When the Covid-19 lockdown was announced, Beth and Jon Toovey at Sauce Supper Club started delivering fresh fruit and veg boxes locally in Lichfield and the surrounding area. It was…
When the Covid-19 lockdown was announced, Beth and Jon Toovey at Sauce Supper Club started delivering fresh fruit and veg boxes locally in Lichfield and the surrounding area. It was on 1 May that they delivered their first Dine at Home boxes in partnership with Tom Shepherd. The former head chef at one Michelin starred Adam’s Restaurant in Birmingham is planning to open his own restaurant in Lichfield later this year.
Each weekend there’s a different fine dining menu for you to enjoy in the comfort of your own home, with minimal effort required. This week, Sauce Supper Club’s Dine at Home box is reviewed for us by passionate Stoke-on-Trent-based foodie, Mike Lawton. Mike shares his thoughts on the food and considers whether it’s truly possible to recreate the restaurant experience at home.
Milk bread with marmite butter
Pulled barbecue pork fritter, wholegrain mustard mayonnaise, sweet pickled apricots, watercress
Slow roasted lamb shoulder, tenderstem broccoli, toasted couscous, cumin yoghurt, imam bayildi, pomegranate, lamb jus
Chilled coconut rice pudding, Alfonso mango salsa, coconut crumble, lemongrass and lime leaf sabayon
In any business environment, it’s the innovators who survive; those who make the most of the situation and are able to adapt to changes in a way that suits their skillset. I think the emergence of ‘Dine at Home’ experiences plays very well into that; opening up new channels for consumers to create experiences in their own homes is a perfect example of innovation and will no doubt be a feature of the industry in the future.
When we first spoke about doing this review, I’d already had a couple of these types of experiences, from WOOD Manchester and from Peels on Wheels at Hampton Manor. To do the same with Sauce Supper Club and Tom was a great opportunity to compare the offers of three very credible contenders.
The experience began on Friday morning at 7:30am when the package was delivered to our door. Just to receive it was intriguing: excitement, anticipation and enthusiasm delivered in a cardboard box – that doesn’t happen every day!
The first thing I have to applaud the team on is the packaging. Today it’s really important to think about sustainability and how we respect the planet’s resources. The product packaging was genuinely thoughtful, not just in terms of what was in it, but in the way it was presented, including the use of fully recyclable WoolCool insulation.
At the forefront of your mind when ordering a meal like this is, can you create a restaurant experience in your own home? What can it deliver? Is it going to be the same? How authentically can an amateur re-create the skills of a chef at home? There is an inferred responsibility – you want to perform well for yourself but also to represent the chef and their team’s hard work in preparing the food.
Inside the box is the skill, the enthusiasm, the knowledge and dedication of the chef in the product. It then comes down to you to engineer that into your own experience, using your knowledge of where you’ve eaten, what you’ve observed, what you like and what you dislike.
Of course, the end result is not the same, but I would argue it can be better because you’re able to apply your own influences to that of the chef – you can give your own care, attention and creativity. When expressed in these terms this is in no way a degraded experience – it’s a different experience influenced by you. It’s a fusion of chef and customer that presents a blend of skill and experience on each plate – it’s a chance to express your personality in the solid knowledge that the food quality will be assured.
We received the box on the Friday and decided not to cook it until the Saturday. It was unpacked and we stored it in the fridge. It kept beautifully for 24 hours – plenty of time to plan, no need to rush. Adding to the experience was that every time I opened the fridge there was a thrill of anticipation, thinking ‘Ohh, look what’s coming!’ – it played an unexpected role in making the dinner special.
Then Saturday night came and my wife and I laid everything out in the containers. It was very clear what to do because each of the courses had a colour-coded dot. The instructions were well-presented, very clear and concise, and enabled you to plan ahead. We switched on the oven and the fun began.
The first step was probably the easiest thing I’ve ever done; I warmed up the bread. The difference – and this is where the value of this experience lies for me – is the skill you find in the detail. Although the bread was of course delicious, it was the marmite butter that created an incredible depth of flavour and taste – unbelievable to be able to create that in something so usually “ordinary”. That was a fitting precursor for what was to come.
Whilst we were enjoying the bread, the pork fritters went into the oven and we laid out the mustard mayonnaise, sweet pickled apricots and watercress. Each element when tasted individually was well-prepared and delicate – together it was genuinely tremendous. The fritter was very easy to warm up. I used my Thermapen to check the temperature was right inside, and it came out crisp on the outside with great flavour and depth on the inside. Paired with the little apricots and mustard mayonnaise, we didn’t want it to end. I’m sure Tom would laugh at my basic plating skills, but the dish was a great mix of textures and flavours and we both really enjoyed it. We enjoyed a white Côtes du Rhône which paired beautifully with the construction of the dish.
The lamb was a benchmark main course in terms of the combination of flavours and textures. The North African inspiration was clear to taste and smell; it came with couscous and imam bayildi, which I hadn’t heard of before, but is a Turkish aubergine dish. It was fantastic. The smell coming from the kitchen was like walking through a souk on a warm summer evening; with aromas of spices wafting through the warm confined streets. The lamb was beautifully prepared, compressed and rolled, perfectly ready for simply placing on a baking sheet and waiting for the magic to happen.
As ever, the winning part was in the detail, in the lamb jus. Wow. That’s the bit that you can’t create at home. It was truly phenomenal. All the science, the skill, the experience, and the professionalism of the chef comes in those little pots. This was a stand-out dish for me, not only because of the construction and the ease of bringing it together, but also because it demonstrated a complexity and depth in food that I could never have made myself.
The dessert was spectacular. It was everything I want a dessert to be: rich, sweet, a beautiful texture. I’ve eaten at Adam’s a couple of times and had this dessert in the dining room there. The rice pudding was fantastic, the vanilla judged perfectly, the mango was delicious, and then there was the sweetness of the sabayon sauce… Just a beautiful balance. For me to have created that would have taken hours and hours of work and it wouldn’t have tasted anywhere close to that good. It was an absolute pleasure to serve it up, and it wasn’t difficult! All I needed was a plate and a spoon. I can’t speak highly enough of this dessert.
Throughout the lockdown I’ve tried to make the weekends special by trying to cook something a bit special – to make Saturdays different. These experiences really cater to that, they inspire you to be creative in the safe knowledge that if anything goes awry the food will carry the evening. If you’re in the house and you can’t get out, whether for lack of childcare or other commitments, you can be sure that this is definitely not second best. What you miss in the restaurant experience, you make up for with your own enthusiasm and dedication. It’s a perfect blend of creativity; yours and the chef’s.
I genuinely think these experiences should continue to be available once the hospitality industry returns to normal. Not only because it’s a revenue stream for restaurants, but also because it extends the restaurant or chef’s brand to new audiences who may never have found it accessible before. It’s a good introduction to bring people into fine dining, and a great way to involve the whole family in preparing food. The preparation and the plating became a talking point for my wife and I, creating possibly an even more engaging experience than eating in a restaurant.
It does make you appreciate the work that goes on behind the scenes in a restaurant and understand what you’re paying for, but at the same time this model allows consumers to enjoy and be inspired by this level of cooking. I was certainly inspired. I would do it again, and I would recommend it to anybody.
Ordering & delivery
Sauce Supper Club’s Dine at Home box is available for Friday and Saturday delivery, with prices starting from £37.50pp. Delivery is free to Lichfield and the surrounding area, with nationwide delivery now available at a charge of £24.
Order via saucesupperclub.co.uk.