Find a Supper Club

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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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The English can cook

Hungry like a student

A guest post by Sienna Rodgers at York University.

"You don't make your own chips?!"
My mother looks at me wide-eyed, horrified at the thought of oven chips. No, surprisingly I do not peel potatoes, cut them into slices and hover over a frying pan that is spitting oil, while the rest of my housemates try to cook their food around me in our cramped kitchen. I am a 20 year old Politics student living at the opposite end of the country from home, ergo my diet can at best be described as 'simple'. Some people, the harsher type, would even say it has no nutritional value whatsoever.

In first year, my flatmates were... eccentric. They were very weird but there was never a dull moment. We'd decided at the start of freshers' week to cook group meals so we could get to know each other better and save money. We each took our turn to make dinner for everyone. This resulted in some strange concoctions in the kitchen and the arrangement fell down after a few days after a particularly awful dinner of burnt vegetable risotto. The highlight of this experiment is when my dear friend Lizzie, a talented baker and now housewife, turned my world upside down. She emptied some dry pasta into a baking tray, filled it with water and readymade pasta bake sauce, placed it in the oven and topped it with cheese a few minutes before taking it out. I was scared. The sauce was remarkably orange and I didn't see how this could ever work. Je suis snob. But I was proved utterly wrong. With some added salt (nobody at uni uses salt, what the hell is that about?), I would happily eat this again. I'm not joking. Ok, it's not better than a homemade tomato sauce with bronze-die pasta, but it's fairly tasty and definitely easier.

easy tomato cheese pasta bake
Lizzie's easy tomato and cheese pasta bake
Lizzie soon became the matriarch of the flat and fed two of us regularly. She is the kind of person who makes weekly meal plans, so we always knew what was for dinner. Our classics were pasta, nachos, pizza, chips and sausages and veggie roast. Looking back now, it seems quite weird to have Doritos for dinner but I didn't question it at the time. My diet then was certainly more varied; now that I cook for myself every day it's just pasta or rice with tuna. The food I eat is more boring than weird - a previous flatmate stunned my mother by having a packet of Angel Delight as a dessert. She said she hadn't seen this since the 70s.

vegetarian roast dinner burgers mash vegetables yorkshire pudding
Veggie burgers, roast carrots and broccoli, mash, gravy and Yorskshire puds
vegetarian mince cheese nachos
Doritos with Quorn mince in Lloyd Grossman chilli tomato sauce and cheese

I will begin my third year of uni in September and have just moved into a new house with my second year halls flatmates. (I stayed in halls on campus for two years.) Most of the students in my house live on pasta, pizza and chips. Other carbs are occasionally introduced when an adventurous mood takes us, but dinner is largely just penne covered in a shop-bought tomato sauce. Or should I say 'tea', as the Yorkshire natives do. (Confusion arises when someone says they're going to make dinner, meaning the evening meal in the South and lunch in the North, or tea, meaning a cup of tea in the South and the evening meal in the North.) There are six of us in our new house - there were eight in halls but the married middle-aged man from Hong Kong didn't speak to us and another was a 33 year old Manc who was too busy writing his dissertation or chatting up women to socialise with us. Out of these six students, three are vegetarians and the other three tend to stick to ham and chicken for their meat fix. I think it is quite common for students to become more veggie at uni due to the price of meat.

I personally tend to spend around £10-15 a week on food shopping, which isn't much. I always order my food online, usually with Tesco, but I've started to just add my measly requests onto everyone else's orders due to the minimum basket charge. My housemates use Asda thanks to its abundance of deals. My shopping list will typically consist of: 
  • longlife milk (I don't use milk every day as I don't bother drinking tea at uni, much to my family's horror) - 56p
  • easy cook brown rice - £1.75
  • potatoes - 34p each
  • whole wheat penne - £1
  • pesto - £1.20
  • chopped tomatoes - £1.50
  • Warburtons seeded bread - £1
  • peanut butter - 62p
  • cans of tuna - normally £6 but I only buy this when on offer, so around £3.50
  • garlic baguette - 32p
(This comes up to £11.79 and I don't even have to buy all these things every week. The prices quoted are those currently on Tesco online.)
I will buy avocados as a treat, but rarely. Other items I do not have to buy regularly: olive oil, tahini, garlic granules (*hides*). I try not to buy any chocolate because if it's not there, I can't eat it! Great dieting method. There are some luxuries in my cupboard, namely balsamic vinegar and Maldon salt, which I nick from home. I am the daughter of a foodie, after all. My biggest indulgence is dining out, although none of these excursions ever costs me over £15. To explore York, I used to eat at a new restaurant every 1-2 weeks, but now I just go to YO! Sushi every so often.

