My Supper Club Story
I have always had a passion for food, and everywhere I have travelled has provided new ideas and inspirations to use in the kitchen.
I have visited India several times and was captivated by the incredible flavours, smells and colours used in their food. I stayed with a family and loved spending time in the kitchen learning new skills and recipes; sparking off ideas to bring back home.
Supper clubs began as intimate dinner parties for family and friends when I lived in Bristol. In 2018 I moved to the coast of Pembrokeshire, St Davids, which has always been my favourite place to visit. I initially lived in a tent at Pencarnan Farm by the sea, where I enjoyed cooking from my tent for friends and eating outdoors. This grew into creating ‘Supper Clubs’ with a friend who is allergic to dairy and gluten, plus vegetarian - we decided to cook only Vegan and gluten free food, to ensure everyone could enjoy the same dining experience. This proved successful and was also a lovely way of bringing people together, plus meeting new faces. We hosted at different venues, often outdoors to make the most of the beautiful area.
I have continued Supper Clubs on my own, and enjoy creating events for locals - especially in winter when there is not so much going on. I have stuck to always cooking vegetarian, and most of the time vegan, to be as inclusive as possible.
A favourite spot has always been at a friend’s beautiful field, which has an outdoor kitchen, perfect for dining alfresco on a summer evening. I have also done many pop-ups at Grain in St Davids, (alongside their delicious Bluestone beers!), plus The Really Wild Emporium, Mamgu in Solva, and private parties. This summer I also did a couple at Porthclais Kiosk, with a different style of serving from the hatch to allow for lots of new people, creating a fun party vibe.
I love to experiment with new recipes, ideas, flavours and colours - I am constantly learning and developing. I am proud of menus I have created to bring people together over food thats good for both us, and the planet. I’m always looking for ways to improve and bring people joy through a shared love of food.
