Whipped lardo, pickled carrot, flowers, sourdough toast, James Ramsden's Secret Larder Supper Club
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Secret Larder, last supper

ByQin Xie

Menu from a dinner at the last ever supper club of James Ramsden’s Secret Larder at Vagabond N7:

Whipped lardo, pickled carrot, flowers, sourdough toast

Braised squid, padron peppers, wine-braised kombu, bonito, pickled potatoes

Lamb breast, romesco, charred aubergine, yogurt, flatbread

Green granita, chevre ganache, brown butter financier

James Ramsden has been running the Secret Larder for some time before I finally made it to one of his supperclubs. Just as well because it was the last one ever. The team are now behind Pidgin.

The food can be best described as modern European but with a sort of home-cooked feel.

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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