If, like us, you've been noticing the numerous Pop Ups and Supper Clubs and wanted to have a seat at the table...
Well, V Curious Supper Club is for you!
Head over to Zone 3, uncork some BYO booze, meet 6-8 fellow APF-ers and settle in for the sumptuous amazing animal product free courses.
Head Chef and V Curious brainchild Rowena let us into her home, and her life for an evening. You meet her cats, her partner, and we even got her to answer some Extraveganza questions...
EXTRAVEGANZA: How long have you been vegan?
V CURIOUS: 1 year and 4 months - I wish I could say longer!
E: How long have you been cooking for people who aren't friends and family/professionally?
V: I suppose "professionally" for about 5 months, but growing up with a granddad that was a chef has meant that food was central to everything. This all seems very natural for me so perhaps that's why starting the V-Curious Supper Club was an obvious transition for me.
E: Why a Supper Club?
V: I love to cook, I love food and I love meeting new people - starting the V-Curious supper club allowed me to combine all three whilst showing the world that vegan food is full of flavour, decadence and that there's no compromise on taste.
E: Have you been to any Supper Clubs before?
V: No but I'm signed up for some in 2015!
E: What’s the hardest dish to cook APF (Animal Product Free)?
V: I'm still mastering nut-based cheeses - some have been great, some not so great. I need to keep practising and experimenting, and working on my patience!
E: What’s the most disastrous thing that has happened at a V Curious Supper Club?
V: To date I don't have anything disastrous to report on. I have a project management background so I'm into planning everything meticulously as well as having back-ups in case something drops or burns!
E: If you were a dish, what dish would you be?
V: My coconut whipped cream tiramisu without a doubt.
[* Happily we can report that it was on the menu the night we went...and was it good! Creamy, coconut coffee taste...we could have eaten a bucket full.]
EXTRAVEGANZA: How long have you been vegan?
V CURIOUS: 1 year and 4 months - I wish I could say longer!
E: How long have you been cooking for people who aren't friends and family/professionally?
V: I suppose "professionally" for about 5 months, but growing up with a granddad that was a chef has meant that food was central to everything. This all seems very natural for me so perhaps that's why starting the V-Curious Supper Club was an obvious transition for me.
E: Why a Supper Club?
V: I love to cook, I love food and I love meeting new people - starting the V-Curious supper club allowed me to combine all three whilst showing the world that vegan food is full of flavour, decadence and that there's no compromise on taste.
E: Have you been to any Supper Clubs before?
V: No but I'm signed up for some in 2015!
E: What’s the hardest dish to cook APF (Animal Product Free)?
V: I'm still mastering nut-based cheeses - some have been great, some not so great. I need to keep practising and experimenting, and working on my patience!
E: What’s the most disastrous thing that has happened at a V Curious Supper Club?
V: To date I don't have anything disastrous to report on. I have a project management background so I'm into planning everything meticulously as well as having back-ups in case something drops or burns!
E: If you were a dish, what dish would you be?
V: My coconut whipped cream tiramisu without a doubt.
[* Happily we can report that it was on the menu the night we went...and was it good! Creamy, coconut coffee taste...we could have eaten a bucket full.]
E: What three people (alive or dead) would you have at your Supper Club?
V: Only 3? That's tough. Number 1 would be Colleen Patrick Goudreau - she's a vegan, animal advocate and provided the tools and inspiration that I needed to find my 'Voice' when I first became vegan - I'd like to have her join a V-Curious Supper Club to say "this is what you inspired". Number 2 is Doug Stanhope - one of favourite comedians and I'd imagine he'd have something interesting, angry, controversial or down right rude to say on veganism and I'd relish the opportunity to chat with him - it's always good to have someone that injects a bit of controversy to the room! Number 3 would be my Grandad - a patisserie chef that inspires childhood thoughts of sweet, sugary delights. My mother always says how proud he'd be of me if he were alive today so I'd love to have him for dinner, just to double check.
E: What are your plans for the future?
V: Continue to run the V-Curious Supper Clubs once or twice a month and branch out into brunch and supper-club pop-ups in Central London - my plans are always evolving but the central aim of V-Curious is to continue to enjoy myself and share really tasty food.
E: How can people keep up to date with V Curious news?
V: First and foremost it's to join a V-Curious Supper Club and then via social media they can "Like" the Facebook page (www.facebook.com/vcurioussupperclub), follow my twitterings @Sweetfacevegan and see my food at www.instagram.com/vcurioussupperclub
V: Only 3? That's tough. Number 1 would be Colleen Patrick Goudreau - she's a vegan, animal advocate and provided the tools and inspiration that I needed to find my 'Voice' when I first became vegan - I'd like to have her join a V-Curious Supper Club to say "this is what you inspired". Number 2 is Doug Stanhope - one of favourite comedians and I'd imagine he'd have something interesting, angry, controversial or down right rude to say on veganism and I'd relish the opportunity to chat with him - it's always good to have someone that injects a bit of controversy to the room! Number 3 would be my Grandad - a patisserie chef that inspires childhood thoughts of sweet, sugary delights. My mother always says how proud he'd be of me if he were alive today so I'd love to have him for dinner, just to double check.
E: What are your plans for the future?
V: Continue to run the V-Curious Supper Clubs once or twice a month and branch out into brunch and supper-club pop-ups in Central London - my plans are always evolving but the central aim of V-Curious is to continue to enjoy myself and share really tasty food.
E: How can people keep up to date with V Curious news?
V: First and foremost it's to join a V-Curious Supper Club and then via social media they can "Like" the Facebook page (www.facebook.com/vcurioussupperclub), follow my twitterings @Sweetfacevegan and see my food at www.instagram.com/vcurioussupperclub
 | The food is interesting and adventurous and you will definitely not notice it is animal product free... It can be a little nerve wracking eating and meeting with seven strangers so just incase, have a few fun facts to break the ice before the amused bouche! In a London that is constantly looking for the next fun thing to do, V Curious is definitely up there for a healthy, different and most importantly, APF night out! Book here now before everyone discovers it and you have to wait months to get a seat at the table! |
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