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Hello lovely Scratchies

I'm chuffed to share with you that I'm being featured as part of the Marylebone Food Festival this year. It's one BIG foodie festival and I've been invited to host a 'Dinner With Strangers' SupperClub on Friday April 26th as well as the Grit & Glam Marylebone Food Tour on Saturday April 27th.

So if you've got any room in your jeans after stuffing yourselves with Easter eggs, please feel free to join me and other Marylebonites for a celebration of food that tastes like food. Details below.  

If not, or you're on restricted calorie intake post easter, I've popped a few new May dates on the website so get in touch if you'd like to nab a spot.   

Merry easter eggs and hope to see you soon.


Michelle x


Dinner With Strangers & Other SupperClub Dates


Friday 26th, 7pm



Thursday May 2nd, 7pm

Saturday 4th, 7pm

Thursday 23rd, 7pm

Friday 31st, 7.30pm


More details & booking here.


The Grit & The Glam: Marylebone Food Walk

Marylebone is one of London’s most fascinating foodie neighbourhoods. Elegant and glamorous in sections and characterful and gritty in others.  On this three and a half hour Marylebone Food Tour, we explore the two distinctly different areas. On the first half of the tour you'll meet the very genteel face of Marylebone: artisan producers, hidden foodie gems, the cult of coffee. Then we'll stroll westwards for about 10 minutes and explore the ‘gritty’, colourful and exciting face of the neighbourhood. You’ll munch your way through tastes as diverse as London’s finest sausage rolls, to her most exotic Syrian fare. 

Three and a half hour tour. All food and non-alcoholic beverages included. Max 8 people. Tickets cost £69

Saturday 27th April
10am – 1.30pm

More details & booking here.


Soho Food Walk

Ten Tastes of Soho is still one of my favorite food walks.  Get in touch if you want to know why, or to arrange a private or corporate tour.


Saturday 21st March

More details & booking here.


Scratch RECIPE: My Favourite Dessert

I don’t make dessert very often. My dental integrity and blood sugar levels would be far too compromised. I am a high functioning sugar-head with the self discipline of a Winnie the Pooh and a pot of honey. But I do love a good dessert and I think the trick isn’t just the flavour thing, it’s actually getting the texture right.  You want a bit of squidge, a bit of crack or crunch, a few silky droplets of something luscious and something of substance to roll around in your mouth and push from one cheek to the other hoping it will never end. Check out my favourite here:

Scratch Recipe: Deconstructed Snickers

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