Curry Leaf - Sri Lankan Supperclub

We’re excited to introduce you to Mali, a passionate Sri Lankan supperclub host whose supperclubs are full of life. Read more of her story and inspiration below and if you want to follow her journey and her story, here’s the link to her Instagram.

Tell us a bit about yourself and your background. 

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I am Mali and I’m a self-taught chef. I moved to London 14 years ago from Sri Lanka to study. During my PhD I started developing a passion for cooking and blogging my culinary journey on Instagram. The positive feedback kept coming in and this inspired me to set about launching my very own Sri Lankan supper club.

As a result in 2018 Curry Leaf supper club was born. I’ve focused on creating traditional Sri Lankan dishes and given them a modern/fine dining twist. So it’s not only the food my guests have come to enjoy, but the wholesome dining experience is surely one to be remembered.

 What inspired you to cook?

When I was young living in Sri Lanka I spent a lot of time with my grandparents, and my grandmother was an absolutely amazing cook. I grew up enjoying her home cooked authentic Sri Lankan food. Over the years with practice and an inquisitive mind I have developed a unique style of cooking which brings a modern twist to traditional Sri Lankan food. I absolutely enjoy every second I spend cooking for friends and family most importantly my husband and 2 year old son. 

What makes your Supper Club special?

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I feel like Sri Lankan food is just starting to gain mainstream exposure in the UK. So with my supper club I wanted to recreate my fun childhood memories of the fantastic food I experienced but with a more modern fine dining flare. Thanks to “Curry Leaf” my guests get to experience many new dishes and absolutely fall in love with them.

For my supper clubs I make my own spice blends using unique Sri Lankan spices which allows me to create a very authentic balance of flavours with a few modern twists and turns. 

Hosting my supper clubs at home adds to the intimate and welcoming atmosphere. This allows me to interact with the guests for a very unique and special dining experience. 

What’s the best meal you’ve ever had/made? 

I have made so many different type of dishes not just Sri Lankan also I have gone to a lot of restaurants all over the world serving a variety of cuisines. But nothing beats my grandmother’s lamb curry! It is mind-blowing, nothing comes close to it.


Any advice for supper club guests?

Make sure you come hungry with your favourite tipple! Curry Leaf provides a great opportunity to meet new people from different walks of life who all share a common interest for great food and epic dining experiences.

Brunch Supper Club - Bringing small brunch plates to hungry Londoners!

We’re pleased to give you a quick intro to Rob Smyth, the chef behind Brunch Supper Club. We had a wonderful time at his brunch supperclub last month, and lucky you - they are fortnightly with the next one on the 11th of May at Goldfinch cocktail bar in tooting (@goldfinchsw17). If after reading this article, you want to find out more about Rob, follow him on Instagram!

Tell us a bit about yourself and your background.
I founded Brunch Supper Club in 2018, to follow my true passion- food! After moving to London to work full time in the car industry, I started an informal brunch club where I’d host private brunch parties serving my unique recipes. Soon enough Brunch Supper Club was born, bringing great food to homes all across London

What inspired you to cook?
Having grown up on a farm near Dublin, I have always loved food and developed my palate and cookery skills while completing his Masters in Trinity College, Dublin.

What makes your Supper Club special?
I love brunch and I always struggle to pick just one thing when out, our small plates allow you to experience the whole menu and give our customers that extra special occasion only a Supper Club can bring.  

What's the best meal you've ever had/eaten?
That's such a difficult question but the best meal I've ever had was a 5-course tasting menu at La Colombe in Cape Town.

Any advice for supper club guests?

If you're looking for a relaxing, fun environment with great food then Brunchsupperclub is for you. We attract people from all over so don't be shy and  you'll have a great time and meet lot's of interesting people!

We love the idea of being able to try everything on a brunch menu. Thanks for making this possible Rob!

The Plant Powered Supperclub

We are excited to introduce you to Emma (@the_littleginger) and Danielle (@ripeandnine) - the dynamic duo behind the plant powered supper club in Surrey. Their backgrounds are quite different, which makes them the perfect pair to bring you vegan food, but not quite as you’d know or expect it. If a vibrant, innovative supper club - (powered by plants!) peaks your interest, follow them on instagram here and here - and don’t forget to sign up their next event on the 21st of June at the Museum of Futures in Surbiton!

Tell us a bit about yourself and your background. 

Emma: After quitting teaching in 2016 to go full circle back to my catering roots, Little Ginger was born, a Plant based street food popup at Kingston Market. I started out doing Fridays & weekends before scoring a permanent unit on the market in April 2018. We are open 7 days a week serving the growing LG family! 

