SOLD OUT SECRET SUPPER CLUB 26th January
Saturday January 26th 2019 – Doors open at 7:30pm
TOFS SECRET SUPPER CLUB NO.2
ONLY 26 places at each dinner
We have a different chef on the 25th and 26th January serving a 5 course dinner at a secret location which you will be told about 2 days before the evening you book on (Within 10 minutes walk of Tonbridge Old Fire)
Due to the nature of the event and menu planning we would need to be told of dietary requirements in advance but can only cater for vegetarian options.
Ben Sulston has been cooking for
over 20 years around the world including Brazil, Thailand and closer to home in
Spain, Holland, France and all over the UK.
During this time, Ben has evolved his style of cooking to focus on creating delicious dishes showcasing the best seasonal local produce. At the heart of all his menus are three principles:
Flavour is without a doubt the most important thing when cooking!
Without flavour there is no point to what we do as chefs. We work long and hard to create dishes that taste amazing and through that taste we create memories and rekindle old ones through nostalgia. Some flavours transport you back to your childhood, while others create new memories that will be with you forever.
Quite simply food tastes better when in season. Sometimes our job as chefs is simply to showcase the amazing produce we have in this country.
is so important to chefs. We all have our favourite season for produce, whether
it’s the first harvest of asparagus, the first shoot of grouse or the first
successful forage for wild garlic.
Chefs view the year differently to the rest of the world, when summer ends and autumn starts while people are upset summer is over and the days are getting darker and colder we are getting excited about the arrival of ceps, root vegetables and the start of the game season.
3- Health benefits
Traditional cooking methods using excessive amounts of cream, salt, sugar and butter are becoming a thing of the past. This is just an easy way to make something taste good without much skill.
Most natural ingredients have health benefits and so Ben finely tunes his dishes to ensure nutrients and taste are perfectly balanced.
This is what Ben is truly passionate about and this comes across in his menus with the use of different spices, fresh herbs, citrus juices and other ingredients discovered thorough his travels.
These three principles will, as always be what go into preparing our menu for this event.
I look forward to cooking for you.
Saturday, January 26th 2019
Doors open: 7:30pm
Ends: Saturday, January 26th 2019
Bookings close: January 24th 2019