Join us on Monday, April 2nd for an immersive feast with dance, at our first supperclub of the year.
This time of the year is filled with much yearning, for the bounty that the nourished season of spring blesses us with. At our feast this Easter, we will share sumptuous food inspired by fasting and feasting at Easter while being treated to stories of spring's harvest through sensual African salsa. Our long table feasts are a wonderful marriage of cuisines, inspired by my African upbringing and seasonal British produce, cooked with wondrous spices.
Since our immersive dining and dance at Soho & Shoreditch House last summer, we have been pining for another of such gatherings with overflowing food, music and laughter.
African inspired dance by Eulanda
Eulanda Shead Osagiede, my dear friend who is a dancer, an expert in travel, food tourism and migration and half of husband & wife duo behind the award-winning blog - Hey Dip Your Toes In has created a beautiful dance piece celebrating the bountiful harvest and celebrating rich African influence in food and music.
Our supperclub will take place at the London Cooking Project in Battersea, South West London; with its open plan kitchen and restaurant perfect for our immersive feasts.
I look forward to seeing you all at the table, on the dancefloor and in the kitchen if you are inspired to do so, this is an immersive feast after all!
Hibiscus Cocktails with Seasonal Fruits
Spring Harvest Canapés
A Selection of Canapés with Nomadic Suya* Spices
Roasted Jersey Royal New Potatoes
Cauliflower Purée with Roasted Peanuts
Plantain Pepper Soup, Radishes, Spring greens
with a blend of aromatic African herbs, Selim peppers, African Basil (v)
Whole Grilled Tiger Prawns with Roasted Garlic, Smoked Paprika & Micro herbs
Crispy Oyster Mushrooms with Roasted Garlic, Smoked Paprika & Micro herbs (for vegans & vegetarians)
'Moin Moin' - Black Eyed Bean Pudding, with Roasted Red Peppers (v)
An absolute supper club favourite of sumptuous of black-eyed beans, traditionally steamed in native green leaves.
Smoked Jollof Quinoa with Charred Cherry Tomatoes & Chicory (v)
Braised Kale, Scotch Bonnets & Roasted Shallots (v)
A favourite and menu staple at our feasts
Banana Akara - Fritters with Spiced Chocolate Sauce