Danielle: On long holiday to Australia in January 2015 and a lot of time spent in coffee shops I discovered raw cake. Nutritious colourful masterpieces free from refined sugar that tasted unbelievably delicious! With little experience in the kitchen I set to work creating my own as soon as I was home and once I began posting my sweet treats via social media, the requests came rolling in. Ripe + Nine was eventually born in 2016 and I now work out of a commercial kitchen unit in Epsom. 

What inspired you to cook? 

Emma: A love of food & feeding people! I used to watch my Mum create crazy concoctions with no rules or recipes, using seasonal locally grown ingredients, feeding whoever happened to visit & the enjoyment both she & they got really inspired me. Every meal was an experiment but I learnt my love of big flavour from her. Becoming veggie & then later vegan encouraged my plant powered journey. 

Danielle: I wish I could be one of those people who say they cooked from a young age with their families (see Emma) but the reality is that I grew up on oven chips and diet coke. I’d always been pretty useless in the kitchen until I discovered raw desserts and the success I found with making those has led to a love for crating any type of dish. Aside from Ripe + Nine I even run my own catering business now!

Fab cocktail at the last supperclub

Fab cocktail at the last supperclub

What makes your Supperclub special ? 

Emma: The Plant Powered Supperclubs are special because they are total collaboration between Little Ginger & Ripe and Nine-we both bring our own take on things but together it makes something special. We both love making people feel special & want the night & the food to be memorable. 

Danielle: Firstly it’s in Surrey! London is abundant with foodie events so it’s refreshing for us both to be making it happen right on our home turf in leafy Surrey. The fact that it’s a collaboration off two talents makes it even more special. I knew when I wanted to put on a supper club that it would be great to team up with someone and although we had only met a few times Emma seemed the obvious choice! Now I can’t seem to remember a time where we didn’t chat every day!


Whats the best meal you’ve ever had/made? 

Emma: Such a hard one! I love meals for the experience & the people I’ve shared them with so it might be a simple picnic on a beach or a slap up fancy night out! Best meal I’ve ever made - always the next one 

Danielle: Such a tough one! I’m going to have to blow my own trumpet and say it’s always food I make myself. Being a self taught and experimental cook I love creating new things and surprise myself weekly with how well things turn out. 

Any advice for supper club guests?

Emma: Come hungry!

Danielle: It’s vegan food… but not as you know it :)

Emma and Danielle with guests at one of their supper clubs

Emma and Danielle with guests at one of their supper clubs

What a wonderful collaboration - showing us the power, innovation and inspiration behind a plant powers supperclub. Not to mention how two chefs can take such different journeys but together create a fun and refreshing supperlcub by bringing their talents to the table!

Chulha Indian Kitchen - A love affair with South Indian cuisine

We’re really excited to introduce you to Pinaki who will be popping up her Indian supperclubs this summer (the first will be at Darleeling Express!) showcasing a real authentic Indian experience from Bombay street food classics to South Indian delicacies. If this has tickled your tastebuds, you can buy tickets here and you can follow them on Instagram to keep an eye out for more events!

Tell us a bit about yourself and your background

I’m Pinaki or ‘Ms. P’ to my friends! I am a globe-trotting doctor by training and spent years studying and eating soul-satisfying street food from every corner of Bombay. A decade and a love story later, I married into a Tamil family where food was central to life and much to my delight, traditional cooking cooled the hottest South Indian days. Two babies later, I found herself drawn more and more into my London kitchen to whip up that holy grail of authentic but easy and healthy (of course!) food from both my homes in India. The more I feeds people, the better I feel!

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What inspired you to cook?

I remember spending loads of time with my mum in the kitchen and she is the one who would cook up a storm in no time! She truly inspired me from a very young age! And after my marriage into a South Indian family I was curious about their cuisine and learnt a lot from old grannies and mum in law!

What makes your supperclub special?

My supper club is bursting with new ideas and stories - not your typical Indian meal or a regular take away  with oily and rich curries. It’s a journey from Bombay street food classics to South Indian delicacies ! Curries that are full of flavours that have never been offered before! 

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What’s the best meal you’ve ever had/made?

My best meals would surely include a South Indian style chicken biryani.. or a street food classic like a chaat!! Tangy and totally irresistible !!

Any advice for supperclub guests?

Advice is simple - come prepared to dig in with your hands ... get messy !! Come with an open mind about Indian food.. it can be different .. South Indian cuisine uses a variety of spices that are not used in a regular Indian kitchen ! Be ready to be surprised!!

