Land. Sea. Feast

17/09/2018

It’s here! Our menu for the first run of Land. Sea. Feast. We created this menu to feed our close friends and family. Thank you to from and for helping us to create some of these dishes. We can’t wait till Saturday, keep an eye out for updates and BTS.

If you want to come along to our next Supper Club then pencil in Saturday, 20th October.

17/09/2018

It’s here! Our menu for the first run of Land. Sea. Feast. This menu was created to feed with closest friends and family. We collaborated with and to create these exciting dishes. Can’t wait till Saturday. If you want to come along to our next Supper Club then pencil in 20th October

01/09/2018

Anya went to last night. For some research (obviously). A tonne of ideas and techniques to try and to use for our supper clubs. Her favourites from last night: slow cook tacos, Russian beef shashlik and beef porchetta all the way from Lebanon @ To***co Dock

26/08/2018

'Julie and Julia' is one of our favourite films to watch. And with weather significantly dropping degrees, all we want to do is curl up on the sofa and watch Julie and Julia, admire Julia's talent and determination, and eat something delicious

Streaming recommendations for the weekend, plus a roundup of the week’s entertainment news

10/08/2018

Simple. Satisfying. Flavourful. White Wine and Garlic Seafood Linguine. These hot summer days call for something light but substantial, so seafood and pasta is always a great idea. Add flavour and texture with some onion, garlic, white wine, cream (soya) and generous addition of pepper and chilli flakes. AV

28/07/2018

A lunch of fresh salad, , poached egg and a toasted garlic bread

26/07/2018

Not sure about you, but this has us craving . And would you just look at these beauties? were added to a salad of tossed leaves, griddled asparagus, artichokes and anchovies this evening - all dusted off with a zingy orange and Tamari dressing. Yum.

22/07/2018

Hi! We’re Anya and Kayleigh - two food obsessed individuals based in Wivenhoe, Essex. We met through a combined love of food (thanks, Instagram!) and now we’ve teamed up to bring our love for the most delicious food from the land and sea straight to your plates in the form of a roving supper club.

You may have seen Anya hosting pop-ups across Colchester (she has one coming up at on 11th August) and you may have heard Kayleigh on the radio, or recognise her writing from magazines and books. If you don’t know us: hello! Any food lover is a friend of ours.

We’ll be running a series of supper clubs in and beyond and if you’re passionate local foodies, we’d love to hear from you! Plus, if you’re a producer and think we should be using your produce at our supper clubs, do get in touch.

Our website will be launching soon. In the mean time, keep up-to-date via this page, and our Facebook account. Watch this space!

20/07/2018

My love for food goes hand in hand with my love of the sea. I grew up in , , where the aromas of vinegar-soaked fish and chips and the salty brine of cockles permeate the air - and my fondest childhood memories.

From there, food has played a prominent part in my life, not just because it’s a necessity, but because, for me, it’s a vehicle for creativity, inspiration and wonderment. Consequently, I’ve made it my life’s mission to immerse myself in the wold of food, from working in my dad’s tearoom as a teen, to writing a student at university, to now writing, cooking and broadcasting about food as a career.

The French have a beautiful word to describe seafood: “fruits de mer”. The words roll deliciously off the tongue, almost becoming as edible as the subject matter themselves. And they’re right - fish and seafood really are the fruits of the sea, and one of my five a day at least.

Of course, loving seafood also carries with it a moral responsibility to eat as sustainably as possible - that’s why a big focus of supper clubs will be working with local producers to serve up the freshest, seasonal and most sustainable ingredients possible. Luckily for us, we’re based in , , an historic fishing town where the maritime theme still runs strong today and fishing boats set off for the freshest catch daily. What’s more, , aka heaven, is just around the corner, or a short sail up the Colne estuary by water.

From buns to salt-baked fish and mayo, we’ll be serving up a delicious selection of and sea vegetables at our upcoming supper clubs. So if you love the sea as much as I do, you’ve come to the right plaice. Sorry, place. Couldn’t resist! 🌊

19/07/2018

Food is everywhere, food from the land is what I grew up with...

When I was a child I was carb obsessed. Bread? Yeah, I’ll have 3 slices. Potato and beef strew? Please, leave the meat in the pan and give me all the fluffy oily potatoes. Siberian dumplings? I am not here for the meat, can I have your leftover dough? Mmm, delicious.
Meat didn’t do it for me, I ate it but I always wanted those delicious oil soaked carbs. They weren’t a vessel, they were the main show for me.
Maybe it’s because we didn’t eat very good meat growing up, or maybe because it was always slightly over cooked and chewy.

Then I discovered crispy chicken skin and juicy thighs and legs. My nan would make this incredible fried chicken with perfect cracklings skin, salty, moreish. I wanted all of it. Followed by succulent juicy meat. Breast meat? Why even bother.

Then eventually I tried some really good cuts of meat, I had my first medium rare steak with a perfect char and a lot of flavour. No sauces needed, no carbs can compare. Okay, I lie. Perfect fries will always go well with the steak.

Following that I started unlocking flavours and spices of the world. Korean, Chinese, Japanese, Georgian, Thai, Italian, Vietnamese, Hungarian... The more flavour, the better. That thing I crave all the time? Must be peppery Cacio e Pepe with a good measure of garlic so it’s almost a cross over with carbonara, gochujang chicken thighs with burned skin, juicy tuna melt with a heap of sriracha in the middle, spicy egg fried rice, flaky fish tacos with zesty slaw and horseradish wasabi, the list is endless and it all packs a punch.

This Supper Club will be very much be focused around all of this. The best meat brought to you, using the best spices and flavours, taking you on a journey, making your mouth remember something you didn’t know, making your brain memorise the flavour and ask you for more in a little while. I can’t wait to take you on this adventure!