Our new season of supper clubs couldn’t have started in a better way than our brunch last weekend. Our incredible guests turned up on a sunshine-filled morning for a long, relaxed brunch full of good food and good company. The huge shutter doors were pulled wide open and with the sun pouring in our guests chatted and sipped on our prosecco brunch punch.
This event was a collaboration with The Spring Oven so the food was all about celebrating bread and baking. We served up rhubarb-roasted peaches, granola pots with caramelised rye-croutons, a citrus salad, cinnabuns, avocado toast and baked vanilla french toast with blackberry syrup. The cinnabuns may have stolen the show.. we tried several test batches over the last few weeks and the Kinfolk Table recipe for Cinnamon Pulla was the one!
This pop up was one of those events that truly inspires us to do more; the laughter and conversations that poured from the tables was why we started this little adventure and we really couldn’t be happier.