We love that your menu and your ethos is centred around family and recipes you have loved from South India! Thanks for sharing your story with us - we can’t wait to get messy and enjoy your food soon!

Knife, Fork and Spooner - from Masterchef to supperclub chef!

Today we meet Si Spooner, one of our favourites from 2018 Masterchef who hosts delicious and innovative supperclubs in his home in the Midlands. If this interview sparks your interest, follow him on Instagram.

Tell us a bit about yourself and your background. 
I’m a self taught cook who after reaching the Top 10 of Masterchef 2018 launched Knife Fork and Spooner Supper Clubs. They are hosted in our old stone barn (which was formally a cow barn), you are treated to a delicious 4 course meal of local and seasonal ingredients that are sourced from the beautiful countryside that surrounds us.

What inspired you to cook?
I’ve always loved cooking, my Mum taught me to cook from a very young age. I became really passionate about it a few years ago when I quit my job in the city to look after our two children. I love cooking and watching the enjoyment on people’s faces when they eat my food and I’m lucky enough to have made it a full-time job!

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What makes your Supper Club special ?
It’s as much about the food as it is meeting new people and having fun. You get restaurant quality food but in an atmosphere that is more like an informal dinner party. You will get to try lots of things you might not have eaten before as well as enjoy twists on old classics. Our Supper Clubs are BYO so you can choose to keep things very good value or dust off that special bottle that’s been tucked away for a while. I am very lucky that my wife Nicola is in charge of front of house, she is an amazing host and will ensure you have a great time!

Whats the best meal you’ve ever had/made? 
A tricky question, we’ve been lucky enough to eat at some pretty awesome places but the meal that definitely ignited an even greater passion for food was at Vue de Monde in Melbourne. A truly spectacular experience where there was no menu just what they wanted to cook that day. I’ve taken the no menu idea into my Supper Clubs and my guests love the anticipation and trying to work out what the dish is before I tell them!

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Any advice for supperclub guests?
Come with an open mind both to new food and new people. You will get to try new ingredients and combinations at my Supper Clubs as well as meet all sorts of people from different generations, different places and walks of life. Come with an open mind to try new things and meet new people and you will have a great time! 

Love the idea of working out what the dish is before you are told! A supperclub and a tasty guessing game in one! Thanks for sharing a part of your story with us Simon and can’t wait to explore your restaurant supperclub soon!

Peckish Supper Club - Bringing global flavours to London!

Today we meet Gemma and Georgia, the lovely ladies behind Peckish Supper Club. If after reading this article, you want to find out more about them, follow them on Instagram!  

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Tell us a bit about yourself and your background.
Peckish is run by two South London based friends, Gemma and Georgia. We both have made career changes in the last couple of years, from PR and advertising, and undertaken training at Leiths cookery school in London. We both currently work as freelance caterers and private chefs, so we were excited to have a food project we could work on together. 

What inspired you to cook?
We have both always loved cooking a wide variety of dishes and cuisines for friends & family and entertaining, in fact we both liked cooking so much we changed careers to do it more! 

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What makes your Supper Club special?
Our supper clubs are intended to be fun and relaxed, with different themes each time in keeping with what sort of food we like to eat at different times of year. We served hearty and rustic Italian food at the first Peckish in winter, focussed on the bright colours and flavours of Mexico for spring and our planning our summer events. They are held in a private venue with a maximum of 20 guests which creates the convivial dinner party atmosphere we are aiming for, with delicious food at an affordable price. 

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What's the best meal you've ever had/eaten?
We are pretty proud of the malfatti we served at our first supper club - guests loved trying something they mostly hadn't had before, and these lighter cousins of gnocchi are really delicious - especially when served with lashings of brown butter, sage and pecorino.

Any advice for Supper Club guests?
Bring a bottle and your appetite! 

It sounds like each of their Supper Clubs is really different…so you can keep going back for more! Thanks for sharing your passion for food with us Gemma and Georgia!

Samambaia Project Supper Club - Sustainability at its core!

Today we meet Lara and George, the dynamic duo behind the sustainable Samambaia Project Supper Club. If after reading this article, you want to find out more about them, follow them on Instagram!  

Tell us a bit about yourself and your background.
We're from opposite ends of the world, Lara Brazilian and George a Kiwi, but both chefs and passionate about sustainability. Our journey here was quite different - George worked in restaurants across New Zealand and Australia and Lara used to work with sustainability before coming to London. 

Heritage grains and wild saffron.

Heritage grains and wild saffron.

What inspired you to cook?
Cooking is the choice we made for our lives, so we're both very passionate about it! But I guess it's fair to say that nature is what inspires us... it means looking at the world around us, understanding its challenges, assimilating what is on offer and figuring out how to best translate this into flavour.

