Only Love Kitchen’s founder Becky Jenkinson will be cooking for November’s edition of HOME’s plant-forward supper club, our second supper in the series. Come with friends or alone for a relaxed evening soaking up the chilled atmosphere of HOME, sharing delicious food & conversation and celebrating the cosiness of Autumn. There will also be a short talk on Maya Medicine with Mayan blessings and egg readings from HOME healer, Roland Torikian.
The seasonal menu celebrates November’s finest ingredients, all sourced from Natoora.
WELCOME DRINK
Choice of a glass of sparkling wine or PiQi water kefir with rosemary & orange
Sharing white bean & roasted garlic dip with parsnip crisp, kimchi & homemade furikake seed crackers
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MENU
White miso, cashew & cauliflower creamy soup topped with chive oil & crispy buckwheat
Toasted sesame focaccia
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Maple & miso hispi cabbage on a smoky lentil & seasonal mushroom ragu
Maple roasted carrots, sakura cress
Crispy parmesan potatoes, rosemary salt & chives
Mustard dressed radicchio salad
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Chocolate orange pot with creme fraiche, orange zest sea salt, rosemary & Honest Toil olive oil
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Drinks will be available to purchase on the evening or BYOB with a small corkage fee.
Please let us know if you would like the vegan or gluten free menu and inform us of any allergies prior to the evening by emailing Becky at [email protected]
ABOUT BECKY
Becky Jenkinson is the founder of Only Love Kitchen – the café at HOME. She is an experienced, plant-forward chef who is passionate about sourcing seasonal produce from ethical, sustainable suppliers. Becky previously worked as the in-house chef at The Mill Retreat Centre, a meditation and yoga retreat centre in rural Normandy. Before this she was head chef at Wild Thing, a pay-what-you-can afford plant-based cafe in Cardiff.
