Updated: 2 days ago
I think Spring is such an exciting time particularly in the food world. Along with lots of new seasonal ingredients to choose from, all sorts of flowers appear and along the way we have our Supper Clubs springing up. It certainly is a time to look forward to longer daylight days and new food experiences.
Our supper clubs are growing from strength to strength. They are all about sharing a unique food experience, which includes getting involved and enjoying some great food. I love sharing my passion for the new and bringing food inspiration alive at these evenings.
Our Supper Club Membership was launched at the beginning of February 2019 and already our supper club community is growing. It really is such a great opportunity at £49 for the year. Membership of the community enables attendance for FREE at one of our Supper Clubs during the year. Plus you will never miss the top tips, recipes from our chefs and experts as this is all put together in your own ‘Alive with Flavour’ folder for you to keep and add your notes and ideas to. To join just click here.
Our monthly supper clubs are always on the first Wednesday of every month. The next one on March 6th has been sold out from the day it was promoted which just shows you cannot wait to book your place. It is always best to book early.
Our April Supper Club is booking fast. Here is the information you need to know.
Our guest Chef will be Julie Friend, She is a MasterChef winner and a Member of the Guild of Food Writers. Julie is going to get us ready for Spring entertaining and give you some inspiration for Easter with some traditional British recipes. On the menu we have a selection of truly British seasonal canapés, a chicken and leek pie and a simple yet sophisticated lemon posset dessert. We are also very excited about Julie sharing her MasterChef winning cake recipe which is chocolate and almond, gluten free and just perfect for this time of year.
As with all Alive with Flavour supper clubs there is plenty of time to chat and socialise, meeting fellow foodies but also there will be an element of rolling your sleeves up and being led by Julie through some of the preparation.
Any questions, then just send them over by emailing email@example.com