What makes your Supper Club special?
We're a food sustainability Supper Club - we say we were born at the crossroads of urgency and creativity. Samambaia is the Portuguese word for fern, as well as one of the most important symbols in New Zealand. It means rebirth, regeneration and new beginnings. And this is what Samambaia is about - rethinking food, for the planet and for flavour. It's about what should be our new normal. It goes beyond simply reducing impact, but actually creating value in the food chain. We've removed food waste from the equation and are working with suppliers who are doing pretty incredible, innovative things. We want to take sustainability out of the hype, and what's the best way to do that but through exciting food?

Turnip tips and tongue

Turnip tips and tongue

What's the best meal you've ever had/eaten?
That's a very hard question for a chef to answer! It probably changes daily!

Any advice for Supper Club guests?
Don't ever forget the power you hold to create change. Making choices that matter shouldn't be a chore - it should be a damn tasty, easy decision! 

What an uplifting and motivating blog – great to see how food can be both tasty and sustainable. Thanks for inspiring us Lara and George!

Alan Rosenthal's Supper Club - Classics with a twist!

Today we meet Alan Rosenthal who hosts his own Supper Clubs at the Renaissance café in Bounds Green, London. If after reading this article, you want to find out more about Alan and his food, follow him on Instagram!

Tell us a bit about yourself and your background.
I have always loved cooking.  I did a languages degree which meant I lived abroad whilst studying and then found myself traveling and living abroad a fair bit afterwards.  I decided to move into food 10 years ago and did the diploma at Leith’s School of Food and Wine.  I went on to private chef and then set up my own food brand specialising in little pots of stew. I started selling them in Alexandra Palace Farmers’ market and then got listings in national supermarkets. I was then commissioned to write Ultimate One Pot Dishes in 2010 and it was republished in 2015.

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I now regularly teach my one pot cooking class at Leiths School of Food and Wine and will soon also be teaching at the Grand Hotel in York.  I do some private catering, write recipes for a veg box company and work in collaboration with organisations to improve the food the sell or serve in their establishments. I also recently started my supper clubs at Renaissance café in Bounds Green, London. 

What inspired you to cook?
I think I’ve always just loved food and eating.  As I child I was often tinkering in the kitchen.  I get great satisfaction out of creating something for others to eat.  I guess it comes down to nurturing and looking after people which I enjoy. Cooking food is also very creative and something you do with your hands – I play the violin too and used to enjoy sculpting at school!   So I guess there must be something about the tactile nature of cooking also that I love and the element of alchemy in cooking!

 What makes your Supper Club special?
My collaboration with Renaissance means that not only do you get great food, but also wonderful live music in keeping with  the food.  Of course, the food itself is always delicious.  I’m not trying to reinvent the wheel but simply trying to surprise and delight in an unpretentious way.  There’s always at least 5 or 6 different things to eat, so it’s very generous and usually several twists on classic dishes.  My food is extremely accessible yet with a point of difference; so, for example, I served little French style cheese beignets last night with a umami rich porcini dust and porcini fondue.  This was a twist on a classic gougere and cheese fondue.

What's the best meal you've ever had/eaten?
The best meal I’ve ever eaten – that’s too hard a question.  I’ve enjoyed amazing meals on the street Kuala Lumpur to a recent visit to Madame Le Pic in London; I couldn’t pick one particular meal.

Any advice for Supper Club guests?
Just relax, enjoy the food and speak to your neighbours!  

We love the sound of Alan’s food – both comforting and interesting, it’s always great to see how creative chefs can be in the kitchen!

 

Feeding the Rest - Bringing Middle Eastern flavours and hospitality to York!

Today we meet Megan Ponting, the chef and host of Feeding the Rest Supper Club in York. If after reading this article, you want to find out more about Megan’s Supper Club, follow her on Instagram!

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Tell us a bit about yourself and your background.
My name is Megan Ponting (nee Barzaq) and I’ve been cooking professionally since 2015. I studied engineering at uni and hated it and my 3 year journey after my degree led me to the kitchen and I haven’t looked back. I’ve been hosting supper clubs for 6 months and I love it!

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What inspired you to cook?
My life has been an inspiration to cook. I know it sounds cliché but my entire family are amazing cooks. My maternal grandfather and uncle cooked professionally and my mum learned how to cook Middle Eastern food when she married my dad. She is so good at it that we ALWAYS hosted my dad’s family for Eid and big Ramadan dinners. I always wanted to be able to cook like my mum.

