Introducing the £19.66 Menu with Sir Geoff Hurst

The Ivy Collection Brings Football Home with the Launch of the £19.66 Menu

This summer, we’re serving up a slice of footballing history. Following the runaway success of the viral 1917 Heritage Menu, The Ivy Collection is back with the 1966 Menu: a limited-edition lunch menu launching in celebration of the FIFA World Cup, available for just £19.66 for two courses.

Available at The Ivy Collection restaurants across England, the 1966 menu is a love letter to the year football came home, and a rallying cry for England to do it all over again. Whether guests are joining for a pre-match warm-up or a post-match celebration, The Ivy Collection is the ultimate destination for summer sport spectatorship, done in style.

Kicking off the menu is none other than Sir Geoff Hurst, the only surviving member of England’s iconic 1966 World Cup-winning squad, and the first player in the history of the World Cup to score a hat-trick in a final. Sir Geoff has teamed up with The Ivy Collection to launch the 1966 Menu, bringing guests closer to one of the greatest moments in British sporting history.

To mark the launch and celebrate the start of The Ivy Collection’s Summer of Sport, The Ivy Montpellier Brasserie, Cheltenham – Sir Geoff’s “home ground” – will host an exclusive ticketed Q&A evening with Sir Geoff Hurst. On Tuesday 16th June – the eve of England’s first match of the tournament – guests will have the rare opportunity to hear directly from the man himself: stories from the pitch, reflections on 1966, and his hopes for the England squad this summer.

The 1966 Menu: Two Courses for £19.66

Guests can choose from a selection of starters, including Roasted Tomato Soup with red pepper, crumbled Greek cheese, pine nuts and coriander; Tempura Nobashi Prawns with citrus-pickled fennel, yuzu mayonnaise, sesame seeds and coriander cress; and Shredded Duck and Watermelon Salad with ginger, cashew nuts and sesame in an Asian dressing.

For mains, the menu features Cod Goujons with triple-cooked chips, tartare sauce, lemon and watercress; the Korean-glazed Grilled Chicken Salad with sesame, crushed avocado, edamame, sticky rice, pickled mooli, miso and ponzu dressing; and the Gochujang-glazed Aubergine Salad with sesame, pickled radish, wonton, sticky rice, jalapeño and avocado dressing.