Fermented Feast Supper Club
A few weeks back, Taor from Potluck Cornwall reached out to us. Potluck Cornwall is a fantastic local business that organises supper clubs, bringing people together through food, conversation, and shared experiences. The events are not just about the flavours but about forging connections and, hopefully, alleviating loneliness.
Taor asked us to host a fermented feast in a. We loved the idea and jumped at the opportunity. Here’s how it all came together:
We opened the evening with a simple serving of our kimchi preparing the palate for a zingy foodie adventure.
Starter - crisp sourdough crackers accompanied by whipped Black Rokke cheese from Cheese at Wadebridge, pickled cucumber, and fermented green tomatoes. Served alongside Original Jacks Kombucha.
Main Course - Confit of Trevilley Farm Duck, paired with a pomegranate jus, fennel oil, Sauerbeet-braised lentils and fermented carrots, alongside Jack’s Rooibos Masala Chai Kombucha.
Dessert - Fermented Rhubarb & Almond Tart with ginger caramel and a burnt sugar topping. Paired with a rhubarb sorbet - tartness, sweetness and a warming spice all in one beaut of a pudding!
We loved putting this menu together, as it reminded us of how simple ferments can really elevate a meal. We hope our supper club foodies thought the same!
