Delicious food. Meaningful conversations. Stories shared.
On Tuesday, 2nd July, we hosted our second supper club of the year, and it's safe to say, it's becoming pretty epic. Bringing together the best independent shops and small batch products under one roof, we showcased some of our latest launches by way of 14 delicious courses in a candlelit, beautiful airy church hall allowing our indie shop friends to experience the artisan products as they were meant to be enjoyed. Here’s what went down:
Brink — Our guests were greeted with Brink's Negroni and Margarita 0.4% ABV cocktails. These drinks, low in alcohol but high in flavour, were a delightful start to the evening, offering the classic cocktail experience without the next-day headache!
Rustle — Our chefs outdid themselves with a Goat's Cheese BonBon coated in Rustle's Black Truffle - The Ugly Truffle crisps. With its satisfying crunch, this was a hit among our crisp lovers in the room - "One of the best truffle crisps I've ever tasted!"
Good Phats — Using Good Phats' Virgin Avocado Oil, we drizzled one of our canapé courses - Bruschetta with Roasted Peppers with this nutty, fruity, cold-pressed goodness. It is perfect for gentle cooking, dressing, and finishing, so if you’re on a hunt for a flavourful artisan oil, check this out!
Salsa King — Another one of our roaming canapés featured Grilled Salmon Skewers with Salsa King's Pineapple Habanero Salsa. Handmade in small batches in the Cotswolds, these salsas balance heat, sweetness, and zest and they are made with only natural ingredients.
Blanco Niño — To start, our guests enjoyed a Trio of Blanco Niño's Corn Tortillas: Blue Corn, Chilli & Lime, and Creamy Jalapeño, paired with jalapeño butternut squash queso, green pea & avocado guacamole, and tomato salsa verde. This combination of flavours warmed up our guests' taste buds, ready for an evening of feasting!
Chimac — Turning up the heat as we served Chimac's Korean Hot Sauce on crispy slaw and king prawns. This sauce is made with gochujang, vinegar, spices, and a whole lot of love! A traditional Korean hot sauce perfect for any savoury dish.
Sylt — Sylt's Scotch Bonnet & Lemon Pickling Liquid made its appearance on pickled vegetables in a delicious Escovitch of Sea Bass. A fan favourite… Sylt's range of flavour profiles and versatility ‘piqued’ everyone's curiosity in the evening with its unique concept!
ThunderSnout — ThunderSnout's award-winning BBQ sauces were irresistible! Their Bourbon Molasses glazed over pork belly burnt ends. These Colorado BBQ sauces are perfect for marinating, basting, and dipping and offers an authentic taste of Kentucky bourbon.
Feeling full? There's more to come!
Bush Barn Farm — Our palate was refreshed with Bush Barn Farm's Elderberry and Lemon Cordial as lollipops mixed with prosecco (We know, what a dream!) Not too sweet, rich in flavour, with elderberries freshly harvested from Nick and Maria's family-run farm. Not to mention, their bottles looks so pretty on shelves!
Gymkhana — Michelin-star Indian cooking sauces from Gymkhana Fine Foods were showcased using their Classic Tandoori Marinade on chicken in Butter Masala sauce. Absolutely delicious!
Payst — Served in sharing bowls, our guests indulged in Yellow Curry with Braised Beef and Thai Holy Basil, using Payst's Yellow Curry Paste. A sweet, spicy and aromatic paste… we can definitely vouch for that.
Honest Umami — Showcasing small-batch creatively, our indie shop friends tasted Honest Umami's Salt & Pepper MSG Flavour Boost in a seasoned pipette Gazpacho with Bocconcini. Honest Umami definitely made an impression and changed the way people think about MSG. By the way, their range of flavour boosters are made from fermented sugar beets… if you don’t already know, get to know!
Revibed — Guests tasted Raspberry & Açaí, Passionfruit & Ginger, and Peach & Hibiscus Revibed Infused Waters through an innovative selection of infused jellies. These superfood light sparkling waters are 100% natural, low-calorie, and zero sugar - perfect for your customers who have busy lifestyles.
CRWST — To sweeten the evening, we served an indulgent Ice Cream Sundae with CRWST's Welsh Sea Salted Caramel Sauce. We all know you gotta have something sweet after something savoury… this one made everyone’s palate happy!
Fudge By Mella — Lastly, Fudge By Mella's Coconut & Passionfruit, Chocolate, Sour Cherry & Nibs, and Sea Salt & Caramel fudge slabs were sliced into pieces and shared with coffee, providing a perfect end to a delightful evening. Every batch is made using the cream of West Cork butter from a small kitchen in Clonakilty. Oh we do love artisanal food.
One place filled with inspirational independent businesses, all sharing their stories while enjoying delicious food. A special thank you to our venue, Reffetorio Felix for their continuous good work providing nourishing meals to those in need and for welcoming us all. Catch the highlights from our Supper Club event reel to see how the night unfolded!
Want in on the fun? Don't miss out - join us at our next Supper Club this coming October. For more info, please send us an email on team@mahalosupplies.com or speak to your account manager.
