Meatless Farm Supper Club

Launching with a Sustainable Supper Club at their chic Battersea restaurant in Embassy Gardens, guests enjoyed a curated food and cocktail tasting menu, accompanied by guest speakers offering sustainable tips and a masterclass on how to make the most of your waste.

Supper began with delicious Tuna Crackers made with Meatless Farm tuna, yuzu-kosho and pickled cucumber served on a black rice cracker.

Each course was accompanied by one of The Alchemists creative and eye-catching cocktails. The Green Gimlet came served in a smoking chemistry flask with Dutch Barn Vodka, cucumber & mint syrup, lemon and lime.

Next came the Harissa Mince Tacos served in baby gem lettuce with tahini and preserved lemon. Celebrating world cuisine, the menu is filled with vibrant new dishes with a plant-based twist, making the animal friendly versions even more delicious than the originals.

The Recycled Paper Plane was a delicious cocktail with discarded banana peel Rum, Aperol, red wine and Averno Amaro, garnished with an edible paper aeroplane made from banana peel.

The Bao were the highlight, filled with shredded Meatless Farm duck, miso mayo, lettuce and fresh chilli.

Three dishes were served for the grand finale, with Teriyaki Skewers made with grilled Meatless Farm chicken, white soy & maple and fermented, served alongside Barbecued Leek Hearts with a black garlic vinaigrette, furikake shoestring fries and nori, and Smashed Potato with deep fried potato, smoked sea salt and truffle aioli.

The indulgent Carrot Top cocktail made the perfect dessert, served in an edible Stoodles cup with Sipsmith lemon gin, Kings Ginger, carrot cake Orgeat, vanilla, marmalade, topped with white chocolate foam.