Margo Taylor's Friends

Margo Taylor's Page

In a few sentences tell us something about yourself: I am always on the go. Meeting people, shopping, making beautiful things... and of course cooking. Originally from the North (yes, a Geordie!) I have lived in Australia, Dubai and up and down the UK. I love making meals and messing about in the kitchen...I am a budding interior designer and I'm currently designing lamp stands. I like all kinds of food and entertaining.

Have you read our Rules and Guidelines? http://supperclubfangroup.ning.com/page/rules-disclaimer: yes

At 15:46 on January 22, 2014, Richard King said…: Hi Margo. We've got a Vegan Pop Up coming up in Rye on Feb 13th. if you're interested, the details are on the events page.

At 15:10 on January 17, 2012, The Fat Carrot said…: Hi Margo, The Fat Carrot is not too far from Ashford. The next two events are at the Hever Castle Esate, if you want to join us? Ticket details available on the event page.

At 11:28 on May 8, 2011, Honey Wild Supper Club said…: Hi Margot

The first two went really well and I managed to fill both more or less. People ae really interested in the whole idea and certainly the guests loved the experience. Also , I got a bit of media attention which was fun etc. SO in that sense it has been a success. Getting the guests I am finding harder than I initially thought . However, through talking to friends who run restaurants etc, this is mirrored in all catering operations at the moment, hence my recession blog. Also, I am based in a rural location which I think makes it harder coupled with the newness of the whole concept in Scotland. £25 is a fair deal for what I offer and I think the guests who have been agree on that but people just don't feel they have the money right now and the £25 seems to tip people into thinking they can't afford it. Also lots of Edinburgh cafes etc like the Dogs or Piere Victoire produce simple food for under £20 so they have set the bar of expectation quite low in a sense although they make up for it with the drinks bill which we can't and in economies of scale. My menu is quite elaborate and was thinking to perhaps simplify it a bit anyway. Don't knw if that is any help> I love the supper club idea and will keep developing it. Karen