22nd November 2018


This night turned out better than expected! A few factors came into play that made it extra special.

Our new tables were finished and fitted just in time to host all of the special people that came.

We were able to fit everybody in comfortably, sharing tables to bring cummunual spirit to the evening. 

On arrival, people had raw middle eastern spiced flatbreads with hummus, baba ganoush, mint coconut yoghurt, a delicious tapaneade of olive, fig and toasted almonds, and their choice of beverage.

We served many of our cocktails including the Botanical G&T made with Conker Gin and our very own Love Booch kombucha, and the Fools Gold, made with Lugger rum and orange.

Our customers were served a whopping 9 course meal. The savoury dishes included spiced carrot soup and falafel, roast butternut squash with a creamy cashew sauce, fennel, apple and raisin salad and middle eastern spiced chickpeas and rice. 

Sweet dishes included a sharing plate of balsamic fig and burnt orange, and a creamy cashew cheesecake with rose and berry coulis.

And to finish off, everybody received a sharing pot of fresh mint tea. A perfect way to end the evening, after a showcase of many dishes full of colour and aromatic spices.

It was a great evening and we absolutely loved sharing the space with everybody that came!


To Jake Chislett, who worked so hard to get the tables finished to perfection just in time.

To David Solly, who lent us the workspace to be able to get the tables done.

To Eleanor Gallia, who decorated the space beautifully with wall hangings, lanterns, candles and colourful fruit.

Feed The Soul


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