The 25 Mile Supper Club
by Startacus Admin
As regular visitors to Startacus will vouch for, we love all things quirky - anything that’s a tad different from the norm and we’re hooked.
That’s just one of the reasons why the movement that is The 25 Mile Supper Club had us intrigued from the off.
Intrigued too?
Read on…
The 25 Mile Supper Club movement is all about people sharing their passion for food and communities; their aim is to help us all think a little differently about both the food that we eat and where that food comes from. The focus is on celebrating the best of local produce and also the people who both grow and cook with that produce.
If you’d like to become a part of the movement, you’ve got to firstly undertake the challenge of hosting a supper, whilst adhering to the Supper Club rules, namely that you:
- Source as many of the ingredients as possible for your supper from within a 25 mile radius of your location (as the crow flies).
- Be creative. Show a little inventiveness and do something that little bit different. Unusual ingredient required? Track a local supplier down!
- Share the recipes and tips from your supper and outline where you sourced your ingredients. All those local suppliers? Name them!
- Document your supper. Take pics of the entire thing - from the initial sourcing of the ingredients and the food prep right through to your guests devouring that last morsel.
- Nominate two of your friends to complete the challenge
- Let the world know all about it. Share what you’ve done via #25milesupper and by emailing the Supper Club folk directly.
That in a nutshell is it!
In essence this is an initiative which is encouraging people to “buy local” but in a more innovative way. It’s helping people to think more carefully about the food that they buy and where they buy it but fundamentally it’s helping lots of independent food producers and artisan makers to sustain and grow their businesses.
People helping people. What’s not to love about that?
25 Mile Supper Club - we’re loving your work…
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Published on: 16th June 2015
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