Bar Douro and Talho do Mar team up for supper clubs focused on sustainable seafood practices
Bar Douro, London’s hub for Portuguese cuisine and wine, is set to collaborate with Talho do Mar, also known as Sea Butchers, to launch an innovative supper club series aimed at promoting sustainable ocean practices.
Created by Nuno Nobre, an international consultant on sustainable food systems for esteemed brands including Michelin and National Geographic, the supper clubs are designed to enlighten guests about the importance of sustainability in marine environments. Priced at £80 per person, the dining experience includes two amuse-bouches and five dishes, featuring delicacies such as Monkfish Cheeks Marinated in Massa de Pimentão and Mushroom Xerém. For an additional £40, attendees can enjoy a selection of five Portuguese wines, carefully chosen by Bar Douro’s founder, Max Graham. The series will span three dates – 6th April, 11th May and 8th June – each focusing on distinct marine families, from fish to cephalopods, and highlighting the diversity of seafood, including eggs and seaweeds.
The supper clubs, hosted at Bar Douro City, aim to showcase the richness of Portuguese sea cuisine while delving into the vast world of seafood. With menus designed to feature a variety of marine families, the initiative also anticipates extending its focus to include cephalopods and other categories in the latter half of the year. The culinary programme will see collaboration between London-based Chef Rodrigo Alves, known for his work at Chiltern Firehouse and Lisboeta and Bar Douro’s Executive Chef, Neuza Leal. Guests will have the opportunity to explore specialist seafood products, understand the ecosystems of different species and learn about sustainable fishing practices and preparation techniques.
This venture is part of a broader effort by Nuno Nobre to enhance awareness around sustainable practices crucial for preserving the oceans. Nobre, who has a lifelong connection to fishing, emphasizes the importance of educating on the consumption of fish and seafood with lower commercial value, aiming to highlight their origin, seasonality and sustainable harvesting methods. Max Graham, founder of Bar Douro, expresses his excitement about the collaboration, which not only aims to raise awareness about ocean sustainability but also celebrates the diversity and significance of Portuguese sea and fishing products on a global scale.
Food Desk
Photo: Milo Brown
For further information and tickets, visit Bar Douro website’s here.
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