How to start a supperclub, home restaurant or pop-up

Do you love hosting dinner parties? This masterclass will teach you how to take your skills to the next level. Whether you want to launch a supper club, home restaurant or pop-up space, you’ll learn the key things you need to know to turn dinner guests into paying customers.

Our expert tutors include Masterchef finalist and pop-up pioneer Tony Rodd, food safety specialist Sylvia Anderson, Italian Supper Club co-founder Silvio Pezzana, Grub Club co-founder Liv Sibony, and food writer and photographer Uyen Luu, whose supperclub guests include Jamie Oliver. During the course, our tutors will share hard-earned advice on everything from running a kitchen, to negotiating with suppliers and venues. You’ll also learn the essentials of food hygiene, and receive invaluable advice on how to create an enticing concept for your own foodie venture.

Course content

• Masterchef finalist Tony Rodd on how to host pop-ups within existing restaurants – and how this compares with cooking for guests at home
• Food writer, photographer and consultant Uyen Luu on the highs-and-lows of hosting supperclubs in her own home – and the key things she’s learnt along the way
• Food safety expert Sylvia Anderson on the nuts-and-bolts of setting up a supperclub, home restaurant or pop-up – including hygiene considerations, food safety law and HACCP
• Grub Club co-founder Liv Sibony on how to market yourself, find your USP and attract sales
• Co-founder of the Italian Supper Club Silvio Pezzana on sourcing, pricing and selling wine at pop-up events and how to develop a profitable and sustainable business model for your supper club.

This course is for you if...

• You enjoy hosting dinner parties for friends, and are looking to set up a home restaurant or pop-up business
• You want to learn how to create innovative dining experiences in existing venues or unusual spaces
• You’re looking to create a one-off pop-up event, and want advice on how to get started

You may also be interested in...

• How to stop procrastinating and start your own food business
• How to launch a food startup

Tutor profiles

Tony Rodd was a finalist in this year’s Masterchef, where he impressed the judges with his desserts and chocolate work. Dubbed “the master chocolatier” by Gregg Wallace, he’s spent his time since the competition honing his pastry skills and working on a book of recipes for amateur cooks. Since finishing Masterchef, Tony has been busy setting up a private catering business cooking dinner parties for clients in their own homes. He is also involved in a number of innovative supper clubs and pop-up events across London and the UK. Find Tony on Twitter here.

Uyen Luu is a writer, photographer and filmmaker who regularly hosts supperclubs and cooking classes in her home in Hackney, East London. She also works as a food stylist and set designer on books, editorials, commercials and television. Uyen has written for publications including Observer Food Monthly, Guardian Cook, The Good Food Channel and JamieOliver.com. Her first cookbook is My Vietnamese Kitchen. Follow her on Instagram here.

Sylvia Anderson runs Anderson Food Hygiene Limited, a business borne out of her desire to ‘deliver training better’ to the hospitality and catering industry. With over 25 years’ experience in the industry, Sylvia and her team provide support to businesses through coaching and mentoring in their given marketplace. Sylvia has won 15 awards including Company of the Year in The Society of Food Hygiene & Technology’s awards in 2014. Before starting Anderson Food Hygiene, she worked with many internationally renowned companies, such as The Grosvenor House Hotel, Marriott Hotels, Haagen Dazs and Euro Disney Paris. She has also appeared on ITV’s programme ‘Dishing the Dirt’, and regularly contributes to food-related magazines and TV programmes.

Olivia (Liv) Sibony is the co-founder of Grub Club, the collaborative platform that connects food lovers with amazing dining experiences in spaces you never knew existed. Liv’s background is primarily Human Resources – in the Public, Private and Third Sector – but she’s also worked a number of years in the catering industry, in kitchens serving anywhere between 10 and 200 covers. With food and people as her true passion, she’s perfectly placed to help fledgling chefs build their food business in a sustainable and creative way.

‎Italian wine specialist Silvio Pezzana is co-founder of bespoke catering and events company Italian Supper Club. Founded in 2011, the Italian Supper Club has organised dinners for companies such as Peroni, San Pellegrino and Diesel, as well as catering weddings, birthday parties and even the odd hen do. Silvio’s passion for wine developed during summers spent working at his grandparents’ vineyard in Piemonte. With a background in business ‎and economics, he founded his wine import company Itaca in 2009. Silvio is committed to ensuring that his guests leave feeling special, and his experience working in the hospitality world has given him the tools to do just that. Follow the Italian Supper Club on Twitter here.

Full course and returns information on the Masterclasses website