Save the date for this exclusive summer event

ODDBOX
Come and meet food waste hero Deepak Ravindran from wonky veg company Oddbox. Oddbox have have been saving wonky veg since 2016. They buy misshapen fruit and veg that the supermarkets don’t want, pack it up in boxes and deliver to consumers. The company has grown extremely well over the last 3 years and have delivered around 25,000 boxes - that’s a lot of rescued food!

TOAST ALE
Toast Ale are on a mission to brew a better planet. A certified B Corp, they’re the UK’s first zero-waste beer. They reduce food waste by collecting of fresh surplus bread from bakeries and using it as a key ingredient in their beer. But that’s not all, they’ve put sustainability at the centre of their entire operation so come and join us to hear more about it.

CHEF
Our Chef for this event will be Olivia Clulow. Passionate about cooking and currently working as a freelance chef Olivia has also worked for 2 starred Michelin restaurant The Ledbury and helped to open Upstairs a members club located in Brixton as head chef. Along with her fantastic experience, Olivia brings her enthusiasm for exploring how food impacts on the planet, how it can help local communities and in general be a force for good.

MENU
Please note, menu may change as some of the veg will be sourced from Oddbox and we’ll only know what we’re having at quite short notice. We will do our best to make it similar to what is advertised. All courses are free from animal products and vegan friendly.

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Beetroot hummus, peppers, sourdough crisp, and figs
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Fresh paparadelle with roasted tomato sauce, and  garlic aubergine
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Chocolate mousse with pistachio biscuit
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Drinks will be available to purchase on the night

Come and meet Dale Gibson and Sarah Wyndham Lewis who set up their sustainable beekeeping practice - Bermondsey Street Bees in 2007.

As well as looking after 80 hives in locations including Lambeth Palace and the Charterhouse, Bermondsey Street Bees supplies its raw honey to leading hotels and restaurants including Hakkasan, Tom Kerridge and Roux at The Landau. 

Both Dale and Sarah lecture widely on urban beekeeping and the community plantings they undertake to increase pollinator forage. Dale has become known as a pioneer in sustainable beekeeping and spokesman for city bees. Sarah is a qualified Honey Sommelier,  Great Taste Awards judge and author of 'Planting for Honeybees'.

Our chef for the evening will be Beth Rose. Beth is a private chef and recipe writer from Swansea. She has always been completely obsessed with food and in 2015, after moving to London, competed on MasterChef UK and finished as a semi-finalist. It was when Beth started working at Farmdrop, a London-based ethical grocery startup, that she started to become aware of our disconnect with where our food comes from. In her own words: “Learning about food producers and production has taught me that a true sustainable diet is one that is good for your health, good for the planet and good for society too. I love to cook using the best ingredients available to me, and take influences from all over the world to create dishes that celebrate real, honest food.”

Menu

Cocktail on Arrival
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Charred cabbage, honey beer tempura shallot rings and mustard aioli
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Crispy Romney lamb breast with fennel, white beans and green sauce

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Rhubarb, cardamom and honey spelt tart

Menu subject to change
Drinks available to buy separately at the bar

Naked Larder is a package-free shop in South East London that enables people to shop for basic groceries and dried goods by filling up their own containers. Come and meet the founder - Philli Denning - over a fabulous 3 course meal and hear about why she started Naked Larder and how it can help people change their shopping habits for a better future.

You’re in for a real treat at this event because Raymond Yeung will be our guest chef in charge of the menu. Ray currently resides as chef at Deutsche Banks in Victoria preparing the director’s dining menu. He previously worked at Harvey Nichols looking after the cafe, bar and terrace and preparing food for their special openings and pop-ups. He also puts on his own supper clubs creating unique dining experiences with new and innovative ideas for food. You can see some examples of his food creations here: https://www.diningwithbpr.com

Menu

Cocktail on arrival
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Salt baked beetroot with sorrel and candied walnuts
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Quinoa risotto with toasted sesame and chicory salad
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Lemon sponge with Rhubarb Compote

Menu may change prior to the event

This is a bring your own drinks event, please come prepared!

This Supper Club will take place in a private home and the address will be provided to all guests two weeks prior to the event.