Luna Society Supper Club – Various Dates 2020
Saturday, 4 April (6.30 pm – 9.30 pm)
with Andy Mason
Price: £20 per person per session
About the Luna Society Supper Club
A Pop-Up restaurant social evening, around the time of the full moon, inspired by the great minds of the 18th Century Lunar Society.
A special atmosphere awaits you in the beautiful Whistlewood Roundhouse where you’ll be served a tasty two course vegetarian meal of home produced foods, on hand crafted plates. * Vegan options available
Alongside the food we’ll bring you talks, readings and/or music – intriguing ideas, and a little sprinkle of fun.
The Lunar Society members of the 18th Century dreamed, imagined and helped generate a bright, bold industrial revolution era. How can we imagine ourselves into a new era of regeneration, preservation, and well being, with a closer connection to nature?
Come along and digest some ideas and entertainment with your meal, and please feel free to bring along your own alcoholic beverages to wash down the good healthy food. ..other drinks provided of course.
About “Green Future” by Peter Tyldesley, Chief Executive of the Centre for Alternative Technology near Machynlleth in Wales
Peter says “The science says we must, the technology says we can, so why the hell aren’t we?”
The Centre for Alternative Technology is an eco-centre in Powys, mid-Wales, dedicated to demonstrating and teaching sustainable development. CAT, despite its name, no longer just concentrates its efforts exclusively on alternative technology, but provides information on all aspects of sustainable living.
About Andy Mason
A great advocate for living sustainably and providently, with a large slice of creativity, Andy has spent many years running his own pottery studio, teaching, facilitating workshops and developing his manual craft skills.
In 2015, using these transferable skills, he took an enthusiastic leap and became a self-styled chef. He sells his food at festival markets, and through his ‘pottery and food pop-up restaurant’ concept, creating delicious combinations of ingredients and flavours, with a keen eye on nutrition.
He home cooks every day for himself and family, often using fresh and preserved produce from his small garden.