Cooking
DINE supper club with Kat
DINE with friendly folk at our plant-based supper club at The Bridge Social. Come with friends and family, or come along on your tod to meet some friendly folk.
Everyone should have access to tasty food that’s good for you and the planet. That’s why we’re running DINE on a loose ‘pay-it-forward’ model. Simply pay what you can. Everyone’s welcome at our table.
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what's on the menu?
starter
Vegetable dumplings (素饺子) (allergens: soy, wheat)
Dumplings are a staple dish across China, and particularly in Beijing which means they create a sense of nostalgia for me. Not to mention, they are a comforting, warming meal best shared around the table with family and friends.
main
Vegan mapo tofu with steamed rice (麻婆豆腐和白米饭) (allergens: soy, wheat)
Mapo tofu originates in Sichuan province, an area known for its 'ma la' (麻辣) numbing, spicy Sichuan peppercorns. Mapo tofu is traditionally made with minced pork, and the minced pork has been replaced by mushrooms in this dish.
Allergens specified next to each dish.
Our menu is 100% vegan.
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who's cooking?
Kat is an avid cook currently working in the wine industry at Hallgarten Wines and has achieved her WSET Level 3. With experience hosting supper clubs and wine tastings, Kat attended culinary school at The Grange in Somerset. Growing up in Beijing, she has a particular preference for making Chinese food.
