The Brilliant #BathIndieChat Supper Club

Remember the brilliant Twitter community I run for Bath’s amazing independent businesses? It’s called #bathindiechat and it’s all about supporting and promoting what makes Bath special. Last week, we got together at Barton St Wine Bar for our latest social, a supper club celebrating loads of brilliant local food producers.

The fabulous Beth (aka The Free Range Chef), one of my #bathindiechat regulars, was in the kitchen, and created a delicious three course menu with a staggering 80% of all ingredients used being sourced locally – how awesome is that? Brilliant local suppliers involved included Mayfield Organic, New MacDonalds Farm, Bath Farm Girls, Bath Harvest, The Oven, Pistachio Provenance and more.

The best houmous ever
We started out with herby millet falafel, cauliflower chermoula, fattoush salad, and 3 bean houmous with beetroot crisps and homemade pittas. Just writing about it now is making my mouth water because it was so delicious – it’s tough to pick a favourite, but the 3 bean houmous was incredible and I loved the chermoula too, which was full of flavour.

For our second course, the inspiration was a little more Italian – parmigiana, loaded with cheese and sprinkled with fresh watercress, crispy polenta, Jerusalem artichoke puree with watercress pesto, purple sprouting cooked with garlic and lemon, and rosemary sourdough focaccia. The parmigiana was an absolute stand-out for me, but the watercress pesto was also fab (especially with the focaccia dunked into it).

Our main course feasting boards in all their glory
With our belts creaking, we moved on to the dessert course. Our dessert feasting boards were piled high with rhubarb, hazelnut and blood orange cannoli, spiced chocolate torta caprese, pistachio and rosewater baklava, and the most incredible tiramisu, all sprinkled with edible spring flowers. It was almost too pretty to eat… but we managed somehow. Anyone who knows me knows I’m a bit of a chocolate fiend, so the torta caprese (that’s a flourless chocolate cake made with ground almonds, FYI) got my attention straightaway, but the tiramisu was my favourite – the texture was perfect, properly melt-in-the-mouth, and the flavours were beautifully balanced between boozy and chocolatey. I was absolutely stuffed but somehow still managed to polish it all off.

Dessert: almost too pretty to eat
Throughout, we were plied with excellent wines by Geoff, the brains behind Barton St Wine Bar, and we had a brilliant time, with lots of excellent conversation, good food and good wine – to my mind, there’s nothing else you need for a really cracking night.

Are you feeling like you missed out? That’s because you did. But fear not, I’ve got plenty more socials planned and we will definitely be holding another of Beth’s brilliant supper clubs. To make sure you’re first in line next time, just follow @bathindiechat on Twitter and keep an eye out…