Social Supper 2.0 with Key4Life

In support of Key4Life’s ground breaking work on tackling the root causes of reoffending, we teamed up with the charity to hand pick seven young ex-offenders to help prepare, cook and serve a totally delicious five-course menu for the second Social Supper at Wimborne House in Shoreditch.

Hosted by founder Alex Head, the evening kicked off with some delicious G&T’s from Tanqueray No. TEN and Fever-Tree, served with refreshing slice of grapefruit with soft drinks were on tap from Karma Kola and Red Love apple juice from Biddenden Vineyard. The tables, kindly donated by Well Dressed Tables, were decked out with a host of gorgeous flowers by one of London’s hottest florists – Grace & Thorn, creating a real visual impact on arrival.

Now for the food… Nicholas Balfe from Salon, teamed up with Shaquille (above), were in charge of welcome snacks and set the tone with new seasons asparagus and almond sauce, lamb belly nuggets with ramson aioli and braised octopus with Jersey royals and fermented chilli. As the saying goes, start as you mean to go on!

Nud Dudhia from Breddos Tacos, teamed up with Mo (above), created a stunning tostado loaded with summer squash ceviche, pumpkin seeds, carrot mole and fresh cheese. The dishes were enjoyed with Biddenden Vinyard sparkling cider and Moncada Brewery Notting Hill pale ale – and two delicious wines from Jascots (Botijo Blanco Garnacha Blanca and Botijo Rojo Garnacha). Guests weren’t short on choice, that’s for sure.

John Chantarask from Som Saa, teamed up with Joey (above), produced the most divine coconut smoked broth with mussels, oyster mushrooms and thai basil. He said, “We’ve all made mistakes in life and it’s important that we all recognise that only through support and opportunity do we have a means to make amends for these past life decisions. I believe it’s important to show that the work place is a forgiving environment and through hard work, structure and discipline individuals can grow not only in a career but as a person.” Here here!

David Carter from Smokestak, teamed up with Kalab (above), nailed the main course with the most succulent aged lamb shoulder with wild garlic and a merguez cassoulet. To accompany this mouth-watering meat feast, Social Pantry’s very own Rosie Smith (aka the salad wizard), teamed up with Kelvin (below), created three stunning salads:

Charred purple sprouting broccoli, crispy kale, candied aji amarillo with an avocado vinaigrette
Wild rocket, ribboned heritage carrot and a thai gooseberry dressing
Roasted aubergine with rocket, lemongrass and a chilli and ginger vinaigrette

Social Pantry Head Chef Richard Gynn, teamed up with Yasin and Asim, served up the sweetest of treats in the form of a coconut panna cotta with a white chocolate crumb, dressed pineapple and a heavenly lime and coconut doughnut. The perfect dessert to finish the meal on a real high.

Alex and the team here at Social Pantry would like to take this opportunity to thank everyone involved in making Social Supper 2.0 a special and totally memorable night. A big thank you to the brilliant chefs and the young men from Key4Life for cooking the most delicious menu, to all of our drinks sponsors for keeping everyone topped up (here’s looking at you Tanqueray, Fever-Tree, Karma Kola, Biddenden Vineyard, Renegade Wines, Jascots and Moncada Brewery), to Grace & Thorn for decorating the table so beautifully, to our DJ Cozzy D for creating a super vibey atmosphere, to Kim Hillyard for the jazzy illustration, to Georgia Maxwell for her incredible hard work and incredible organisation skills, to Alex Head for being the hostess with the mostest and finally to everyone at Key4Life – you are inspirational beyond words.