Find a Supper Club

Find out where and when is your local underground restaurant/pop up/supper club

msmarmitelover
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msmarmitelover's Discussions

Do you have to be young and trendy to visit a supper club or pop up?
11 Replies

A journalist friend just asked me this. Of course not I said. I have guests of all different ages. There are probably some in the East of London which are more directed at young trendies but mostly I…Continue

Started this discussion. Last reply by Hari Covert Apr 10, 2012.

The Underground farmer's and craft market: discussion, suggestions, contacts,
8 Replies

Hey ms marmite lover here,This is a place to discuss the market.Any queries, problems, suggestions can be posted here. People can also make contact with each other.One question: did having it at…Continue

Started this discussion. Last reply by Ali Cook May 17, 2011.

 

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Pimp my ramen

 Different kinds of ramen.
 Different kinds of ramen
 Ramen +: A selection of fresh ingredients from my fridge including butter.
 Ramen +: A selection of fresh ingredients from my fridge including butter
 Close up of dry ramen with their respective fresh ingredients
 Dry ramen with their respective fresh ingredients
 Dry ramen with their respective fresh ingredients
ramen bowls

Ramen hacks

I think it was Gwyneth Paltrow who said something like 'I'd rather kill myself than feed my kids Pot Noodle'. Sorry Gwynie, but I beg to differ - noodles are one of the greatest modern food inventions.

Recently in the news, according to a new book Prison Ramen, the most valuable thing you can trade in prison these days is not cigarettes but ramen. This is understandable. Boring food and no access to a kitchen must be one of the most frustrating things about being in prison. Ramen is the simplest no cook meal you can make, all you need is a boiling water. Ramen is so easy to pimp. Kylie Jenner shared her ramen tricks recently by snapchatting how she pimps ramen with butter, garlic and egg. I tried it and it was pretty good.
I tried a few different brands of ramen from cheapo to posh. I've been told by Asian friends that Korean ramen is the best because it's 'bouncier'. Ramen can be improved with fresh ingredients to take away from that slight cardboardy feel.
Pimping ramen is a 6 stage process, taking only 10 minutes.
1) Place the ramen in a bowl.
2) Open the sachets that come with it; usually you have a powdered soup, sometimes a packet of oil and rarely a sachet of chilli. I open the powdered soup if it is vegetarian flavour but you could dispense with that and use a stock cube.
3) Boil a kettle and pour it into the bowl of ramen.
4) In the meantime prep the vegetables.
I use tofu cubes, carrot strips, spring onion, red pepper, mushrooms - anything you find in your fridge.
5) Improve the flavour by adding a grating of ginger or fresh turmeric or garlic. Add some fresh herbs like coriander or lime leaves and a squeeze of lemon or lime.
6) Finally a dash of soy sauce, sesame oil or ponzu, a delicious citrussy soy sauce. You can buy it cheaply  in supermarkets now. These really makes ramen sing!

Here are four ideas for ramen bowls.

Kylie Jenner adds a big knob of butter, some garlic and a raw egg to her ramen. 
You can add carrot, spring onion, lime leaf, chilli. 
Or red peppers, tofu, coriander, ginger and avocado on top. 
Or coriander, broccoli, seaweed, turmeric.

Poutine cheese curds, the search and the recipe for Canada's comfort food


A year ago I visited Canada, discovered how maple syrup was extracted from trees and ate poutine, a messy but comforting national dish, consisting of chips, gravy and squeaky cheese curds.
Inspired I've just hosted a Canadian-themed Sugar Shack Supper Club. I had one difficulty: obtaining the cheese curds for poutine. I discovered that the only place in the UK that made authentic cheese curds was Goulds in Glastonbury. Dedicated chef that I am, I made the 7 hour drive.  On my arrival, head cheesemaker Dan Poole explained:
"Canada is a cheddar producing country and essentially cheese curds are unpressed cheddar cheese. You split the curds from the whey. It's how you treat the curd that makes it cheddar. It's stacking it up and flipping it to build the acidity, this is what is known as cheddaring. Canadians flock to buy our cheese curds, they love it. "
The cheese curds are a first step in the cheddar making process prior to pressing the 27 kilo cylinder moulds into a traditional truckle.
Gould's are one of the original Cheddar making families along with the Keens and the Godminsters. 
"The Gould style of cheddar is buttery smooth with nice caramel tones. Even when it's extra mature, the smoothness remains. The older cheddar attains a nutty flavour." says Dan as we sample the different flavours and strengths of their cheese.
Jean Gould Turner inherited the cheese making part of the farm, named Batch farm, after her father's death while her brother Fred took over the herd.
Now 62 years old, Jean is the longest standing female cheddar maker, rising at 5 am every morning, able to lift a 27 kilo truckle with one hand. Dan is full of admiration for Jean:
"Jean is hard as nails, she knows everything there is to know about cheddar."
I see large brass instruments in Jean's house across the road, the old school house, where we eat a 'poutine' lunch. Jean Gould Turner plays in a brass band in her spare time.
Dan laughs:
"We are all musicians here. I'm a drummer. My assistant is a guitarist. We do a stall at Glastonbury festival every year selling curds and cheese toasties. Later we'll get up and do a gig on one of the stages."
So where can Londoners get cheese curds to make their own poutine? Every week Gould's drive up to North London, to the farmer's markets at Parliament Hill, Islington and Queen's Park. To pre-order the curds email shop@gouldscheddar.co.uk. Cheese curds have a shelf life of five days but can be frozen (but they may lose some of their squeakiness).

