Supper Club - Fiji Fusion hosted by David Datt

Friday 8th October 6.00pm  - 10.00pm 
Fiji Fusion hosted by David Datt 
Dave joins us for the first Fiji Fusion pop up at Shrewsbury House, read his bio below - 
Dave is a true Londoner, he was born in North London and made his way in the heart of the city in an area called Murray Grove, Hoxton N1 and he has been a chef now for over 30 years.
Dave studied his craft at Westminster College, but had his first taste of professional cooking whilst at The Barbican Hotel not long after leaving school in 1986 and then went on to be trained as a Commis Chef under Anton Mosimann at the Belfry and Gary Rhodes at the Greenhouse Restaurant. 

Dave has worked in every aspect of catering throughout his career, from prestigious events, A La Carte restaurants, fine dining rooms, as well as a private chef to the rich and famous on several occasions.

Gaining experience along the way Dave climbed up the ranks to Head Chef level in various central London locations and now he runs Supper Clubs under the name Real Hoxton Chef and also MindPlus Wellness Retreats which he runs with his partner Becca, in Kent.

To find out more about the retreats, click here, and to keep a track of his London Supper Clubs go to  www.realhoxtonchef.co.uk

To book click here

A few words from Dave:

So why Fiji Fusion? I hear you ask….

I have been asked so many times the reason behind my Fiji Fusion menu, so let me explain. Quite simply my mother came from the Island of St.Lucia in the Caribbean and my father came from the Island of Fiji in the South Pacific.

The influence of food came to me at an early age from both my parents and I will tell you, it was something quite special. I remember the aromas that leapt out at you when you entered through the front door to the house and the wafting and lingering of those smells that told you something good was going on in the kitchen and how those thoughts stayed in your mind throughout the day. I was taught about spices by way of smells and how they changed the flavours of food. I learnt what to add and what not to add to change dishes in taste and flavour. Not only this but I was gifted with a mother that could bake and ice a cake for any occasion and so it seemed my destiny was to become a chef (although my mother wanted me to get into computers, I didn't like that idea much).

Mum & Dad

Anything and everything my mum made with food was delicious and I am not one to make up a story just for the sake of it. Family and friends would flock to our family home to eat and drink on a regular basis and very much similar to that of a busy restaurant, and I am sure it was not only about my mums culinary delights but also it was because of her warming personality that would radiate to all who was in her company.

My dad was a very good experimental cook and never stayed in his comfort zone, he always wanted to please with his cooking ability and if I was to explain it to you in way of a colouring-in type of book, he wasn’t afraid to colour outside the lines and that is why my taste as a young lad had many challenging and changing experiences. I was always asked to taste what was being cooked and in my opinion and to this day the words still sound in my ears "Son can you taste this for me... is it good?” they would ask, Ha!  I must have been only about 14 years old and quite possibly even younger.

So you see this is why I am now bringing you the Fiji Fusion Supper Club and I hope that this short verse gives you some enlightenment into my big adventure of food.