Menu and Memories from Our First Supperclub ‘Almost Midsommar’

Just ten days before the Summer Solstice we hosted our first Supperclub at Feel Good Gardens. ‘Almost Midsommar’  had a Scandinavian inspired menu, heavily influenced by Trine Hahnemann’s new book Midnight Sun.

'Almost Midsommar' 

A Scandinavian Inspired Celebration 

Feel Good Gardens 11th June 2026 

Homemade elderflower presse 

 'Smørrebrød' 

Ryebread, butter, raddish, onions, beetroot 

'Shoots & Sprouts' 

Pea gazpacho, cashew cheese, sprouted seed crackers, microgreens

 'Kale and Bean Galette 

Clare's new season potatoes, Asparagus, Carrots and Rye Berries, Garden Salad, Salsa Verde 

'Midsommar Trifle' 

Walnut, Rhubarb & Strawberries

From the garden we had Rhubarb, Clare’s delicious new season baby potatoes, some beautiful kale from the polytunnel and an array of microgreens. The Ryebread made for the table was adapted from Midnight Sun and was perfectly sour as (a 3 day in the making) rye  sourdough should be. 

Things don’t always go to plan in the kitchen and the original dessert went through a transformation or deconstruction as they say on Masterchef!  The plan was to make the Swedish Layer cake from Midnight Sun and present one to each table for dessert. Having stashed away some of the new season’s Rhubarb in the freezer this seemed like the perfect rustic, but celebratory thing to serve. All went well on the day with the Rhubarb compote and the creme patisserie layers happily chilling in the fridge. The cake layer which is a meringue with ground walnuts, sadly did not perform well on the day. It was deliciously chewy and crisp at the same time as all good meringue should be, but was definitely not going to have the structural integrity to hold all the fillings. Rather than present a Swedish ‘Mess’ on a plate, I decided to make individual trifles in jam jars and rebrand it as a Midsommar Trifle. No-one was the wiser and it actually ended up being a delightful way to end to the meal. The moral of the story is when things don’t go to plan in the kitchen, be creative with what you have, remember it no doubt still tastes good and you can always layer it up in a jam jar and call it a trifle or a parfait!

We are feeling so grateful for all the lovely feedback and looking forward to hosting our next dinner on Thursday 9th July. The menu will be Mediterranean inspired, featuring fresh seasonal produce from our gardens. 

Email office@feelgoodgardens.org to book your spot at a future Supperclub.

Future dates: 9th July, 13th August, 10th September, 8th October  

"It was fabulous! Such a lovely evening and I loved the Scandi vibes"

"It was a lovely evening with fresh, beautifully made food and a peaceful ambience"

"Our party thoroughly enjoyed the evening.  Jayne and Patrick made some delicious food and drinks.  The tablescape and general room decoration set the scene for a lovely ambience"