Poutine recipe

poutine

Equipment:
Deep fat fryer or deep frying pan with chip basket.
Kitchen towel.

Serves 4

Ingredients:

For the chips:

1.5 kilos of frying potatoes such as Maris Piper, peeled and cut into thick chips
3 litres of vegetable oil
Sea salt
500g cheese curds

For the gravy:

2 tbsp of olive oil or 30g of butter
4 shallots, finely chopped
1 clove of garlic, minced
1 fresh bay leaf
2 tbsp of plain flour
2 tbsp of soy sauce
250g of fresh mushrooms of your choice, sliced thinly
a glass of red wine or half a glass of sherry
500ml of good quality vegetable stock (Marigold is good)
A few drops of truffle oil (optional)

400g cheese curds

The ideal chips are twice cooked. Here is the method:

Bring your oil up to 145Cº. Have a wide tray or plate covered with kitchen towel next to your fryer.
Fry your chips for around five minutes until they turn slightly translucent. Drain the chips and lay them out in one layer on the kitchen paper. Sprinkle with good sea salt.
Leave to rest for 15 minutes.
In the meantime make the gravy.
Add the oil or butter to a medium saucepan on a medium heat.
Soften the shallots until golden then add the garlic and bay leaf.
Sprinkle the flour into the mixture, stirring rapidly, then add the soy sauce and mushrooms.
Add the red wine then the stock, stirring.
Cook until thickened, add the truffle oil if you want a touch of luxury. Set aside.

Raise the temperature of the fryer to 180cº. Put the chips back in the fryer and fry until golden. Replace the kitchen paper on the tray and when the chips are cooked, tip them onto the fresh kitchen paper. Blot them and plate them.
Pour the gravy on top ( you won't use all of it).
Add the cheese curds and serve hot.

This dish can be reheated in the microwave.

An artist's hotel in Valladolid, Yucatan and a recipe for pumpkin seed dip (green recado)



Valladolid is a small quiet colonial town in the interior of the Yucatan peninsula of Mexico. which is very pleasant and manageable to wander around and pass away the hours people watching while sipping a cooling jugo de Jamaica (hibiscus tea). Also known as the 'sultan of the east', Valladolid is one of those places where you just feel good. There aren't too many tourists, the people are nice and you feel safe. I often find I have my most authentically 'real' experiences in small towns, after the hustle and hoopla of the hot spots. It's a chance to see the natural daily rhythms of the locals where foreigners do not distort the perspective. There are tourists in Valladolid, but people tend to pass through quickly. 

Things to see and do in Valladolid:



  • The main cathedral San Gervasio in the main town square is worth a visit.
  • Cenotes, such as Cenote Zaki, which are natural pools, some underground. There are cenotes in town and in the surrounding areas. 
  • Ruins such as Chichen Itza, Ek Balam and Coba.  

An artist's hotel

I stayed at a wonderful hotel Project Zentik, a ten minute walk from the centre of Valladolid. Each room and the public areas were decorated by a different artist. In fact if you are an artist, they will offer a stay in exchange for a mural. Get in touch with them here:  reservas@zentik.com.mx
This hotel offers a welcome bowl of tequila and as part of the delicious breakfast, tequila coffee and pumpkin jam on toast.  As they were building the hotel they discovered an underground cenote beneath, which guests can use as well as the swimming pools. The staff are particularly helpful and friendly. 

What to buy in the market:

The central market in Valladolid sells cheap and instagram swoon-worthy white stone molcajetes, the traditional heavy-weight Mexican pestle and mortar. (I bought one and because I couldn't fit it in my check-in luggage it was confiscated as a dangerous weapon, so make sure you wrap it and check it in). 
Other market treasures include various pastes which they call 'recado'. Bought by weight, recados come in green, red or black and keep for a long time. The red is made with achiote, the black with roasted chillies and the green from pumpkin seeds (recipe below). 
Buy jicama (again check it in), poblano mild chillies and entire pumpkins infused with syrup. 
I also bought seeds for growing Mexican vegetables and home-made chilli sauces.
I saw several whole agave or honey candied pumpkins with holes drilled in the bottom. These are October/November seasonal treats made for the Day of the Dead. Various gossiping Mayan grandmas gave me instructions on how to make this.
There is also a craft market near the main town square where you can buy light-weight colourful hammacks, Mayan style dresses and artisanal wares.

