Having worked in some of the UK’s most exciting kitchens, including Nopi, The Square, The Hand & Flowers, (and more recently) Head of Development for Patty & Bun, Luke Findlay has just taken the plunge to launch his first solo supper club, The Gravy Social.
Friends of Luke and hungry foodies gathered at The Gun pub in east London. We got to know the other diners on our table while enjoying a fruity aperitif. Dainty little Kobez flatbreads arrived, topped with a variety of unusual toppings like the comforting charred corn, aioli, gremolata, tahini and soft egg.
Starter was an ideal Autumn warmer, Braised mussels with fennel and garlic sausage, clamato juice and prickly oil. The sausages were a highlight, coarse meat flavoured with lovely fennel and garlic. I found the prickly oil slightly overpowering, and after a few bites my mouth began to feel numb. But other guests seemed to love this unique sensation, and managed to finish an astounding quantity of spicy mussels.
As soon as the sides were placed down on the table, my comrades rushed to get the best mouthful. Indulgent hash browns with a crunchy outer layer and lashings of mayo. Super sweet onions in a rich and intense herby juices, and Fried spicy brussel sprouts which had me looking forward to the festive season. The main course showcased the very under-appreciated goat meat, it was full of flavour and beautifully tender, perfectly seasoned with tamarind and bitter melon.
Dessert was rough and ready, served in childlike plastic yellow bowls. The crunchie ice-cream was delicious, but I found the grape molasses a little too sweet paired with the other components.
It was a fun and raucous night at The Gravy Social, meeting interesting like-minded people and sharing overflowing plates of bold and brilliant food.
For more information on the next Gravy Social supperclub follow Luke on Twitter here.
