News & Events

The Social Diner with Mark Hix

The incredible Mark Hix MBE will be delighting us with an exclusive 4 course menu on the 4th December!
Mark Hix

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The Supperclub with a difference

Do you enjoy sharing your passion for great cuisine with like- minded culinary connoisseurs?  How about spending an evening enjoying one of life’s simplest social pleasures, having dinner with family and friends?

Here at Beyond Food we love doing both of these things which is why we have started up a programme of Supperclubs that aim to bring passionate foodies together at our home in London Bridge.

Our first two supper clubs were sell-out successes. Firstly our kitchen hosted the winner of Masterchef: The Professionals 2013 Steven Edwards, and his equally talented business partner, Josh Stanzl from Sussex based Etch Food. They worked with our apprentices' to create a five-course meal packed with flair and flavour, including Strawberry parfait with elderflower jelly and strawberry sorbet.  While July saw Tommy Fairhall and Oleg Ibragimov, both Michelin Star trained chefs and protégés of Raymond Blanc and Heston Blumenthal, don their apron in the Brigade kitchen.

Each event centres on a process of culinary collaboration with our guest chefs partnering with our apprentices to create a delicious five-course meal. The aim is to create menus that both represent our trainees’ styles while adhering to each chef’s signature cooking techniques and philosophy of food. The inspiring chefs that have decided to actively participate in our charitable work have not only educated and inspired our current apprentices, introducing them to new cooking styles and unique flavour combinations, but have also helped to raise money for future projects at Beyond Food. All proceeds from ticket sales to any of our supper clubs go straight back into our charity work. Of course this is great news, but dedicated foodies also want a guarantee of great food and they aren’t disappointed here!

Past menus have included: basil panna cotta, poached pear and yogurt sorbet and confit of Shetland island salmon, apple and verbena. If your stomach is already rumbling with all this talk of exceptional food, you are not alone! Dinner guests have already started booking places at our next interactive open-table dining experience set to take place on Friday 4th September. Be sure to book tickets soon to avoid disappointment as Sodexo Executive Head Chef, Lloyd Walker will be cooking up a storm of sensational dishes throughout the evening. Arrive to a welcoming chilled glass of bubbly and savour the Food scientist’s menu which will present perfectly cooked  Poached rabbit, Roasted quail and BBQ mackerel.