EARTH to PLATE Supper Club
EARTH IS WILD is now proud to be hosting creative chefs and artists, who will bring there ideas to our mezzanine, to make a supper club with a difference.
What does the journey from Earth → Ingredient → Plate → Human → Earth look like, and how can we make that relationship better?
EARTH to PLATE brings unique chefs and Culinary creatives to explore fermentation, seasonality, soil, biodiversity, food waste, climate impact, ancestral and global food cultures, plant-based eating, circularity and human connection. Rather than lectures about sustainability, we bring this wisdom through actual food experiences.
Our chefs bring their skills and knowledge to provide unique and different menus for your enjoyment. They are given freedom to bring what they are passionate about to you, by cooking amazing food. Each chef brings a unique and different experience each time. Chefs come from unique backgrounds and bring what makes them.
23rd September
Rachel de Trample
Author & Fermentation Educator
7th October
Rob Chappell
Seasonal Fermentation Chef
21st October
Raoul Rechin
Chef & Fermentation Practitioner
4th November
Keiko Mizuno
Japanese Fermentation Chef
Our featured Chef
Up coming dates
