When I started planning a London Supperclub about five months ago it was to be a small dinner for about twelve people, maybe in a restaurant, or any place that would take me. When Zak from the Chancery got wind of my plans, he immediately offered his entire restaurant and kitchen and himself to help in whatever way he could… This obviously opened up a lot more possibilities and the number of seats at the dinner went first to 20, then 30 (now 32), and it was obvious I’d need help to pull this off.
Enter Dan (@FoodUrchin), we met during my last trip to London and shared a sweaty hangover over a bowl of chilled soup at Jose. A few emails were exchanged, some light Skyping, and the deal was done… Luc & Dan @ The Chancery; One night In London was born.
Once we announced our intentions on Twitter, we quickly recruited some more help; Both halves of @Wenniesaffairs, for front and back of house, and Paul AKA @nonsensepipe who would bake a cake, bring a shopping trolley and act as a Kitchen Consultant (still no idea what that is). Sandia Chang, best in the business, agreed to run front of house for the night and finally Zeren (@Bittenwritten) was unleashed on the wines…
I set up an email address and asked people to email me if they wanted a ticket, and they did; I had a total of 78 ticket requests, the most recent of which was on Monday… We decided that with such demand, and so few spaces, there was an opportunity to make this a luxury event and since we’re not doing this for profit, all profits should go to ACFUK.
With this in mind I approached a trusted contact to find the best meat, fish and vegetable suppliers in London. All suppliers I spoke to were extremely helpful and were happy to be associated with what is essentially a charity event; they all agreed various deals and discounts and so on. Many agreed to donate some products to a raffle, and we now have some great prizes; rare cured meats, cheese vouchers, special edition double strength Holy Fuck sauce and some exceptional knives from Chroma knives.
A menu was written and added to, and added to again. Some more late night Skyping and we had an almost finished product; in fact this morning I sent it over to Zak for printing so there’re no more changes possible! We have two amuse courses, a starter, fish course, main, cheese, dessert and petit fours baked by a very special guest. It’s going to be a LOT of food so I hope everyone is hungry.
I don’t yet have all of the invoices for the produce and I don’t know what last minute items we need (Staff dinners??? ARRGH!), but I hope we have a tidy profit at the end to hand over to ACFUK.
So before we get started, a big thank you to everyone who has helped and will be helping over the weekend… See you Sunday!
(EDIT: if you want to see how this turned out; check part 2 of this post here)