August Supper Club

At Omved, we take pride in our holistic, resilient, hyper-local approach to growing and cooking food and we'd love to share it with you with our monthly Supper Clubs.

Our kitchen approach, led by Jo March, aims to challenge notions of ‘waste’ by utilising and re-incorporating each food scrap back into our plates, preserves and ferments, with wild and native foods interlaced within our menu and using the minimum energy and water with a closed loop food system.

We also believe food should be a multi-sensory experience that stimulates, excites, nourishes, and fulfils. So be ready to open your eyes, your noses, your mouths, and your minds to experience the full potential of food from seed to plate, leaving no trace.

The experience includes a three course plant based tasting menu with a welcome cocktail. Wine, beers and cordial available to purchase in the evening.

Dietary requirements:

The menu is plant-based vegan. We work with our seasonal garden produce hence the menu is decided the week of the supper club and kept as a surprise. Due to the temporary nature of our kitchen, we can't offer alternative to allergies and adapt to specific dietary requirements. There's always traces and cross contamination is possible.

Schedule:

18:30 - Open Doors and Welcome Cocktail

19:00 - Dinner starts

21:00 - End