Two nights of supper clubs with
Olia Hercules, Henrietta Inman & Sumayya Usmani
Hynish Centre, Isle of Tiree
Friday 20th September 2019, 7.30 pm
Saturday 21st September 2019, 7.30 pm
Croft and City is thrilled to be returning to Tiree this September for a weekend of supper clubs celebrating place and cultural heritage in cooking. Tiree and its incredible produce will be at the heart of the event and three very special guest chefs who cook and write inspired by their own cultural heritage will bring a taste of their cuisines. The menu will showcase their unique approaches and will be unified by Tiree and local provenance, which all our guest chefs place at the heart of their cooking. Expect to go a wonderful culinary journey from Argyll to the Suffolk coast and onto Eastern Europe and Pakistan and back home again.
We’re absolutely thrilled to be working with these three incredible chefs and food writers:
A regular on BBC’s Saturday Kitchen and Channel 4’s Sunday Brunch, Olia Hercules is a chef, food writer and stylist originally from Ukraine and based in London. Olia trained at the prestigious Leiths School of Food and Wine and has been chef de partie at restaurants such as London’s Ottolenghi. She has written for publications such as The Guardian and has published two cookbooks, including the award winning Mamushka, a book that celebrates her family recipes from Ukraine and beyond and has sold over 100,000 copies worldwide. She is currently working on her third cookbook, Summer Kitchens, due for publication June 2020.
Glasgow based Sumayya Usmani is recognised by BBC Good Food as the UK’s ‘go-to’ expert for Pakistani cuisine and has published two cookbooks showcasing the food of her upbringing in Karachi. As a chef, writer and teacher Sumayya is passionate about the rich culinary heritage of her home and is devoted to sharing those distinct flavours and exploring the cultures and traditions that have influenced them. She has written for publications such as The Herald, The Scotsman and has hosted shows on BBC Radio Scotland. She recently founded Kale Yard, a Glasgow social enterprise cooking school and café connecting people through food.
We are thrilled to welcome Henrietta Inman back to Tiree after two amazing sell out events in 2018. A classically trained pastry chef, teacher and author, Henrietta specialises in using natural and seasonal British ingredients. Henrietta has worked in a number of award-winning kitchens, has published two cookbooks, and is currently resident chef at Yardam, East London. At Yardam her stunning day time and evening menus feature some of the best UK produce, including local suppliers in East London and beautiful vegetables and flowers from her parents garden in Suffolk.
On returning to Tiree for a second Croft and City Henrietta said: “Coming to Tiree was a true highlight of 2018 and it is such an honour and a joy to return this year, not only to such an magical place, but with two incredible women, who inspire me every day with their love for food and what they do. I can’t wait to be back and get stuck in again and welcome locals and those who have travelled from further afield to our evenings, taking inspiration from the land, sea and beautiful produce of Tiree and Scotland’.
What to expect on the night…
Pre starters, machair botanicals, meet the chefs
Mingle and chat as you sample the heritage of the machair with a welcome drink from our friends and sponsor Tyree Gin. Start your culinary journey with a selection of small plates from each of our chefs. Hear from the chefs about their cooking styles and how they have approached the menu. Settle in before the main event.
Sitting down for a culinary journey from Argyll to Azerbaijan
A seasonal feast celebrating the best of Tiree, with the unique approaches of our guest chefs throughout. Expect the following: a tear jerking-ly delicious broth from Olia, a dish where Eastern Europe and the Hebrides unite in perfect harmony; gently warming spices and Scottish grains from Sumayya; and of course, Henrietta’s show stopping pastry and deserts.
About the menu
We will serve a set menu of four courses, details of which will be shared early August.
The menu will include fish, meat, vegetables, eggs, and everything else we can get our hands on to make sure as much produce as possible is from the island.
Dietary requirements can be catered for but please inform us when you make your booking, and at least 48 hours before the event.
Aside from the welcome drink, the event is BYOB.
General admission: £42
Croft and City Hebridean Supper Club’s kind supporters