Please click this link for details about my monthly Supper Club.

A Levantine-inspired mezze-style supper at North South, Thursday 19th March 2020, tables available from 7.00pm to 8.15pm **SUBJECT TO HEALTH CONCERNS SURROUNDING CORONAVIRUS, THIS EVENT HAS BEEN CANCELLED**

Lebanese Slaw

The first of my mezze-style suppers at North South is inspired by various dishes I’ve enjoyed in the Levant including Israel, Palestine, Lebanon and Turkey. Here I invite you to experience the classic ‘Cardamom and Dill Tasting Plate’ comprised of the following colourful and flavour packed dishes:

Warm Greek white beans with fresh lemon, dill and wild oregano

Sumptuously melty coriander and lemon-baked feta

A refreshing Lebanese slaw with mint, oranges and pomegranate molasses (pictured at the top of this newsletter)

Kasbah sweet potato hummus with toasted pine nuts and za’atar

Greek island tzatziki with fresh dill and mint (pictured below)

Pide ekmeği (Turkish flatbread) with olive oil and za’atar

The price is £15 per person and tables must be booked in advance.

A Mallorcan-inspired tapas-style supper at North South, Thursday 23rd April 2020, tables available from 7.00pm to 8.15pm **FULLY BOOKED**

butterbean, Tenderstem Broccoli and Sugar Snap Salad

The second of my mezze-style suppers at North South is inspired by an early spring visit to sun drenched Palma de Mallorca. It is a quite possibly one of my favourite cities on earth with its curvy medieval streets lined with aristocratic townhouses, looming baroque churches, teeming public squares, vibrant bohemian neighbourhoods and markets overflowing with all the bounty of the island. 

Warm Spanish tortilla with slow-cooked Spanish white onions, new season potatoes and Manchego cheese served with superfood salad leaves drizzled with Spanish olive oil

A butterbean, Tenderstem broccoli and sugar snap salad with a punchy Mallorcan caper, golden sultana and sherry vinegar dressing (pictured above)

My paella-style rice salad with tangy feta cheese, roasted red peppers, peas and hints of saffron, sherry vinegar, lemon and fresh parsley

Stir-fried Padron peppers sprinkled with Mallorcan olivas negras flor de sal

A smoky tomato and garlic dip, my interpretation of the classic appetiser ‘pa amb oli’ (bread with olive oil) (pictured above)

Freshly baked sourdough bread with fruity olive oil

The price is £15 per head and tables must be booked in advance.

An exclusive ‘Chef’s Table’ at Malton Cookery School, Friday 1st May 2020, only 10 places available

This special menu is inspired by a sultry spring evening in Jaffa – Yafo – an ancient port south of Tel Aviv whose narrow winding streets are lined with beautifully restored Arabic buildings and shady courtyards. This vibrant little enclave is famous for its association with the biblical stories of Jonah, Solomon and Saint Peter as well as the mythological story of Andromeda and Perseus and later for its oranges. It was once a place I called home.

Spanish White Bean Dip

To welcome

A spicy lemon-scented white bean dip garnished with lemon zest, fresh parsley and pul biber served with warm lavash bread (pictured above)

To start

Beetroot borani with toasted moghrabieh (Israeli couscous), griddled lime-marinated halloumi dressed with a lime vinaigrette and garnished with lightly pickled red onion and pea shoots

To follow

A classic spinach and anari cheese filo pie featuring bright spring onions, fresh dill, freshly grated nutmeg and lemon zest drizzled with a spicy amba sauce and garnished with pul biber served with mixed leaves drizzled with Kalamata olive oil

Mina’s crushed roast potatoes with fresh rosemary, wild oregano and sea salt

A sumptuous salad of baby spinach leaves, medjool dates, toasted almonds and pomegranate arils with a sumac dressing

To finish

Sahlab, a chilled flower-scented custard with ground mastic, rose water, orange blossom water, dried rose petals and chopped pistachios served with a berry compôte

The price is £65 per head and places must be booked in advance. Details to follow

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