Eat Club Cook Social 15 September

Supper club

Thursday 15 September 6pm – Brixton Windmill Centre

Tickets £20 (under 25s) and £40 (general admission)

We are excited to have wonderful charity Eat Club here at the windmill again on the evening of Thursday 15 September. Eat Club runs on the principle that no one should eat alone so whether you’re looking to meet new people or simply to sharpen your knife skills in good company, our doors are open. All you need is a healthy contempt for a microwave meal-for-one! Here’s some information from Eat Club on their Windmill event:

Eat Club’s supper clubs celebrate the best seasonal foods while providing professional experience in running a food business to young people. All profits support our community work helping to improve young people’s relationships with food.

The event will celebrate delicious produce locally sourced and featured in dishes inspired by rustic French cookery.

Come solo or in a group to create a series of bespoke dishes under the careful supervision of Eat Club’s experienced chef. Once the group has garthered, you will learn how to prep our fabulous dinner. When cooking is done, you and your brigade will enjoy the fruits of your labour and good conversation in the relaxed surroundings of this iconic local landmark.

Our chef this month is Abigail Kaufman. Abi was born to a family of chefs who inevitably sparked her interested in food. She has loved cooking from a young age and is interested in how food brings people together and is an essential part of every culture. Abi completed her training in Amsterdam and has since worked in multiple restaurants in London and abroad. In recent years, Abi has focused on recipe development and regularly shares cooking videos on social media @ifyouhungryy

Upon arrival you will be greeted with canapés of smoked mackerel rillettes with pickled radishes on a baguette (vegetarian option: mushroom rillettes), with a refreshing peach iced tea.


  • Start: we will begin with a cheese soufflé served with a green salad, dressing in classic French vinaigrette
  • Main: our main will be herb-crusted salmon served on creamy polenta with thyme-roasted mushrooms (vegetarian option: herb-crusted cauliflower steaks)
  • Dessert: we will finish with a fig tart tatin, with bourbon whipped cream

Please enquire regarding dietary requirements and allergies.


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