Tredwells’ Planted Supper Clubs Return

Warm pear and ginger cake, pine nut creme, rosemary

After the success of the sold-out Planted supper clubs in November, the plant-based festivities return to Tredwells this January.

In celebration of #Veganuary, Chef Chantelle has created a delicious, seasonal menu allowing vegans and non-vegans alike to experience the delights of plant-based cuisine.

With the release of Chef Patron Chantelle’s Planted cookbook on the 12th April, both the starter and main-course give us a taste of the incredible recipes we can expect on release.  The parsnip and coconut soup was developed through Chantelle’s on-going work with Vitality and Great British Chefs, with the apple meringue pie being a Planted supper club exclusive.

Tredwells is also excited to be partnering with Seedlip for the supper clubs.  The world’s first distilled, non-alcoholic spirit brand, Chef Chantelle has created a bespoke collection of Seedlip cocktails especially for the supper clubs, perfectly matched to each course. Unable to make the supper clubs? The recipes for each of the cocktails can be found here.

There is also a special addition of an optional cheese course for £12 with vegan cheeses supplied by Silver Moon Foods.



Parsnip & coconut soup

Salt baked carrots, pine nut crumb, freekeh, roasted garlic aioli

Jerusalem artichoke, roasted and caramelised puy lentils, Zhoug & spiced prune
Tempura calçots, romesco

Apple meringue pie

Warm pear and ginger cake, pine nut creme, rosemary

Matching wines for an additional £25
Cheese course for an additional £12

(7pm arrival for 7:30pm)

Monday 15th January
Tuesday 16th January
Monday 22nd January
Tuesday 23rd January
Monday 29th January