Circus Sauce is our unique 70-cover travelling restaurant, offering a dining experience like no other.


Circus sauce is our unique 60-seat restaurant that follows the circus to each ground. Started by Nell and Toti Gifford in 2003, it is the UK’s only travelling restaurant.

The kitchen is housed in two magnificent showman's wagons with an awning attached to the side, providing space for grand candle lit, communal oak tables, vintage Giffords tapestries and mis-matched crockery and furniture to create a dining experience like no other.

We serve a set 3-course menu which changes weekly, using seasonal produce sourced from the surrounding area. We support all the local smallholdings, loyalty boxes, farms, fishmongers, butchers and greengrocers we can find. You will find freshly baked bread and butter, lamb hotpots, our own crisp pork, hearty stargazey fish pies, mounds of Eton mess, treacle puddings and many other delicacies, served up on platters and dishes for you to stick your spoon into.

We like to serve hearty, no-fuss nostalgic classics to enjoy in the post big top buzz. The restaurant is open for supper following the last evening performance. We are not licensed but are jolly happy for you to bring your own bottles.

During show intervals the Circus Sauce Café offers freshly baked cakes, refreshing cups of tea, coffee and scrummy ice-creams. Inspired by the street food trend, the chefs cook tasty hot snacks such a steak sandwiches and bacon butties and a variety of salads.

 You will also find delicious pizzas cooked in Chadwick Ovens in our pizza wagon.

Please note that the restaurant is BYOB and you will need to bring your own wine glasses.



Supper £30 for adults and £20 for children age 14 and under, except Chiswick House, Windsor Great Park and Stonor Park £35 for adults and £25 for children.

Sunday lunch is served once at some grounds at 12.45pm. Please check calendar for dates.

One of the most memorable and enjoyable restaurants imaginable.
— Gastronomica
And what food! They source the freshest produce available.
— Observer Food Monthly
One of the most brilliant suppers we’ve ever experienced.
— SoGlos Magazine
You are a veritable feast!
— Elle Food