Hello you lovely people!

Following the smashing success of Supper Club Session #1 at the Hemingford Arms in May, we have been busy planning #2. We’re extremely happy to extend this invitation for yet an amazing event with great food, great people and a super duper vibe.

This time it’s happening at Yield N16 (www.yieldn16.com), a lovely wine shop/bar/deli on Newington Green focusing on bio-dynamic, natural wines (= no added sulfites, enzymes or other nasty stuff you find in conventional wines) from small grower producers. Right up our alley. Together with the team at Yield N16, we'll be pairing two wines to go with the menu. THE TICKET PRICE INCLUDES TWO GLASSES OF WINE.

It's high summer so #2 is centered on BBQ. We’ll be grilling some delicious “devilled” mackerel and our homemade “cabbage sausages” inspired by a traditional recipe from Michael’s childhood in Southern Jutland (that’s in Denmark ;) In addition we'll toss up some amazing salads made with the freshest, local summer produce. Jens’ grandmother’s recipe for potato salad is a sure fire hit that everyone should have at least once in their life. At least!

So come along for an inspiring afternoon and share in the delights.

Guests are of course more then welcome to hang around after for drinks and socialising...

We look forward to seeing you, your friends, your lover, your kids, your uncle and everyone in between.

With love,

Jens and Michael

PS. See the menu below and read on after to discover why Eating Like a Bear is a powerful way to create positive change.

Menu

30 July 2016

On the grill

Sønderjyske “kål-pølser” (cabbage sausages a la southern Jutland) with Scandi ketchup

Devilled mackerel with minty salsa verde.

Veggies

Danish grandma’ style salad of baby potatoes & chives in creamy yoghurt dressing

Salad of sweet heart cabbage, grilled peaches, goat feta, hazelnuts, parsley, sweet chilli with extra virgin rape seed oil & apple balsamic

Sourdough bread* with

Roasted carrot & garlic humus

Herb butter

*from E5 Bake House

Dessert

Plum Tarte Tartin with cinnamon ice cream

Please inform us about any allergies prior to arrival so we can accommodate. Nuts are used in the kitchen so we cannot guarantee 100% nut-free.

The Eat-Like-a-Bear philosophy

• 75% plants (tons of roots, nuts, fruits, legumes, pulses, seeds, veggies.. lots of veggies)

• 15% fish from lower in the food chain such as herring, sardines, mackerel. They replenish fast and donʼt contain toxins like mercury that accumulate e.g in tuna

• 10% high quality meat from animals that have been treated with respect i.e. NEVER from factory farms

Changing the world by changing the way we eat

• Overconsumption of animal products is a leading cause of lifestyle illnesses, such as heart disease and cancer.

• Industrial meat production occupies +30% of Earthʼs landmass and is a key driver of deforestation, pollution and climate change. +70% of the worldʼs grain is used for feed – instead of food!!

• Overfishing + high intensity aquaculture (particularly salmon) that use wild fish for feed has decimated wild populations. +75% of fish stocks are in decline or depleted.

Eat-Like-a-Bear is EATING WITH IMPACT

EATING FOR IMPACT is at the core of a budding movement with the goal of getting us and the planet to exist in harmony. We believe that eating most definitely should be about enjoyment – but also about everyone, together, becoming a little more aware of our choices, so we can live longer and healthier on a thriving planet, and allow our children to do the same.

“We didn’t inherit the earth from our parents, we borrowed it from our children.”