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Scottish supper clubs: Edinburgh

October 24, 2011 5 Comments Filed Under: Food, Recipes, Uncategorized

Edinburgh

“It seems like a city built on precipices, a perilous city. Great roads rush down hill like rivers in spate. Great buildings rush up like rockets.” GK Chesterton, 1905

“In Scottish English phrases such as good food are pronounced with vowels of equal length.” British Library, accents and dialects of the UK.

“I took my aunt for a meal in Stirling. It was a restaurant that specialised in Scottish ingredients, lots of game. We all ordered, grouse, rabbit, hare, deer. The waiter came to my aunt, pencil poised, she looked up and asked “Have you got anything else on the menu other than all this vermin?”‘ Supper club guest

“Do you know about ‘writer’s block’? It’s the area in Morningside where all the writers live… JK Rowling, Alexander McCall Smith, Ian Rankin. Let me tell you a story – JK Rowling went into the local supermarket. She bought a chicken. When she arrived at the till, the cashier, an older lady, said: ‘Chickens are two for the price of one!’. JK murmured that it was fine, one was enough. The cashier’s voice rose in pitch and volume ‘Twooo for one, hen!’. JK desisted, saying that one was really enough. ‘Gooo get one! If you don’t want the free chicken, give it to someone else!’. In the end the richest woman in the UK, after The Queen, accepted her free chicken.” Supper club guest

“Edinburgh is ‘tight’. It’s hard to get to know anybody from here. They go to school together, to university together, then they join the same law firms. That’s why supper clubs are great, we can meet people” Supper club guest

“They used to say, If you see a table and chairs in the street in Edinburgh, it’s an eviction. Things have changed. Now we can drink on Sundays. The Church no longer rules.” Supper club guest 

“There aren’t any Scottish people in Edinburgh. I’m a scouser, and I’ve worked with whisky for 20 years. I ask people their surnames here, it’s things like ‘White’ and ‘Brown’. They aren’t Scottish. The real Scotsmen have orange beards and are running around in the heather in the highlands up north.” Supper club guest

“Becoming a capital has given us confidence.” Supper club host

“I‘ve never been to Edinburgh before – I didn’t realise it was so beautiful. I love that whole mountain in the middle of the city thing.” Dido 

Edinburgh transport

I’ve been to Edinburgh several times before: for the millenium Hogmanay, which was a disappointing ticket-only event, where every restaurant shut at 6pm and we starved; to photograph musician Paul Haig for a record company; to protest in 2005 at the Anti-Poverty march, staying and running a bario kitchen at the anti-G8 camp in Stirling. Each time I felt shut out of the city, I met no one from here, I learnt nothing. 
I was invited by Aoife Behan who runs My Home supper club. I’d noticed her stylish photography and writing on blog posts on Find a supper club, become a fan. Her typical Edinburgh flat and her great taste in home ware, much of it ‘utility china’, are beautiful. 
I am right about supper clubs. You meet the locals. I’ve learnt more in one weekend by attending three supper clubs than on all the other visits. 
Here is Aoife’s menu from Saturday night:
Hibiscus Fizz
Dhokla and Green Coconut Chutney
Pani Puri
Ms Marmite Lover’s Twitter curry
Kahdi Okra and Potato
Jewelled Basmati Rice
Chickpea Raita
Kissing Chutney
Puris
Chai Pannacotta with Mango Sorbet & Pistachio 
It was very interesting to eat my own recipes from my book, some of which Aoife had served…in fact it was a relief as it showed that they worked!
Meena and Aoife Behan, Edinburgh supper club hostesses. 
Meena (right) of Chai Lounge supper club, just starting in Edinburgh. Meena helped Aoife to prepare the meal.
Eternal beau glass
Hibiscus Fizz in ‘Eternal Beau’ glass. My mum had the whole set from the 1980s, I’m sure it’s going to be a modern classic. Going to start looking for the glasses myself. Aoife is a bit of an Ebay queen, and a supper club is great excuse.
dhokla , edinburgh supper club
Loved the little yellow Dhokla…. Aoife gave me the recipe:

Dhokla Recipe , steamed savoury semolina cake

250ml coarse semolina
250ml plain yoghurt
20ml oil
1ml bicard
5ml crushed green chillies
5ml crushed ginger 
5ml salt
1ml tumeric
5ml enos(effervescent fruit salt)
Topping(tadka)
10ml oil
5ml mustard seeds
5ml sesame seeds
finely chopped corriander (optional)
desicated coconut (optional)
Method
Mix all ingredients together besides Enos and leave for min. Boil water in steamer. Add Enos to mix and mix throughly. Steam for 20min on medium heat. Make topping by heating oil in a pan, add mustard seeds and sesame seeds. pour over dhokla and finely chop the corriander and sprinkle on top together with coconut.
jewelled rice, edinburgh supper club
Kahdi was poured over the jewelled rice, a sweet and sour warm yoghurt sauce that I’ve not had before. 
aoife behan's book shelf
Utility ware, edinburgh supper club
Pastel Utility China from 1930s until the present. A favourite at cafes and seaside b n b’s.
Chai pannacotta and mango sorbet, edinburgh supper club
Chai pannacotta and mango sorbet garnished with Pistachios. Delicious!
edinburgh supper club
 My home Supper club, an elegant room.
edinburgh supper club
 Morning sunlight in Aoife’s gorgeous Edinburgh flat. We spent most of the weekend drinking tea and chatting. My favourite occupation!
Scottish supper club hostess Karen (Honey Wild)
On Friday night I visited Karen also known as Honey Wild. She has a supper club in Innerleithan on the Scottish Borders. She cooks everything from scratch and seats up to 30 people. Her son and neighbours help her. 
Supper clubs in Edinburgh are very concerned by Health and Safety. It seems that the local council are not promoting small businesses but making life rather difficult. The major concern was getting a separate hand washing sink. Although Karen already has two sinks she has to get a third and resorted to drilling a whole in her countertop for another. Ridiculous. In times of recession, Environmental health Officers need to get a perspective and not hamper start up businesses. Every supper club I’ve visited has much better hygiene than most restaurants.

