Tom Hunt’s Alternative Christmas - The Feast of Seven Fishes or Vegetables

Our second in the series is Guardian columnist and chef Tom Hunt, who will be creating a festive reimagining of La Festa dei Sette Pesci (Feast of the Seven Fishes), the traditional Italian Christmas Eve feast. His version celebrates seven sustainable fish species, carefully chosen to champion exemplary fishing practices and the future of our seas. Guests will begin with a welcome drink at the oyster bar before sitting down together for a seasonal sharing banquet.

Crafted entirely from British produce sourced from small organic and regenerative farms, the menu brings together responsibly selected seafood guided by the Marine Conservation Society’s Good Fish Guide. Reflecting the global spirit of The Conduit, each course will be created by a different chef, drawing on culinary traditions from Spain, Brazil, Colombia, the Philippines, Sri Lanka, and Nepal—alongside British chefs Dan Ford and Tom Hunt—for a feast rooted in sustainability, flavour, and community.

For each ticket purchased, we will donate £5 to the Marine Conservation Society.

THE FEAST OF 7 FISHES MENU

• Oysters, bronze fennel and parsley nam jim (Chef Sumit Shrestha, Nepal)
• Prawn crudo, tempura, sea buckthorn (Chef Dan Ford, UK)
• Scallop, jamon, jamon jam, celeriac puree, smoked butter, salty fingers (Chef Ryan Parsons, Columbia/Spain)
• Spider crab and January King spelt momo, hariyo khursani ko achaar, chard (Chef Sanken Shrestha, Nepal)
• Kiri hodi with monkfish, clam, mussel, squash, pak choi with Pearled spelt and black barley (Chef Ruchika Perera, Sri Lanka)
• Pear sorbet, quince caviar (Philippine spice) (Chef Judy, Philippines)
• Brigadeiro cake, crème fraîche (Carla Pagot, Brazil)

THE FEAST OF 7 VEGETABLES (Vegan)

• Pickled maitake, bronze fennel, parsley nam jim (Chef Sumit Shrestha, Nepal)
• Tempura, sea buckthorn (Chef Dan Ford, UK)
• Celeriac, carrot ‘scallop’, smoked extra virgin olive oil (Chef Ryan Parsons, Columbia/Spain)
• King oyster mushroom and January king momo, hariyo khursani ko achaar (Chef Sanken Shrestha, Nepal)
• Kiri hodi with la ratte potato, black beans, squash, pak choi with Pearled spelt and black barley (Chef Ruchika Perera, Sri Lanka)
• Pear sorbet, quince caviar (Philippine spice) (Chef Judy, Philippines)
• Brigadeiro cake, crème fraîche (Carla Pagot, Brazil)

Please note that this event will be recorded and photographed. By attending this event, you consent to being photographed, filmed and recorded (“Recordings”). You further consent to The Conduit, and its assigns’ use of your name and your appearance and voice as captured by these Recordings, in any and all media, worldwide, for any purpose in connection with this event, including promotion of this event.