“I love cooking with seasonal fruit and veg and I wanted a supper club that would truly celebrate the joys of our summer produce – starting with lots of Middle Eastern inspired dips with chunks of warm seeded soda bread – then bowls of spelt risotto bright with fresh greens and swirled with a herb pesto to pass around with dishes of roasted heritage carrot and fennel salad with tahini (of course there is Tahini) and summer tomatoes simply dressed with good olive oil and sumac. And dessert of course, a fruit tart, with a streusel crumble topping and scoops of almond ice cream.”

Felicity Spector

MENU

To Start:

Crushed Summer Pea & Mint

 Labneh with Za’atar

Sharing Main

Broad bean and Pea Malfatti, BBQ Courgettes, Nettle Pesto, Goats Curd, Pea Shoots and Purple Basil

Summer Heritage Tomato Salad, Pickled Red Onion and Toasted Hazelnuts with Belazu Fig Leaf Oil

 Roasted Fennel and Radish with Castel Franco, Watercress and Felicity’s Tahini Dressing

To Finish:

Gooseberry and Elderflower Streusel Tart, Almond Ice Cream