Last weekend I was lucky enough to join a supper club with The Sustainable Food Story, held at Borough Market’s Cookhouse. This team of scientists, chefs, farmers and foodies connect people to the origins of food through supper clubs around the country. The majority of the menu is made from home-grown, foraged or locally sourced food, with particular attention to reducing waste and making use of every bit of the plant or biproduct.
Run by excited and inspiring founders Abi and Sadhbh, who collectively have knowledge of meat science and sustainable development, the supper club explored how grains can be part of a healthy, delicious and environmentally conscious way of eating. Dishes included:
– Rye levain crispbread with salvaged bean dip
– Root-to-fruit beetroot with goat’s curd and sprouted grains
– Carrot, sage, einkorn and gouda croquette on a bed of leafy greens
– Spelt and rye homemade sourdough
– Botanical panna cotta with heritage grainola and foraged fruit compotes
– Wild cocktail with London distilled gin
Alongside the mind-blowing flavours, Abi and Sadhbh structured the evening with a series of anecdotes and explanations behind their mission and interests between each course, talking about their previous careers and lessons through their sustainability journey. The other diners had links to boutique food start-ups, farming, gardens and environmental causes, making for interesting conversation across the sprouted grains and animal-blood macaroons.
What did I learn from the evening?
- The need for cooking and eating more mindfully, considering where ingredients come from and the environmental impact
- The shocking extent of food waste, and how less popular cuts or parts of plants can be used to create delicious dishes
- The possibilities of ‘growing your own’, fuelling my existing interest in home-grown produce
Following an evening with Abi and Sadhbh, I’m making an effort to make more sustainable choices, and use the inspiration to make tasty and colourful meals from the unexpected. I’ll also be re-vamping my growing list, incorporating more unusual veg with many elements (roots, flowers, leaves) which I can use every part of and encourage others to do so.
Incredible shots of the evening by Ben Peter Catchpole.