Tast­ing notes

a foodie duo are shar­ing their sup­per-club skills

The Daily Telegraph - Telegraph Magazine - - Contents - amy Bryant bl­i­dand­hat­ton.com

How to soup up your sup­per club

In a beau­ti­ful old seed shed within are stored Vic­to­rian walled gar­den, guests gather round a large com­mu­nal ta­ble to learn new skills–per­fect­ing caramel, per­haps, or be­gin­ning a sour dough starter, or even craft­ing Scan­di­na­vian flo­ral crowns to cel­e­brate mid­sum­mer. It all de­pends on the na­ture of the workshop be­ing run by blid & Hat­ton, two friends who host sup­per clubs and cook­ery classes from their white­washed food Stu­dio at the Medicine Gar­den in Cob­ham, Surrey.

‘We like to of­fer some­thing to peo­ple who love to cook with sea­sonal in­gre­di­ents and nat­u­ral foods, and in­vite like-minded chefs to join us,’ says Helga blid-mar­tins­son, who gave up a ca­reer in fash­ion and mar­ket­ing to launch the busi­ness with chef Mad­die Hat­ton nine years af­ter they first met at the school gates. River Cot­tage cooks Gill Meller and naomi Devlin have been on the ros­ter; as you read this, an­nie Rigg’s sum­mer-fruit feast is in full swing. ‘My spe­cial­ism is Mid­dle eastern cui­sine, with a bit of Scandi thrown in from Helga,’ Hat­ton tells me, ‘and so a re­cent sup­per club started with lab ne handzhoug, lots of broad beans, peas and raw as­para­gus, and Scandi seeded crack­ers.’

Whether it’s for­ag­ing, fer­ment­ing or find­ing new veg­e­tar­ian ideas, theirs is a vi­brant range of ac­tiv­i­ties. and when the guests leave with their just-baked loaves or box of dim sum, blid and Hat­ton can them­selves sit down to do ‘sim­ply the best thing’: share a plate of food.

Right The Medicine Gar­den; pre­par­ing a feast at the Food Stu­dio

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