Supper Clubs at The London Cooking Project

The London Cooking Project has created a series of supper clubs designed to allow its diners to watch the city's most innovative chefs while they prepare delicious food in open kitchen and dining spaces.

Dine in an ice factory

There’s something about eating passionately prepared seasonal food in an unexpected, convivial place that leaves you bright eyed and energised.

The London Cooking Project near Battersea Bridge transforms from a bustling co-operative kitchen by day into a dramatic dining destination by night. Seats get snapped up to enjoy feasty cook-ups by its roster of new generation resident chefs and guest chefs in this former ice factory. LCP is a private social enterprise that ploughs revenue back into the local community and uses 100 percent renewable energy. Let’s get feasting.

The open kitchen is warmly styled and entices you over to get curious about the culinary goings-on. It’s not that your 40 or so dining companions aren’t going to make for an entertaining evening. The friendly posse may comprise friends of the chef, photographers and film makers, accountants and adventurers travelling from across town. Such was the company at the first night of the Food For All Seasons series hosted by Oliver Rowe aka the BBC's Urban Chef.

From sharing platters with a tumble of crisp, cool chicory for dipping, to getting indulgently messy as you tuck into roast Norfolk quail – it’s a scenario more akin to dining with long-known friends. Blood orange, earthy beetroot and toasty hazelnuts don’t hold back on colour, texture and flavour. When it comes to pud, more is definitely more. A rich, dark brownie feathered with salted caramel is embellished with clementine cream. Then come the tartest batons of day glow pink, early rhubarb for a crazy crescendo of flavours.

Honest, flavour-packed ingredients turn into a right-here, right-now style of banquet, before nature delivers its next bounty. As one diner said, “This is probably how we all did it in the 16th century”.

Food For All Seasons suppers continue on 27 February, 19 March, 23 April, and 21 May 2016.

Or book the exotic LUZON Filipino nights, or the Iraqi fundraiser on 4 March for the AMAR foundation, which provides welfare services in communities disrupted by conflict.