So I have been meaning to write this post about my supper club for some time but the onset of summer has meant so many cooking jobs, book shoots and has meant a lot of buzzing around from kitchen to kitchen. Last night was spent catering for 3000 people for a 4th of July party (on the 2nd of July no less) at the American Embassy. It was insane – Duran Duran were playing and we were making food for the likes of Stephen Fry and Boris Johnson! Earlier in the week I was cooking with the v gorgeous Tess Ward for a charity event at Mulberry HQ – we put on a pretty delicious spread I have to say!
Anyway, back to the supper club! So as you may know, CLOVE food co is all about natural, plant based and pescetarian food so I wanted to create a seasonal menu for my supper club which celebrated all of those amazing natural, vibrant, bright ingredients that early Summer has to offer. Dishes that were simple but delivered maximum flavour. The event was held back in early June in a lovely space in Parsons Green. We snacked on bright boards of crudité – heritage carrots, giant radishes and all sorts – and a whole range of different beautiful vibrant dips including everything from black garlic and sweet potato dip to beetroot, feta and walnut numbers.
The whole event was a bit of a family affair – my sister Flora and I were in the kitchen, while my boyfriend Nick and brother Geordie were being waiters upstairs. I have to say it was a dream team – thank goodness and I think everyone absolutely loved the evening! It really was so touching to read some of the responses…
‘Dreaming of last Wednesday and want to go back right now! Was so delicious and such a spoily evening, absolutely loved it! Have already made your Granola!
Anyway, enough of that, here is a little overview of what was on the menu. I will be hosting more supper clubs so keep an eye out for details on the next one! Hope to see you there! Oh, and here is the recipe for my Marinated Feta, Mint + Watermelon Salad if you want to have a go at making it. It is honestly the most deliciously refreshing dish for hot summers days.
SUPPER CLUB MENU:
RHUBARB, LEMONGRASS + PROSECCO COCKTAIL
MARINATED FETA, MINT + WATERMELON SALAD WITH ORANGE BLOSSOM DRESSING (recipe here)
WILD HAKE WITH MINTED PEA PUREE, BRAISED CELERIAC + SHAVED FENNEL
HERBED POLENTA TART WITH FENNEL + A RIBBONED ASPARAGUS SALAD
BLACK CURRANT LEAF SORBET + RAW WHITE CHOCOLATE ICE CREAM
NEW SEASON SPRIN GREEN TEA, WHOLE ROSE BUD OR FRESH MINT TEA
SESAME BITE PETIT FOURS
HOMEMADE SUMAC + TAHINI DRESSING TO TAKE HOME
Please email me on firstname.lastname@example.org if you are interested in hosting a private supper club for a hen do, birthday party or special event.