Find a Supper Club

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

All Blog Posts (950)

Happy New Year everyone...

The Boyfriend has learnt how to make Chinese stuffed pancakes and he's now making dessert - steam sponge pudding :)

 

Have a great evening everyone!

 

Love

 

Mama Lan

www.mamalan.co.uk

 

Added by Mama Lan on December 31, 2010 at 21:48 — No Comments

Clandestinos Bangkok

Dear Clan fans,

 

Just a heads up to let you know that the inaugural secret supper that never materialized on October 31st has only been postponed – not forgotten.

While Grace still cannot wield any cast iron cookery, her knife skills are intact and the gastronomic crimes of hospital food, a distant memory. Both our hosts have been busily concepting a menu of 'lucky ingredients' to usher in the new year.  Details will be forthcoming in the next couple of…
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Added by Clandestinos Secret Supper Club✓ on December 20, 2010 at 13:34 — 2 Comments

Supper Club In-A-Box: Holiday

Holiday SCIAB

Supper Club In-A-Box is a DIY, home version of the monthly dinner party we throw in unique spaces around NYC. One of the main reasons we host our dinners is to bring people together and allow them to make new friends. We set the dinner in unexpected places and pair it all with delicious food which always makes it a little easier for our guests…

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Added by Forking Tasty Suppers on December 15, 2010 at 0:30 — No Comments

New York New York

I'm coming to New York, last week of January. It will be freezing I know. I want to visit some supper clubs! Please let me know if you have a night on!
Also need reasonably priced place to stay...

Added by msmarmitelover on December 9, 2010 at 21:16 — 2 Comments

The first nottingham under ground event.

Last night was the opening night of Nottingham under ground, and how fun it was! 15 of us gathered at my mums house to listen to the wonderful mellow tones of William Jeffery and Emily Martin and to gorge on a menu of………



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Added by Beth Marriott on December 5, 2010 at 17:44 — 1 Comment

Guest Feedback

Two lovely reviews from some of our guests at last night's Cocktail Dinner event at Annie's:




"We had one of the best nights out ever last night at Annie's Supperclub where the food was confidently delightful but so many other thoughtful touches made for a really special time.



On arrival, Annie's boys took our coats and greeted us with care (we

didn't see them until the end of the evening after that but it was great

to see them…
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Added by Annie's Supperclub on December 4, 2010 at 19:04 — No Comments

pistachio&pickle - buon natale italian xmas supperclub 18 Dec - 3 places left!

Christmas is coming early in east London on the 18 Dec. join us with the following delicious menu…

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Added by pistachio&pickle on December 1, 2010 at 15:30 — No Comments

Tuscan Evening 27th November

Hi Everyone, we are so very pleased that our first night went so well. We got amazing feedback and evryone said they would be back. We had a fabulous time and learned loads.



Please see http://www.facebook.com/#!/note.php?note_id=171293932892250 for our full write up.



Big thank you to our guests, our waiters and to Delissimo!



This is just one of the comments:…



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Added by Paul henry on November 30, 2010 at 13:09 — 1 Comment

Food & Things



Food & Things

12th - 18th December 2010



The Emely and Sprouting56 are putting on Food & Things a week full of local vegetarian food and self-made things, in an old victorian house in…

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Added by Sprouting56 on November 30, 2010 at 11:00 — No Comments

Thanks for the Winter Warmth

Just a short note to say thanks to all our guests on Saturday night, for making it a wonderful evening. We could feel the buzz in the kitchen! It was great to peep over the partition and see everyone mixing and laughing, sharing stories and banter. And congratulations to Jenn for winning the bottle of wine. The flat is slowly returning to normal, morphing back from a restaurant to a living space. Sadly the glasses haven't learnt to wash themselves yet but someday I'll have them trained ...

Added by Sugarloaf Supper Club on November 29, 2010 at 10:31 — No Comments

Still preping

Ok we are just going to bed having made the pasta using semolina flour and our own free range eggs. Then making ravioli with pumpkin, italian sausage, amereti biscuits and placing in a tuperware box with more semo flour to keep them separate. Plus we have made the choc mix with G&B very dark organic choc plus cream plus a little grappa. All ready for rolling into truffles and then dusting with cocoa powder. That plus the physical prep of the house and the shopping has left us pooped… Continue

Added by Paul henry on November 27, 2010 at 0:25 — No Comments

The very best eggggs..

Eggs are of course a staple for most of us especially for those of us who bake. They really are one of natures

wonders, a complete meal conveniently concealed within it's own little house.

Over the years I have tried many of the various organic and free range on offer all of which have been ok, but

only that... until recently that is.

For those of you already more knowledgeable than me I apolgise for stating the obvious, but is only relatively…

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Added by Love Poppy on November 26, 2010 at 19:00 — No Comments

What we ate in October

at Cucina Cinzia, in pictures! Last regular dinner is this weekend - we can squeeze in two more for Saturday - otherwise totally sold out!

Added by Jill Hodges on November 24, 2010 at 18:25 — No Comments

The VERY FIRST Secluded Tea Party - Full Write up!

You can check out my blog for the full listing (With Photos from this event : )

http://thesecludedteapartyshhh.blogspot.com



The Secluded Tea Party was hosted by myself, Miss Sue Flay... for the VERY first time this Sunday 21st November, and it went ahead amazingly well without.....well...........Very FEW..... glitches....!



The only major glitch being the packing up of the… Continue

Added by The Secluded Tea Party on November 23, 2010 at 13:27 — 2 Comments

The Boyfriends done it!!! He's finally made macaroons!!!!

At long last, the BF finally succeed in making some half decent macaroons! Its taking 10 attempts and at least 1.5 kilos of almonds but at last something to show for it all!

Some tips I've learned from the BF himself - whether I wanted to or not!

1) Apparently, you don't need aged egg whites despite what all the recipes say. Gently stirring the egg whites over simmering water for 30 secs…

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Added by Mama Lan on November 12, 2010 at 17:30 — 2 Comments

The Secluded Tea Party is coming!....First Dates Announced!

The Secluded Tea Party is Cambridge's first Underground Supperclub, offering a very "British" afternoon tea party hosted by the lovely Miss Sue Flay.



The First Secluded Tea Party will be hosted on Sunday 21st November 2010

2pm-4pm


Secret Location in the Cambridgeshire Countryside (Location to be revealed on receiving guests donation on booking).… Continue

Added by The Secluded Tea Party on November 8, 2010 at 14:25 — No Comments

Stolen just for you- November Issue

Added by Bonnie and Clyde on November 3, 2010 at 13:44 — No Comments

Annie's Supperclub Dates 2011

Annie's is Bromley's first underground restaurant - and the first in the UK to run 100% gluten free kitchen.



We are pleased to announced our planned events for 2011. Please note that dates and themes are subject to alteration.



Saturday 8th January - David Bowie Night

Celebrating the birthday of one of Bromley’s more famous residents. Feel free to dress up!



Saturday 29th January - Chicken Night

In honour of the Orpington Buff, we enjoy all… Continue

Added by Annie's Supperclub on November 2, 2010 at 10:41 — No Comments

Piece about msmarmitelover on etsy

http://www.etsy.com/blog/en/2010/uk-edition-ms-marmite-lover-and-the-underground-restaurant/

Lots of comments underneath. I've added a comment to direct readers towards this site as many of them are from the United States and are looking for local supper clubs.…

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Added by msmarmitelover on November 2, 2010 at 10:30 — No Comments

New menu for Full House!

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Added by Bonnie Brulee on November 1, 2010 at 11:30 — No Comments

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