How about a fully vegan gluten-free Supper Club celebrating the freshest spring veggies?
Attention, plant-based foodies.
Chef Meadhbh Halton of Meb’s Veg has announced details of the first supper club of the year on Monday, March 9th, promising new connections, lots of food and laughter at Sonflour on Castle Street in Cork City.
The menu will be focused around local early spring vegetables, celebrating the so-called ‘hungry gap’ coming to an end.
“The hungry gap is the period over the winter when veg doesn’t grow as easily in our climate. But with the return of spring and little yellow flowers popping their heads out from the cold we’re well on our way!” explains Meadhbh.
“The menu will be released the week of the event when veggies have been secured, but you’ll be in for a flavour packed meal enjoyed among great company. Fingers crossed for some local asparagus!”
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Guests are invited to settle in for a night at a group table and get to know some fellow humans in your community: “It can be daunting at first but after a minute you’ll be laughing and sharing stories with people you didn’t know when you woke up! Seating is pre-arranged with groups together and individuals together so there’s nothing to fear.”
The menu will be fully vegan, and gluten free options are available. It will also be nut free, but do be aware that nuts and gluten are used regularly in Sonflour during normal trading hours.
Tickets (€60 each over here) include a seasonal non alcoholic beverage but select wines and other beverages can be purchased on the night.
