Well it’s finally here - our first Supper Club of 2019 and we are so excited to collaborate with Baked Salt on a seasonal feast!
The date is the 21st February with a 7pm arrival time. Three courses of seasonal food from Baked Salt’s Janie Fraser & cider pairings by us!
It’s going to be a fun evening experimenting with amazing flavours from an extremely talented chef in one of London’s exciting new venues.
Sharing Seasonal Food In Style
With The Modern Pantry and Konditor and Cook to her name (amongst others!) you know that Janie’s cooking is going to be really special. She describes her food as being “strongly influenced by the un-fussy Mediterranean and Middle Eastern style of cooking and sharing food…dishes tend to be rustic, seasonal, full of flavour and best shared informally”. Sounds good to us Janie!
Pilango Cider | Parsons Green
Railway Arch Cider Bar and Shop
Pilango Cider has one of the UK’s largest collections of cider. With over 150 varieties on offer in their beautiful railway arch at Parsons Green. They’ll be providing the cider matched to the food courses for the supper club –and can’t wait to welcome Baked Salt into the space!
Home cured salmon with celeriac and kohlrabi salad, apple cider dressing
Homemade buckwheat crackers
Slow cook duck leg – fermented red cabbage, herb lentil and cracked wheat, mustard sauce
Kale, Cavolo Nero and Spinach
Brown sugar meringue, caramalised apple, infused with cider and bay leaf, blood orange, toasted almonds, yoghurt and cream
Vegetarian Option Available – Do Ask | Please let us know any dietary requirements one week prior to the event | email@example.com
Tickets are available through our ‘Buy Online‘ section of the website. Click Here
A Little More About Janie at Baked Salt
“Growing up in London, my parents’ love of food and design was a huge influence. My dad was an architect with meticulous attention to detail. From designing my rabbit hutch to his quality brogues, he instilled a strong sense of design in me.
I also have clear memories of my mum making the type of meringues that would ooze with sugar and caramelise onto the baking tray, and rippled strawberry sorbet with the odd blackberry in the mix.
As a teenager, my closest friend was Iranian and it was her mum’s cooking that introduced me to many new food experiences. Fresh herbs, marinated meats and rice that was like a cake – all crispy and golden on the outside and fluffy and light on the inside.
Such diverse inspiration led me to Leiths School of Food and Wine where in 1988, I got my Diploma in Food and Wine. I then went on to work at Sonny’s in Barnes before moving on to chef at Rhubarb and Konditor & Cook. Over the years, I assisted with styling for Jamie Oliver and was a listed caterer at The Design Museum. I also worked at The Clerkenwell Kitchen and Arnold & Henderson.
It was at The Modern Pantry in Clerkenwell that I developed my own personal style of cooking. Anna Hansen introduced me to exciting new ingredients. She showed me different ways to use spices and a completely fresh approach to food.
All of this has crept into my cooking and now I can share my twin passions of great food and design with you. | Janie Fraser