• Escape the Onion

    Catering your events with seasonal, sustainable and wonky produce.

  • Wonky Supper Club

    Book your place at one of our upcoming events.

    April Dates TBA

    Surprise Location, London

    TRIGGER Conversations in collaboration with Escape the Onion, brings you TRIGGER Dinner.


    REAL FOOD + REAL CONVERSATIONS.


    4 courses, drinks and 6 different conversations.

     

    We get it. You're bored of meeting new people and being asked the same, limited and boring question - 'What do you do?'.

    Join us for a TRIGGER Dinner - a menu of alternative conversation with food. Ask something unusual. And be honest in your answers. Tell someone what you really think and feel.
     

    We give you the questions. You provide the answers. No prep necessary. Just turn up with an open mind. And an empty stomach.

  • Previous events

    23 March

    Putney

    What an amazing evening. A huge thanks to Georgie from Trigger Conversations for hosting the second Trigger Dinner.

     

    Here's what we ate:

     

    MISFIT MANGO SALSA ON MINI POPPADOMS

    Spicy mango (OB) salsa served on mini poppadom.

     

    HOT SOUR SURPLUS PUMPKIN SOUP

    A hot and sour, fragrant thai style soup with pumpkin (OB) and snap peas.

     

    WONKY VEG SALAD WITH TIKKA GRILLED MUSHROOMS
    A wonderfully wonky salad of baby spinach, ribboned carrot (OB) and cucumber (OB). Served with warm, spicy puy lentils, tikka grilled mushrooms and a fresh coriander, lemon, cashew dressing.

     

    Optional extras: Feta // Tikka Grilled Chicken

     

    QUIRKY ORANGE GRANITA

    Orange (OB) granita served with with mint, orange slices and pomegranate seeds.

     

    (OB) = Odd Box Produce

    2 March

    London

    This was the very first Trigger Dinner; 8 people, a 4 course meal and some engaging and unusual conversation.

     

    Here's a look at the menu:

     

    A TRIO OF CANAPÉS

    Whiskey infused grapes (OB) with served with Stilton cheese.

    Mixed pepper (OB) and goats cheese crostini.
    Creamy, garlic mushroom (OB) crostini.

     

    BROCCOLI & STILTON SOUP

    Broccoli (OB), leek (OB) and potato (OB) soup with Stilton cheese.

     

    WONKY CARROT RAVIOLI

    Carrot (OB) ravioli with an indulgent three cheese filling (Taleggio, Ricotta and Parmesan). Served with sauteed carrot ribbons and fresh pesto.

     

    EARL GREY PEAR TART

    Frangipane tart with Earl Grey poached pears (OB)

     

    RHUBARB & GINGER LEMONADE

    Homemade rhubarb (OB) and ginger cordial, with lemon juice and sparkling water.

     

     

    (OB) = Odd Box Produce

    10 November

    Surprise Location: House Boat, near Regents Park

    Paul Coverdale of Future Debates joined us again, this time to kick off a debate about future uses of plants. Tasty Misfits (now Odd Box) provided the amazing surplus fruit and veg..

     

    Here's what we feasted on...

     

    CROSTINI TWO WAYS

    Fig (TM) and goats cheese crostini, with pistachio, thyme and Mallee honey,

    or

    Goats cheese and marinated mixed pepper (TM) crostini.

     

    HARVEST TART

    Seasonal roast veg (TM) paired with a three cheese filling (goat, ricotta and cream cheese) and a rosemary, vinegar glaze.

     

    SALADE DE CAROTTES RÂPÉE

    Fresh grated carrot (TM) salad with parsley and a lemon dressing.

     

    BAKED AUBERGINE

    Ottolenghi inspired baked aubergine (TM) with a buttermilk sauce and fresh pomegranate seeds,

     

    AUTUMNAL APPLE BUNDT CAKE

    Warm spiced apple (TM) cake served with Greek yoghurt.

     

    SPARKLING KIWI COCKTAIL

    Kiwi fruit (TM) muddled with vodka, simple syrup and lemon juice, topped with soda.

     

    (TM) = Tasty Misfits Produce

    25 August

    Escape School

    We were lucky to have Paul Coverdale join us to kick off a debate about food waste. Tasty Misfits provided surplus fruit and veg and Spare Fruit provided their delicious apple juice made with surplus fruit.

     

    Here's a look at the menu:

     

    CROSTINI TWO WAYS

    Fig (TM) and goats cheese crostini, with pistachio, thyme and Mallee honey.

    or
    Tomato, basil and feta.

     

    GREEN QUINOA SALAD WITH GRILLED PEPPERS & MANGO

    Green quinoa (mint, kale (TM), coriander and chilli) with grilled peppers, mango (TM), rainbow chard (TM), yellow courgette (TM) and cress.

     

    Optional extras: Feta // Yoghurt // Grilled Chicken
     

    HONEY POACHED PEACHES

    Honey poached peaches (TM) with ricotta, pistachios and Mallee honey.
     

    SPARE FRUIT APPLE COCKTAIL

    Kaffir lime and lemongrass infused vodka, Cox apple juice (SP) and sugar syrup.

     

    (TM) = Tasty Misfits Produce

    (SP) = Spare Fruit Juice

  • Take a Look

    Check out our latest events!

  • Our Blog

    Recipes and Reviews

  • The story so far

    For the love of simple, sustainable food that transitions with the seasons.

    Serendipity

    Chasing Curiosities

    In January 2016 I began working with a wonderful team of inspiring individuals. Keen to reduce the cost of meals and to encourage people to eat seasonal and sustainable food, I started cooking staff meals. Inspired by the positive feedback I received, I offered to expand this to cater the events we run. This was the beginning of Escape the Onion.

    Ethos

    Seasonal, Sustainable and Wonky

    I love cooking with seasonal, sustainable and wonky produce. Why??

     

    Have you ever eaten strawberries in December been disappointing by their blandness? Do you balk at the price of blackberries in April? Buying produce when it's in season means it's at its best. Tastier, fresher and best of all it's more affordable.

     

    But wonky produce... for a long time we have been able to buy fruit and veg of a standard shape, size and colour. Most of us would reject a crooked carrot, a bruised tomato or a dimpled apple, regardless of how good it actually tasted. Ultimately this means a lot of food is going to waste. To raise awareness and encourage the use of wonky fruit and veg, I use wonky produce wherever I can.

    Community

    Feeding a Crowd

    Building community and creating conversation over healthy and delicious meals.

     

    I have been hosting a series of supper clubs for groups in London to meet, eat and talk. If you want to attend one of my supper clubs then please get in touch.

  • Contact Us

    If you have an event you would like me to cater, please fill out the following form.

    I will be in touch as soon as possible.

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