Booking & Information

The Concept

The WhiteRoomSupperClub is hosted in a stylish apartment overlooking London. The idea is to give people the chance to enjoy good food and meet new people in a relaxed homely atmosphere. It should just feel like a dinner party with friends. Evenings are BYO and the suggested donation is £35. Please email for reservations.
The Supper Club is located minutes from the City and the Barbican and is also close to the tube and various bus routes.

The Food

You will be served seasonal 4 course menus at the WhiteRoom. The ingredients are as far as possible locally sourced, fish comes from Steve Hatt, meat from McKenna Meat and most of the fruit and veggies from the stalls at Chapel Market.
Although menus are posted, I can always cater for dietary requirements. Just ask when booking.

Private Dinners

Having a birthday coming up or a corporate occasion to celebrate? You can book the WhiteRoom for private dinners from 8 to 25 people. Just get in touch for further details.

WhiteRoomSupperClub@hotmail.co.uk

Tuesday, 23 October 2012

Christmas is coming...

Last post written in August - not sure where time disappears to these days. But with the Olympics, the Production of Finding Butterfly and lots of suppers and private events, the summer and autumn were quite busy. So a quick mention - still spaces available for November 2nd - and just added a new Dinner for the 17th. 
But also wanted to say that the WhiteRoom is an ideal venue for your Christmas Dinner with friends, family or team in the office - I have already taken quite a few bookings for December - so don't leave it too late - get in touch to organise you event - 10 to 16 people - mid week bookings taken as well. So enjoy the last days of daylight savings - and see you soon at a dinner or your corporate event!


Monday, 6 August 2012

Summer in London & September Dates: 1 and 21

Table at Global Feast
Summer so far has been really busy at the WhiteRoom. Just recently I was involved in the Global Feast 2012, an amazing event in Stratford during the Olympics. I contributed the dessert for the Northern European Night. A great fun night.
Cheesecake at Global Feast 
The WhiteRoom also hosted a list of private parties from birthdays to hen nights, from sit down dinners to buffet style parties over the last couple of weeks - so if you think of your Christmas Party, why not think of the WhiteRoom.
And then the TV visited again, this time from Japan, I have to say I preferred the coverage of the German program but my Japanese friends ensure me that it is a good clip. So if you want to check it out have a look here:
Fingerfood Selection for Birthday party

The WhiteRoom is featured in the second half.
So and now it is about looking into late summer already - New September Dates ahve just been posted - so come along and try the WhiteRoom on September 1 or 21. 
Menus can be found in the events section.

Thursday, 17 May 2012

White Asparagus

Hm - after having been lazy for months I think it is time for another short update. The WhiteRoomSupper club has been really busy with the usual suppers, corporate get togethers, birthday's and another hen night. And for the first time, last Saturday 2 guests turned up who were booked in for this Saturday - so things keep being interesting. 
Anyway - as May was mainly focused around the White Asparagus, I thought might post some information about preparation and cooking of the German variety. Give it a try. 
First of all it looks like you can only buy the German Asparagus at the German Deli www.germandeli.co.uk,
the good thing is that they only import the best quality on the market so you can't go wrong. 
Then you will need to peel the asparagus about 2 thirds, leave the top out - if you don't have a special asparagus peeler use a potato peeler - be diligent as it might not turn out really soft if it is not peeled properly.
Keep the peel and the woody ends which have be cut off. Boil them in water (add a bit off sugar) for about 15 Minutes. Take the peel out and use the stock to boil the asparagus. You can use a spaghetti pot and put the asparagus upright (soft heads up), if you don't have one use a large pot and bundle the asparagus with some string into portions. Now put into the boiling stock for about 15 to 20 minutes - until the asparagus is nice and soft. Best way to serve it is just with a bit of Hollandaise, new potatoes and some cold meats. Black Forest Ham goes really well with it. Enjoy!
And if you don't want to try it yourself - there are still a few spots available for the asparagus dinner on May 25.

Monday, 12 March 2012

Spring is on its way

Time is flying, it feels like Christmas was just yesterday - and today I am already posting the Easter Dinner. February and early March were quite busy with the usual suppers and some private birthday dinners. There are 3 more dinners coming up this month, a spring feast on the 23rd, Singles night on the 30 and the Easter Dinner on the 31st. Spaces still available - so don't hesitate and email me for reservations. There won't be more dinners until either end of April or even early May. So don't miss out. Especially Easter will await you with lots of treats!

Tuesday, 31 January 2012

The First Single Dinner


Looking at the date of my last post I think I have to be a bit more active - but I am always busy in the kitchen...The Christmas period went really well with lots of normal suppers, some private parties and even a little corporate Christmas Dinner. And now January is almost over - time flies. There were a few birthday's and of course the usual dinners with a great mix of people and good food. I am getting a bit lazy though with the picture taking. And now Valentine's Day is approaching and there will be the first Singles Dinner at the WhiteRoom - and believe it or not so far I have more guys then girls interested - so come on girls, don't be shy and come to join a lovely bunch of people on the 14th. Another thing to mention - I can now do private functions for up to 16 people - so if you have a birthday coming up or anything else you want to celebrate - get in touch.