71 Lordship Lane, East Dulwich, London SE22
The supper club was hosted at Platform 1 – a fantastically unique space which calls itself a’permanent pop-up’, supporting and helping start up chefs serve and experiment new and unique foods in a cosy, welcoming location. What’s more, they have a bar and cocktail menu featuring creations made with their own homemade syrups, a kumquat syrup cosmopolitan – possibly the best I have ever tasted.
The Yam Somo – Thai black pudding with the most vibrant noodles and fermented pork belly – could have been an amazing dish but it felt a bit rushed, a bit’slapped on the plate’. The noodles with red cabbage were a fantastic shade of pinky-purple, and had a great warmth to them, but there were a few too many on the plate.
Next on our offal-adventure was Gang Kow Wan Kidney, which translates to Thai green curry with kidneys, leaks and rice served sharing-style in the middle of the table. The kidneys had the deep, earthy flavour you expect, but they weren’t overpowering or in your face.
When you had a piece of kidney that was pink in the middle, combined with the smooth, well-spiced, warming curry sauce, it really was a thing of beauty and you would never know you were eating offal. For those who are squeamish about insides I would recommend trying it.
I have always been pro-offal and I think using the less desired, less glamourous cuts of the animal is a great way to make meat more sustainable. Because of this, I really think Offal Good are on to something with their supper clubs.
Whilst I did feel it was a bit disorganised in places – when I arrive for a 7pm supper club, I don’t expect the first course to be served well over an hour later – and a bit of finesse and attention to detail could elevate their dishes to the next level, I really admire what they are doing.
Anyone who is brave enough to create a three course meal entirely from offal and make it taste good is clearly passionate about what they do, and I look forward to seeing what they come up with next.