Past Suppers

What Do Vegans Eat For Christmas?

Menu:

Welcome cocktail – hot toddy on ice

Warm homemade bread


Starter:
‘salmon’ and ‘cream-cheese’ cashew cheese bon bons with smoked candy beetroot lox, pickled cucumber and samphire salad

Main:
Mushroom wellington with chestnut purée, seasonal greens, roast onions and mulled wine jus

Dessert:
Lemon posset with ginger snaps, cinnamon sugar meringue and clementine gel

Tea and Coffee

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‘salmon’ and ‘cream-cheese’ cashew cheese bon bons with smoked candy beetroot lox, pickled cucumber and samphire salad

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Mushroom wellington with chestnut purée, seasonal greens, roast onions and mulled wine jus

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Lemon posset with ginger snaps, cinnamon sugar meringue and clementine gel

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Viva España!

Menu:

Welcome sangria-inspired cocktail

Warm pan de horno with smokey red pepper and garlic dip and marinated olives

Starter:

Salsify ‘scallops’ with seitan chorizo, pea purée, vegan caviar, pickled vegetables and a seaweed tuile

Main:

Herb and pine nut crusted celeriac tortilla, pumpkin and sage purée, seasonal greens and Jerusalem artichoke crisps

Dessert:

Catalan cheesecake with orange and quince

Tea and Coffee

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Salsify ‘scallops’ with seitan chorizo, pea purée, vegan caviar, pickled vegetables and a seaweed tuile

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Herb and pine nut crusted celeriac tortilla, pumpkin and sage purée, seasonal greens and Jerusalem artichoke crisps

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Catalan cheesecake with orange and quince

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Our first cruelty-free event was Get Behind Me Seitan!

Menu:

Welcome cocktail with homemade elder ower cordial

Homemade bread and a selection of nut cheeses

Starter:
The Edible Forest: chestnut purée, two mushroom varieties two ways, globe artichoke, shaved fennel, savoury sponge and Southside-grown leaves

Main:
Seitan Bourguignon: olive oil creamed mash, rich red wine glaze, slow-cooked seitan and seasonal greens

Desert:
Summer Pudding: seasonal berries in bread and jelly sphere, crème patissiere, sugar crumb and raspberry meringue

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The Edible Forest: chestnut purée, two mushroom varieties two ways, globe artichoke, shaved fennel, savoury sponge and Southside-grown leaves

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Seitan Bourguignon: olive oil creamed mash, rich red wine glaze, slow-cooked seitan and seasonal greens

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Summer Pudding: seasonal berries in bread and jelly sphere, crème patissiere, sugar crumb and raspberry meringue

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*We began as carnists but saw the light. Glasgow Supper Club is committed to a purely vegan menu from now on.*

 

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desert

Our first supper club took its inspiration from evoo (that’s extra virgin olive oil for those of you who don’t own a beard and/or work in a hip pizza bar). The king of condiments featured in surprising and creative ways in our three course menu.

We opened up the living room of my gorgeous west end apartment to adventurous Glasgow foodies for a unique dining experience and are chuffed with the results. Thank you to everyone who came, we had a fantastic time, and judging by the empty plates and full bellies, so did you!

You ate and drank:

welcome cocktail: coriander infused gin sling with dehydrated cara cara orange, orange syrup, lemon juice and sugared thyme sprig

warm homemade horseradish with a selection of infused oils: lemon, thyme and garlic, cara cara orange, pink pepper corns, focaccia and saffron

starter: evoo confit salmon, cherry tomato sauce, focaccia, compressed focaccia crisp and spinach ball

main: beef cheek with evoo fondant potato, horseradish puree, heritage carrots, beef glaze and sourdough and garlic crumb

dessert: lemon tart with chocolate and evoo crust, evoo and thyme ice-cream, candied orange, chocolate orange shard with a splash of orange syrup

We loved hosting our first supper, we met some fabulous folks and had a fantastic time cooking some tasty food for you. Next supper 29th April book here:

https://www.eventbrite.co.uk/e/gsc-decadence-tickets-32201651005