Pictures at the Market at Valladolid

valladolid market, mexico
chillies, valladolid market, mexico
selling recado valladolid market, mexico
jicama, valladolid market, mexico

Calabaza en tacha, candied whole pumpkin. Another recipe I must try. 

Recipe for Mayan pumpkin seed dip 'Sikil pak'or green recado

Mayan pumpkin seed dip or Sibil pak

A recado has several uses: 
  • can be used as a dip
  • watered down and used as a sauce 
  • blended with oil to make a marinade
  • added to stews such as pipian (recipe soon). 

Everyone makes a different recado, every cook has a different spin. This is one option.

150g pumpkin seeds, toasted if you wish (I don't wish)
2tbsp sesame seeds
2tbsp groundnut oil
1tbsp pumpkin seed oil
1 jalapeno, toasted, deseeded
2 tomatillos (optional), dehusked, roasted lightly
3 cloves garlic
1tsp Mexican oregano
1tsp cumin, ground
1tsp white pepper, ground
1 clove
1/4tsp cinnamon, ground
1tsp sea salt
Handful coriander leaves

Blend all ingredients together and salt to taste.

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Cinco de Mayo supper club: tequila and tacos at kilburn, 2 minutes from kilburn tube

May 5, 2017 from 7:30pm to 11pm
Cinco de Mayo Tequila and Tacos NightWhen: 5th May 7.30pmFood: Tacos, fish and vegetable, guacamole, salsas, chilles en nogada... a giant tamale 'zacahuil' on the Big Green Egg. Look: Mexican/Frida/sombreros/Mayan/moustaches/monobrowsBring: Tequila and beer (There will also be tequila by Cazcabel)Tickets: £40See More
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msmarmitelover updated their profile
Friday
msmarmitelover left a comment for SylviA
"Hi Sylvia, do list your events here msmarmite"
Mar 16
Culinary Genius left a comment for msmarmitelover
"Hi I hope you're well. My name is Bex and I'm currently working as an Assistant Producer on a brand new television series for ITV called 'Culinary Genius' made by Gordon Ramsay's production company Studio Ramsay. We are…"
Feb 7
msmarmitelover commented on Julian Steele's event 'Wonderful dinner on a historic Dutch ship'
"This sounds amazing."
Dec 11, 2016
msmarmitelover left a comment for Melinda Chiew
"Welcome Melinda! I completely agree, taste is king. Kerstin aka msmarmitelover"
Dec 11, 2016
msmarmitelover posted a status
"Apologies for spam from Alain Pierre. The odd one does slip through. Shameful behaviour really."
Dec 7, 2016
msmarmitelover replied to Paul Howard's discussion Conman emails
"Ok thanks for letting me know. I'll ban him immediately. I do try to detect spam and I was a bit uncertain about him.  PLEASE everyone, if someone is spamming contact me asap. Directly."
Dec 7, 2016
msmarmitelover posted a blog post

Advice on supper clubs and pop ups from Simply Business.

Insurance, tax and advertising: 6 things to keep in mind for your pop-up restaurant or supperclubPlanning on starting your own pop-up restaurant or supperclub? Here are six things to keep in mind before you take the plunge.1. Location, location, locationOne of the most important factors in determining whether your pop-up restaurant will succeed is the location. You may not be able to rely too heavily on your reputation, so you need to pick somewhere that will get a lot of footfall.There’s also…See More
Dec 7, 2016
msmarmitelover posted a blog post

'Dinner Parties at Dewsall', review of Dewsall Court supper clubs.

Dewsall court is located in the foodie area of Hereford, near to Ludlow food festival, the Duchy of Cornwall and Chase distillery. The enormous house, surrounded by gardens, stone mushrooms, and at this time of year, bright autumnal…See More
Oct 31, 2016
msmarmitelover replied to G's discussion Japan
"Hi Gail, I don't know any to be honest. But if you find any please get back to me and let the site know.  Never been to Japan so very envious. Thanks msmarmite  x"
Oct 11, 2016
msmarmitelover replied to Boxmoor Foodies's discussion Conman email ... claiming ruined shirt
"Oh dear. Thanks for warning supper club and pop up hosts.  msmarmite x"
Oct 11, 2016
msmarmitelover commented on Paul Howard's blog post Walled Gardens
"This certainly sounds like a fantastic meal. Thanks for uploading your review Paul."
Oct 11, 2016
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Msmarmitelover's Blog

Advice on supper clubs and pop ups from Simply Business.

