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It was always going to be memorable evening with Ivan from Native leading the conversation at our very first Supper Club at Maria G’s in Fulham. Working alongside our incredible culinary team led by Jon Gray, guests enjoyed an outdoor canapé drinks reception overlooking the River Thames before moving inside to savour a three-course meal featuring exquisite ingredients, all with provenance and zero-waste credentials. Each dish included a wine pairing and Ivan’s introductions added an educational and engaging layer to the dining experience.
After service, we got a chance to speak to Ivan to understand a bit more about how he crafts his menus: “When building a menu for Native we let the land dictate dishes to us. We have a mantra of "what grows together goes together" and so look at what’s growing in the fields at that moment in time, what we can forage and what is in abundance so as not to put stress on the food chain. Overall, the main thing is that the food tastes good and we often like to bring a sense of nostalgia or playfulness into our food to balance the quite important ethics we have when it comes to sourcing.
"The menu we served at Maria G’s alongside Jon and his team celebrated the start of the autumn season creeping in. We were lucky enough to get some of the first of the new seasons English corn as well as celebrate the humble English apple as growers begin to start picking for the cider season. As well as seasonality, sustainable sourcing always plays a key part and so we decided to champion venison as our main protein, serving the amazing deer from Aynhoe Park.
"For the best part, the supper club concept is about being able to champion hospitality allowing the teams to showcase their skills and passions. We had three teams working together tonight and to see members of Restaurant Associates, Maria G’s and Native come together without any warmup is inspiring!"