Happy New Year!! I hope all has started exceedingly well for you all. I have started the year completely self employed which is incredibly scary and exciting at the same time! I'm hoping this will allow me to focus more time onto food related projects such as....

....the Candlestick Maker Supperclub! After numerous deliberations and conversations we have decided to allow the menu to evolve. Rather than changing everything every time, I want to move with the seasons, flavours and inspirations that get me at that particular point in time. This will allow dishes on the menu to develop, improve and change as feels natural and as supplies allow.

Below is the last menu from before Christmas which was a fantastic success. There are some obvious movements away from the festive theme,but other than that I will (attempt to) keep an air of secrecy over the finer details.

2012 Xmas Feast:

Festive cocktail on arrival 


Oysters three ways; French shallot vinaigrette, Thai salad, Rockafella 


Confit salmon, berries and sourdough


Jerk prawns and scallops, Carribean mojo 


Mutton loin, beetroot puree, mushrooms, radish, herbs


XO pork belly with Bombay roast potatoes, bok choy


Fennel palette cleanser with yellow snow


Chestnut figgy pudding with kulfi ice cream
Tamarind Margarita

If this tickles your fancy, please RSVP and book in asap.

For those who have never been before or need a refresher, all the usual supper club ideals apply, such as bring your own beverages, don't cancel last minute, tell your friends, know that it's not a restaurant, know that it's more than that, suggested donation of 35 pounds stirling, Any dietary requirements or dislikes please let me know and check with your guests too.

Awesome, kindest regards as always

ix