'How to eat your Christmas tree' supper club ticket

‘How to eat your Christmas tree…’ is an annual, evergreen-themed feast, which explores the edible heroes of our forests – Christmas trees!  Tell me more about the project.

*Please note. After much debate, T.E.A has decided not to run the Winter 2021/22 edition of the How to eat your Christmas tree supper club due to the ongoing Covid-19 pandemic - we just don't believe it's the right thing for us to do just yet, but we hope to be back next year.  Instead, to find out more about eating delicious Christmas trees, you can buy one of our cookbooks or invest in a festive gift box for your loved ones, stuffed full of tree-treats!*

About the supper club...

Evergreen trees are pillars of winter, as they stand tall and thriving through minus temperatures and snow – their scent reminiscent of Christmas. But come January, we see sad, wilted trees lining the streets, cast off and disused. Join founder of The Edible Archive, baker Julia Georgallis, as she serves up a 4 course meal which includes dishes made with sprue, fir and their evergreen friends. Diners will leave feeling inspired to extend the life of their Christmas tree, perhaps by nibbling on it, after this experience!    This supper club is BYOB, but we will provide you with Christmas tree mixers and ingredients to make your own tree-inspired cocktails throughout the meal. Please read our cancellation policy before booking. 

Previous menu example - hopefully we'll be back in 2022 with more takes on How to eat your Christmas tree...

STARTER

Christmas tree and beetroot cured eggs

OR 

Christmas tree and beetroot cured fish (fishmonger's choice) with festive creme fraiche 

OR 

Chicken, sloe-gin and juniper pate

OR 

Sour plum pickle, Christmas tree pickled bamboo shoots and bean slaw (vegan)

(All served with Christmas tree pickle ribbons and homemade sourdough rye bread)

MAIN 

Pine-smoked fish (fishmonger's choice) with steamed cabbage and pickled capers

OR

Juniper & gin slow roasted lamb with thyme and alcoholic apricots

OR 

Retsina squash with burnt preserved lemons, sultanas and rosemary (vegan)

OR

Mushrooms stuffed with pinenuts, pistachios and sourdough (vegan)

(All served with pine nut, orange zest, pomegranate and mint bulgar, pine-ash cauliflower)

DESSERT

Blue spruce and stem ginger ice cream with a salted pine nut brittle

OR

Molten pine nut brownie

OR

Bamboo and coconut ice cream with candied bamboo & black sesame

OR

Plum and juniper crumble with Christmas tree custard (vegan)

CHEESE COURSE

Christmas tree cheese duo (cheesemonger's choice)

OR

Festive vegan nut cheese duo 

(served with oatcakes, plum and juniper conserve, apple and Douglas fir membrillo, selection of pine teas and tissanes also available)