Next Supper Club date announced

We are pleased to announce that we will be back at Tom Foolery Coffee Company in Shoreham-by Sea very soon! Join us on Thursday 3rd August, 7.30pm for the latest in our series of Voyage of Discovery-themed evenings. This time, we are dedicating our event to our European neighbours. So whether you voted in, voted out, or would prefer to just to shake it all about, join us for a four course summer menu inspired by the flavours of the Provence, Tuscany and Andalucia.

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The Menu

Salmorejo and Sourdough Bread

Pea and Tofu Risotto Cake,  Pea and Dill Puree and Cashew Parmesan

Aubergine and Seitan Skewers, Red Pepper Romesco and Tomato Salad

Raspberry Panna Cotta with Dark Chocolate Biscotti

 

Book a place at one of our friendly sharing tables, or request a table exclusively for your party.

The team at Tom Foolery are fully licenced with beers, ciders, soft drinks and carefully-selected vegan wines on sale. Plus, you can expect them to throw together a special cocktail for those of you who want to start the weekend early.
Our menu is completely vegan and we can also cater for other dietary needs when requested in advance.
£27 per person payable in advance.

To book, just complete your details below.

 

Please read our Terms and Conditions before booking

Please note, bookings are not confirmed until payment is received. Payment is due within 5 days of completing your booking form. If payment is not received, your booking will no longer be held. If you need to cancel, you will be entitled to a full refund if cancelling 10 or more days before the event. We are sorry but we are unable to refund any bookings if cancelling less than 10 days before the event. This is due to the need to order ingredients in advance of the event.

Thank you!

Many thanks to all our guests that joined us for our Mexican-inspired supper club last Thursday (1st June). We had a great time and by the looks of the empty plates, so did all our diners. We hosted the event at the lovely Tom Foolery Coffee Company in Shoreham-by-Sea. To see photos of the evening, head over to our photo album.

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We host vegan supper clubs across Sussex. To keep up to date with when the next one is, sign up to our mailing list.

Mexican Pop-up

Our Voyage of Discovery pop-up supper club is back! Join us for a four course Mexican feast.  Wash it down with a margarita if it takes your fancy. And let us bring a little bit of Latin spirit to your table.

When: Thursday 1st June, 2017, 7.30pm 

Where: Tomfoolery Coffee Company, 6, High Street, Shoreham-by-Sea, BN43 5DA

Price: £27 per person

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Menu:

Totopos, guacamole and pico de gallo.

Roasted aubergines, black beans and carrot ribbons in chilli, lime & agave.

Two Corn Tortillas – one loaded with Black Beans in Mole sauce, the other with Smoky, Marinated Portobello Mushrooms. Topped with cashew soured cream, pickled radishes & fresh coriander.

Warm Chocolate Brownies with Banana & Cinnamon ice cream.


You will be able to purchase vegan wine and cocktails from a special drinks menu devised by the team at Tomfoolery to complement your meal. Beers and soft drinks will also be available to purchase.

Guests will be seated at sharing tables unless requested otherwise.

All food is suitable for vegans. Please inform us of any dietary requirements or allergies when booking.

To book, please fill out the form below:

Booking Terms and Conditions

Please note, bookings are not confirmed until payment is received. Payment is due within 5 days of completing your booking form. If payment is not received, your booking will no longer be held. If you need to cancel, you will be entitled to a full refund if cancelling 10 or more days before the event. We are sorry but we are unable to refund any bookings if cancelling less than 10 days before the event. This is due to the need to order ingredients in advance of the event.

Five reasons why we love tempeh

Tempeh you say? What even IS IT?! And how do you say it?

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Tempeh and broccoli stir-fry

 

Pronounced Temp-ay, it is a soy bean-based fermented food. Originating from Indonesia, this is a protein-packed favourite of ours.  If you haven’t tried cooking with it yet, we recommend you give it a try. Here are our five reasons why we think you need tempeh in your life:

  • It is high in protein and low in fat. (Though if you are being health-conscious, be aware of extra calories from the oil you cook it in and any marinade you use.)
  • It is much less temperamental than tofu. No need to learn your firm from your silken like its squigdier cousin. It holds its shape well, so just slice it, marinate it, fry it (preferably coated in a little cornflour for extra crispiness) and away you go.
  • It’s versatile. Depending on how you prepare it, you can make it work in a whole host of meat-free dishes. Marinate it in miso and garlic and it makes a great meat replacement in a stir fry. Or slice it and coat it in tamari, smoked paprika and maple syrup and you can make a great alternative to a bacon butty when sandwiched between two slices of fresh, crusty bread.
  • It is surprisingly easy to get hold of. OK, you may confuse the sales staff in your local Tesco, but (people of Brighton) you can find it in the fridge section in Taj on Western Road, at Hisbe or Infinity Foods to name just a few. If you are based in other parts of the country – or indeed the world – check Chinese supermarkets (fridge or freezer sections) or health food shops.
  • At around £2 for a 200g pack, it is relatively affordable. Plus, a little goes a long way. One pack is enough to use in a main meal for four, whether you are making a stir-fry or curry dish along with some seasonal veggies.

Yogini Collaboration

We are very excited to announce our collaboration with Yogini Hen to create bespoke, alternative hen parties for brides-to-be and their friends. If  you fancy putting some zen in your hen, Yogini Hen offer relaxing day and weekend experiences including yoga, followed by a tasty (and completely vegan) lunch provided by us. You can also choose to add on other activities such as cookery workshops or mocktail masterclasses.

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Locations include glamping sites in breathtaking areas of rural Sussex and beautiful studios and houses in Brighton and beyond, where you and your friends have the space just for yourselves. The experiences can be tailored to be as unique as you are. To find out more about options, get in touch with us.

Mango & Ginger Cheesecake

Serves 4

Here it is: our new recipe! We served this Mango & Ginger Cheesecake dessert at our pop-up supperclub at Tomfoolery in Shoreham in February 2017. The menu was inspired by South-East Asian flavours, but you can swap out the mango and ginger and replace with your favourite fruit or make the most of what is in season. Rhubarb (roasted first) works well in the spring, and berries are great for the summer. As with all our recipes it is vegan.

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Prepping the cheesecake at our pop-up supperclub

What you need:
4 short tumblers
1 tablespoon of agave syrup (or icing sugar or other syrup)
Juice of half a lemon
200g of chopped mango (one small mango should provide more than enough)A few pieces of crystallised ginger
200g raw cashew nuts, soaked overnight (or for 6+ hours)
1 400g pot of unsweetened soy yoghurt (e.g. Sojade), strained through muslin over a sieve with a bowl underneath for 6+hours to remove water – should reduce it to around 200g
150g vegan digestives (usually supermarket own brands tend to be vegan), crushed up
40g coconut oil
30g vegan margarine (e.g. Pure)
1 tablespoon of ground ginger

cheesecake
Mango & Ginger Cheesecake (tarted up with sugar brittle)

How to make it:
• Mix the crushed digestives with the ground ginger
• Melt the coconut oil and spread together either on the hob or in a microwave, then add to the crushed biscuit mixture.
• Pour the biscuit mixture into 4 empty tumblers, then pat down (the end of a rolling pin works well if it has a flat end) and leave to set in the fridge
• Next, blend the cashews in a Vitamix, Nurtibuller, Froothie or similar, then add the soy yoghurt. Blend til completely smooth.
• Chop the mango into smallish pieces, then mix it in a bowl with the  smooth cashew and yoghurt mix and mix well.
• Add a tablespoon or so of agave syrup (could also use other syrup or icing sugar) and the lemon juice. Taste test, then add more syrup or lemon juice if needed. when happy with it, pour out on top of the biscuit mixture.
• Next, top with the rest of the chopped mango, then refrigerate.
• Before serving, top with a couple of pieces of crystallised ginger
For a traditional jelly topping, dissolve 1 tablespoon of arrowroot powder with 100ml of mango juice in a pan on a low heat, then pour over the cheesecake before leaving to set.

Our pop-up at Tom Foolery in Shoreham

Thank you to everyone who joined us at Tom Foolery Coffee Company last Saturday evening. We had a brilliant evening and were amazed at the turnout!

 

 

Our one-off menu was inspired by flavours from South-East Asia.  The lovely team at Tom Foolery matched it with a completely vegan drinks menu too, including some special ginger and lychee cocktails which proved a hit.

If you would like to know when the next event will be, please like our Facebook page or complete the form to be added to our mailing list.  Hope to see you soon!