The Selby brothers have collaboratively designed a menu that showcases seasonal flavours for the guests. The ‘Banquet Starter’ is barbequed sweetcorn combined with meadowsweet and butter and served with a meadow scent.

The main courses include roasted loin of venison, celeriac choucroute and purée, seasonal blackberries and a bitter cocoa sauce. The ‘Going Platinum’ dessert is a contemporary take on shortbread flavours.

Luke Selby won the National Chef of the Year and the Roux Scholarship in the same year, which had never been done before.

George Cardwell, deputy director of enterprise at National Theatre, said: “This is an incredibly exciting event for food lovers visiting the National Theatre.

“The Selby brothers are truly talented and world-renowned chefs, and the Sauce Supper Club taking place next month will give diners the rare chance to taste some of their celebrated creations as well as some new, seasonal dishes. We can’t wait to welcome guests to House Bar & Restaurant to taste this unique menu”.

Tickets can be purchased via the Sauce Supper Club website from £50 per person for three courses and £95 per person for six courses. Visit: http://www.saucesupperclub.co.uk/