Pump Street at Home
[…] including our Pump Street Bakery weekend takeover last year. I ran one of my first Supper Clubs from the Pink Palace (AKA the Bakery) and had the honour of cooking the […]
[…] including our Pump Street Bakery weekend takeover last year. I ran one of my first Supper Clubs from the Pink Palace (AKA the Bakery) and had the honour of cooking the […]
[…] seeing stationery printed in the flesh, and best of all, designing your own. Through our Supper Clubs I have been introduced to the wonderful Harrington and Squires. The 1.2m wide perfectly […]
[…] inspired by the bread and butter ice cream I made for one of my early Supper Clubs in collaboration with The Dusty Knuckle. Toasting / caramelising the breadcrumbs with butter and […]
I have served a version of these at many Supper Clubs and Classes over the years as the perfect buttery crunch dessert accessory or goody bag treat. They are basically the ideal snack […]
[…] and fully return and share new stories over coffee and a piece of cake. Classes, supper clubs, private events, kitchen escapades and adventures will all return in full force when the […]
Without a doubt, the piece de resistance of our supper club with the Honey's to celebrate the launch of Honey & Co At Home was the Frozen Tahini Parfait and […]
[…] on the night. Places are limited, so do not hesitate. (Please note, this is NOT a Supper Club, but an informal gathering in the living room……) To book, please click here.
[…] page. I cannot wait to laugh and feast and share together. Look out for March Supper Club news later this month. Note: the events take place in my home in […]
[…] in with a busy few months of old and new projects and planning our next supper club and final class of the year, there is great comfort that fridge is […]
[…] bottom of the bowl. Sprinkle with sumac and serve. This recipe first appeared in the Jewish Chronicle. This salad also featured on the menu at our first Supper Club last month.
[…] anyone interested in the food of the region. And if you are at our next Supper Club, or my Rosh Hashanah table this year, you may find a recipe or […]
[…] personality. I developed this version of the recipe as the main course for our First Supper Club last year. The theme of the evening was food from the Levant, and […]
[…] adore my new perfume uniform. Pedrino (and my new favourite Gin and Tonic recipe) Each Supper Club brings its own excitement with guests we meet for the first time, new […]
[…] group sessions or individual classes. Please contact me at hanna@buildingfeasts.com with any inquiries. Our next Supper Club is on November 22nd. Just click here to read more about it and […]
[…] no need to defrost or pre-cook. This recipe was finessed for my first July 4th Supper Club where it was a complete hit. Cornbread 1 tbsp olive oil 150g (3/4 […]
[…] can take no credit. Its all thanks go to my best discovered ingredient and wonderful Supper Club collaborator, Suffolk made Pump Street Chocolate. Baking with (and eating embarrassing amounts of) […]