Saltoun Supper Club

[AnnO'Neemus]

An underground restaurant in Brixton - cool!

I was talking to someone about these kind of things the other week. She's going to one soon and the woman who does it spends two days preparing everything and two days recovering! I was thinking it would be fun to do myself, but that kind of put me off.

It's not that bad Ms T once you get into the swing of things.

I've cooked quite often for between 30-50 people for a vegan catering collective and it did used to take a long time to start off with. I used to decide on a menu -2 days before and write up a shopping list. -1 before, I used to do the shopping. On day 0 I would prep and cook (thankfully there were other people who used to help out with serving and washing, although I did do some of that as well). And then +1 I would clean up my trashed kitchen, so it used to take 3.5 days, now it takes only two days.

Now I can shop in the morning, prep and cook in the afternoon.

I still trash my kitchen though and end up clearing it up the next day.

If you're cooking for fewer people, and if you're a more organised cook, then you can probably clean up a bit better as you're going along.

 

[Kanda]

Londonist review: http://londonist.com/2009/08/food_review_saltoun_supper_club_bri.php

Mentions this thread too *waves*

 

[Ms T]

It's not that bad Ms T once you get into the swing of things.

I've cooked quite often for between 30-50 people for a vegan catering collective and it did used to take a long time to start off with. I used to decide on a menu -2 days before and write up a shopping list. -1 before, I used to do the shopping. On day 0 I would prep and cook (thankfully there were other people who used to help out with serving and washing, although I did do some of that as well). And then +1 I would clean up my trashed kitchen, so it used to take 3.5 days, now it takes only two days.

Now I can shop in the morning, prep and cook in the afternoon.

I still trash my kitchen though and end up clearing it up the next day.

If you're cooking for fewer people, and if you're a more organised cook, then you can probably clean up a bit better as you're going along.

Two to three days is a lot when you work full-time. Also, although I'm a good cook, I don't know how happy I would be charging people for the privilege. Or more to the point, how happy they'd be to pay it!