The Recipe launches the ‘Not Quite Supper, Club’

The Recipe

5 days ago

2 min read

The Recipe has opened the doors of its London HQ for a new kind of client afternoon. Not Quite Supper, Club is an intimate, seasonal series, devised to uncover our menus and reveal what makes our food distinctive and exciting. Each afternoon is an immersive, unhurried experience guided by a single instruction: come curious.

The first gathering, The Autumn Edition, marked the debut of our new Autumn Winter menu. Guests arrived knowing the theme and nothing more. The menu stayed a surprise from the first canapé, served to the table, through to the starter, the main and the dessert. Before the courses began, guests took part in a choose-your-own-adventure cocktail experience, a way to get to know the team and each other, while enjoying a range of canapés.

Event professionals spend their working lives creating joy for other people's occasions, and rarely get to experience it themselves. Not Quite Supper, Club turns the tables: a supper club reimagined for the events industry, and an afternoon designed purely for fun. Joining the team were event and marketing professionals from in-house teams and agencies across finance, recruitment, tech and live events, all invited to relax and enjoy a long lunch.

The Menu

Over the course of the afternoon, guests enjoyed a series of canapés, a starter, a main and a dessert, all part of our newly released Autumn Winter menu for 2026.

Canapés

Confit chicken: crispy skin, cider gel, rye croûte

Smoked mackerel pâté: beetroot jelly, spelt sablé

Jerusalem artichoke (plant-based): purée, verjus, hazelnut

Sweet potato toast (plant-based): harissa glaze, tahini, pomegranate crunch

Starter

Delicata pumpkin (plant-based): curried kale, coconut yoghurt, pumpkin seeds and apple, served with bread

Main

Creedy Carver duck: spice-crusted breast, confit leg kromeski, celeriac, sherry vinegar, hazelnut

Treacle-glazed celeriac: fondant leeks, black garlic, puffed barley, yeast, truffle and pecorino cream

Dessert

Black Forest: dark chocolate, cherry, kirsch cream

Giving back

Giving back is central to how we work. Surplus food from the event, including the pumpkins used as centrepieces, were prepared by The Recipe team and made into soup for those in need, then delivered to the Waterloo Kitchen, a part of Oasis Waterloo.

"Some of our clients spend their working lives looking after everyone else's guests, so we wanted to create an afternoon where they are the ones being looked after. It is a chance to taste the new menu, meet the team and see how we work, in a room where everyone can relax."

Lauren Boatman, Business Development Manager, The Recipe

Next up: the festive edition

The series returns on 3 December with a festive edition, and the list is nearly full. For anyone with an event in the diary for 2027, or one taking shape now, it is the most relaxed way to experience The Recipe approach first-hand before any decisions are made. Further editions will be announced in 2027.