 

What makes your Supper Club special?
I don’t try anything too fancy with my food. I like cooking the food that I am passionate about and I want my guests to feel like they are at a large family table, swapping stories and having a great time. I always give a story behind each course and never just stay in the kitchen. I think interacting with my guests is one of the biggest rewards for me.


What's the best meal you've ever had/eaten?
The best meal I’ve ever had was when my close friends and I went to a rustic restaurant in the hills of the Algarve and had a simple dinner of pork ribs, chips and salad. The food was simple and superb and we stayed for a long time just chatting and catching up. The best meal I’ve ever made (I’m told) was my first Easter with my now husband. I made a Middle Eastern leg of lamb with spiced nutty rice and plenty of sides. We had invited our friends to join us and it was a lovely afternoon chatting, eating and entertaining their little one. 

Any advice for Supper Club guests?
The best piece of advice I can give is that no two supper club hosts are the same. If you’ve been to a supper club before, don’t assume that a new host, even if they are using the same venue, will have the same style of presentation or running. Supper clubs are wonderful ways to experience something different and I honestly think they are great for special occasion dining.

 

We think the atmosphere around Megan’s Supper Club table sound lovely and her Middle Eastern dishes are making us want to hop on a train to York ASAP!

Elia London Supper Club - A Greek Culinary Odyssey!

Today we meet Thomas Tsappis, the chef and host of Elia London Supper Club. If after reading this article, you want to find out more about Elia’s weekly Supper Club, follow him on Instagram!

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Tell us a bit about yourself and your background.
I was born and bred in London (although people often accuse me of being from Essex!) and grew up in around the city and whilst family meals were ever-present (I come from a very large, very loud Greek background) food was not something we ever gave a second thought. After leaving university I got a job in the city which opened my eyes to fine-dining - a level of restaurant that I didn't even know existed! When I was 23 I moved to Tokyo and that's where my foray into cooking really began. When I returned to London I trained for a year at Leiths School of Food and Wine, graduating with a distinction, and 2 out of 5 of the end of year prizes (out of a class of around 100). From there I spent some time in Michelin kitchens before setting up Elia London in August 2018.

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What inspired you to cook?
I began to cook because I like to eat! When I was 23 I moved to Japan, and whilst the Japanese food was great I always missed the western food I grew up with. As it wasn't readily available (or at least easy to find) in Tokyo I often ended up having to make it myself! That was almost 8 years ago and I haven't stopped cooking since! 

What makes your Supper Club special?
Well first of all (and don't quote me on it) but I’m pretty sure this is the only 12 course Greek tasting menu in the country! Plus you get to make new friends, drink your own wine and pay a snip of what you would in a restaurant!

What's the best meal you've ever had/eaten?
This is way too difficult to answer. I went to Osteria Francescana last year which was pretty special but it's impossible to compare a meal like that to say a Double Double Animal Style from In n Out, or some late night fried chicken, which, let's be honest are equally delicious. As for the best meal I've ever made that's for other people to decide!

Any advice for Supper Club guests?
Eat, drink and enjoy yourself!

We think the pictures and Thomas’ passion for food speak for themselves - this is clearly a Supper Club not to be missed!

ZuzaZakCooks Supper Club - A polish and floral delight!

Today we meet Zuza Zak, the chef and host of her own supperclub in a London flower shop. If after reading this article, you want to find out more about her and the delicious food she has on offer, follow her on Instagram!

 

Tell us a bit about yourself and your background.
I call myself Zuza Zak but I was born Zuzanna Zakrzewska in Warsaw, Poland. It was communist times then, but even though there wasn't much in the shops in those days, a lot of my childhood was focussed around food and family celebrations. I spent much of my time with my beloved grandmothers, who taught me how to cook and who my cookbook: Polska: New Polish Cooking is dedicated to. 

What inspired you to cook?
My grandmothers were the ones who inspired me when I was very young...all my best memories of them are to do with food. Then when we came to the UK I didn't see my extended family for 7 years and cooking was a way of reconnecting to my homeland, although in those days it was my mum who cooked mainly. 

What makes your Supper Club special?
My supper club is the only vegetarian, Polish supper club in London (as far as I know). I'm not actually vegetarian, but I prefer to cook veggie food and it also helps me promote a different side of Polish cuisine. What makes it extra special is the magical, flower-filled setting.

What's the best meal you've ever had/eaten?
I love making interesting pierogi at home - the kind you won't find anywhere else, like chocolate, poppyseed and almond (like Makowiec) or, at my last supper club - rhubarb. This was the first time I'd braved making pierogi for my supper club, I was worried because there are logistical issues with transporting so many pierogi, but they turned out wonderfully and everyone loved them. In fact, they all had seconds!

