by Alex Henderson

It is with a mixture of sadness and excitement that we’re announcing July will be our last month of running the Secret Larder.

Sadness because, after over four years, three venues, almost 3,000 guests, scores of wonderful helpers, licked plates, broken glasses, drunk washing up, 5am meat and fish deliveries, irked neighbours, new teammates, guest chefs, loyal regulars, TV appearances, and, just simply, some of the best times I’ve ever had in the kitchen, it’s a lot to say goodbye to.

I met my wife at the Secret Larder. My sister met her husband. It has been an extraordinary four and a bit years and it’s harder than I thought it would be to put an end to.

But excitement because the future holds something bigger, something – whisper it – permanent, something with the heart and soul of the Secret Larder but the body of…well, I’ll say no more for now. Watch this space.

In the meantime, nothing would bring us more joy than to go out with a bang, to see some old faces and new, and to cook the best ruddy food ever to come out of a supper club.

Here’s what we’ll be cooking:

July 3^rd and 10^th:

–       English XO, sugar snaps, peas, radish, wild herbs, sourdough toast

–       Broad bean and rosemary puree, roast beetroot, smoked goat curd, hazelnuts

–       Grilled neck of lamb, squid ink polenta, charred broccoli, samphire, lemon confit

–       Cucumber gin sorbet, strawberries, sorrel

July 17^th and 24^th:

–       Whipped lardo, pickled carrot, flowers, sourdough toast

–       Braised squid, padron peppers, wine-braised kombu, bonito, pickled potatoes

–       Lamb breast, romesco, charred aubergine, yogurt, flatbread

–       Green granita, chevre ganache, brown butter financier

To make a booking for any of these dates, click here.

Thank you to all of you who have supported the Secret Larder since its inception in an old school house in North London in March 2010. It’s been emotional.