I’m thoroughly enjoying going to supper clubs and pop ups at the moment, partly because I’ve had a couple of negative restaurant visits of late. But I also find that the whole experience of going to a supper club is a lot more personal and friendly, and you learn a lot more about the cuisine and the people cooking it.
You might have heard of a company called Tabl and I’m very proud to be one of their community founders. Tabl describe themselves as ‘the new home for pop-up kitchens, “secret” supper clubs and food adventures.’ A couple of weeks ago I went to one of their supper clubs, hosted by Amba Chefs.
Amba Chefs is made up of Beth, Alison, Monica and Angela – pictured above. As they explain on their website, their passion for all things food led to them giving up their careers to train as professional chefs at Leiths School of Food and Wine. They have combined their backgrounds and cultures (Italian, American, Spanish and British) to produce a fantastic fusion of high quality dishes.
The event was held at London Cooking Project in Battersea – you would never know it was there, a little kitchen haven hidden away.
The lovely Lauren of Elle Bloggs joined me and we had a good old catch up. I was quite pleased that we had our own table as it meant we could have a proper natter. Although it’s great to sit around a big table and meet other people at supper clubs, sometimes you want a bit of your own space.
Upon arrival we were greeted with champagne with a dash of limoncello (how have I never thought of putting those together before?!) along with warm spiced olives, bread and mint-feta hummus.
First course was ricotta gnudi and asparagus with oregano crumbs. I’d never had gnudi before, which is a bit of a rarity, and absolutely loved them – they’re a bit like gnocchi dumplings! I’m going to look up some recipes to give these a go myself!
Main course was duck confit and lentils with salad verte. This is the sort of dish I’d cook for a dinner party (in fact, one of my other fave food bloggers Connie cooked this for me recently at her home) – it was incredibly tasty and paired perfectly with the lentils.
Dessert was pain perdu with vanilla ice cream and biscotti. And it was heavenly! The perfect end to the meal. It was such a lovely evening and I can’t wait to go to my next Tabl event!
I was invited to the supperclub by Tabl but did not receive any payment. All views are my own.