A cosy alternative to Michelin’s starched linen, a novel way of meeting new people (and even partners to be), and perhaps a means to eat a style of food not available in the mainstream, supper clubs have taken root in the capital over the past three years. Douglas Blyde, one of our correspondents, is the latest home cook to test his abilities on the public. In tandem with supper club owner of two years, Uyen Luu, he will be preparing a ten course dinner on the evening of Thursday 8^th December. The suggested donation is £35pp (BYO). Contact: [email protected] to reserve your place.

oyster umami – seaweed, sesame and nettle jelly

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chestnut cappuccino – civet coffee dust, truffled croutons

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white risotto – diced fennel, mushroom nibs, vermouth

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barking parcels – king eel wontons, sun-dried shrimp paste, scallions, chilli, ricotta

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steak tartare – rosemary powder, soy, wasabi, quail’s egg

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chicken hearts terryaki – coconut caramel, ginger, on brochettes

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rose quail – perfume, citrus, crushed clove, parsnip nest

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chilled cucumber soup – fennel, raspberries, manzanilla, olive oil

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clementine and juniper ice

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rice flour waffles – almond cream, violet sugar