Prep, cook, eat and learn at Brixton’s windmill


Eat Club, a monthly, chef-guided cook and feast with a social purpose returns to Brixton Windmill next Thursday (15 September).

The club runs on the principle that no one should eat alone.

“So,” they say, “whether you’re looking to meet new people or simply to sharpen your knife skills in good company, our doors are open …

“All you need is a healthy contempt for a microwave meal-for-one!”

Tickets are £40 each and £20 for under-25s.

Book via Eventbrite

Eat Club, a charity established in 2014, says its suppers celebrate the best seasonal foods while providing professional-level experience in running a food business to young people.

All profits support the club’s community work helping to improve young people’s relationships with food.

people eating

The next event at Brixton Windmill, on Thursday, 15 September from 6 to 10pm, will celebrate locally sourced produce and dishes inspired by rustic French cookery.

You can join solo or in a group to create a series of bespoke dishes under the supervision of Eat Club’s experienced chef.

Once the group has gathered, you will learn how to prep a fabulous dinner. When the cooking is done, you and your brigade will enjoy the fruits of your labour and good conversation at Brixton’s famous local landmark.

This month’s chef is Abigail Kaufman, who was born to a family of chefs and has loved cooking from a young age and is interested in how food brings people together and is an essential part of every culture.

Abi completed her training in Amsterdam and has since worked in several restaurants in London and abroad.

In recent years, she has focused on recipe development and regularly shares cooking videos on social media @ifyouhungryy

On arrival you will be greeted with canapés of smoked mackerel rillettes with pickled radishes on a baguette (vegetarian option: mushroom rillettes), with a refreshing peach iced tea.

people eating


The meal will begin with a cheese soufflé served with a green salad dressed with a classic French vinaigrette.

The main will be herb-crusted salmon served on creamy polenta with thyme-roasted mushrooms, WITH A vegetarian option OF herb-crusted cauliflower steaks.

Dessert will be a fig tarte tatin, with bourbon whipped cream.


Contact Eat Club to enquire about dietary requirements and allergies.