The aim of the supper club is to cook the food that is in season in our gardens and allotments (we can’t supply it all from there – tho we are getting better at this – but use local organic sources where we can’t). It’s just meant to be a lovely meal from the sort of things we are growing.

Currently we hold the supper club at my house in north Bristol, and maybe this time out on the veranda if we’re lucky with the weather. We make it sparkly and beautiful. Suggested donation is £30 and it is BYO bottle but there is a free cocktail on arrival. Follow us on twitter at @LiaandJuliet and email liaandjuliet@gmail.com to put yourself on the mailing list for the next one.

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August 10^th menu

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Lemon verbenatini with lemon verbena sherbet

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Clear broth with allotment harvest vegetables (ham hock broth OR vegetable)

Sourdough bread

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Potted cheese with dill cucumber pickles

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Gnocchi with roast baby fennel and fennel sausage

OR

Gnocchi with broad beans, mange tout, peas and ewe’s curd

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Peach melba

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Green fennel seed fudge

Mint tea

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