A supper club that sources ingredients within 10 miles of the venue
10/11/2021
Planning your pre-Christmas get togethers? Book tickets for our supper club on 3rd December to share a delicious four course meal all made with ingredients grown, reared and milled within 10 miles of Hackney with your friends. This is a true celebration of local, seasonal food. Plus tickets include a free cocktail ✨
31/10/2021
Our next supper club is on Friday 3rd December - perfect for small Christmas parties with a difference. If you’d like to share a 4 course meal with your team all made with seasonal ingredients all grown, reared and milled within 10 miles of Hackney then book tickets now. Each ticket includes a free cocktail too ✨
28/10/2021
Beautiful candy stripe beetroot from - one of our favourite vegetables in season at the moment. We love how using local, organic veg means you get so much more variety!
We used it to make a carpaccio at our last supper club. Along with its deep purple sister.
Tickets on sale now for the next one on December 3rd ✨
22/10/2021
RASPBERRIES AND HONEY
Dessert is the most challenging course for our supper club, as there’s no sugar, butter or milk produced within 10 miles of Hackney. Honey is our main sweetener and we’re very pleased to work with a London co-operative of hives, . In this dessert, their Hackney honey has been churned into a sorbet with plums, from a tree in the back garden of .shearer plus a ripple of foraged berries. We also used the honey in our sponge - this time the Dulwich honey; it gives a richer flavour to the sponge with notes of dates and fig. Whisked up with organic eggs from Woodlands Farm, which is next to . The raspberries are from a patch that grows very well in the gardens for Emily's flat block and the cobnuts are also from local trees. A scattering of thyme leaves from Emily's balcony bring all the flavour together.
Interested to see what we can create with ingredients only grown, reared and milled within 10 miles in Hackney in December? Book tickets for our supper club on the 3rd now - link in bio 🌱
21/10/2021
ROASTED VEG AND SAUSAGE PIZZAS
We use our sourdough starter Myra with organic British flour milled at and for the pizzas for our supper club last week. The focaccia dough was baked with rosemary from Emily's balcony. We topped it with ricotta from Dairy. Roasted veg is glorious at this time of year with depth of flavour and plenty of colour. We sourced it all from - including all the various colours of delicious heritage tomatoes for the accompanying salad. We use a small amount of meat, if reared as part of organic, regenerative farming. in Enfield is such a producer and we used their pork and chilli sausages to top the pizzas.
20/10/2021
BEETROOT CARPACCIO
A celebration of this beautiful, earthy vegetable. The beetroot for our supper club on Friday was from - an amazing new project all about regenerative farming, near Greenwich. We dressed these roots in a vinaigrette made with our home brewed vinegar, which we make using white wine from vineyard in Enfield. We endeavour to cook with no waste so we also used the stalks from the beetroot as a crisp topping. The wasabi rocket comes from .farm whose state-of-the-art hydroponics farms are housed in shipping containers. Their technology means they can grow premium quality greens with no pesticides and 95% less water than traditional farming in central London. The punchy rocket was the perfect pairing for beetroot.
Tickets for our next supper club on 3rd December are on sale now 🌱
19/10/2021
CRACKERS AND PICKLES
After deciding to make focaccia for the supper club on Friday, we wanted to do something with the sourdough discard we would create in the process of bulking out our starter. We chose 'trash' crackers - the tangy, savoury starter makes an almost cheesy cracker when spread really thin. To top it we used cheese from - an amazing independent cheesemaker in Tottenham. We gave our guests a taste of their creamy Londonshire, soft London Blue and Alexandra cheeses. To top them off, we have a trio of pickles. We love how chutneys preserve the season. We've used vegetables from , who grow organically with sustainability and education at the heart of everything they do.
Tickets for our next supper club on 3rd December are on sale now!
15/10/2021
Berry ripple sorbet on the menu tonight. Supper club prep is go!
11/10/2021
The calm before the storm. Our next supper club is this Friday at in London Fields! Book before midnight on Wednesday to join us for a four course meal all made with ingredients grown, reared and milled within 10 miles of Hackney. A cocktail or mocktail is included in every ticket and there will be wine and beer available throughout the evening 🌱
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10/10/2021
We visited yesterday to pick up som ingredients and some wine for the supper club on Friday. Bookings close on Wednesday so get yours now! (Link in bio)
We only use ingredients from local, London suppliers. This is truly seasonal, sustainable dining. Each ticket includes 4 courses and a cocktail all made with ingredients from within 10 miles of the venue - this time in Hackney
08/10/2021
Final planning is underway! It’s just 1 week until our next supper club. Join us next Friday at in London Fields to try a four course meal + cocktail all made with ingredients grown, reared and milled within 10 miles of Hackney.
Bookings close on Weds 13th so get your tickets now (link in bio) 🌱
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06/10/2021
Can you spot Sarah behind this tangle of beans at ? We can’t wait to use their produce at our next supper club on Friday 15th October at in London Fields. Book your tickets now 🌱