The chef of our house fills up the kitchen every evening with mouth-watering aromas and my pale and comparatively tasteless dinner simply cannot compete. He spends approximately £50 a week on his food shop. This extravagance makes Dom skint but he cannot bear living off non-perishables as I do, preferring to spend his money on fish, meat, fresh fruit and vegetables. He also has the most fancy pants equipment, boasting a large, heavy coffee machine that would look overly-professional even in Starbucks. My only appliance is a rice steamer (it cost £8) that I use far too often because it's totally brilliant. I stick rice in with some water, watch an episode of It's Always Sunny in Philadelphia and come back to a bowl of perfectly cooked rice. What more could a lazy student want?

I think what we buy depends largely on our family backgrounds, maybe even more so than our budgets. A friend says she has "low expectations" when it comes to food, so she finds everything she cooks for herself (and this is mostly pasta, without salt!) delicious. I have been brought up with high expectations for food. If I'm lucky, when I visit home I'm greeted by home-smoked salmon on homemade sourdough toast or some other deliciousness I cannot afford at uni. Upon asking others what their parents cooked for them as children, I found out that baked beans with chips and a fried egg was normal. Apparently that's an actual thing, not just a joke in The Royle Family. Naturally, I come across as an utter wanker when I look shocked at these replies. I must admit to being absolutely outraged when I discover they have never tried sushi. Trying to imagine a life without sushi or pesto or gnocchi (because all of these things have reportedly never been eaten by some of my Northern friends) brings on an empty dreadful feeling that pours over me, which I suppose is how my mother feels when she hears tales of oven chips. Fortunately, Monique, my favourite housemate, has now experienced the wonder of avocado maki and I have never seen her happier than when she tucks into a green plate at YO! Sushi. (Disclaimer: YO! Sushi is the only Japanese(ish) restaurant in York, if we'd been in London I would obviously have taken her to somewhere proper like Asakusa.)

While I scoff at their use of table salt rather than sea salt flakes and patronise them in my middle class London way because they've never tried an avocado (come on though, really), at university our cooking pretty much levels out. We are all equally as lazy, apart from Dom who is a Proper Adult with spices and everything, so our food is equally basic. 

What did you eat as a student? Did you find culinary communism or were there tense class divisions in the kitchen?

Recipe: seared sesame seed tuna with strawberry bruschetta

Seared sesame tuna and strawberry bruschetta

A simple summertime recipe, seared sesame tuna with strawberry bruschetta, is just what you need in this muggy weather. I used a Japanese seed mix called Furikake, full of black and white sesame seeds with fragments of nori seaweed and dried bonito flakes. This adds a delicious texture and flavour to tuna, but you can use just white or black sesame seeds if that's what you've got in your pantry. Furikake is also an excellent umami booster on plain rice.
I briefly seared the tuna filets indoors on my griddle pan but you can also do it outside on a barbeque. If you prefer your tuna cooked through, just leave it a little longer on the grill. To be sure, your seared tuna must be spanking fresh if you are going to cook it rare.
I'm loving how strawberries and tomatoes are eating right now; this is their moment, perfectly seasonal. I never put tomatoes in the fridge, it will make their flesh taste mealy. I keep tomatoes in the  fruit bowl. As for strawberries and berries in general, give them a quick rinse with a diluted vinegar and water mixture and they won't go mouldy so quickly. You know that disappointment when you bought say, raspberries only yesterday and already there are a few greenish ones. Seriously, make yourself rinse them as soon as you are packing away your shopping and you'll be astounded as to how long they last.

Seared sesame tuna with strawberry bruschetta

Serves 4 

Equipment:


heavy frying pan or grill pan

Ingredients:


For the strawberry bruschetta:


8 slices of sourdough bread

50ml olive oil

16 strawberries, sliced thinly

Small fresh basil leaves

Sea salt

Black pepper

For the seared sesame tuna:


4 x 250g ahi tuna steaks (I used yellow tail)

50ml olive oil

50ml toasted sesame oil

Sea salt

Wasabi paste (optional)

200g of sesame seeds both black and white

Salad greens


The full recipe is in my July column for Winetrust100 along with some wine matches.
seared sesame tuna salad

strawberry and basil bruschetta

Recipe: blue cheese and green olive frittata

Blue cheese and green olive frittata

What is a frittata? It’s a posh word for omelette. The only real difference is that an omelette is cooked, then the filling added and the cooked egg folded over. Whereas an Italian frittata, like a Spanish tortilla, has the filling ingredients mixed in with the egg. An omelette is cooked just on the hob, but a frittata is baked in the oven. The great thing about eggs is that you can mix virtually anything with them, a great user of leftovers.

