Our first ever Friday Night Supper Club will feature four courses from some of the best chefs on the supper club scene, with full drinks service throughout. This pop-up banquet will take place under the canopy of the AEG Big Kitchen from 8 – 10pm and all proceeds of go to the Jamie Oliver Food Foundation.
Uyen Luu, author of ‘My Vietnamese Kitchen’, will be preparing the starter. Luu creates delicious Vietnamese dishes passed on from her family. Uyen said: “I’ve been hosting supper clubs for nearly 5 years at my home in Hackney and it’s changed my life! To take part at The Big Feastival is so exciting. I am sure the atmosphere is going to be amazing and electric!”
Food writer, James Ramsden, who recently published his latest book ‘Love Your Lunchbox’, will supply the main course. James said; “I’m incredibly excited to be part of The Big Feastival’s Supper Club. Having run one of my own in a London flat for several years it’s going to be fun transporting the idea to a field in Oxfordshire. Doing the main course after the brilliant Uyen Luu’s Vietnamese-style starter is a somewhat daunting honour, so I’m going to try to take the Vietnamese thing further but add my own take, grilling whole collars of pork in a brilliant Big Green Egg with masses of South East Asian flavours, and serving with some smashed sesame noodles and pickled vegetables. Can’t wait.“
Finishing The Big Feastival Supper Club menu will be the dynamic duo Jackson & Levine, AKA Laura Jackson and Alice Levine serving dessert. Jackson & Levine, stars of TV and radio, bonded over their love of food, going on to launch their very own supper club earlier this year. Alice and Laura said: “We are so thrilled to be cooking at this year’s Big Feastival. We’ve gone for Eton mess with a twist. We wanted to do a summer classic with some really interesting flavours. It should be the perfect end to what will be an incredible feast.”
An amuse bouche will be provided by Kim Somauroo and Laura Field, who host regular supper clubs at Jamie’s Fifteen.
Friday Night Supper Club Menu
Amuse Bouche by Kim Somauroo & Laura Field
Beetroot breaded crab croquette, sweetcorn & a spicy crab bisque foam.
Starter by Uyen Luu
Fresh rice paper rolls with prawns & green mango, Vietnamese herbs served with a pineapple & lime dip. Vegetable curry swirls, chicken salad with kohlrabi, red onion, cabbage, pistachios & a chilli fish sauce dressing.
Main Course by James Ramsden
Slow cooked Vietnamese style pork collar, smashed sesame noodles, pickled vegetables & a fragrant herb salad.
Dessert by Jackson & Levine
Home-made meringues with summer berries & rosewater cream, topped with pistachios and candied flowers.
Tickets for this unique al fresco dining experience are now sold out.
The Big Feastival would like to thank the following Supper Club supporters: