Full of heart and flavour
Cook to thrive
My love of cooking grew from a kind of survivalist’s instinct that sent me out looking for the ingredients of Chinese home cooking. Homesick for soy sauce, ginger, garlic, oyster sauce and spring onions I took many trips to Chinatown. All the time becoming more resourceful in my hunt for Asian ingredients, and more drawn into the joy of cooking the food I grew up with.
Other people were enjoying my food too. So cooking for myself led to teaching, and teaching lead to catering as a private chef. Now here we are with Supper Club, which I run with my husband Edmund and my dear friend Maxwell.
Home is
where
the heart and the soy sauce is
I’m often asked how the Supper Club came about. There’s no one thing that defines it because it came through a life journey rather than a eureka idea.
I met my husband Edmund 37 years ago when he was working in Singapore and followed him back to London. It was exciting but I’ll admit there were moments when it was daunting, and I wondered how I’d cope in this new place and new life. The answer was food!
Three Dumplings I admit it’s not the coolest, catchiest name ever. But for me it has genuine heart and flavour because the name came from some of my son Fergal’s first words. When he was a baby, he adored dumplings. Once there were three left over on his plate. He looked up at me and started chanting, “Three dumplings on a plate! Three dumplings on a plate!”
Supper club today
37 years after arriving from Singapore I feel very lucky be here in London. This city has grown into an amazing culinary hub with so many fantastic restaurants and a wonderfully adventurous attitude towards food. I love it here. London has given me a home, and the opportunity to do what I love most – cooking!
