Fork & Knife Supperclub July 2019

For recent updates, see the dedicated supperclub page

We had decided upon a Mexican themed menu and started researching and testing recipes that were flexible and could be altered depending on the surplus ingredients that were available. The day of the supperclub started at City Harvest’s warehouse and we found lots of perfectly good produce that we could use: cucumbers, avocados, tomatoes, coconut yoghurt, fermented cashew cream, coriander, red and white onions, courgettes and peppers. Scroll down to see what we created.

All proceeds from the night were donated to City Harvest. Find more about City Harvest here. We highly recommend spending a morning with them or if you’re not London based, why not look at suggestions listed here


Welcome Drinks
Watermelon Margaritas

Nectarine Salsa
Manomasa Tortilla Chips

Jackfruit Tacos with Cashew Cream
Chilli & Lime Corn
Chimichurri & Salsa Verde

Black Bean, Chargrilled Veg and Smoked Quinoa Grain Bowl
Pickled Red Cabbage
Cucumber Salad
Tomato Salsa


Pineapple & Lime, Coconut Yoghurt and Grilled Pineapple