Barney Pau
Plant-Based Foraged + Fermented Foods
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Drawing on my education in design, my experience in production, and my queer identity, I am a culinary artist who curates alternative eating experiences, crossing sculpture and cooking to create edible tablescapes. My signature foods focus on foraging and fermenting, and I specialise in developing unique and specific menus which reflect the themes of my research.
Didi Supper
Punjabi + North Indian
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Known as the land of five rivers, Punjab is home to rich soil and generations of farmers who grow wheat, rice, millet, barley, and produce fresh dairy. Children grow up spending lazy summer days in the fields, eating raw sugarcane, watching their elders cook large meals and share stories in the light of the open fires. In Punjab, food is a gift. It is livelihoods, and bears life. It is activism and a reflection of our culture. Didi Supper is a celebration of Punjab and Kirtbir’s childhood. It is an exercise in preserving the recipes and stories of her community because Punjabi food isn’t just ‘tikka masala’ - it is complex, bold, and permeates our memories. Kirtbir, with her love for bringing strangers together through food, and the warmth of an older sister ‘didi’, will send you home with a full stomach, a deeper understanding of the spices, flavours, politics of her homeland, and a little piece of Punjab.
Eat With Zoodie
European + Latin & Asian
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For me, being a chef is all about creating memorable experiences. I love bringing people together, giving them something to talk about, and ultimately making them happy - there are endless possibilities to do this with food. I take a flavour-first approach to my dishes, and work with seasonal British ingredients where possible.
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Cooking for others has always been a way for me to connect with other people (it curbs my social anxiety) – food is not only my love language but a topic that I geek out on. I love walking into every type of grocers to search for new ingredients or foods that I can pair Singaporean ingredients with. My cuisine often showcase mixed regions and cuisines. I’m inspired by how different cultures approach food and flavours, or even within my own Chinese heritage, the little nuances between dialect groups and how we would eat during festive occasions.
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Originally from Italy, I came to cooking through a detour via communications and cultural strategy, and that background shaped the chef I am becoming. I think about a meal the way I think about a narrative: what does it open with, where does it take you, how does it feel when it ends? My cooking is Mediterranean and seasonal, built around colour, texture and intention. Every menu begins with a feeling and something freshly baked, because baking is my first love. Trained at the National Bakery School, I bring a handmade bread or baked element to everything I cook. It is the thing that tells guests they are in good hands before a single dish is served. I host both evening supper clubs and brunch gatherings, because some stories are best told over morning light and fresh pastry.
Erica H
Southeast Asian
Flavia Longarini
Seasonal Mediterranean + Concept-Led
Fugazzi Fusion
Bengali + Italian Experimental
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I’m Jinia, a multi-disciplinary creative, originally from Rome, with Bangladeshi heritage. I’ve spent the last 11 years in London, where I’ve lived many lives, from artist with an installation and performance based practice, to creative technologist making interactive digital experiences, to working as a creative in advertising, and briefly studying anthropology of food. All of my experiences have married perfectly into Fugazzi Fusion, where I express myself creatively with food as a concept. This year, I’ve been fascinated by using food to respond to creative briefs, exploring how it can visually and experientially communicate an idea or feeling. I spent my formative years in Rome, where I’ve refined my knowledge of traditional Italian cuisine with a focus on high quality produce and simple techniques. In my young adult years, once I moved out, I began cooking traditional Bengali recipes passed down from my family. Here I learnt how to navigate the complex balancing of herbs, oils, and spices. Over time, I developed a style of cooking that uses my cultural influences as a benchmark to innovate new flavours and techniques manifesting in a modern and playful sensory experience of nostalgia and adventure. Fugazzi Fusion perhaps now lies somewhere between the comfort of tradition and eating as a love language, to a more imaginative, concept oriented studio that explores the possibilities of storytelling and experience through food.
Homie’s Kitchen
Indian-Mexican Third Culture BBQ
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British born Indian with a passion for Mexican culture. The core values and elements from each background mould & inspire the food I cook today. For me personally, cooking is like therapy. Especially in BBQ & Smoking where you have the ability to slow down, let the food take its time to develop flavour over a fire, the most natural and pure way of cooking. The reason I cook is for the pure fact of being able to feed people. Food has the ability to bring people together, change people’s mood, tell a story, teach us about history and gives you an honest approach to express who you are through your cooking. It’s incredible really. I’ve been inspired by a lot of different things, there’s a whole list. Simply put, my inspiration comes from everyday life. Moments & memories that translate to a finished plate of good food. Fucking sick. My Supper Clubs revolve heavily around home style North Indian & Mexican cuisine, creating third culture dishes using live fire.
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Triptych food is intentional sharing of our knowledge and experiences. Pulling from our memories to hopefully evoke your own, sharing the experience eating good food, maybe having a drink and possibly even a cigaret afterwards.
We discovered the unifying nature of food and the pleasure derived from hosting and feeding.
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I’m Ajay and cook under the entity RASA dining. Rasa in sanskrit literally means ‘distillation of flavour’, and this is my mantra for cooking. I not only look to pack my food with flavour, but imbue it with nostalgia, refinement and make it a multi-sensory experience. I’ve never formally trained, but I’ve always been interested in cooking since young from drooling over Hayao Miyazaki films. Cooking for others gives me a huge sense of satisafaction, and I think is the most fundamental way of caring for someone, as everyone wants to be fed well.
Inspiration for me comes from all over as I research bout things extensively, but I’m always inquisitve and ask questions: Why is Japanese omurice so widely shared on the social media? What makes street noodles so widely accessible? Why has British cuisine been berated so widely? I’m broadly inspired by tradition, nostalgia, the way real fusion cuisines come into existence and what is the most I can get out of a customer’s experience.
Isaac & Shamil
Modern European Fusion
RASA Dining
Third-Culture: British, Japanese, French & East Asian
Ogoisfooding
Modern Nigerian + West African
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I’m Michelle Igwilo. I am a chef, food artist, and Supperclub host living in London. Having lived in Nigeria for most of my life and then in a few cities in the world, I have come to appreciate Nigerian and West African cuisine even more. There’s so much to explore with our ingredients, cooking practices and culture. With this in mind, I tend to use seasonal fresh produce to develop new recipes that allow for Nigerian condiments to also shine. This ends up presenting as a cross over between British and Nigerian cuisine in a way that’s always interesting to people who are familiar with both cultures. It is a form of creating familiar but new dishes.
Omar Foster
Global + Asian Cuisine
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A new interpretation of fusion - rooted in respectfully merging different cultures’ food histories to introduce new dishes and never before seen flavour combinations. I want my food to challenge, excite and delight. Predominantly this is through Asian cuisine but also love bringing together cuisines from across the globe.
My supper clubs are all about surprise and delight, diners will come and try flavour pairings they have never tried before. If you raise an eyebrow when you read it but it puts a smile on your face when you eat it, my job here is done. I love mixing the familiar and the unfamiliar, the kitchen is a place of experimentation for me.
Picture of Health Nutrition
Mediterranean With A Twist
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I’ve been cooking since I can remember. Both my parents have had a huge part to play in encouraging me to cook, and using recipes has never really been something that I’ve done - rather taking inspiration from recipes and pictures and then working it out myself (apart from baking of course!). My mother is Romanian and there’s a lot of her influence in my cooking, but my father has Jewish heritage, so he’s all about schnitzels and strudels. Travelling to Japan and China, massively shaped my culinary outlook even now. I’m a Registered Nutritionist, which has elevated my cooking over the past few years. There’s a movement in Nutrition currently advising people to eat 30 different plants in a week. My unique supper club aims to provide all of those plants in one meal - A 30 Plants Supper Club.
ROOBARB’S
Simple, Seasonal + Plant-Based
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I feel a huge sense of pride and gratitude to do what I love and bring people together over super tasty food. I’m heavily inspired by travel, from Asia to Europe; as well as dining out in simple, independently run places in the UK. I think sometimes the best dishes are those that are simple, with few ingredients and are just done incredibly well.
