Supper Club

My hugely popular ‘Supper Club’ is now available for collection or delivery every Friday evening. Choose either a vibrant 3-course Mediterranean vegetarian supper for £30 per person or a 2-course version priced at £25 per person. The menu changes every two weeks, each one inspired by the authentic recipes I’ve picked up from years of travelling from Provence through Istanbul and Israel to Lebanon.

Please note that the components of the menu will be supplied with simple instructions on how to assemble it at home.

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

Menu for 17th and 24th July 

This menu is inspired 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
Skordalia, a beautifully simple dip made with waxy potatoes, garlic and lashings of vibrant extra-virgin olive oil on sourdough toast topped with mild biber salçasi-roasted plum tomatoes, salty capers and lemon zest

To follow, a main course with two side dishes
Kremidopita, featuring sweet white onions, baby leeks and garlic slowly caramelised before mixing with ricotta, barrel-aged feta, mint, dill, lemon zest and freshly grated nutmeg encased in crispy filo pastry served with Greek island tzatziki with dill and mint

My sumptuous farmer’s market salad with cumin-roasted butternut squash, red rice, black beans, sweet dried cranberries and a Greek honey and mustard dressing garnished with toasted hazelnuts

A refreshing vermilion watermelon salad with cubes of crunchy cucumber, briny Kalamata olives, pops of tangy feta, honeyed cherry tomatoes, peppery extra-virgin Kalamata olive oil, fresh mint and a flourish of sea salt flakes 

To finish
Maple syrup-infused Greek yoghurt with a summer berry and vanilla compôte, a perfect balance of sweetness, tartness and creaminess served with a delicate lemon Madeleine sponge

Upcoming dates:

Friday 3rd July **FULLY BOOKED**
Friday 10th July **FULLY BOOKED**
Friday 17th July **FULLY BOOKED**
Friday 24th July **FULLY BOOKED**
Friday 31st July **WAITING LIST OPEN**
Friday 7th August **WAITING LIST OPEN**
Friday 14th August **WAITING LIST OPEN**
September bookings will open soon!

Please complete the following form to register your interest for future dates or to find out how to commission me to create a bespoke celebratory supper for you to enjoy at home.