This two-part series of the supper club was an immersive exploration of diverse grain-growing practices. This multi-sensory experience delved into the critical role grains play in our sustenance, highlighting both their importance and the environmental challenges associated with their cultivation.

Francesca Anfossi made a new series of ceramic plates, platters and spoons specifically responding to the theme of the dinner, focused on the cycle from seed to plate. Hand made in terracotta with cut-out shapes of vegetables, mushroom and seeds, offering a visual and tactile celebration of agriculture and seed cultivation.

The immersive dining experience with an uniquely curated menu by Barney Pau and project management and organisation by Huma, where the presentation of food on these plates and platters enhanced the thematic connection between what we eat and how it is grown. Diners were invited to appreciate the flavours and textures of their meals by using Anfossi’s sensorial spoons, but also hoping to appreciate the agricultural heritage and effort that bring food to their tables.