Find a Supper Club

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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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The English can cook

Spaghetti cacio e pepe recipe






The ultimate quick pasta meal is to bung a jar of pesto on spaghetti but there is a new lazy pasta dinner in town, cacio e pepe. Originally a speciality of Rome, this dish has been popularised by
the latest rave in London restaurants, a 'pasta bar' near to Borough Market called 'Padella'. For the reasonable price of £6 you can rock up to sit at a white marble counter and order 'pici cacio e pepe', fresh pasta with grated pecorino cheese (cacio is Roman dialect for cheese) and black pepper. It's absolutely fantastic. So good there will probably be a massive queue.
But you can make it at home very easily, it takes a mere ten minutes, the time it takes to cook decent spaghetti.
This recipe originally appeared in Metro.

Cacio e Pepe spaghetti Recipe

Serves 4

1 tbsp sea salt
300g to 400g of good quality spaghetti (Cooking time should not be less than 9 minutes on the packet, NO quick cook. De Cecco is a good brand)
170g of finely grated pecorino cheese (parmesan can be used)
2-3 tbsps of freshly crushed black pepper (I've used ordinary black pepper, long pepper and Cambodian Kampot pepper, the stronger and fresher the better).
50ml of good olive oil (strictly speaking you don't have olive oil but I like it)


Cook your spaghetti in a large saucepan with plenty of hot water, adding the sea salt. Bring to a boil and cook for a couple of minutes less than it states on the packet. (Pasta continues to cook as you drain it in the colander and on the plate.)
While this is cooking grate the pecorino and grind the pepper. Mix together in a large bowl.
Drain the spaghetti into a colander but and THIS IS ESSENTIAL, hold back a cup of the pasta water.
Tip the spaghetti into the bowl of cheese and pepper and add the pasta water. Swirl the lot around, add the olive oil and serve hot.

It's simple, it's delicious. It's your new after work dinner.

Padella's Pici Cacio e Pepe



No cook recipes for a muggy summer: quick pear pickle


pickled pear canapé

pickled pear canapé

Right now the last thing I want to do is cook. So my next few recipes will concentrate on no cook recipes. In this clammy heat, you want light foods, fresh, crunchy, salads, raw fish dishes such as ceviche and poké, which are quick pickled with lime and lemon. I'm also drinking 'shrubs', vinegar and fruit based drinks that refresh and cool. 

The simplest 'shrub' is Apple Cider vinegar (with mother) diluted with water. Ugh! I hear you say, drinking vinegar???? Trust me, once you get over the initial strangeness, this concoction is remarkably thirst quenching and enlivening. Plus there are health benefits such as a boost for the immune system while helping to combat thrush and candida, all of which are more likely to occur during the oppressive heat.
Quick pickled fruit livens up canapés, salads and can be used as a side dish. 
Here I give you a recipe for Quick Pickled Pears but it works just as well with apples. I've also used the pickled pear slices as a garnish for a stylish canapé but it also goes well with cheese and cheesy dishes.
I used the pink tinged South African Forelle pears for this recipe. South Africa has opposite seasons to the UK, so when our pears and apples are out of season, we can eat shipped produce from there.


Quick Pickled Pear recipe


3 Forelle pears, thinly sliced, pips and tough centre removed

3 tbsp of Apple cider vinegar
2 tbsps of brown sugar
1 tbsp of good sea salt
A handful of dill sprigs, chopped

Mix all the ingredients together and leave in the fridge for an hour. 



Endive/Chicory boat with smoked salmon, goats cheese, dill and pickled pear

I'm not quite sure what to call this vegetable.  In France they call this crisp vegetable with a slightly bitter flavour, endives while in Britain, traditionally we call them chicory. Today you'll find them under both names. They are grown 'forced' underground so that that the leaves are pale. 

Makes around 12


2 endives (chicory)

100g goat's cheese
150g smoked salmon, cut into thin slices
A handful of Pickled pears
Salt
White Pepper


Cut the end from the endive and carefully separate the larger leaves into individual leaves or 'boats'.

