Guest Chef Series: AYO Collective x Home House Supper Club
EVENT INFORMATION
Join Masterchef The Professionals chef Victor Okunowo for an unforgettable culinary experience this Black History Month as we kick off our new Guest Chef Series with the AYO Collective.
The evening will begin with a welcome cocktail reception in the Front Parlour, before we move into the Eating Room for an 8-course tasting menu curated by Victor. Each course will be thoughtfully paired with selected wines by AYO co-founder and award-winning sommelier Henna Zinzuwadia.
Victor and Henna, the brilliant culinary minds behind AYỌ, will embark on a gastronomic journey, weaving together the rich tapestry of Pan-African flavours across eight courses. This remarkable evening is set to awaken your taste buds, stimulate engaging conversations, and deepen your appreciation of the diverse cultures that make up our world.
About AYỌ
AYỌ Collective is a London-based pop-up concept offering a chef’s table, supper club and wine club. AYO delivers immersive affairs with an emphasis on multiculturalism; showcasing culinary links between Africa, South America, and the global diaspora, whilst highlighting thought-provoking wines with a story to tell.
‘AYỌ’ – meaning ‘joy’ in the Yoruba language – pays homage to its Nigerian roots and the pursuit of celebrating African culture and heritage through innovative food and wine. By embracing its roots and honouring the richness and complexity of different cultures, AYỌ seeks to create a platform for cultural exchange and connection with fellow guests, where people can come together to savour the flavours of the world and celebrate the joy of shared experiences.
MENU
Bread
Scent leaf & rosemary focaccia, ata din din butter
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First Course
Calabash soup, pickled pumpkin, katsuobushi
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Second Course
Monkfish ceviche, shitto, burnt pineapple, brik
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Third Course
Steamed moi moi, pepperade, quail eggs
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Fourth Course
Seabass, lobster mousse, abunabuna, lobster pepper soup bisque
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Fifth Course
Lamb, ayamashe relish, pears
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Sixth Course
Suya-cured duck breast, confit duck leg samosa, textured onions
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Seventh Course
Palm wine, tiger nut
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Eighth Course
Plantain, chocolate, permits, bourbon
HOW TO BOOK
To book tickets and sign up to Member Events, please follow the steps to access your new portal and download the brand-new Home House APP. Find out more here: www.homehouse.co.uk/download