If there’s one thing I do not like about living in London, it’s the tube. It’s something I’ll never get used to, however for once, I was genuinely excited to spend a night on the Victoria Line. From changing at Oxford Circus and making our way to Walthamstow Central one evening after work, we headed for the Pumphouse Museum where we’d find this old 1967, stationary carriage that has been transformed into a fine dining supper club and where we’d enjoy 6 fantastic courses and a tipple or two. For the first time ever on the underground, we were guaranteed a seat, the temperature was within the realms of humanity and people were actually speaking to each other.
With our welcome drink of Negroni in hand, Beatriz, our highly acclaimed chef for the evening, introduced herself and her background in Latin American cooking. Following her upbringing in Columbia and also stints of work in Peru, Argentina, Chile, and now London, it felt like she was introducing a theatre production with the small audience in the palm of her hands. It’s fair to say there were plenty of ooh’s and ah’s as the terrific flavours caressed our tastebuds throughout the evening.
Having Beatriz not only cooking but serving our food heightened the sense of quality and care taken with the outstanding food we were about to feast on.
Course 1 – Ajiaco – potato and guasca soup, chicken, capers, avocado, roasted corn
Course 2 – Cigarros de Pipían – Andean potato and peanut crispy rolls, tomato aji
Each course, a variety of meat, fish and vegetarian dishes, was packed with flavour and all were exquisitely presented. Starting with a warming and comforting soup course with shredded chicken, corn and more, it settled us in nicely for what was to come although much like most of the courses, it would have been great to have a bigger portion. Then moving our way through another starter, both fish and meat-based main courses and a cinnamon caramel banana bread dessert, the small plates filled us with joy and seemed to take us by pleasant surprise with each and every bite.
Course 3 – Ceviche de Bacalao – cod marinated in yellow chilli and lime, red onion, chilli, coriander
Course 4 – Chochinita Pibil – confit leg of pork and roasted fillet of pork marinated in achiote and orange, broccoli puree, roasted cauliflower and apple, pickled red onion
With a rather extensive wine list, plus the options of beers, negroni and soft drinks, they had everything you’d expect of a fully-fledged restaurant, except every time you looked up there was this bizarre reminder of where you are. On numerous occassions I found myself filled with thought this very tube had down the years, travelled so many miles and carried so many passengers. To now be sat there having a candlelit dinner, sipping on Negroni and listening to some classic jazz music was an amazing experience that is wholeheartedly recommended.
Course 5 – Pre-dessert lime and ginger granita
Course 6 – Bananas en Tentacion – bananas in orange and cinnamon caramel, banana bread, coconut cream, granola, orange water ice.
The highlight has to be course 6! The bananas with orange was an almighty combo and with the crunch of the granola made it a brilliant end to a truly memorable night.
Thank you so much to Tube Supper Club for having us. We had a wonderful evening and would love to return and fill the long table with a group of friends and family.