Supper club · London

Dine at The Elsewhere Club.

What happens when a food writer spends 20 years travelling, eating and obsessing over food, and then decides to cook the things she can't stop thinking about for ten strangers? That's the idea behind The Elsewhere Club.

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Ankita at the head of the laid table at The Elsewhere Club
The evening

Travel without a passport.

Each dinner is a deep dive into one place: six or more courses of food I have researched, cooked and developed specifically for the evening, drawing on my own experiences alongside the history, culture and foodways behind each dish. No two dinners are the same.

And then there is the table: ten curious, food-obsessed people coming together to eat, talk and discover something new.

Suppers run once a month, ten seats a table. Every date is announced here first.

  • Booking open 24 October 2026
    A Journey to the American South Drawing on the years I spent living in Atlanta, Georgia, alongside my travels and research into Southern food. See the menu · Additional details below
  • Past 5 September 2026
    A Journey to Napoli Six courses through Naples, from the volcanic wines of the bay to a babà soaked in rum. See the menu
  • Past 26 July 2026
    A Journey to the Basque Country An evening in San Sebastián and the hills behind it, from pintxos to burnt cheesecake. See the menu
One evening, in pictures
The dining room set for the evening Lighting the candles before guests arrive Place setting with green napkin and gold cutlery Prepping by the window light Carrying a platter of gildas Morcilla searing in the pan The candlelit table before dinner Plating the gildas Greens in the pan on the stove Details on the laid table Ankita and her co-cook with the first course Charred peaches, plated The wines of the evening: albarino, txakoli and rioja Pouring the txakoli The charred peach course, served on gold Little gem with romesco Ankita in the kitchen mid-service Cider pork shoulder braising in the pot A course on its way to the table Guests with the morcilla course Finishing plates at the counter Morcilla with braised apple, plated The burnt Basque cheesecake Cherries in rioja syrup with cream
"A delicious and enchanting culinary journey in a convivial atmosphere, delightfully hosted by Ankita and her stories of the origins of the dishes." · Sarah· "Was transported elsewhere for the evening."· "Like a short trip to Basque country with a table full of new acquaintances and an expert host."· "A brilliant evening from start to finish: the food was delicious, the pacing spot on and the atmosphere warm and welcoming, made even better by how friendly everyone was."· "Extraordinary journey! Fun and exciting." · Madeline· "Ankita went beast mode with the effort, not just the menu but also the art and presentation. It was a lovely intimate setting!"· "A delightful evening of delicious food, wine and good company."· "A delicious and enchanting culinary journey in a convivial atmosphere, delightfully hosted by Ankita and her stories of the origins of the dishes." · Sarah· "Was transported elsewhere for the evening."· "Like a short trip to Basque country with a table full of new acquaintances and an expert host."· "A brilliant evening from start to finish: the food was delicious, the pacing spot on and the atmosphere warm and welcoming, made even better by how friendly everyone was."· "Extraordinary journey! Fun and exciting." · Madeline· "Ankita went beast mode with the effort, not just the menu but also the art and presentation. It was a lovely intimate setting!"· "A delightful evening of delicious food, wine and good company."·
Next dinner

A Journey to the American South.

Drawing on the years I spent living in Atlanta, Georgia, alongside my travels and research into Southern food.

  • DateSaturday, 24 October 2026
  • Time6pm
  • LocationPaddington, W2Exact address shared once booking is confirmed
  • MenuSix or more courses, plus an alcoholic welcome drinkSee the menu
  • Price£80 per personBYOB welcome
  • TableTen seatsWe are unable to accommodate dietary requirements or allergies
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Something bigger in mind?

Private tables, birthdays and brand dinners, cooked around the same idea. Tell me what you have in mind.

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