‘Running Through A Field of Wheat’ Supperclub

What happens when you lock a laboratory meat scientist turned farmer, a renegade scientist, an eco-chef and a grains chef in a room? They cook up a storm, that’s what!

When we chat about grain you might consider us a little boring. You might think of flour, that white loaf of bread, that limp bowl of pasta or Theresa May being naughty and running through a field of wheat.

You might even have heard about the vast monocultures they often grow in and the quantities fed to animals.

But what if 3 young ladies took you on a journey through the diversity of grain. The ancient wheats, the delicate flavours, how nourishing each one can be.

We ask, “how can grains be part of a healthy, delicious and environmentally conscious way of eating?”

Come and join us for a 4 course tasting menu where heritage grains lie at the heart. Together we look back into their history, what’s occurring at present and what the future may hold in an immersive evening of storytelling teamed with a host of unique ingredients sourced for their narrative, seasonality and sustainability.
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Grain-y love,
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Abi Aspen Glencross, Giorgia, Phoebe and Sadhbh Moore

Website: https://thesustainablefood.wixsite.com/tsfs/supperclubs
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