Put a heaped teaspoon (or pipe a few centimetres with a piping bag, ) of goat's cheese in the endive.
Take the thin strips of smoked salmon and roll them up, place with the 'boats', next to the goats cheese.
Then place a slice or two of the pickled pear.
Season with salt and white pepper.
Serve with a good white wine 
pickled pear canapé

King Coal - local charcoal plus a recipe for BBQ pizza

Ian Loasby, charcoal maker from London.

charcoal maker

According to the weather forecasters, this week we'll have an opportunity to have a proper sunny BBQ. Hooray!
Unfortunately a barbecue can also be environmentally unfriendly. Most of the charcoal we buy in this country is from unsustainable sources. It is of poor quality, glued together with binders, heavy and damp. Good charcoal is light and tinkles in the bag, almost like glass. Archeological evidence shows that charcoal has been made for 30,000 years and Britain had hundreds of coppiced forests (a system of woodland management whereby trees are cut down and offshoots regrown cyclically), which provided wood for the makers known as colliers. There are now 500 'burners' in the UK, many of them in the National Coppice Federation.
In North London, if you want to buy local, Ian Loasby is your man. A former computer programmer, he was so influenced by John Seymour's seminal 'bible', 'The Complete Book of Self-Sufficiency', his wife booked him onto a weekend course in coppicing. Drained by the prospect of working at a desk, he then took a two year course at Capel Manor in woodland management.
A resident of Tottenham, Ian runs regular woodland and education projects in Queens Wood, Highgate. I went to see where he makes charcoal, to see the enormous belching, smoking 'Exeter retort', reminiscent of a steam punk contraption. Why make wood into charcoal?  Ian explained that effectively you are drying the wood, eliminating all moisture, so it can achieve a higher temperature when burnt. Charcoal was originally used by blacksmiths to smelt iron but is also excellent for cooking purposes. Local char burns steadily, produces less smoke and fewer dangerous vapours. 40% of British woodland is under-managed, so we have the capacity to make more of our own charcoal and it would be a good source of employment.
Making charcoal is a time consuming craft. The retort is filled with wood, Loasby uses hornbeam, hazel, silver birch, sweet chestnut, oak and ash.  The oxygen is eliminated as the retort is heated for between 8 and 12 hours to 450 ºc (it requires careful tending for gaskets blow off and dents form in the metal sides). When first opened, the cooling charcoal gleams with iridescent colours such as blue and gold.
To buy local charcoal, contact Ian Loasby at iain@rivenwoodcoppice.co.uk. He charges £8 a bag of charcoal. He also builds hazelwood hurdles and supplies biochar for fertilising gardens.
grilled pizza on the bbq

Barbecue Pizza Recipe

Pizza on a barbecue? Not only is it possible but it is particularly delicious. The trick is to put the toppings on at the last minute.

Makes 2 pizzas

For the pizza dough

250g strong flour or 00 flour
1 packet 7g of fast acting yeast
150ml lukewarm water
1/2 tsp salt
1tsp sugar or honey
3tbsps olive oil and more for brushing
2tbsps coarse semolina

For the toppings

3tbsp olive oil
500ml tomato passata
3 cloves garlic, minced
2 fresh bay leaves
4 mozzarella balls, torn up
Fresh herbs such as basil, oregano.
Freshly ground black pepper
Sea salt

Optional
Olive oil for drizzling
Capers
Olives

Make the dough by mixing the flour, water, yeast, salt, sugar, olive oil together. Leave to proof for an hour or more.
Light your barbecue, wait until the coals are hot but with no flame. Ideally your barbecue will be between 210 and 260ºC (400 to 500ºF).
Make the tomato sauce by putting the olive oil, passata, minced garlic and bay leaves into a medium saucepan and simmering for 15 minutes.
Scatter the semolina onto a chopping board, roll out your pizza into a thick circle and brush one side generously with olive oil. (I set up a little pizza station next to the BBQ.)
Place the pizza on the BBQ, oil side down. Close the lid. Allow the pizza to cook for five minutes. This is a bit like a pizza oven with the lid on, and the dough will puff up.
Turn the pizza over and quickly add the toppings. Spoon on the tomato sauce and spreading it with the back of a spoon all over the pizza. Distribute the mozzarella, scatter the herbs, grind on the black pepper and add any other toppings. Add a drizzle more olive oil and some sea salt.
Close the lid again. Leave for five minutes.
Serve immediately.
This piece first appeared in the Ham and High.

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In a few sentences tell us something about yourself
The Underground Restaurant hostess
Do you have/are you about to open, a Supper Club. If so please add the website link..
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msmarmitelover left a comment for Craig Broadhurst
"Obsessed with Thai right now Craig. Do you do a vegetarian option?"
Apr 10
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Mar 1
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"For some reason my Facebook link doesn't work unless you include the numbers at the end. www.facebook.com/Alexs-Secret-Tea-Room-918762894847619"
Feb 19
Alex Lankester commented on msmarmitelover's page Secret Tea Parties
"Hi Kerstin, I host Secret Tea Parties from my home in Harrow about once every 4-6 weeks. I can accommodate up to 30 people on a mixture of small private and large communal tables, with everything being served on vintage china and linen. I would love…"
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Swedish New Years Eve at kilburn, 2 minutes from kilburn tube

December 31, 2015 at 8:30pm to January 1, 2016 at 2am
Swedish Julbord New Year's Eve With Swedish guest chef Linn Soderstrom31st December 2015Book here at this link. Tickets £50BYO or order your champagne from winetrust100.co.uk to be delivered directly here.See More
Dec 27, 2015
msmarmitelover and Let Them Eat Cake are now friends
Nov 9, 2015
Let Them Eat Cake commented on msmarmitelover's page Secret Tea Parties
"Hi Kerstin! I run a vintage-style afternoon tea catering and styling business in Grappenhall, Cheshire, hosting pop up tea parties, secret afternoon teas, afternoon tea parties in your own home, as well as full stand alone catering. Would LOVE…"
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Oct 21, 2015
msmarmitelover replied to Cara's discussion Supper Clubs in Cardiff area?
"Hi Cara, there were a few, they are on the UK list but I'm not sure if they are still going. Do let me know if you find any still going or if you discover a new one Kerstin"
Oct 12, 2015
msmarmitelover and Hifumi 123 are now friends
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msmarmitelover posted a status
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msmarmitelover posted events
Jul 29, 2015
msmarmitelover replied to richard reast's discussion Food hygiene inspections
"Hi Richard, Sorry I am very late to this discussion.  It is not legally necessary to have food hygiene certificates, many people in restaurants don't. But I recommend it. I have level 2. I would also recommend public liability insurance…"
Jun 28, 2015
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Jun 28, 2015

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Msmarmitelover's Blog

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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Secret Tea Parties in The Telegraph

Posted on January 23, 2015 at 10:54 0 Comments

Some of the recipes from my book MsMarmitelover's Secret Tea Party were in the Telegraph yesterday. I also spoke to Leah Hyslop giving tips and hints on an Alice in Wonderland (to mark the 150th anniversary) tea party.

How to throw an Alice in Wonderland tea…

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Competition to win a Cuisinart food processor from The House of Fraser

Posted on January 14, 2015 at 14:50 27 Comments

We know that members of Find a Supper Club are dedicated cooks and enthusiastic foodies. Getting the right kitchen equipment really helps with producing a fantastic meal. Two things that every kitchen needs is an electric mixer and a food processor.

House of Fraser have a selection of useful, stylish food processors in a range of prices. Check them out…

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Comment Wall (75 comments)

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Join Find a Supper Club

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

At 15:45 on October 15, 2013, Judy McGuire said…

Entirely the result of airbrushing, sadly!

Look forward to seeing you, love from Mike too x

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