Blue cheese and green olive frittata

Serves 4
You will a good quality non-stick frying pan such as a Greenpan which is non stick but the lining doesn’t peel off or a seasoned black and shiny cast iron skillet.

Ingredients:

Olive oil
1 clove of garlic, cut in half for rubbing
6 eggs, lightly beaten
3 tbsps of creme fraiche
Pepper
150g blue cheese
1 clove of garlic, minced
1 small tin of green olives, stuffed with red peppers or anchovies.

Instructions:

Preheat the oven to 200c. Prepare your oven proof frying pan or skillet, rubbing it with olive oil and a clove of garlic. Beat the eggs, adding the creme fraiche and pepper. Pour a little more olive oil into the pan. Pour the beaten eggs into the pan and then crumble in the blue cheese and the garlic. Then dot the stuffed olives all over. Put the pan in the oven and ‘bake’ for five minutes or until golden and cooked through if that’s how you like your eggs.
If you are having this for lunch rather than breakfast, serve with a glass of tawny port, a glass of champagne or a glass of slightly oaky chardonnay such as Chamonix Chardonnay.

Postscript: reader and fellow blogger Rachel Eats, who lives in Rome (lucky thing) says the word  'frittata' comes from 'Friggere' to fry. She says that in Italian recipes, a frittata is made on the stove top, and is a "fat open omelette cooked slowly on a low flame". MFK Fisher however suggests "Pour the whole back into the skillet, cover the pan tightly, and cook over a slow fire until the edges of the frittata pull away from the pan. If the middle puffs up, prick it with a long sharp knife". 
Uncooked blue cheese and green olive frittata

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Secret Crafternoon Garden Party at Altrincham, Cheshire (public transport bus/metro)

July 5, 2014 from 2pm to 4:30pm
We're hosting our first ever summer garden party, why didn't we think of it before?!! Welcome drink of Pimms (or non-alcoholic alternative), followed by sewing with Jo of French Knots Craft Studio (summer brooches) with all fabrics and embellishments provided and friendly, supportive tuition for those requiring help. Followed by a sumptuous and summer-inspired full afternoon tea of finger sandwiches, fluffy scones with jams and clotted cream and a selection of tea-time cakes and bakes, all…See More
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Msmarmitelover's Blog

A workaround for providing alcohol at supper clubs, offer by winetrust100

Posted on December 23, 2013 at 11:30 3 Comments

Winetrust100 and Supper Clubs: Our offer to you

We believe Winetrust100 is the perfect partner for Supper Club organisers. We can provide you and your guests with delicious wine selected by our Masters of Wine to make your Supper Club evening extra special.

What is in it for you?

Send your menu to us at foodmatching@winetrust100.co.uk and we will provide a bespoke food and wine matching…

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

Posted on November 30, 2013 at 11:49 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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Grazia online's top 6 christmas supper clubs, featuring Find a Supper Club

Posted on November 28, 2013 at 16:18 0 Comments

http://www.graziadaily.co.uk/food/top-5-christmas-supper-clubs

Do comment on the post and tweet it! That way you bring attention to this site and your supper club!…

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Enter the food and drink section of the Balvenie Masters of Craft awards

Posted on March 31, 2013 at 13:05 0 Comments

All of us that take food and drink seriously, both supper club hosts and guests, are willing to fork out a bit extra for craftmanship. One could argue that being…

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Comment Wall (73 comments)

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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

At 11:56 on October 15, 2013, Judy McGuire said…

Yes it's me!

And I'm now Mrs Mike Brenard, who sends fond love....

Am coming to the Masterclass on Sunday, so hopefully will be able to say hi then.  Shame you're not doing more of a chat.....

Judy

x

At 5:54 on September 4, 2013, Pranzo Delitalia-Secret Suppers said…

Good Morning Kerstin, we've just added an event for the 12/10/2013 to our page Pranzo Delitalia Secret Suppers based in Manchester. We can't wait! Thankyou for your help and information..

At 16:44 on September 2, 2013, The Secret, Moraira said…

Hi We have our first fully paid unknown dinner on the 7th.  Also please put the listing under Moraira, Alicante we are about an hour from Alicante and its just like counties in the UK.

At 9:19 on May 27, 2013, Frances Golland said…

Thank you.

At 17:26 on May 23, 2013, Heidi Pil Balling said…

If you are going to Copenhagen you should definitely visit Lidkøb: http://www.lidkoeb.dk/
It's a really nice place and they make the best coctails and snacks. :-)

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