What an abundant and beautiful month to host a supper club. The menu was brimming with seasonal specials from local producers and was a true, Portuguese inspired feast. Take a look at the menu for ideas to make at at home and peruse all the information on how you can source from the host local of producers we featured.
Starter: Courgette and buckwheat muffinattas with beetroot tzatziki, spring onion and Bath Blue.
Plowright Organics: Stowy Rock Farm - Bridgewater. Somereset grown and packed organic produce, delivered into Bristol for free every Wednesday. You can order easily online and you can choose exactly what you'd like in your box.
The Bath Soft Cheese Co: Award-winning organic cheese made by hand at Park Farm, Kelston near Bath with milk from their own cows.
Edible Futures: Edible Futures is a Bristol based growing project that is working to create a resilient food system. With community groups and local residents we are planting edible public gardens that will provide food for Bristol communities. There are weekly salad drops around Bristol including at Jubilee House on a Tuesday.
Main: Stream Farm pulled pork with local honey, Somerset cider chorizo and UK grown fava beans, served in a white cob bread bowl with Portuguese potatoes, a seasonal slaw and edible futures leaves.
Stream Farm: An organic farm in the Somerset Quantock hills, using a shared farming model to focus on rural regeneration and help people learn skills in sustainable farming. Produces chicken, smoked & fresh trout, beef, pork, lamb, apple juice and honey. Delivers for free into Bristol on Wednesdays and has a stall at Whiteladies Road market every Saturday. Click here to listen to when Radio 4 took a tour around the farm for 'On Your Farm'.
Somerset Charcuterie: Somerset Charcuterie believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country, using mainly Saddleback, Oxford Sandy & Black or Tamworth pigs - all outdoor and locally reared. Available at local independent markets and online.
Hodmedods: A small but growing independent business, founded in 2012 to source and supply beans and other products from British farms. They offer a wide range of British beans and peas, as well as some of the first British-grown quinoa. As well as their dried beans, peas and quinoa for cooking they have a growing range of ready-to-use canned beans and peas and also roast beans and peas to create very moreish ready-to-eat snacks. Order from the website or source from Earthbound in Cotham.
Desert: Pastéis De Nata with foraged cherry and port compote and crème fraîche.
Jess's Ladies Organic Farm Milk: Jess's family have been farming at Hardwicke Farm in gorgeous Gloucestershire for 3 generations, always looking after the land and the wildlife whilst producing the highest quality organic pastures for our herd of 80 beautiful cows. Available to order through Model Farm at Easton Food Assembly, a network of communities buying fresh food directly from local producers and farmers.
Glebe Farm Eggs from Pitney Farm Shop: Farming 90 acres of organic mixed livestock and arable land and in summer animals graze on 40 acres of lush pasture on the Somerset Levels. It has been farmed by the Walrond family for over 200 years with three generations involved on the farm today. Available and delivered through Plowright Organics.
Falling Fruit: A massive, collaborative map of the urban harvest uniting the efforts of foragers, freegans, and foresters around the world. Available as an App on your phone and as a website. Get it now before the harvest.
Triple Co Roast: Triple Co Roast is an open access micro-roastery in the heart of the city of Bristol. It was founded by local Bristol boy Jo Thompson in early 2015 after he spent two years studying out in California, learning coffee and roasting at home. The mission is triple and always has been. To roast high quality coffee beans, small batch. To buy green coffee via direct trade with bean farmers and to focus on having amazing roaster-to-customer relations. They are also open-access and transparent, meaning you can go and visit and ask questions!
For the vegetarian option we served up the same rich, bean packed stew, with the addition of roast squash and herb infused baked portobello mushroom with greek yogurt. And the dairy free pudding was a dish of organic cheeries with a pot of soya cream and port coolie. Yum!
Jubilee Pottery: Resident potter Will Campbell-Clause uses earthenware clay and a selection of beautiful glazes to make a range of useful products for use at home, and in cafes and restaurants.
Charlotte Ferreira: You all met Charlotte who's a bit Portugeuse, well she is a full London based upholsterer, specialising in traditional and modern furniture reupholstery.