This is a seven-course mushroom feast with paired British tipples for £45 to highlight the launch of The Mushroom Cookbook, with profits going to charity. Celebrating wild foods, local, British products and foodstuffs from worthy causes from further afield, the menu will celebrate all those wonderful wild autumnal mushrooms out there, as well as raise money for the Crisis charity. Hosted and prepared by food writer and chef, Liz O'Keefe, the supper club will have the best ceps, yellow and grey chanterelles, pied de mouton, truffles, trompette, and hopefully some weird and wonderful lesser known fungi, like the cauliflower mushroom (looks like cauli), lobster mushroom (you get the idea) and puffballs! (That one’s self-explanatory.) The wild mushrooms will be foraged in the UK and Europe, an...
House Rules: Vegetarian and meat-eater tickets are available
I'm Liz O'Keefe and, this year, my supper clubs are all about mushrooms to highlight The Mushroom CookBook I have written with wholesaler Mushroom Man. I'm also on a mission to share all the wonderful food and food producers I get to find out about through my work as a food journalist and previously, a chef. I love cooking according to the seasons, and learning about good-quality produce and, of course, hosting a good dinner party. I am mad about fresh produce and particularly mushrooms!
Seasonal Dinner Parties’ Supper Club – Autumnal Mushrooms will take people through a seven-course tasting menu with drinks for £45, celebrating how wonderful wild mushrooms are this time of year. The profit goes to the Crisis charity, which helps integrate homeless people back into society. Celebrating wild foods, local, British products and foodstuffs from worthy causes from further afield, the menu will highlight the many autumn mushrooms available – this really is their time to shine. I will cook my menu and host on the night, explaining the thoughts behind the dishes and why certain products and producers have been used – and of course, share my love of mushrooms! All producers listed on the menu, which is revealed on the night, have donated or heavily discounted their produce so a larger amount of the ticket price will go to the charity.