Luna Society Supper Club – Various Dates 2019
Saturday, 23rd March (6pm),
Also Friday, 14th June (7.30 pm), Saturday, 12th October (6 pm), Saturday, 14 December (4 pm) – See separate entries on the shop.
with Andy Mason, Suburban Peasant
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 the Programme for the 23rd March
“In Tune with the Moon”
We are pleased to announce we are being joined by Claire Hattersley who will be talking (very aptly!) about the Moon, its affect on the planet, Nature and cultivation.
Claire Hattersley is the head gardener of Weleda’s 13 acre ’herb garden in a nature reserve’ in Derbyshire.
She’s been growing medicinal herbs using biodynamic methods for over 20 years and her current aim is to encourage as many people as possible to embrace biodiversity and biodynamics in their own gardens.
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.