The ‘luxury’ bespoke event catering service will launch the event on 21 March at Benk + Bo, Spitafields, and will focus on being ‘highly nutritious and macrobiotic, with a nod to nose to tail eating, as well as incorporating ingredients from in and around London.’
Manager Alix said: "The team and I found it quite an easy decision to make St. Cuthbert’s our community partner for the year ahead.
“They do such amazing work, and I couldn’t be prouder to be a small part of what they’re doing. By launching this supper club with people that we love working with, we hope to raise awareness as well as much-needed funds for them. Please help us make this supper club a success by joining us for a brilliant night & of course, fantastic food!”
The menu will include: Lava bread and oat cakes, smoked eel, pickled cockles, smoked bacon, oca di Peru; Maldon oyster served in rock salt and seaweed with fermented rhubarb & stems; herb & ricotta in black ravioli, kombu broth, enoki mushrooms, parmesan; ‘bubble & squeak’ – smoked artichokes, Iberico pork, hispi cabbage & crisps; lamb loin, nettle and wild garlic sauce, butter beans and confit fennel and layered pavlova with meringue shards, rhubarb & orange, star anise cream.
Event stylist, Anne, said: “Hope is a right and something we want to give back through launching our gourmet supper club ‘HOPE’ with a social purpose.
“Focused on intimate and meaningful dining experiences across London’s finest independent locations, all profit will be donated to St Cuthbert’s to support their invaluable work and mission of offering a safe sanctuary and a place of hope and acceptance.’’