Social Supper at Wilderness 2024
For the fourth edition of our Social Supper, we’re doing things a little bit differently…
Our Social Supper is a supper club with a difference. Since 2017, we’ve hosted four of these one-off dinners to shine a light on the work that the Social Pantry team does behind the scenes supporting prison leavers.
Working within the prison system, alongside charities, PELs (Prison Employment Leads) and prison leavers is a key part of what we do at Social Pantry. Since 2015, we’ve employed 35 prison leavers, offering them training, mentorship, employment and all the benefits that brings. Research supports that having a stable job is a critical part of a prison leaver’s journey back into society. Employment provides people with independence, earning power, a structured routine, social contact, and a sense of purpose and direction, which in turn has a direct effect on reducing reoffending.
Our Social Supper is not only a chance to celebrate this important initiative, but for our prison leaver employees to take the spotlight and showcase the skills they’ve learned since working with us, as they each prepare, cook and serve dishes at the dinner. The meal is also an opportunity for guests to learn more about prison leaver employment and its importance as there are often talks from key spokespeople from within the prison and prison leaver charity sector.
So far we’ve hosted three Social Suppers. For our fourth we’re upping the stakes – we’re taking it to Wilderness Festival! For this extra special feast, three prison leavers from the Social Pantry kitchen team have been paired up with three industry-leading chefs from some of London’s best restaurants. Each chef has created one course that reflects their unique cooking style and makes the most of seasonal, local produce. The chefs have worked closely with our team, inviting them to stage at their restaurant, before joining forces with them at Wilderness Festival to produce their dishes for over 400 guests on Thursday 1st August at 7pm
So, who’s cooking at the Social Pantry x Wilderness Social Supper ?
Lasse Peterson, Llewelyn’s and Lulu’s
Kicking off our four-course feast is a selection of snacks created by Lasse Peterson, executive chef of Herne Hill favourite Llewelyn’s and its younger sister (and next door neighbour), Lulu’s.
Both Llewlyn’s and Lulus are the epitome of a neighbourhood favourite. Occupying a cosy corner of Herne Hill’s sunny station square, both restaurants serve up an eclectic, ever-changing menu of simple but beautifully executed dishes that emphasise fresh, seasonal produce. When the sun is shining, there’s really no better local spot for enjoying a relaxed lunch than on Llewlyn’s terrace.
Lasse has been paired up with our Kitchen Assistant Faiza, who spent an afternoon at Lulu’s learning how to make their signature focaccia. Here’s what she had to say: “My taster day at Lulu’s was a really lovely wholesome day. I thoroughly enjoyed working with the amazing team and close by with Lasse the Head Chef. I also worked with their Sous Chef, learning the basics of bread, from mixing, proving, and baking the dough for the restaurant’s focaccia, to making croutons and bread crumbs. It was definitely different working in a restaurant kitchen compared to a catering kitchen, as I’m used to working in higher volumes, but it was similar in terms of the repetition of prep tasks.”
Patrick Williams, Kudu, Kudu Grill and Little Kudu
Next up, the starter for our Wilderness Social Supper dinner has been created by Patrick Williams, chef-owner of Kudu, Kudu Grill and Little Kudu.
South African-born chef Patrick Williams and wife Amy opened Kudu on Queen’s Road, Peckham in 2018. Serving a unique menu that blends traditional South African dishes with contemporary twists, the restaurant quickly became a smash hit and earned a Michelin Bib Gourmand within its first six months. The duo later opened Kudu Grill in neighbouring Nunhead, focussing on South African-influenced dishes cooked over fire.
Our Kitchen Assistant Marcel spent a day at Kudu Grill, learning the basics of fire cooking, and how to make their croquetas de jamon special. Marcel said “Kudos to Kudu! I loved working in the kitchens here and learning how to make croquetas – it was a very welcoming introduction into South African-influenced cuisine”.
Mike Davies, The Camberwell Arms
For the main event, we pass the baton to Mike Davies, chef-director of the Camberwell Arms.
This beloved pub-restaurant in the heart of Camberwell is renowned for its hearty, rustic cuisine and easy-going pub atmosphere. With a big focus on communal dining, the regularly-changing menu at The Camberwell Arms features an array of sharing plates and seasonal dishes, emphasising bold flavours and quality ingredients. Think crisp pastry pies with succulent meat fillings, large platters of French bistro-style steak & chips and seasonal salads.
Mike was paired up with our Junior Chef de Partie Harvey, who recently spent a day in the open kitchen, mastering everything from house-cured meats to chocolate mousse. Here’s what Harvey had to say about the experience: “I love the vibe at the Camberwell Arms. The food is gorgeous – quite simple, but just really good cooking. The Head Chef Mike (another Mike!) was great and taught me loads about curing meat. We did a ton of prep for the week ahead, then I learned how to make one of the restaurant’s newest dishes: Braised Tropea Onions with Grilled Mackerel and Garlic Oil. It was delicious. The great thing about working there was the open kitchen, so we actually got to see the customers enjoying the food we made – that was a really nice change from Social Pantry, as we don’t usually get a chance to see customer’s reactions first hand, given the nature of the work we do.”
What’s on the menu at the Wilderness Social Supper?
SNACKS by Lasse Peterson and Faiza
Whetting the appetite for the four course feast, Lasse has created a series of fresh, seasonal bites including Marinated Squid, Colatura (a type of fish sauce), Tomato, Seaweed Dressing & Lovage Jelly in Baby Gem Lettuce Cups; Cod’s Roe, Radish & Gooseberry Salsa In Endive Leaf; Cucumber, Sunflower Seed Green Goddess In Endive Leaf and Goat’s Curd, Date Molasses, Seed Dukkah In Radicchio Leaf.
STARTER by Patrick Williams and Marcel
To start, Patrick and Marcel will be making Crab Malay. The flavours of this dish are influenced by Cape Malay – a cuisine in South Africa with Malay and Indonesian roots, thanks to the population of Malay, Indonesian and other South East Asians who settled there.
To make it, Patrick combines white crab meat with a mild Malay-spiced mayonnaise and tosses it with chunks of cucumber and pickled fennel. He then finishes the dish with Smoked Crème Fraîche, Fennel Fronds and crispy shards of fried Brick Pastry.
MAIN COURSE by Mike Davies and Harvey
Leaning into the hearty, rustic fare that makes Camberwell Arms so popular, Mike will be working alongside our Harvey to serve a comforting Milanese classic for the main course: succulent Beef Shin Osso Bucco with Saffron Riso (golden, saffron risotto). To cut through the richness of the Osso Bucco, the duo are serving it with a punchy Gremolata and Bull’s Heart Tomato Salad.
DESSERT by Sarah & Alex, Social Pantry
Rounding off the meal, dessert will be made by our very own Social Pantry founder Alex Head and Development Chef Sarah Turner. They’re drawing on some of their favourite flavours, foraged ingredients and exceptional seasonal produce to create a beautiful summer dessert of Mille Feuille layered with Foraged Elderflower Mascarpone, Gooseberry, Lemon Curd, Dandelion Honey, Sorrel & Basil. It promises to be a show-stopping finish to a truly memorable meal.
Not got your tickets yet? Click here to nab yours before it sells out.
