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Spanish Supper Club

  • Flow Gallery 1-5 Needham Road London, England, W11 2RP United Kingdom (map)

Spanish Supper Club at Flow

A Collaboration with Ceramicist Borja Moronta and Chef Manolo Suarez

18th January 2024

£65 per person

Join us at Flow Gallery for a Spanish Supper Club, featuring specially commissioned tableware by Borja Moronta and a bespoke dinner by Spanish chef Manolo Suarez.

Spaces are limited – tickets can be purchased below.

Please arrive at 6:30pm for Drinks & Tapas

Menu

Glasses of specially sourced Spanish wines will be available for purchase separately at the event.

STARTERS – Traditional Spanish Tapas (served as Canapés)

  • Tortilla de patata (Spanish omelette)

  • Gilda (Skewer with anchovies, manchego cheese, pickled onion, olive and chilli / with vegetarian option)

  • Croquetas de Jamón (Ham croqueta / with vegetarian option)

  • Empanadillas Gallegas de setas (Mushroom pies from Galicia)


FISH COURSE – (Large Plate)

  • Meloso de Marisco (Seafood & saffron rice)

MEAT COURSE (Large Plate)

  • Fabada Asturiana (beans stew with chorizo, blood sausage and pancetta from Asturias) 

DESSERT

  • Flan de queso con almendras garrapiñadas (caramel cheese flan with almond brittle) 

Please inform us of any dietary requirements; vegetarian options can be accommodated.


About Borja Moronta

Born in Asturias in northwest Spain and now settled in Edinburgh, Borja Moronta makes tableware that follows calm and natural forms with a soft tonal palette. Each piece is made by hand on the potter’s wheel and finished with his crystalline matte glaze glazes. Borja’s new collection is now available online, and his specially commissioned tableware will be available for purchase at the event.

About Manolo Suarez

Manolo grew up surrounded by food and wine, but began his professional culinary journey whilst studying Fine Arts after he moved to Barcelona. There he started collaborating with the Galician community in catering for events. Once in London, Manolo learnt the magic of sourdough working as a Baker at E5 Bakehouse. Currently, he works as Head of Production at Padella Restaurants and develops his creativity in private events and pop up such as Momas London.

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