edinburgh
Classic Edinburgh architecture: it’s a stone city of a multitude of greys flecked with yellow and amber

Callum Evans edinburgh supper club
 On Sunday we visited Crescent Dining for Sunday lunch. Callum the chef is the son of food stylist Lesley Evans and food photographer Laurie Evans. He has good genes!
edinburgh supper club
Son on the left, dad on the right.
edinburgh supper club
 Lesley on the right is a Miss Jean Brodie style hostess, looking after her ‘creme de la creme’ guests.
edinburgh supper club
My smoked salmon mousse with cucumber pickle and home made crispbreads.
squash, edinburgh supper club
A colourful and seasonal stuffed squash was the vegetarian main.
rachel whiteread piece: edinburgh supper club
Lesley had some nice art: on the right is a limited edition piece by Rachel Whiteread.
scottish pounds, edinburgh supper club
I paid in Scottish pounds. Still, once a guest paid me in Brixton pounds.
pudding, edinburgh supper club

Callum’s Steamed stem ginger pudding recipe:

For the syrup:
 2 chunks of stem ginger cut into thin slivers
5 tablespoons stem ginger syrup from the jar
4 tablespoons golden syrup

For the pudding: 
150g golden caster sugar
150g unsalted butter
3 eggs 
200g self raising flour 
75ml milk (whole or semi skimmed)
3 chunks stem ginger, chopped finely
1 teaspoon ground ginger

  • Generously butter a 1.5 litre pudding basin.
  • Place the slivers of stem ginger into the basin.
  • Mix together the stem ginger syrup with the golden syrup. Pour over the stem ginger slivers in the pudding basin.
  • In your steamer, ensure that you have enough boiling water to come halfway up the basin. However, I used a steamer basket, so my sponge didn’t sit in the water. Both ways work just as well.
  • Now make the pudding: cream together the butter and sugar until light and fluffy. – Beat in the eggs one at a time, alternating with the flour.
  • Pour in the milk and beat until smooth.
  • Stir in the chopped stem ginger and the ground ginger.
  • Spoon into the pudding basin. The basin will not be full as the pudding needs room to rise.
  • Cover the top of the basin with a centrally pleated piece of baking paper, and another of foil.
  • Secure with string and steam for approximately 1 ½ hours. A little more won’t cause any harm.
  • Remove the foil and paper and run a knife around the edge of the pudding before turning out.
  • Turn the pudding out onto a lipped plate, in order to ensure that you don’t lose any of the syrup.
  • Serve straight away with hot custard.
edinburgh farmer's market
On Saturday morning I visited the farmer’s market with warm and friendly Edinburgh supper club hostess Wendy, @insideoutchef. It’s such a hive of enthusiastic food talent, reminds me of the second phase of supper clubs in London. Here this girl is making Scotch pancakes as tasting beds for her jams.
edinburgh gin
Edinburgh Gin
lace collars
I bought Peter Pan style lace collars, so cheap between £2 and £4 at Herman Brown.
Edinburgh Old town
Old Town charm.
Whisky samples at the whisky shop, edinburgh
Samples of whisky which ideally should drunk with water sold at The Whisky Shop. Buying whisky is a great investment.
Caledonian sleeper from Edinburgh
I took the Caledonian sleeper home. I love sleepers. It felt like I was on the Hogwarts Express returning to muggle land. JK Rowling wrote  Harry Potter at a cafe in Edinburgh while she was a poor single mother on benefits.
Euston station
Dawn: I thought it was going to Kings X, but went to Euston instead. I was a bit confused. 
Night train at Euston

Aoife’s blog post on the weekend.
Honey Wild’s blog post on her supper club.
Crescent Supper Club’s post.

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Reader Interactions

Comments

  1. Aoife

    October 24, 2011 at 10:50 pm

    What a lovely post! thank you for visiting us all. Ax

    Reply
  2. Tansy'sKitchen

    October 25, 2011 at 6:28 am

    What an amazing weekend i am jelous I worked all weekend in tiny kitchen.
    love the tiny kitchen sink.

    Reply
  3. Anonymous

    October 25, 2011 at 7:34 am

    Love that china. If I ever go back to NZ I'm going to collect Crown Lynn pottery: http://www.nzhistory.net.nz/media/interactive/crown-lynn-pottery
    and especially the teacups:
    http://springchook.blogspot.com/2008/08/crown-lynn-tea-cups.html
    Only I'm never moving back there, so I suppose I'll just have to pick up a piece or two every time I visit!

    Reply
  4. theundergroundrestaurant

    October 25, 2011 at 12:56 pm

    Aoife: you are a wonderful hostess, thank you
    Tansy: it was great, hope to visit your supper club one day.
    Fingers: lovely pottery…a bit 70s for me but you can see the quality!
    I was once talking to Rose Prince and she talked about how women love all the china and tableware whereas men love all the techie toys in the kitchen.

    Reply
  5. Laurie Evans

    October 29, 2011 at 9:34 am

    Great post… you capture the essential essence, er uuhm, essentially!
    Really enjoyed our chat too, and I'll be along asap to your overground underground eatery.
    Got things on these next few weeks… so be a wee while… but canny wait.
    Laurie xx

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouey curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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