Any advice for Supper Club guests?
Please bring your own wine or beer, although there is always a welcome cocktail (and sometimes even a goodbye cocktail too)!

What an original concept for a Supper Club! We can’t wait to experience this floral world and amazing flavours you’ve just told us about Zuza!

 

 

South West Kitchen, A Vegetarian Feast from the Middle East

 

Today we meet Ellie and Ella who host South West Kitchen, a vegetarian supper club. If after reading this article, you want to find out more about them, follow them on Instagram!

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Tell us a bit about yourself and your background.
We are two best friends who met on the dance floor in ministry of sound during Freshers week of uni who share a love of food. By day Ellie is a recipe developer and qualified nutritionist so is a pro when it comes to putting together flavours and creating exciting new dishes. While Ella works in Comms so heads up our logistics and marketing arm - plus born in to her huge Cypriot family sharing food with loved ones is in her blood. 

What inspired you to cook?
We have always loved trying out new restaurants and immersive experiences together and love everything to do with food - sharing recipes, cooking and eating together. We also love meeting new people so starting a supper club felt like the perfect opportunity for us to do all our favourite things, together.

What makes your Supper Club special?
All of our dishes are vegetarian and as seasonal as possible. Our mission is to get people sharing food and as excited to sit down to a vegetarian meal as a big roast dinner (and feel as satisfied after!). We recently visited our local school  in Balham and spent the afternoon getting kids in the kitchen cooking new veggie food which they loved!

What's the best meal you've ever had/eaten?
Our recipes are hugely inspired by Middle Eastern flavours and one of the best meals we've had together has to be at Honey & Co in Fitzrovia. Their roasted aubergine with a BBQ tahini crust started our love affair with tahini and since then we've bought a huge kilo tub that we use in most of our recipes! You also have to have their feta and honey cheesecake with kadaif pastry, it's absolutely incredible.

Any advice for supper club guests?
Our main piece of advice is to go open minded and be up for meeting new people! If you want a quiet dinner with your girlfriend or boyfriend then it's probably not the evening you're after. But if you're up for sharing delicious food with people you may never have met before then come and check us out!

We think these Middle Eastern vegetarian flavours sounds delicious and can’t wait to try your food!

Malaysian Supper Club - An abundance of food and friendliness!

Today we meet Syrin & Azam from Malaysian Supper Club. If reading this makes your stomach grumble, you can find out more by following them on Instagram.

Tell us a bit about yourself and your background.  We are Syirin & Azam. Malaysian born but have spent most of our lives in the UK. Very much still in touch with our Malaysian, particularly Malay Minang roots which you will experience through our style of cooking.

What inspired you to cook? Syirin - My grandma / Azam - my mom.

What makes your Supper Club special? We are known as the ‘friendliest’ & most generous supper clubs. We don’t believe in tasting sized menus, instead we want guests to experience authentic eating, the same way as we do it in Malaysia - lots and lots of food for each course!

 Whats the best meal you’ve ever had/made? Syirin - Chicken Rendang / Azam - Beef Rendang

Any advice for Supper Club guests? Just enjoy yourself even if you come on your own! You’ll meet other like-minded people and please come with an empty belly!

https://www.instagram.com/malaysiansupperclub/Taken from

https://www.instagram.com/malaysiansupperclub/Taken from

Looks like a great place to eat some authentic food and leave filling full! We can’t wait to try it!

Source: https://www.instagram.com/malaysiansupperc...

Winchmore Hill Supper Club - A life dedicated to Supper Clubs!

Today we meet Holly, host of the Winchmore Hill Supper Club At The Larder. If you want a truly local experience with a hospitality guru, then follow Holly on Instagram.

Photo from: https://www.eatwith.com/events/43686?date=2019-02-22

Photo from: https://www.eatwith.com/events/43686?date=2019-02-22

Tell us a bit about yourself and your background… I come from a hospitality background, I've always worked in Pubs and restaurants, I studied hospitality management at university and was a restaurant manager. I am currently the operations manager at Eatwith in the UK and visit around 52 supper clubs a year, plus running my own! You could say supper clubs are my life, I love them :-)

Photo from: https://www.eatwith.com/events/43686?date=2019-02-22

Photo from: https://www.eatwith.com/events/43686?date=2019-02-22

What inspired you to cook? I've always been a keen cook from a young age, I used to watch all the kitchen/food TV shows when I was little. I remember making my parents breakfast every Saturday from the age of 4! As i got older, I really was inspired by Jamie Oliver and his simple cooking and charming fun personality. He made me want to become a TV chef!

