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Suzanne James
Supper Club



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August 2016


Events are, of course, part of day to day life for us, expecially at this time of year, but it has been even busier than usual this year as we turned up the heat in our search for an apprentice chef to join our team.

The selection process has included trials and tastings, we have asked each applicant to peel, chop, bake and boil in our Dulwich based professional kitchen. After much discussion the many that applied have been narrowed down to just two final candidates who each have an extensive CV of merits and a host of exceptional skills.

Once the final decision is made, our job is to share our experience and wisdom, gained over a combined 100 years in the catering industry! Our apprentice will be attending Westminster College and working with us on a one year placement, benefitting from hands on training in our state of the art central production kitchen and also at events, often in satellite kitchens that we build from scratch, bringing in marquees, generators, ovens and hot plates as needed. Under our expert supervision it will be a steep, but very exciting learning curve.

June and July are always two of our busiest months of the year and this has been no exception. In July we have caterered for over 2,000 guests and still nothing demonstrates happiness better than the smile on a well fed party goer (and nothing makes a chef happier than to see that smile). Outstanding dishes have been created by our talented team and canapes have been almost flying out of the door, onto our vans and whizzing around London to events far and wide. We have been at all the best parties - be they fashion events, corporate summer soirees, lunches on the terrace or wonderful weddings - its been all go.....and in fact we finished the month planning and cooking for a wedding in a micro brewery which means that we really did organise a preverbial p*** up in a brewery!!

My favourite dish this month was a delicate salad of baby radishes, home made ricotta, summer peas in their pods and the very last of the English Asparagus. A tear was shed when we had to say goodbye to this divine ingredient for another year and the months will be counted until next April when it will make a welcome return.

We are still within the peach season and while not quite British they are most certainly a European fruit that we do not want to 'Br'exit from our menu! Peach Melba has been incredibly popular this year, ranking alongside Lemon Posset as two of our most popular summer desserts.

We recently met a lovely company called Buttercup Bus who offer campervan and beetle hire, even converting their campervans into photobooths when required. They are now approved suppliers at the Horniman Museum and we will be featuring them in our newsletter next month, in the meantime here is a short video of them hard at work to wet your appetites!

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I hope you all have a super summer - I am sneaking away for a few days in Norfolk, I hope you all find time to do something relaxing.

Best wishes,

Suzanne James


Urban Food Fortnight

This annual celebration of London's local larder, is only a month away now (it runs from the 9th to the 25th September).

Urban Food Fortnight was launched in 2012 as Urban Food Week and since then it has blossomed and become London Food Link's flagship event celebrating the ultra-local food being grown, made, cooked and saved on our doorstep.

There were 165 Urban Food Fortnight events in 2015, follow this link to see what is happening this year.

Urban Food Fortnight 2016


imageKeep it Local
We are proud of our status as not just a sustainable, but also an ethical caterer.

Wherever possible we use small, independent businesses much like ourselves and believe it is vitally important to support one another.

This month we would like to introduce you to Paul from The Little Coffee Van.

Read more


Free From Eating Out Awards

The FreeFrom Eating Out Awards were launched three years ago to show that creating gluten, dairy and allergen free food that would be as good, if not better, than 'normal' food was completely possible: here at Suzanne James we have most certainly proved that they were right and this year we are up for an award in the Corporate Hospitality & Catering Category - wish us luck!

Read more


A Sting in the Tale!

They may be seasonal and locally sourced, but eating nettles isn't most people's idea of fun. It was all in an hours work though at the annual World Nettle Eating Championships last month.

The bizarre competition takes place at the Bottle Inn pub in the village of Marshwood, Dorset, and sees dozens of challengers line up to eat as many 2ft long stalks of nettles as possible in an hour.

Phil Thorne, a chef, beat off the nearest challenger by consuming 86ft of stinging nettles. It is the second time Phil has won the title in three years.
Some 40 people entered the competition which first started in 1997 after a local farmer lost a bet with another over who had the longest nettles, with the loser having to eat a whole stem.
Phil, from Colyton, Devon, said: "It doesn't hurt as much as you might think, you just get a tingling around your mouth".


East Dulwich "Indian Summer" Supper Club
Wednesday, 7th September 2016

Canapes and pre dinner drinks on arrival followed by a three course meal, coffee and chocolates.

Canapes and pre dinner drinks on arrival followed by a three course meal, coffee and chocolates.

Click on the date below for more details and to book via Grub Club.

Wednesday 7th September 2016

Booking Notes
Please remember to add guest names in the comments section and let us know which (if any) of your guests have special dietary requirements. You can also add a note to tell us if you are attending as part of a group so that we can sit your all together. All of this saves us bothering you later, but we will get in touch if we have any queries.

You can read more about Supper Club and view the full menu on our website here.


Eat Seasonally

Each month we write a seasonal food column for SE21, 22 and 23 magazines. Look out for our recipes which also appear on our website.

Eating seasonal produce ensures that you always get the best tasting, healthiest food available, at the very best prices.

Read more about our own policy on seasonal food, and why it matters here and here on our website.


imageOut & About!

We are incredibly lucky to cater at so many amazing museums, galleries and historic venues, who also play host to a altitude of exciting events.

Our "Out & About" section offers a monthly low down on what's happening where for all you thrill seekers and culture vultures.

We hope you enjoy it, and please remember that if you are planning an event we would be delighted to see you at any of our venues in order to give you a guided tour while talking through the endless possibilities. We are often aware of special offers on venue hire and can assist in securing special rates when taking clients to a venue.