a foodie duo are sharing their supper-club skills
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