WeFiFo - airbnb for food

A social dining revolution from London to Lancashire

A Game Feast at Ronnie Murray's Peckham Manor supperclub hosted with WeFiFo

To a cold and drizzly Peckham last night for Ronnie Murray’s (ex-Group Head Chef of HIX and of recent Great British Menu fame) Peckham Manor supperclub with WeFiFo. It was a sensational menu full of Autumnal flavours with blackberries, pigeon and venison steamed suet puddings. The standout dish was pudding, an Autumn Tasting Plate, a dish Ronnie described as a walk through the woods with various blackberry preparations, granola, lemon curd, honeycomb and a greedy, tooth-tinglingly-sweet dollop of honey, fresh from his Dad’s beehives in Berkshire.

Autumn on a plate.

It was my first experience of WeFiFo, a new platform leading the social dining revolution connecting people, who love cooking, with those who love eating. Cannily described as ‘airbnb for food’, WeFiFo is for home cooks, supper club hosts and pop restaurants to create and host food based events in their own home.

Supper clubs are not just for professional cooks though, people up and down the country are opening up their homes to share food and company. Maria Grieco, a truly wonderful human being, from Lancashire joined WeFiFo in June and has already fed nearly 200 people, many of whom would otherwise be eating in isolation. She hosts an average of two WeFiFo events a week, from a traditional Sunday roast to exotic Syrian themed evenings for the recent #CookforSyria charity initiative. Guests have included a dementia sufferer and her live-in carer, five woman all in their 70s who live in sheltered accommodation and a single mother and her son, who hadn’t had a Sunday roast in 5 years.

"We all have to eat - and food is the building block of humanity. Meals should be shared. Eating should be about sharing food, conversation, laughter, tears, stories and life. No one should eat alonE, unless they want to."

Maria Grieco, WeFiFo host, and all round superstar

Hear, hear Maria. I will be joining you on the WeFiFo revolution!

www.wefifo.com

Ronnie plating a salad of pigeon, pickled elderberries and wet walnuts.

Guest chef supper series at The Twenty Six

Scott Goss, Chef Patron of The Twenty Six, is to host a series of supper clubs with guest chefs, who all have strong connections to Kent. Andrew Clarke of acclaimed restaurant Brunswick House, London, will cook the first supper with Scott on Thursday 13th October.

Scott and Andrew, with a shared passion for fresh flavours, colours and seasonal produce, will each cook 3 courses for a 6 course menu, including a cheese course and paired wines. Tickets for this exclusive, one-off event are £60 and can be purchased by calling The Twenty Six on 01892 544607 or www.thetwenty-six.co.uk.

The 6 course menu will also have an accompanying wine flight, included in the price.

Cep and bone marrow gougères (AC)
Gruner Veltriner Yealands Estate, New Zealand

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Raw salmon, devilled crab, cucumber and sea rosemary (SG)
Herdade Do Rocim Amphora, Portugal (white)

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Salsify, razor clam, fennel, trompette, radish (AC)
Herdade Do Rocim Amphora, Portugal (red)

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Goatober faggots, parsnip, burnt butter, Cornish ale gravy (SG)
Cote du Rhone La Petit Caboche, France

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14 day-aged Challans duck, green olives, red chicory, mint (AC)
Barbaresco Conti Speroni, Italy

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Malt ice cream, espresso stout affogato (AC)
Pedro Ximénez, Spain

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Chocolates and a night cap (SG)

Andrew and Scott have known each other for over 10 years. Both favour British food with European and other worldly influences with an emphasis on flavour, colour and texture. Andrew is now Chef Director of Brunswick House, situated in Lassco, an antique dealers and architectural reclamation yard in Vauxhall, South London. Previously Head Chef at Salt Yard and more recently Rita’s Bar and Dining, Andrew’s food is bold, fresh and full of character. London restaurant critic Fay Maschler described a dining experience at Brunswick House as ‘Like a treasure hunt with clues, a piece of music with reflective melodies or a tapestry with tight intricate stitches, the menu is woven together in a way that is enticing and also sensible.”

Further dates and chefs in The Twenty Six series to be confirmed in due course.