The Liverpool Supper Club brings a unique dining experience to the foodie folk of the city interested in eating away from the traditional restaurant setting. Hosted in a warehouse loft apartment situated in the historic docklands, open plan dining and creative decor make for a special evening out. Friends Jo, Lucy and Tom aim to create an eclectic and thoughtful menu featuring quality ingredients locally sourced.
Jo came to Liverpool to study Fine Art in 2004, already with a love and interest in good food. Immediately she set about exploring the internationalfood suppliers and farmers markets . Throughout uni and ever since the kitchen has been the hub of social gatherings. Expanding her food knowledge working at the Deli and catching the cookbook addiction from Lucy; She’s been experimenting and exploring new culinary worlds. Jo is now a freelance ‘maker’ her time divided between pursing an illustration career: drawing, printing and painting, the other half baking cakes for a well known Liverpool Institution – Dafna’s Cheesecake Factory. Her passion is for good design and great food.
Lucy moved to Liverpool in 2005 to study History of Art and Museum Studies. She first met Jo and Tom whilst working for the Liverpool Biennial and lived round the corner from them for a couple of years, when Sunday dinners became a regular occurrence. At two years old, Lucy ordered adult portions of cottage pie from the local pub. This love of food developed into a passion when working for Sophie Smith at ‘Teahee!’ Cheesemongers and Espresso Bar, North Yorkshire. It was here that she was trained about the world of cheese by ‘Neal’s Yard Diary’ and introduced to her most favourite restaurant ‘The Providores’, London. Lucy is addicted to collecting cookery books, anything written by Nigel Slater is a winner, and loves Italian, Middle Eastern and street food. When she grows up, she would like to be Nigella Lawson.
Tom has been working within the F&D industry since a sprog, predominately in cafes and pubs all over the UK. After graduating from Leeds with a degree in music technology he moved to Liverpool to pursue his love of recording music.
During this time, he was introduced to the proprietor of a well known deli and restaurant and fell in love with the ethos of the place. Working for a place that encourages the eating, thinking and talking about food has lead to many experiments at home; Such as making beer and home curing meats. Four years later he still works for the company, managing their newly opened restaurant Delifonseca, Dockside.
