Plant to Plate: Supper Club Success in 2025 (and Something New for 2026)

Written By Ngwafu Tansie

In August 2025, we threw open the doors to our first ever Plant to Plate supper club. Everything was built around sustainable, flavour-packed food (and drinks) rooted in West African tradition. Here's how it went down, plus a sneak peek at what's next in 2026.

New to the supper club scene?

If you’ve not heard of a supper club, let’s quickly bring you up to speed. Think of it like a relaxed dinner party where you don’t know everyone (yet). Instead of a restaurant menu and a formal atmosphere, there’s a set menu with communal tables. Tickets are sold in advance and numbers are kept small. Most importantly, the whole thing is like a gathering of friends.

They’re usually set in unique venues and pop-up locations. But the food is definitely the star of the show. In fact, the chef will usually come out and talk the guests through each dish. So, where the ingredients came from, why they chose them, how they were prepared. It’s a nice personal touch that turns the meal into a proper story.

Basically, if you love food and people, you're going to love supper clubs.

Serving up sustainability in 2025

We’re big supper club people at Gwafuvegan. They give us a chance to showcase our most exciting flavours and dishes to a captive audience. That was definitely the case last summer, when we held our Plant to Plate event at Hulme Garden Centre.

It was the perfect venue for a supper club, giving secret garden vibes with string lighting and an intimate marquee. As a community-led horticultural project, it also goes hand in hand with our values.

We had two main aims for this event:

  • To showcase sustainable produce grown and foraged by chef Ngwafu herself

  • And to shine a light on Cameroonian dishes and West African flavours

Guests were treated to a homemade sourdough with baobab butter, followed by akara (black-eyed bean fritters), plus a glazed African white sweet potato topped with a pea and roasted garlic puree.

Plantain Reclaim with Balance Brewing

With growing and foraging centre stage, sustainability was a big theme of the night. So, what better time to launch a one-of-a-kind beer we’d been working on with Balance Brewing?

Plantain Reclaim was made using plantain skins which would have otherwise gone to waste. Ngwafu managed to collect around 40kg of unwanted plantain skins from African and Caribbean businesses across Manchester.

Then she worked with the beer experts at Balance to create a fruity, tropical wild ale. You can find out more about the beer on the Balance Brewing blog.

2026 supper club: seasonal, soul-conscious cooking

If you like the sound of our last supper club, you’ll love what we’ve got coming up in 2026.

This year, we're fusing seasonal British produce with Ngwafu's Cameroonian heritage. Think homegrown vegetables, ferments and foraged ingredients, all with a low-impact ethos.

But this time, we're turning up the volume. Tom from Bitter Leaf Industries will be curating a live soundtrack that builds energy alongside each course, taking the evening from relaxed to a proper celebration.

The menu drops in early June (we're waiting to see what the allotment has to offer!). What we can promise is a flavour-packed, plant-based feast, including bobolo – a fermented Cameroonian snack that we can't wait to share.

Whether you’re an experienced forager, long-term grower or just curious about the benefits of eating seasonally and food preservation, this three-course meal isn’t one to miss.

Sound good? We'd love to have you at the table. Tickets are limited, so don't sit on it too long.

Ngwafu Tansie
Next

7 Vegan Event Planning Tips to Make Your Event a Success