Hi Clare: another fun and interesting newsletter - thanks. The supper clubs sound interesting, but there's a problem: Alison is vegetarian, as are 14% of the UK population (I cite https://www.finder.com/uk/uk-diet-trends) . Any chance that at some point you'll have a fully-fledged veggie option? Or even a fully veggie supper club menu? We often find, at home, that friends don't notice that we are only serving them veggie dishes. Another idea: with diabetes type 2 on a relentlessly upward trajectory in the UK, how about a low carb menu, without announcing it as such in advance, and see if people notice? And then point out at the actual event that all dishes are low carb?
Thanks for your comment Stephen. I obviously haven’t done a good job of making it clear that this whole menu is vegetarian except the chicken polpette mains and that there is a veggie option for this course - the aubergine polpette. Unfortunately this menu doesn’t have a vegan option but I’m working on a fully plant-based menu for either July or August.
No defence on the carbs front though, with both bread and pasta featuring. I suppose I see a meal like this as an occasional treat but there are plenty of vegetables and whole grains too! It’s microbiome friendly!
Hi Clare: another fun and interesting newsletter - thanks. The supper clubs sound interesting, but there's a problem: Alison is vegetarian, as are 14% of the UK population (I cite https://www.finder.com/uk/uk-diet-trends) . Any chance that at some point you'll have a fully-fledged veggie option? Or even a fully veggie supper club menu? We often find, at home, that friends don't notice that we are only serving them veggie dishes. Another idea: with diabetes type 2 on a relentlessly upward trajectory in the UK, how about a low carb menu, without announcing it as such in advance, and see if people notice? And then point out at the actual event that all dishes are low carb?
Warm wishes, Stephen
Thanks for your comment Stephen. I obviously haven’t done a good job of making it clear that this whole menu is vegetarian except the chicken polpette mains and that there is a veggie option for this course - the aubergine polpette. Unfortunately this menu doesn’t have a vegan option but I’m working on a fully plant-based menu for either July or August.
No defence on the carbs front though, with both bread and pasta featuring. I suppose I see a meal like this as an occasional treat but there are plenty of vegetables and whole grains too! It’s microbiome friendly!