We are putting together our second Sustainable Suppers event! After the fun and success of the first one we have decide to turn it in to a series. This one will be based around really getting the most out of your kitchen and root to fruit cooking....meaning you can lower your food bill and get creative at the same time. Less waste and more taste quoi! Feel free to bring in a random ingredient from your pantry and we will tell you what you do with it.
The above photos are from our last supper club but here is the menu for the upcoming one. Please feel free to get in touch with any questions. We always start out with a welcome cocktail and a talk on the sustainable subject followed by a lovely, relaxed evening of food and conversation. Feel free to bring your bottle of choice or there is also a shop next door for wine.
*Vegetarian and vegan options on each course are available. Feel free to get in touch and we will be updating these options soon. Our last supperclub we fed 5 happy vegans….
Canapés - Forman’s salmon jerky, Crostini with carrot top/kale pesto, homemade pickles
Starter - Sharing plates: Turmeric roasted cauliflower, tahini, date syrup, almonds / Beetroot humus / Sesame crusted avocado / chopped salad on labneh
Main - Fishmonger’s stew with saffron, using sustainable coley fillets
Dessert - Grilled flat peaches, cinnamon, creme fraiche, almonds
*The thought process and sustainability ideas behind the meal : Canapés - jerky is a by product of the salmon smoking process, carrot top pesto (root to fruit), pickles (radish, fennel etc. - everything can be pickled and kept and it is delicious) Starter - all vegan, using chickpeas for humus and the aquafaba for the sesame crusted avocado, labneh used for leftover yoghurt Main - making fishtock, using all parts and leftover veg etc.
Dessert - seasonal, and supports the idea that food really does taste better in season and local as possible