Our First Supper Club: Benk + Bo Launch Evening

We did it! We did it! On Wednesday the 9th Oct we launched our Supper Club offerings in style at the trendy East London venue Benk + Bo. Read on to get a taste for the evening and a picture story of the night.

When we created Modern Persian Kitchen, we wanted to ensure we captured not only a taste of Iran, but also showcased a modern side to Persian cuisine. We also felt it was important to celebrate the culture of Iran and the importance of mealtime with family and friends. Supper Clubs are the perfect way to do this, to meet new people and enjoy some delicious food in a small and intimate experience.

Our evening at Benk + Bo

Our evening showcased a taste of Persia like never seen before. A true family affair with dad (Shary),an award winning chef, taking the traditional flavours of Iran and refining these to bring Persian cuisine into a modern, à la carte dining experience. Daughter (Nat), in the dining room, creating a visual feast for the eyes. And Mum (Deb), hosting guests out front with Son in Law (Tom), and a little help from a wonderful team of friends, the evening came together to be a great success.

The night in pictures

A big thank you also to family friends / photographers Sara Lincoln and Callum Baker for capturing the evening so perfectly.

Dining room set up

Stationery, styling and flowers by Nat, through her company Nat’s Paper Studio.

Course One

A selection of amuse bouche with Persian breads and homemade butter.

Course Two

Crab Kofteh Tabrizi – Braised balls of crab meat stuffed with wild rice, saffron, zereshk and pistachio.

Course Three

Abdough - An emulsion of cold yoghurt, cucumber and wild garlic, topped with mint foam and meringue shards.

Course Four

A trio of succulent lamb - Pan seared loin of lamb. Pulled lamb neck dolmeh. Pistachio and mint stuffed lamb breast. Served with pea puree, bok choy, rosemary fondant potato and a pomegranate Shiraz jus.

Course Five

A selection of mini desserts:

Baked pistachio and saffron cheesecake

Rhubarb infused sholeh zard

Earl grey and cardamom fereni

Thank you

… to everyone who helped us on the night and all our amazing guests. We hope to feed you again soon.

The Jahangiry Family x

We are currently looking for a venue to host our supper clubs as a residency on a monthly basis along side working our way around the country to different venues. More information coming soon on our events page. You can also watch out on Instagram (click here) for more information.

Catering: Modern Persian Kitchen

Room styling, flowers and set up: Nat’s Paper Studio

Photography: Sara Lincoln & Callum Baker

Venue: Benk + Bo

With thanks to: Tom Proudlock, Harriet Hodgson-Grove, Stefan Hodgson-Grove & Jo Delaney