An underground culinary club concept
Food fans who relish non-conventional dining set-ups will love the idea of the supper club. Embracing the New York model, Dubliners have adapted this exciting underground culinary club concept, using it as an opportunity to share locally-sourced Irish produce and expert knowledge with friends old and new. Here, we meet some of the Dublin folk currently hosting supper clubs around the city…
Supper clubs allow space for creative, experimental menus from their chefs. Katie Sanderson's Living Dinners specialises in raw food, which she came to after a culinary tour taking her from the Alps, to Kenya, to America. Sanderson is determined to change raw food's bad rap for bland taste – judging by her always maxed-out meals, whether held in warehouses, art studios or Georgian buildings, her experiment is working.
Open Door Supper Club's Aoife Ní Chocláin imported the Supper Clubs idea from New York, but sources her grub even closer to home. Co-opting her parents into supplying vegetables from their farm, she has also foraged for berries and fruit from the garden of a convent her friends live in (we'll forgive her for stealing from nuns as she’s keeping it local. Ní Chocláin also hits up the Temple Bar Food Market, the weekly shangri-la for all Dublin food lovers.
Spend an evening exploring the wonders of unique Irish cuisine with Bia Beatha. Each month, a special guest hosts the evening and invites diners to taste some of the best food Ireland has to offer, with incredible courses such as woodland mushroom consommé with herb straws and Atlantic seatrout, leek cream and samphire butter. All hosted events are scheduled in advance and tickets available for purchase on the Bia Beatha website. The evenings commence at 7:30pm in The United Arts Club on Fitzwilliam Street.