Postcards from a Private Chef was inspired by my travels this year — meals eaten in small cafés, ingredients tucked into suitcases, and the feeling of coming home with stories told through food. The evening began with caramelised shallot focaccia and fried gordal olives with sardine pâté, followed by smoked aubergine with walnut sauce and chilli oil. For the main course, pork tenderloin with confit garlic tahini, crispy leeks and pickled guindilla chilli sat alongside fennel and kohlrabi salad with lemon verbena oil and poppy seeds, and saffron butter short-grain brown rice with parsley. We finished with a simple lemon and almond cake with whipped fig leaf cream — bright, nutty and softly floral. This supper club was created in collaboration with Fen Farm Dairy and The Dorset Meat Co, whose ingredients helped bring the menu to life.