The Kirker Spring Lecture at the RGS

24 Apr 2019

Kirker Holidays

The Kirker Spring Lecture at the RGS

in aid of Venice in Peril Fund

“The Food of Venice and the Lagoon”

given by

Russell Norman

Russell Norman, founder of Polpo Restaurants, shows how the culinary traditions of Venice are no less important than its people and its stones.


Tuesday, 24th April 2018

Doors open 6pm, lecture begins 7pm


The Royal Geographical Society

1 Kensington Gore, London SW7 2AR
(Visitor entrance is on Exhibition Road, nearest tube station South Kensington)

Tickets: £20

(to include a glass of Prosecco before the lecture)

All proceeds from ticket sales will be donated to Venice in Peril

Places are limited so please RSVP as soon as possible by email or telephone 020 7593 2281

Russell Norman

Russell Norman is the founder of London’s Polpo restaurant group which has introduced the concept of the traditional Venetian bacaro serving Italian wines and small plates of tapas-style dishes, called cichetti. Today there are eight branches in London, Brighton and Bristol, but the first restaurant was opened in 2009, in a Soho building once home to Canaletto – a link which inspired Russell to speak at the Canaletto exhibition at the Queen’s Gallery in November 2017. He is passionate about Venice and its culture in all forms, including the culinary traditions of the city which have left their own mark on Venice today.

Russell’s new book ‘Venice: Four Seasons of Home Cooking’ will be available to purchase on the evening.

Venice in Peril Fund is a UK charity which raises funds for the conservation of monuments, works of art and buildings across the city and its islands. In support of its conservation work, Venice in Peril also promotes a deeper understanding of Venice – its complex history, the contribution it has made to world culture and the challenges it faces today – to encourage responsible and informed engagement with the city. You can become involved in this continuing work by joining as a Friend or donating to our projects. To find out more please visit and subscribe to the e-newsletter.

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