sense that he has established himself as a master of seafood across the course of his career. After closing Port Isaac-based Restaurant Nathan Outlaw at the start of the pandemic, he opened Outlaw’s New Road in the same building, which showcases the best fish and seafood available from Cornish waters. The restaurant currently holds one Michelin Star, the same amount that Nathan’s other restaurant, Outlaw’s Fish Kitchen, also in Port Isaac, holds.

In the early stages of his career, Nathan worked under renowned chefs Gary Rhodes and Eric Chavot, before relocating to Cornwall in 1998, taking his first steps into the world of seafood, working for Rick Stein, at the Seafood Restaurant in Padstow. It is safe to say, Nathan hasn’t looked back since.