It’s Saturday night and I find myself in the depths on Maida Vale accompanied by my trusty friend Steph in search of an elusive parking space. The reason for our North-West London expedition, is we will be attending our first ever “Supper Club”. It’s one of those things I have often heard people speak about, but like the concept of eating Kale I don’t think I really understood. Steph in her wisdom had signed us up a month before and after the previous chaotic week; being a bridesmaid (more about that in my next post) I welcomed the chance for a relaxed Saturday, whilst being fed good food.
But what were we to expect, as I said my experience of Supper Clubs was limited/ non-existent, so with a quick google I found various definitions, including being described as:
“An underground restaurant, sometimes known as a supper club or closed door restaurant, is a social dining restaurant operated out of someone’s home, generally bypassing local zoning and health-code regulations”
“The overriding purpose of Supper Club is the consumption of meat and alcohol by like-minded individuals in a suitably comfortable environment.”
Well I can’t say the google search helped much, but we had paid in advance and nothing else planned, so off we went to Jason’s Little Kitchen Supper Club, in search of good food and company.
Jason owner/ creator and host describes the experience as:
“West African supper club based in London, which plans to bring and share authentic homemade West African dishes using organic and locally sourced ingredients”
We sat on communal tables, decorated in traditional Kente cloth and Ankara wax print fabrics that encouraged the interaction between diners, adding to the relaxed atmosphere as we discussed which wine is best served with Chin Chin.
Ghanaian Tuna Pie
Spinach Stew and Rump Steak, served with Yam and Plantain
Chin Chin Crumble (Who knew such a thing existed?)
The food was impeccably presented, a welcomed surprise, being of West-African decent myself I am used to the “pile it high” method of serving food, presentation not being a top priority. However on this occasion each dish was thoughtfully presented the result being traditional Ghanaian cuisine, served in a gourmet fashion.
As an added bonus Preet Sahota of Edgmond Wines was on standby to offer expect advice as to the best South-African wines to accompany our meal. In answer to the previous question: KWV “The Mentors” Noble Late Harvest goes well with Chin Chin Apple Crumble, though be warned this wine is very sweet and may not be to everyone taste.
Overall it was a great evening, a mixed crowd average age ranging from late 20s to early 30s provided good conversation and interesting company. Not forgetting the whole restaurant wishing me a happy belated birthday, the highlight of my year thus far.
I will endeavour to attend again, any opportunity to support those bringing a positive light to Africa and if they feed me good food, even better!
The Jasons of the Kitchen
For more on Jason and his little kitchen see the website: jasonslittlekitchen.co.uk
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