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Notting Hill's Erev is launching a new seasonal supper club series, and the first edition, Nightshade: An Evening of Pickles, is entirely dedicated to the art of fermentation.
Taking place on Thursday, 23 October, this one-night-only event pairs Erev's head chef, Yakup Gundogdu, with the fermentation experts at Eaten Alive, the London-based duo behind some of the city's most innovative kimchis and hot sauces.
The menu is a hyper-seasonal one, featuring dishes like lahmacun with preserved lemon and chilli, short rib with smoked, fermented chilli, and a few surprises that push the pickling brief in unexpected directions. Each course comes with a wine chosen for its unique fermentation story, such as an ancient Georgian qvevri or a Turkish Blanc de Noirs.
As for the vibe, Erev promises to be intimate while also remaining a little experimental. There'll be a 'Brinery Bar' for sampling different pickles and brines, a recipe wall covered in handwritten notes from the chefs, and even a playlist to pickle to.
The event takes place at 7pm on Thursday, 23 October, at Erev in Notting Hill, with tickets limited to just 26 diners. Tickets cost £85 and can be booked here.