Since starting my blog as a mere hobby just over a year ago, setting up a breakfast brand was severely unplanned, and the response to my products, incredibly unexpected. What began as something i resorted to as a substitute to sugary granola in my own diet has now developed into a premium brand of luxury, nutrient-rich breakfast products. It was never planned and never dreamt of, and I never spent hours making business plans or developing my ideas. It is because things happened so quickly and so naturally, that I was forced to focus on Qnola full time, which consequently led to me neglecting my blog for a few months. It is not something I'm proud of. I never saw myself in this kind of relationship with quinoa, and in all honesty I thought I'd be much nearer to a beach at this stage in my life than to a wholesaler, or an industrial oven. That said, I wouldn't change a thing, and have come to understand the quote "over-planning kills magic" a lot, since I've enjoyed letting things develop so freely, and have accepted every obstacle along the way. The journey has been fun and I've learnt so much, and I am finally at a stage where I can start to rededicate a bit of time each week to doing what I love most: cooking, developing recipes and writing.
To celebrate, I thought I'd throw a feast..
Back in 2014 I held a brunch club at this same location with Russell Bateman - found of The SBC, an all-female fitness regime. When asked to hold a supper club, I immediately thought a brunch with some exercise beforehand would be much more fun and interactive. But this time, with my daylight hours predominantly occupied, I have decided to host an evening event.
This event is the first formal supper club I've ever hosted, and the evening will showcase several new recipes from my blog. I have worked closely with the chef (who has previously worked at some top locations across the world, including Petersham Nurseries in London) to develop a seasonal recipe to see out the Winter, where everything is, of course, free from gluten, grains, dairy and refined sugar.
- T H E M E N U -
Savoury Seed Crackers with Avocado Aioli, Raw Artichoke and Lemon
Black Olive and Puy Lentil Houmous with Raw Kohlrabi and Purple Carrot Crisps
Corn fed, Organic chicken breast with sweet potato, purple carrot and kohlrabi dauphinoise gratin and purple sprouting broccoli
Organic Line Caught Salmon served with agretti, pea and sautéed turnip top salad and winter tomatoes
FOR THE TABLE
Carrot, fennel and radicchio salad with blood orange, tahini and honey dressing
Vegetarian Option Available on Request
Coconut Palm Sugared grapefruit carpaccio with coconut lemon curd
Raw Chocolate Ganache Mousse with Pomegranate and Blood Orange Syrup
For more information and to order your tickets, visit http://www.theparadise.co.uk/whats-on/danielle-copperman-model-mange-tout-supper-club/