13, Bonnington Square
SW8 1TE London
Pluck is a supper focused on promoting a more sustainable approach to food. Founded by Holly and Molly, who are on a mission to bring more unusual and sustainable cuts to the table.
Holly has been working as a chef for the past 2 years whilst studying sculpture in Leeds. She learnt under Tom Hill, (of ducksoup) at his former restaurant Rawduck, and has gone on to stage at noma and St John. Currently working at The Quality Chop House, Holly is motivated by sustainable and produce lead cooking, looking to utilising the whole animal and minimising waste.
Molly has been on the other side of the industry, working freelance at various catering companies
as well as private work. While working she noticed some cuts of meat were rarely used and
ultimately wasted. With an interest in recipe development, she wanted an opportunity to be more
creative and innovative.
Sustainability and waste are two huge issues within the catering and restaurant world, and more pressure needs to be put on the industries systems to change. Through pluck we want to create respect for often wasted ingredients, generating more respect for the environment, and becoming more conscious consumers.
This is Pluck’s first supper club, they hope to change peoples perceptions, whilst keeping a home comfort feel.
Sample menu: (subject to change)
Crispy fried pigs ear, wood sorrel tartare
Burrata, poached forced rhubarb, smoked hazelnuts
Served family style:
Deep fried lamb liver and sweetbreads, anchovy and rosemary mayonnaise
Charred and glazed lambs heart, wild herb salsa
Slow cooked lamb neck, butter beans, sage
Jerusalem artichoke, garlic, bay
Blood orange upside-down cake, toasted hay ice cream
Please note we cannot cater for allergens or dietary requirements at guest chef supper clubs.
This is not a BYOB event.