My supper nights tend to be cosy and intimate, showcasing the best of what is in season and aim to open guests eyes to how good fruit and veg can be. Menus are simple, yet creative, providing a flavour-bomb and texture journey throughout. Tables are laid with flowers and candles, to make the setting welcoming and relaxed. The perfect set-up for a night of enjoyment.
Soul Play Ground
Third Culture Asian-European Fusion
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I am a visual and culinary artist with a background in fine art, event production, holistic healing and STEAM. My Polish grandma was my first ever culinary inspiration, and most recently, it has become my Vietnamese grandpa whilst I’ve been deciphering my South East asian background. Over the last decade, I’ve developed a close-knit relationship with nutritious cooking that is beneficial to our health & mind whilst also feeding our heart & soul. This is because I’ve always loved indulging in all sorts of delicacies, but suffer from atopic dermatitis, a kind of eczema that can be impacted by many internal and external factors. I’ve rediscovered food in a way which supports my biology instead of damaging it, and I’m eager to share this culinary philosophy with the world. I’m Polish-Vietnamese and grew up between Switzerland, Poland and South East London. I strive to pay homage to my eclectic heritage and frequent travels by mindfully experimenting with familiar Eastern European heartwarming cuisine and ingredients whilst merging those with fresher East/South East Asian flavours - with lots of playful and nourishing global influences sprinkled along the way. We focus on organic, seasonal ingredients while highlighting the health benefits of each dish. It's also a reminder that ‘healthy food’ can be just as delicious as our guiltiest pleasures — if not even more so.
Seeds Of Wild
Indian + Caribbean + African Fusion
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I have been a plantbased chef now for about 7 years now I come from a punjabi background and like most food, was a huge part of our cultural identity. My food celebrates culture, history and creativity, weaving links between many indigenous cooking methods. I love fusing cultures and creating food links that surprise people but also feel familiar. My supperclubs looks at food on a deeper level and create a story around the process of production and celebrate seasonality, sustainability and holistic practice. Everything is created to be innovative in some way and most of all delicious. Travelling and trying new things gives me so much inspiration and also allows me to make connections in cuisine. Plant Based food is the bulk of most indigenous cooking and I love how my food reminds people that there is so much flavour and depth in plant based dishes.
Swilipino
Filipino + Swedish + East & South East Asian
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I mostly cook Filipino food through the lens of someone with a double heritage, and my cooking style is big, bold, and colourful. I ALWAYS let my imagination run wild when I get the chance.
TAPARI
Nepali
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Tapari is a supper club started with the vision to share the rich and diverse flavours of Nepali cuisine. The story of Tapari started in December 2021 when we (Anna and Swapnil) bonded over our love for food and our culture. We are inspired by the vibrant colours and bold spices that characterized Nepali cuisine, and we want to bring these to a wider audience. The name Tapari is derived from the traditional Nepali serving bowl made out of Sal leaves used to offer food to the Gods. We believe food is an important part of our identity, and it plays a significant role in expressing and preserving our cultural heritage. Through unique Nepali flavours, ingredients, and cooking techniques combined with our story telling, we want our guests to experience our diasporic way of life. Additionally, we want to create a welcoming, inclusive atmosphere that mirrors our values and traditions. We aim to promote cultural diversity and appreciation and bring people together by joining Come Together to celebrate and enjoy the rich and diverse flavours while experimenting with seasonal ingredients and our London upbringing.
The Adobros
Filipino
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Mark is the co-founder and chef of The Adobros, a Filipino supper club and catering company. His mission? To feed the hungry hordes of Londoners with our brand of home-cooked and hearty Filipino food, one meal at a time. Starting in his flat in Southeast London in 2013, and now popping up at various venues around London, he has created a dining experience that he feels captures the best of the Filipino food culture he grew up with: the warm welcome, the social sharing, the festive feasting and, of course, the distinctively delicious flavours of his take on Filipino classics. Feeling hungry yet? Kain na tayo, mangaon 'ta, let's eat!
