Location: Online, a Zoom link will be available in the PDF download when you purchase a ticket. Recipes will be sent ahead of the class.
This event will be recorded and every purchase will receive the recording. (You do not need to attend the live event).
Plant Academy are so excited to partner with Libby Turner, founder of Field Food, to share all her knowledge about pop-up supper clubs. This online masterclass is designed to arm you with all the information you need to feel confident running your own pop-up supper clubs.
In the masterclass Libby will cover:
How she founded Field Food Co and what her main aims for the business were
What the most important capital investments are
How to price your pop-up supper clubs
How do partner with brands and get funding
How to overcome hurdles that you may face
What things to consider when you select a venue
What insurance and hygiene requirements there are
What is the best way to sell tickets to your events
How to work with suppliers and get more local food in your dishes
The future of Field Food Co
The session will be followed by a Q&A, so come armed with all your questions.
We can’t wait to see you there!
Field Food Co
Libby Turner has been running supper clubs with her partner Henry for eight years. Their monthly supper clubs started from a desire to connect with people in their community and have evolved into a full-time food and nutrition business, Field Food.
The supper club started with a few friends gathered around their kitchen table to share a meal and has taken them on an incredible journey, hosting hundreds of people in different venues around Brighton and Hove. Their Five Mile Feasts were some of their most popular events, sparked by a desire to work with local producers and showcase incredible produce.
These days you’ll find Libby working on Field Food in a beautiful flint barn in the heart of the South Downs hosting feasts, community walks, nutrition talks, and cooking workshops. The ingredients are gathered and grown by Libby or sourced from local farms, capturing seasonal flavours at their peak. The aim is to create soul- and soil-enriching food, working in organic and biodynamic ways to regenerate our soil and environment.