Muffdining



Hello, my name is Martha de Lacey and I love to feed people. Whether my family, my friends, my dog or complete strangers, I love to make people happy by putting delicious things in their mouths.

I started my supperclub in November, and since my nickname has been Muffy since I was five years old, one of my friends joked that I should call the event Muffdining. It stuck. And now it refuses to budge. Hey, at least it's catchy.

So, welcome to Muffdining! I hope you enjoy it in here.

Muffy x

Next Grub Club

Muffdining's Japanese Journey


By Muffdining
Sat, 24 Feb 2018 19:30 E3 - View on maps
Last Few Seats Available

Welcome to Muffdining. Come hungry. Seriously. Like, probably don't eat lunch, possibly even breakfast, and maybe have a small salad for dinner the night before.
From deep-fried tofu to mini ramen bowls and yuzu ice cream with sake doughnuts: tonig...


£44.00
BYOB
Bring your own beers

Upcoming Grub Clubs

Past Grub Clubs

In a Nutshell

Hello, my name is Martha de Lacey and I love to feed people. Whether my family, my friends, my dog or complete strangers, I love to make people happy by putting delicious things in their mouths.

I started my supperclub in November, and since my nickname has been Muffy since I was five years old, one of my friends joked that I should call the event Muffdining. It stuck. And now it refuses to budge. Hey, at least it's catchy.

So, welcome to Muffdining! I hope you enjoy it in here.

Muffy x

The Whole Hog

Finding an angle for Muffdining has been tricky, since I like cooking every single type of food, and seldom the same thing twice.

My first supperclub, held in November 2016, was a Cook For Syria evening for which I served entirely Syrian food and raised £300 for Unicef's Syria Relief Fund.

My second, in December, was An Alternative Christmas Feast, for which I served textures of cauliflower, slow-cooked beef cheek, gorgonzola dauphinoise and roast sprouts, and mince pie-infused ice cream and fennel gingerbread. And chocolate truffles.

My third, held in January 2017, was Welcome To 2017, and featured predicted food trends, from alternative flours to Burmese foods, fermented foods, tacos, nose-to-tail eating, zero waste and watermelon.

My fourth, to be held in March, will be Vegetarian, and the one after Portuguese, in homage to my Portuguese roots.

So I suppose there is no angle to Muffdining. The angle is simply tasty grub. Lovely people. And my dog, Olive.

Come along! x

 
Grub Club Webpage



Twitter Name

@marthadelacey


Facebook Page

www.facebook.com/martha.delacey


Instagram Page

marthadelacey

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