At Petal & Plate, our events are designed to immerse guests in an atmosphere where every bite and bloom tells a story. With our Midwinter Supper Club just around the corner, we’re pulling back the curtain on how we’ve crafted a supper club experience that honours the beauty of winter. Drawing inspiration from Scandinavian traditions, the masters of making the most of the colder months, our menu is a tribute to warmth, hospitality, and seasonal simplicity.
Starter: A Modern Nod to “Smørgåsbord”
In Scandinavian culture, the smørgåsbord – an array of small, flavourful bites – is a staple of communal dining, perfect for cold, crisp evenings. I wanted to reflect that spirit in our starter, with a carefully balanced plate of flavours and textures.
The wild trout is cured in a mix of gin and lime, an homage to both the love of foraging and preservation in Nordic cuisine. Traditionally, fish is smoked or cured to withstand long winters, and I’ve kept that heritage alive while adding a twist with the herbal notes of gin. The vibrant pickled red onions and sweet-tart homemade lingonberry jam bring brightness, while homemade black rye bread anchors the dish with its earthy depth.
For our vegan guests, marinated carrot “salmon” replicates the visual appeal of cured fish. Topped with dill cashew cream and sweet potato purée, coloured to resemble a quail egg yolk, it’s a creative, playful reimagination of a classic dish, staying true to Scandinavian aesthetics of beauty in simplicity.
Main Course: The Heart of Nordic Winter Comfort
A hearty stew is a hallmark of winter dining in the Nordics. For this event, I’ll be slow-cooking wild Scottish venison for nine hours, using a carefully selected blend of herbs and spices to build layers of deep, comforting flavours. It’s the kind of dish that invites slow eating and convivial conversation, reminiscent of long, cosy evenings by a crackling fire.
Sourcing quality venison from local suppliers was key. It honours both the tradition of seasonal eating and the Nordic emphasis on sustainability. In Scandinavia, wild game, like venison is a prized ingredient, representing a connection to the land and its resources.
For the vegan alternative, I’ve created a hearty lentil stew accompanied by the same flavours as the carnivore equivalent of this dish. Mushrooms are deeply rooted in foraging traditions across the region, each autumn, families venture into forests to gather wild fungi. I brine and marinate ours in a herb-infused bath, bringing out bold, rich flavours that mirror the heartiness of the venison.
The creamy mash is a reminder of the Nordic love for root vegetables, which sustain the region through its darkest months. I’ve ensured every detail reflects the slow, mindful rhythm of winter.
Dessert: A Celebration of Nordic Sweetness
Scandinavian desserts often strike a balance between indulgence and natural sweetness, using ingredients like almonds, berries, and honey. Our Swedish almond cake is inspired by this tradition, topped with cloudberry ice cream. Cloudberries, also known as the “gold of the Arctic,” are a delicacy across the Nordic countries, often handpicked from remote marshlands during their brief season.
I’ve also added apple “honey”, a simple, plant-based syrup made from reduced apples to complement the delicate nuttiness of the cake. This dessert encapsulates the Nordic love of preserving nature’s fleeting bounty.
Curating this menu wasn’t just about creating delicious food, it was about transporting our guests to a place where time slows down, and every element reflects the beauty of seasonal living. The same philosophy applies to Sheila’s floral arrangements, which will feature natural, seasonal elements thoughtfully designed to mirror the menu.
As we set the table for next week’s supper club, we look forward to sharing not just a meal, but a moment of connection. This event is a celebration of community, hospitality, and the simple joys that come with embracing the rhythm of nature. Skål! 🥂
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