27 Jan 2024
18:30 — 22:00
The Exchange Cafe
Join us at The Exchange Cafe for a plant-based, Veganuary Feast of seasonal, local produce highlighting the delicious possibilities of fruits and vegetables.
Created and cooked by vegan chef Rebe Winn, from instagram.com/rebe.eats
£40pp, booking essential
Rebe is a plant-based chef who trained at the College of Naturopathic Medicine in London. She has since worked as a retreat chef, taking her to Montenegro, South Africa, and Spain. She has also worked across London at 26 Grains, Oru Space and as a freelance chef for corporate catering and private households.
Although she’s currently based in London, with international jobs in the pipeline, she is from Penzance and grew up inspired by the world-class food scene in Cornwall. She is passionate about showcasing fresh produce. Locality, seasonality, and wholesome food is what matters and this supper club gives her the opportunity to showcase this.
The evening will include a welcome drink of a shrub, a fruit and vinegar based syrup mixed with sparkling water. This is a light, sweet and sour fizz to start the evening. We’ll begin with a selection of starters in the centre of the table. I love the concept of sharing at a meal time, making it a collective experience with a sense of togetherness. The main course will include some of my favourite ingredients and techniques, all on one plate, such as fennel cooked gently in oil, a cream made from nuts, and a vivid green herb oil. Finally the dessert, celebrating my favourite food, chocolate! This will be a cheesecake style sweet, balanced with the spices of a homemade chai.
Rebe Winn
Venue: The Exchange Cafe
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