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!