I couldn’t describe my excitement when I heard that Stu Henshall was hosting a plant based supper club at The Boileroom, I got my tickets booked straight away! This included a three course meal, a cocktail and live music which sounded like the perfect way to spend Valentine’s Day.
Stu Henshall is a Guildford based chef who cooks up plant based delights. I’ve been following him for a while on Instagram and his food always looks so beautiful, so I was very excited for this experience.
On arrival we walked into The Boileroom which was glowing with red lights from the stage and candles scattered about which looked stunning. There was a wall with black and white movies being projected onto it and cutesy, romantic music too, I loved it!
We were given a cocktail each and took a seat in this beautiful setting. Soon we were given a choice of pastries to try which were great, I had a kale and pesto swirl and a spinach and ricotta cigarette. Both very tasty and a lovely touch to have a little treat before our starter.
The starter was a dish of seared king oyster scallops with dulse bacon, smoked pea puree, fresh horseradish tartare and citrus sea vegetables. I couldn’t believe the amount of flavours on one plate, I’ve never had anything like it. The dulse bacon had such an amazing salty flavour, not overpowering, just perfect for this dish. The pea puree was lovely, it went SO well with everything else on the plate. To top it off, the presentation was amazing too.
The main was a flat iron portobello steak with cashew peppercorn cream sauce, braised artichoke heart croquette, pomme anna and a porchini and blackberry reduction. As a mushroom hater, I was very surprised by this one. The ‘steak’ had such a strong flavour, it wasn’t like a mushroom at all. If I could make mushrooms like this, I would eat them all the time! The ‘steak’ was sitting on a smoked carrot puree which was delicious. Every element of the dish was great, I will definitely be recreating this at home!
For dessert we were served a dark chocolate and creamy pancaotta with a pistachio praline crumb. This was topped with cherries and was a lovely, light way to finish the meal.
Prior to every dish, Stu came out and explained each of them which I thought was a great touch. He also came around and spoke to everyone at the end which was amazing, I was secretly fangirling!
I am hoping Stu and The Boileroom will work together again for a Supper Club, I will 100% be there!
I would highly recommend checking out Stu’s recipe’s here, his cooking is so inspirational and he captures it all beautifully!