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About this event
The evening will include a welcome drink of a shrub, a fruit and vinegar based syrup mixed with sparkling water. This is a light, sweet and sour fizz to start the evening.
We’ll begin with a selection of starters in the centre of the table. I love the concept of sharing at a meal time, making it a collective experience with a sense of togetherness.
The main course will be some of my favourite ingredients and techniques, all on one plate. Including fennel cooked gently in oil, a cream made from nuts and a vivid green herb oil.
Finally the dessert, celebrating my favourite food, chocolate! This will be a cheesecake style sweet, balanced with the spices of a homemade chai.
Rebe is a plant-based chef who trained at the College of Naturopathic Medicine in London. She has since worked as a retreat chef, taking her to countries including Montenegro, South Africa & Spain. She has also worked across London at 26 Grains, Oru Space and as a freelance chef for corporate catering and private households.
Although she’s currently based in London, with a few international jobs in the pipeline, she is from Penzance and grew up inspired by the world class Cornish food scene. She is passionate about showcasing the brilliance of fresh produce. Locality, seasonality and wholesome food is what matters and this supper club gives the opportunity to showcase this.
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Ramp and disabled toilet
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