Posted on December 7, 2016 at 11:09 0 Comments

Insurance, tax and advertising: 6 things to keep in mind for your pop-up restaurant or supperclub

Planning on starting your own pop-up restaurant or supperclub? Here are six things to keep in mind before you take the plunge.

1. Location, location, location

One of the most important factors in determining whether your pop-up restaurant will succeed is the location. You may not be able to rely too heavily on your reputation, so you need to pick somewhere that…

Continue

'Dinner Parties at Dewsall', review of Dewsall Court supper clubs.

Posted on October 31, 2016 at 20:00 0 Comments

Dewsall court is located in the foodie area of…

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Public liability insurance for supper clubs and pop ups: new specially created policy from Simply Business

Posted on August 3, 2015 at 20:55 0 Comments

Eating in. It’s the new dining out. Or is it the other way round?

Whatever side of this very ‘now’ fence you’re on, if you’ve set up your own supper club, you’ll be familiar with the grey area your business sits in. The burning question is, where does your hobby end and a professional business begin? Nuanced as it is, getting insurance for your supper club can be tricky. The industry could do with catching up, and many insurers will be unfamiliar, and therefore uncomfortable with your…

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V is for Vegan is published today/ Vitamix giveaway

Posted on April 23, 2015 at 12:36 0 Comments

Two bits of good news for members of Find a Supper Club. 

First my 'game changing' vegan cookbook is published today. It's called…

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At 16:40 on February 7, 2017, Culinary Genius said…

Hi 

I hope you're well. My name is Bex and I'm currently working as an Assistant Producer on a brand new television series for ITV called 'Culinary Genius' made by Gordon Ramsay's production company Studio Ramsay.

We are looking for amateur cooks who are passionate about cooking to apply to be on the show. There is a cash prize up for grabs, and the chance to be judged by Gordon and other top celebrity chefs!  Do you think this is something which may appeal to you?

If so, please email us at culinarygenius@studioramsay.com or call me on 0207 202 2353 for more information. If you email, we can send an application form through right away and we can go from there! 

If you think this appeals to you, or members of the supper club, please feel free to pass on the information and see below the flyer I have attached.

Many thanks and best wishes,
Bex

At 20:19 on June 3, 2015, Not Safe Boiling Water said…
Hi Ms Marmite, I feel a bit stipid about my ID - is there any way of changing it? :-) Iain
At 15:58 on February 16, 2015, The Fat Carrot said…

Yey!!!

Thank you I am soooo pleased. :0)

At 6:26 on October 2, 2014, Agy Pasek said…
Thanks for your encou encouraging message!
At 9:41 on September 24, 2014, Hilary Adams said…
Hello and Thankyou for a fabulous event on Sunday my first supper club and definitely one of many now. The food was very tasty my favourite the soup and aubergine dish, the dessert wine was Devine thanks for sharing.you were a great host along with fantastic elfs that served. Meant too purchase your lovely book so must do that next time.thanks again for a relaxed Sunday
At 10:23 on September 21, 2014, Annie said…
Hi Kerstin, Am attending today with my friend Hilary and really looking forward to meeting you and to a potentially sun-drenched Sicilian afternoon plus edible flower lesson! Just left a message on your blog to ask you to email me your house number..i know road but forgot my diary where I wrote it down. Please could you either reply here if private email or email me at anneruthgreenwood@yahoo.co.uk with house name? Really sorry and thanks X
At 10:23 on March 1, 2014, Rose .G. Christaina said…

WelcomeTo Omni Mont-Royal Hotel Canadian Employment Offer Hotel Omni Mont-Royal
1050 Sher
brooke Street West
Montreal, H3A 2R6 CA.
Good day,
I am Rose from Canada, the manager of Omni canadian hotel, pls i want to inform you about the vacancies in our hotel, The management needs men and women, married and not married, who will work and live in Canada .The hotel will pay for his flight ticket and assist him to process his visa in his country, if you are interested contact us via E-mail: omni.montroyalinternationalhotel@yahoo.ca
And the Hotel informations will be sent to you immediately.
Thanks.
From the Hotel manager.
TEL.  (+1-77-264-785-65)OR (+1-51-64)-41-02-24)
E-MAIL : omni.montroyalinternationalhotel@yahoo.ca
NOTE... DO NOT REPLY BACK IN THIS SITE IF YOU ARE INTERESTED YOU HAVE TO CONTACT US BACK THROUGH THE EMAIL ABOVE FOR IMMEDIATE RESPONSE OK.

At 21:00 on January 16, 2014, Daniel Ransome said…

:-)

At 1:35 on January 13, 2014, msmarmitelover said…

Do message me privately and friend me if you like.

At 18:20 on October 19, 2013, fat gay vegan said…

Hi there! Just trying to get to grips with your lovely supper club portal! xx

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