Friday Night Sabbath Dinner

For our third event of our Supper Club Series we invite you to a Friday night Jewish Sabbath meal, with music by Tristan Carter (violin) and Rosie Langabeer (accordion).

As was chef Laura Greenfield's childhood experience, Friday night gatherings and festival occasions have always been one of the great bonds of Jewish family life. Laura will take you on a culinary journey celebrating the diversity of Jewish food which has no geographical base but divides into two main cultural branches of the Jewish people - Ashkenazi and Sephardi. Each cuisine has a different style of cooking driven by climate, soil and local produce. Ashkenazi, meaning Germany in Hebrew, is from the Western, Eastern Europe and Russia and has a 'cold' cooking style - chicken fat, onions, garlic, cabbage and salted herring. Sephardi, meaning Spain in Hebrew, is from the Mediterranean, Middle East and Asia and has a 'warm' style with aubergines, peppers, saltwater fish and olive oil.

A complementary drink of Kosher sherry on arrival, the night begins with Kiddush, a blessing, followed by a four-course meal of Chicken soup, followed by a course of Ashkenazi dishes and a course of Sephardic dishes, and ending with a cheese blintze dessert.

We are unable to cater for any dietary requirements, but can potentially make some adjustments if you wanted to avoid anything – please contact us in advance.

Seating is grouped at tables – you can book in a large group or just come along in a smaller group and meet some new people sitting next to you.

This event is part of a monthly Supper Club collaboration between Pirate & Queen and Field & Green.