What to expect

What to Expect

The Supper Clubs take place at my house at 24 Ferry Road

I run a completely different set menu each month as I develop dishes based on new techniques & flavours that I’m experimenting with. The ingredients are always of the very best quality sourced locally wherever possible. Though there’s no single area that I work in exclusively, my cooking is strongly influenced by modern British, classic French, Southern US-style BBQ, Indian, and Levantine/Middle Eastern cuisine.

The menu will be announced shortly before each event and you can stay up to date with my recipe developments over on the blog page as well as on Facebook and Twitter. You don’t have to wait til it’s announced however; bookings are open immediately.

If you have any specific dietary requirements, let me know with as much notice as you can so that I can adjust the menu or arrange a substitution. I’ll do my best to accommodate wherever possible, but in the rare circumstances where I can’t do so I will try to suggest another date for you to attend (typically this only happens if your request comes up at short notice).

You are welcome to bring your own alcoholic or non-alcoholic drinks on the night. I do not impose a corkage charge unless I am hosting at a venue that requires one.

To be as inclusive as possible, and because perception of value is one of the most important pieces of feedback I can get, I run my supper clubs on a Pay-What-You-Want basis. This is a core value of what I do and it relies on a two-way level of trust with my guests – I have to trust that they will genuinely pay what they think is fair, and they have to trust that I will respect their judgement of whatever that is. Overwhelmingly, my guests understand that it is their contributions that allow me to keep doing what I do, and in the three years I have been running supper clubs in this way, this system has never let me down.

To combat an ongoing issue with no-shows and late cancellations, I do now ask for a £5 deposit per person up front for most of my events. I also run certain special menus at a fixed charge.

I accept cash or card payments (except AmEx) on the night.

If you have to cancel, please try to let me know with as much notice as possible, so that I can try to offer your seat to someone on the wait list. I am unable to find someone, I will ask for a voluntary contribution of up to £15/head exclusively to cover the costs of the ingredients & the venue (I make no money from this) – you will be welcome at any future events thereafter.

If you’re running late, please let me know as soon as possible by email or by calling/texting 07450 231 488. I will always try to do my best to try to accommodate you without compromising the night for any of the other guests.

On the Night:
As there is only one sitting please try to arrive on time. My venue has space for 18 – 12 in the main dining room and 6 at the Chef’s Table in the kitchen. Seating is communal, and on arrival there will be a short chance to get to know your fellow diners before the first course is served.