Expect an evening of magic and inspiration at this special Market Table meal co-hosted by Rachel de Thample & Rebecca Sullivan. The duo have known each other for years but have worked on opposite sides of the Earth. Both are huge advocates for sustainable farming, honest and nourishing food with a fun, engaging and quirky twist.
Rebecca and Rachel will be creating a 4-course menu, each dish inspired by a different market trader from the award-winning Crystal Palace Food Market. We'll also have a special guest at the table: one of our growers or makers, too, so you'll be able to hear all about their art while you taste it.
Pedro from Wine Scouts (the most enthusiast wine expert we know) will select a wine to compliment the meal, which you'll get to try upon arrival. A full drinks list will be available thereafter.
Spaces strictly limited so do book well in advance.
Email rachel@racheldethample with any dietary requirments or requests (i.e. if you hate courgettes, let me know and we'll ensure they don't feature on the menu).
ABOUT REBECCA SULLIVAN
Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best food producers, academics, activists, and chefs. As food curator, activist, food writer, urban farmer and entrepreneur, Rebecca has worked on many a project any food lover would envy, from launching the Real Food Festival in London to working on Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists the art of communications in the Maldives for the United Nations. Rebecca recently completed her Masters in International Rural Development and Sustainable Agriculture at the Royal Agricultural College in Gloucestershire, UK during which she focused on food security and a sustainable food future and is now undertaking another Masters in Food History at the University of Adelaide.
Rebecca’s obsession with food began in Italy, so it followed course that she would become interested in the Slow Food Movement in which she spent years working with them in the UK and US organising events, campaigns and of course eating. She is extraordinarily passionate about heritage, tradition, sustainability and the things that we all love….good, clean and fair produce.
After a decade working overseas, she has recently re-settled back in Australia and has launched Dirty Girl Kitchen in Australia – a community-supported cooperative inspiring women to be more in touch with the land and old crafts, such as how to be a butcher, a baker or a candle stick maker as well as consulting to organisations, running events, catering, education and strategy work in and around the food, environment and lifestyle sectors and sustainability. Dirty Girl Kitchen is about bringing those communities of women from our Multi-cultural Australia together through those skills that involve getting ‘dirty’, from growing food to making soap, brewing stock to weaving a basket. These are what Rebecca has called ‘Granny Skills’. This concept has been so popular that it is now called the ‘Granny Skills Movement’.