A creative outlet which enables me to share the food I am passionate about cooking and receive direct feedback from guests
A taste of the night
A specially created welcome cocktail introduces the guests to the theme of the evening. This is followed by a 3-course set menu - each course features 3 unusual herbs/wild ingredients which are prominent flavours in the dish – and is rounded off with herbal tea and confectionary.
The traceability of ingredients is hugely important to me. The story behind the menu is communicated to guests, with the aim of developing their connection to, and appreciation for the food on their plate. The animal products are sourced locally and are of the highest quality and welfare and the fruit and vegetables used are exclusively available in the UK depending on the time of year. Opting to cook this way enables me to work with produce which is at its peak in flavour and nutrient density. It also helps to cultivate a more sustainable and resilient food system.
Suppers and their locations
Gambledown Farm, Romsey, Hampshire ~ July '18 - my first ever supper club. I have since held them here every couple of months, celebrating the best of each season and Gambledown's farm produce. Upcoming March 2020 tickets are available via my future events page.
The Forge, Bristol ~ October '18
The Skip Garden, London ~ August '19 'End of Summer Supper' was held at on two consecutive nights.
Beara Beara Cafe, Angel, London ~ October '19 Autumn Supper
The Little Blue Door, Fulham, London ~ November '19 'Thanksgiving Feast' and 'Veganuary Feast'
“Thank you for a splendid evening”
“Thank you so very much for such a wonderful evening. The food was so so delicious. I will definitely come to your next one in a few month’s time”
The food was phenomenal - completely blew my high expectations out of the water, the setting and company wonderful and it was so brilliant to see you in action having heard so much about the evolution of Herbs and Wild. I was totally impressed yet am not surprised you are smashing it!
“My husband and I really enjoyed the supper club – thanks so much for all the hard work that went into cooking and organizing. We were very impressed at how much attention to detail there was – from the hand-made menus to the food itself. I was particularly pleased that I didn’t feel I was ‘missing out’ or having a radically different experience as a vegetarian.
Our highlights food-wise were many: the starter, the squash may have been the best squash I have ever tasted, and the bay cream in the dessert got lots of excitement at our end of the table.
We came as a couple, but we really enjoyed chatting to the other people sitting next to us, and the venue was really lovely.”