What makes your Supper Club special? My supper club is all about the hospitality. I love to make people feel welcome and their bellies full! No one leaves my supper club hungry put it that way! The food is from local shops and I really love to promote my local butcher who I have been going to since I was 3! 

Photo from: https://www.eatwith.com/events/43686?date=2019-02-22

Photo from: https://www.eatwith.com/events/43686?date=2019-02-22

What's the best meal you've ever had or made? Best meal I have ever had is super hard! I eat for a living! But I am pretty proud of my Christmas dinner this year, there was only my immediate family, but I cooked my socks off! My sticky toffee pudding was really outstanding! Plus a posh Sunday roast is exactly what I am about! 

Any advice for supper club guests? Come to make friends! These events are all about getting to know people, having fun with them and eating good food! I've made so many friends over the years going to these events, I've heard amazing stories and loved getting to know people over something we all love FOOD! 

This sounds very drool worthy, we can’t wait to see what you serve up next Holly!

littlebud Supper Club - Creating social experience through food!

Today we meet Nathan and Michael from littlebud Supper Club – if you’re looking for delicious food and a fun time, follow littlebud on Instagram to find out more.

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Tell us a bit about yourselves and your background

Littlebud was founded by Michael Gawthorpe & Nathan Taylor.

Michael has worked in the hospitality sector for 20 years and held management roles at companies such as Fullers, Green King, Fernandez & Wells and Alchemy Coffee and worked as a chef at the Common E2 cafe in Bethnal Green. He will soon be working as a chef for WeinoBIB in Dalston where, hopefully, you will see some littlebud events happening soon.


Nathan spent 10 bored years in the corporate world but has a great passion for beer and food and after leaving the office life behind he has been managing Hop Burns & Black’s new Deptford site specialising in craft beer, natural wine and hot sauce, as well as working as a barista in specialty coffee for Alchemy Coffee.

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We met at Alchemy when Nathan was a customer and Michael was the manager. Nathan, was looking for part time work as he was looking to gain experience before leaving his job. We hit it off with a simialr interest and passion for food, beer, wine and coffee. Littlebud was born when we were sat on a hill at Glastonbury, bleary eyed and on a break from making coffee backstage. The name came about because we had both been watching Master of None, the foodie comedy show with Aziz Ansari and Eric Wareheim, who, in the show, are referred to as little bud and big bud respectively.

What inspired you to cook?

Michael: I always cooked for myself from an early age as my mum worked nights. I always felt quite proud of myself and like I'd achieved something great, even though I'd just microwaved a lasagne :). It grew from there and I had loads of jobs in grim kitchens and bars and kinda just ended up working for a pub that was serving gastro pub food and that opened my eyes to what could be achieved with a tight budget, technique and a small team. When I moved again and worked for Fernandez and Wells (9 years ago) I discovered the importance of sourcing great ingredients and how great cooking can be simple. I also developed my love of natural wine and craft beer here, so the belly is their fault.

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Nathan: I grew up in a town dominated at the time by sterile chain restaurants with no personality and joyless food.  I realised that me and my friends would have a much better time by staying in and cooking fresh fun food together.  For me food is a social experience that can bring people together and create memorable experiences! The best thing about the supper clubs has been seeing complete strangers talk to each other and enjoy great food together

What makes your Supper Club special? We just try our best to make delicious food with friendly and fun service. We never want to take ourselves too seriously but we do try and serve the best products whether that be wine, beer or food. We try to offer a variety of dishes and to be good value for money.

Whats the best meal you’ve ever had or made?

Michael: Pretty sure it was at Lyle's in Shoreditch, but I can't remember what exactly what was on the menu so probably my girlfriend's sticky toffee pudding from her grandma's recipe or anything Guy Ripley cooks or the olive oil with sage and apple from oliveology over vanilla ice cream or the pig cheek doughnut from black axe Mangal, or mezze in capadoccia.....I could go on forever, there's not much I don't like.

Nathan: Lyle’s obviously! The pork belly bao at Momofuku Noodle Bar NYC, charcuterie and fresh cheese at Baest Copenhagen and Social Eating House in Soho!  I’m most proud of the food we sent out at the most recent pop up especially the Beef Rendang Bonbons which Mike and Guy absolutely nailed!

Any advice for supperclub guests?

Turn up on time. Enjoy yourselves. Be nice to each other. Be yourself. Dance like no one is watching.  Listen to Tom Waits. Watch Broad City and don't forget to tip ;)

How good does this sound? We can’t wait for a seat at your table littlbud Supper Club!

Asher’s Supper Club – Vegan food from around the world!

