"Located under open canopies and around long hardwood tables piled with Giffords custom-made starry Bridgewater crockery, you are in for a veritable feast"
- Elle Food
"And what food! ...they source the freshest produce available"
- Observer Food Monthly
Book a Table Now on 01451
820 378
(ask for Katy Kelly)
The Giffords Circus ‘Circus Sauce’ Restaurant will return for the 4th year
running.
This is an ‘onsite’ restaurant next to the big top. Seating up to
40 people, customers can come and dine with the artistes in an evening meal,
after the show. Local produce and organic foods are used in each meal.
If
customers have any special food alegies or requirements thy should inform Giffords
Circus BEFORE they arrive. The restaurant manager, Robbie Parry will be
there to greet diners and top up your glass not forgetting Mickey Seadon who you
will find in the kitchen or helping Robbie out in the restaurant.
Rub
shoulders with some of the artistes from the show - you never know you could sit next
to the strongman!
This is an enhanting way to end an experience at Giffords Circus. Come and
sit under the stars and ‘taste’ the experience of the ‘Circus Sauce
Restaurant’.
Dishes served at the Circus Sauce:
FISH
Trout au bleu with wild tay berries
Coulibiac with smoked haddock
Stargazy Pie
Monkfish with old spot bacon and plum compote
MEAT
Pit roasted whole lamb
Haunch of venison en papillote
Cassoulet with duck and goose
Oxtail casserole
VEGETARIAN
Beetroot pasta with feta and mint
Puy lentils with sun-dried tomatoes and rosemary
"Allotment" Ratatouille
Restaurant prices
Adults: £20.00 per head
Children: £10.00 per head
Booking a table
The restaurant is often fully booked some way in advance, so we advise you to book early to avoid disappointment.
To book anytime before April 2005 call the Giffords Circus office on 01451
820 378 and speak to Katy Kelly.
Anytime after March call restaurant manager, Robbie Parry on 07905 450 318.
"Nutritionists say that we are what we eat so why not find out what you can become at the 'Circus Sauce' Restaurant."
- Robbie Parry, Restaurant Manager.