The Cardamom and Dill Supper Club is available for collection in central York between 5pm and 6pm every Friday evening. Featuring a generously portioned vibrant two course Mediterranean plant-based supper for £30 per person with the option of a dessert for an additional £5 per person, the menu changes every two weeks, each one inspired by the authentic recipes picked up from years of travelling through the Mediterranean from Andalucia, Greece and Italy to Turkey, Israel and Lebanon.

That was a fabulous supper, full of interest and Middle Eastern flavours. The whipped feta and zaalouk was a fab combo, loved the pie and its smoky tomato. I loved it all, just my kind of food. Thank you so much. Wonderfully well organised too – Jill Turton, Squidbeak

Sample menu: Paxos

This menu is inspired by a sultry evening in Gáïos on the verdant island of Paxos which lies just off the coast of Corfu, the smallest of several tiny olive-covered land masses that quietly sit within the Ionian Sea. Here I present you with a taste of an absolute feast I enjoyed whilst sitting in the secluded harbour watching the fishing boats quietly glide across the ocean.

To start

Plum tomatoes slowly roasted with organic Greek oregano and smoked sea salt flakes with tangy whipped feta garnished with lemon zest, fresh oregano leaves and fragrant hibiscus. Served with warm flatbread (contains dairy, gluten)

To follow

Elena’s Greek spanakopita featuring baby spinach leaves, barrel-aged feta, Cypriot anari cheese, pine kernels, fresh mint, dill and lemon zest encased in crispy filo pastry served with a refreshing Greek island tzatziki with garlic and mint (contains eggs, dairy, gluten, tree nuts)

Crispy roasted new potatoes with cherry tomatoes, fresh lemon juice, garlic and fresh dill

Greek Tenderstem broccoli salad with sun-soaked tomatoes, chopped shallots, toasted almonds and a Greek honey, olive oil and lemon dressing (contains tree nuts)

To finish

A sticky bitter orange and mastic cake. Mastic is the sap of a tree which grows only on Chios, an island in the eastern Aegean which imparts a subtle piney flavour. Served with Greek yoghurt, sliced pistachios and rose petals (contains eggs, gluten, dairy, tree nuts)

Supper Club will resume in Spring 2024. Please complete the following form for more information.