Today we find out more about Asher’s Supper Club. If his Vegan themed supper club inspires you, find out more by following Asher on Instagram.

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Tell us a bit about yourself! I'm a born and bred south Londoner, residing in Streatham at the moment. I originally dreamed of making it as a basketball player, before studying archaeology at Liverpool university. When I found out it wasn't much like Indiana Jones I indulged my passion for cooking.

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What inspired you to become a chef? I started off cooking purely out of necessity and then for pleasure from a fairly young age, being inspired by TV chefs such as Keith Floyd and Rick Stein. It was when I started delving into culinary literature - particularly that of Anthony Bourdain, that the bug really began to bite and I decided to try and build my hobby into a career. 

What makes your Supper Club special? Our Supper Club is special because it provides some of the most delicious vegan food to be had anywhere that is tempting and satisfying for both carnivores and herbivores. There is a new theme for each event which inspires the creative takes on cuisine, cocktails and musical soundtracks. Match that up with a friendly and fun vibe and great value for money and you're sure to have a fantastic evening.

What’s the best meal you’ve ever had? Very tricky, but if I had to pick just one it would probably be the Murtabak I had with my wife from a street vendor in Singapore.

What’s the best meal you've ever made? The one I'm most proud of is probably cooking for my my friends' wedding - 120 people - canapés, gazpacho with herb oil and almond cream to start then braised ox cheeks with hoseradish and orange gremolata and pickled red onions. (I wasn't always vegan)

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Do you have any advice for Supper Club guests? Come with an open mind - don't be afraid to try something new, meet new people and have a good time.

We’re glad you decided to follow Anthony Bourdain rather than Indiana Jones…this Supper Club sounds like one that’s not to be missed!

Kara's Vegan Supper Club

This week we meet Kara, founder of Kara’s Vegan Supper Club. If you like what you see then follow Kara on Instagram to find out more about her supper clubs.

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Tell us a bit about yourself and your background

Hi, my name is Kara and I am the founder of Kara’s vegan supper club. I have been a chef for 3 years now and love learning and being inspired by my husband who taught me everything I love about cooking. My background is waitressing and hosting for 20 years. I was lost for many years and didn’t know what to do. Till one day I started in the prep kitchen in my last job at a urban cafe and never looked back. I have been running my own vegan supper clubs for 2 half years now and its growing stronger each month.  

What inspired you to cook?

 Learning , watching and cooking with  my husband. I couldn’t think of anything else i would rather do than cook.

What makes your Supper Club special ?

The atmosphere,  I like to make my customers feel welcome and relaxed. I make an effort to go out and speak to every single person who sits and dines at the supper club. 

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Whats the best meal you’ve ever had/made?

My husband makes the best vegan "scallops"

(He owns his own pop up  proportion - check out his page proportion chef)

Any advice for supperclub guests?

Wear loose clothing as i love to feed you till your in a food coma!

Sounds delicious Kara! We love your passion and how loved up you are! Can’t wait for a seat at your table!

Meet the Kinoys - A New Zealand/Phillipines culinary adventure!

In this blog, we meet the Kinoys, the fabulous two behind the Lets Kain supperclub. To find out more about what they have in store for you, follow @letskain on Instagram.

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Tell us a bit more about yourselves…We are the “Kinoys” which stands for Kiwi and Pinoy, slang from where we are originally from, New Zealand and the Philippines. We are originally husband bloggers (@kinoyblog), self confessed food critics turned home cooks- hostess with the mostess via our supperclub which started in 2017. 

Kain (Kah-in) is again a play on words. “Kai” is a maori word and “Kain” is a Filipino word, both mean eat or to eat. So when we say let’s kain we mean let’s eat! 

What inspires you to cook? Meeting the guests and seeing them enjoy the food we prepared. Our goal is to educate people about our food. We serve dishes inspired from our home countries- The Philippines and New Zealand.

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What makes your supper club special? Besides being generous with our servings! It’s the personal stories we share behind every dishes. From the origins of each dishes to why it’s our favourite. Oh and I think we are funny & entertaining too!

What’s the best meal you’ve ever had or made? It’s our 6th Kain event. We did a sold out “traditional” Filipino dinner called Kamayan for 40 people, where our guests ate using their hands on a banana leaf (no cutleries & plates!). We served grilled meats, seafood & ended it with a gin tasting session! (Filipino too!) 

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Do you have any advice for supper club guests? Be adventurous, eat new things and be open to trying. Are you curious now? We have an event coming, join us on 02.03.19!

What a wonderful blend of cultures and the idea of generous feeders! We can’t wait to see what they cook up next!