I've been going to quite a number of supper clubs lately. One thing that always strikes me is that they are often quite expensive (not always I hasten to add) and the food is ... often...well ...ok. I know that it is easy for me to be a bit critical. I've worked in the food industry for many years and am lucky enough to number amongst my friends a particular well-known chef who will always give me an honest critique and helpful advice on some dishes I've prepared. 

I recently attended a Tapas supper club where every dish was individually priced so you could have what you wanted and pay only for that. And this got me thinking. One shortcoming, I feel, of many supper clubs is the set price and no-choice menu. This is ok if all the courses are great and I like each one but I have been to a couple where there has been at least one course and sometimes two that I just could not eat. 

So here we go. I'm organising a South American style tapas/streetfood event. South American because it has such a rich cross/cultural food heritage. From the native South Americans who cultivated corn, lima beans, potatoes, sweet potatoes, chile peppers, avocados, chocolate to the immigrant Europeans who learned to make their favourite Spanish, Italian or Portuguese dishes using these ingredients.  

Unfortunately, I can only select a few dishes but I've tried to incorporate a number from across the continent. 

All will be small tapa sized so you may have as many or as few as you like. Each will be individually priced from£2-5.  There will be a selection of dishes from across South American, all small tapa sized so you can have as many or as few as you like. Each will be individually priced from £2-5. You will find more information here Supper Events 

 It would be great to see you there. 

I can't believe it's been so long since I've written anything here but then I've got caught up in organising events and supervising the Cat's later opening hours on Friday and Saturday evenings. In the last month or so, we've hosted a couple of events at The Cat and Urban Street Kings held a Pop up serving some amazing fabulous food.

One of most popular events proved to be the Psychic Supper followed by the Murder Mystery Evening. I've held mediumship evenings at the Cat before but this was the first time it was held as an event with a 3 course meal. Guests brought their wine. Medium Clairvoyant Leo Bonomo sat at a side table to give private one-to-one readings to each guest while the others tucked into the feast, chattered amongst themselves and made friends.

Our next Psychic Supper with Medium Lindsay Duncan will be on 23 November - you can book for this on our supperclub page.

As it was All Hallows or Samhain, the food served reflected the time of year with autumnal seasonal food. The first course was

Cream of Watercress soup - serves 6
50g butter
1 onion, finely chopped
Pinch of salt
1tbsp flour
250ml vegetable stock

400ml whole milk
500g watercress, washed and roughly chopped
75ml double cream

  1. Prepare a large bowl of iced water. Bring a pan of water to the boil, add the watercress. Leave until it has wilted which should take no more than a couple of minutes. Drain off the hot liquid and sit the pan into the bowl of cold water and leave to go cold. This stops it overcooking.
  2. Heat the butter in a large pan over a medium-low heat and add the onion. Season and cook gently until soft, but not coloured. Stir in the flour and cook for a minute. Gradually stir in the milk and 250ml vegetable stock. Bring to just below the boil, cover and simmer for 5 minutes.
  3. Squeeze the cooled watercress out and add to the pan. Using a stick blender, puree the mixture, then add the cream and season to taste.
Served with crusty homemade organic bread.

Next Course: Slow Roasted Spiced Leg of Lamb - serves 6

1 large leg of lamb (approx 2kg)
1 head of garlic, sliced in half horizontally
1 red onion, peeled and sliced
Sea salt and freshly ground pepper


4 tbsp olive oil
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup red wine
4 tbsp red wine vinegar
1/2 tbsp ground cumin
1/2 tbsp smoked paprika
1 tbsp brown sugar
4 cloves garlic, peeled and chopped

  1. Using a sharp knife, make a few small incisions in the fattiest parts of the lamb. Mix all the marinade ingredients and rub over the lamb, making sure you push it into the incisions. Leave to marinate in the fridge for 12–18 hours or overnight.
  2. Remove the lamb from the fridge 1 hour before cooking, and preheat the oven to 220C.
  3. Place the sliced head of garlic and onion in the base of a large roasting tin.
  4. Make sure there is no chopped garlic on the surface of the lamb otherwise it will burn while the lamb is cooking.
  5. Rub a little olive oil and salt onto the meat, then place the lamb on top of the vegetables and put in the oven, uncovered. Cook for 5 minutes then turn down the oven temperature down to 150°C (300°F)
  6. After 40 minutes, pour 2 cups of hot water over the meat and return to the oven for 3–4 hours, basting the whole joint with the cooking liquid every half hour or so.
  7. When the lamb starts falling off the bone, remove from the oven and leave in a warmish place to rest for 15 minutes while you make the sauce.
Strain the cooking liquid into a saucepan and skim off the excess fat.
Boil rapidly over a high heat until the sauce has reduced to your desired consistency, adding a little more sugar, cumin and seasoning.

Serve with Vegetables roasted with wholegrain mustard and lemon (recipe later!)

To celebrate our first new open late evening on Friday September 20, we are offering a 10% off anything, food or drink, from 7:00pm to 9:00pm. 

Download and print off this voucher to bring with you. Or download it to your smart phone and , when you come to pay, just wave it under our noses!