Hare on the Hill, a vegcentric supper club

Hare on the Hill celebrates fresh seasonal ingredients, the joy of mindful cooking, the wonders of flavour, and the pleasure of eating well in great company. Joey's food ethos is vegcentric - that means going long on seasonal vegetables, and short on great quality meat or fish; therefore the starters and mains, within the 6-course menus, are vegetarian. Meat and fish often feature in our pre-dinner snacks and sharing plates, in amongst our seasonal vegetarian dishes. We don't like establishing two camps, thus serve the same delicious food to everyone, in-keeping with the friendly, communal vibe of Hare on the Hill, and with the lighter, healthier bent to Joey's food. The supper club menus are naturally free from refined sugar; any intolerances are very happily catered for. 

Supper's are hosted at Clapham Studios on Lavender Hill, and tickets for upcoming supper clubs are sold on Tabl. Please see Joey's Instagram. #hareonthehill

Why vegcentric?

I believe a vegcentric way of eating is a brilliant thing. Increasingly we are all realising that we do not need animal protein at every meal, and certainly not always as a focal point; it's unsustainable, both on a personal level and an environmental one. My philosophy is 'less meat better meat' for the following reasons: 1) it's healthier for ourselves as individuals, the meat being free of funky growth hormones and antibiotics, and it tastes better too; 2) it is better for the environment, for intensive animal farming and the aggressive arable farming it requires, is environemntally devastating; 3) it is more ethical, as the insupportable demand for cheap animal protein drives down animal welfare standards unforgivably; if we only eat meat a few times a week it becomes appropriate and affordable to enjoy ethically reared beef, pork, chicken and fish; 4) it is a beautiful, colourful way of celebrating local, seasonal produce; eating vegetables at their seasonal peak offers the best flavour and nutrition, supports British growers, and therefore reduces 'air miles' - these points tie back into the considerations for ones personal health, and due care for sustainability and the environmental impact of our food; and, finally, 5) I believe we've moved beyond labels such as 'vegetarian option' and 'normal main course' - long gone are the days of grey, tasteless, mushroom risottos on end; a delicious, well-balanced, exciting main course is just that, whether or not animal protein is on the plate.

It's not about extremes or exclusions; it's about mindfulness, moderation and sustainability; it's relishing quite how delicious plant-based meals can be, and making more of good quality animal protein a few times a week; it's nothing more complicated than simply readjusting the proportions of our diet, and thereby doing good and feeling great.


Talking to Emmanuel Blessed from Tabl about the healthier bent to the food at Hare on the Hill.