About this class

Join us for a unique Supper Club experience at the Community Kitchen and help us raise money for our Dementia Friendly Cookery Group Time for Tea.

Experience an evening of seasonal winter small plates with our hosts and chefs Tina Horvath ‘CanTina‘ & Lizzie Bett of ‘Yolk Catering‘. This sensational collaboration will  focus on fresh seasonal produce to create heartfelt comfort food as well as an evening full of charm and entertainment. 

The menu on the night will consist of vegetarian small plates inspired by local & seasonal availability of ingredients on the day.

Expect to be inspired by a variety of vibrant tastes, textures and colours and food that is aromatic, lively and full of taste.

What’s included:

• Welcome glass of fizz or non alcoholic alternative
• Canapes and snacks on arrival
• 3 course supper
• Opportunity to win a dinner from Tina through our raffle. 

Tina & Lizzie are kindly donating their time to help raise funds for our Dementia Friendly Cookery Group Time for Tea. Read more about the impact of this important project here.

Please note: This is a supper club Not a cookery class, so expect delicious food, communal dining and a wonderful evening. You are welcome to BYOB to enjoy with your meal.

Dietary information: The menu for the evening will be vegetarian.  Unfortunately, we are unable to cater for different dietary requirements. Our menu contains nuts, milk, gluten, sesame and other allergens.

About your chefs

Tina is chef and owner of Cantina Brighton, a catering business specialising in small bespoke events as well as the creative behind the menu at the Reading Rooms. She started her business in Brighton in 2011 by opening the doors of her home and creating Brighton’s first and longest running supper club. She likes to cook with vegetables, fish, loads of herbs and spices and loves food that is vibrant, full of freshness; food that seems awake with big flavours and lots of zing. 

Lizzie of YOLK | Contemporary Catering landed her first job in a restaurant kitchen at 20, subsequently completing a course at Leiths School of Food and Wine. This propelled her into a decade of travelling and cooking all over the world. She has cooked with the Ferrari Formula One Team, the BBC and caters events across Sussex. She loves to bring the intense flavours of Asia, the Americas and the Middle East to her cooking whilst using the best of  local seasonal produce.