Pop-up vegetarian supper club Eating Seasonally, based in Sharrow, returns to celebrate the autumn harvest next Thursday.
The evening, at Regather Works on Club Garden Road, Sheffield, will feature a four-course dinner made from local produce, followed by a Q&A from Komal Khan of food events brand Sheffield Supper Club, and a presentation on local food by Peter Van Vliet of High Riggs Biodynamic Agricultural Association.
The Eating Seasonally Supper Club was started in 2014 when Sheffield Hallam events management student Linzi Hughes wanted to celebrate National Vegetarian Week. It will be chef Kormal’s third time in the Eating Seasonally kitchen.
The menu starts with okonomiyaki (Japanese spring onion pancake), with kale and goat’s cheese galette, roasted beetroot, squash and parsnip dauphinoise to follow and a dessert of pumpkin pie with cinnamon cream.
Tickets are £20 (£18 for veggie box customers and affiliate concessions) available from Regather or online at www.eventbrite.co.uk