For this exclusive event, we have opened the doors to the elegant Vogue House boardroom in London, which is lined with black and white photographs of the Condé Nast archives. Chef Octávio Freitas flew in from Madeira for the occasion to present the regional cuisine of his native Portuguese island. He is behind the Socalco Nature Hotel in Calheta, on the south coast of Madeira, where guests enjoy dishes based on seasonal products grown in the vegetable garden and in nearby farms (other gastronomy-related activities include cooking classes, bread making and wine tastings).
When guests arrived, they were greeted with a glass of Poncha, the traditional drink of Madeira, and enthralled by a live demonstration of how this powerful drink is made – from a mixture of aguardiente de cana, honey, sugar and citrus juice.
Chef Octávio Freitas and his team delighted guests with his fish dishes, which introduced a variety of Madeiran ingredients and delicacies, accompanied by wine pairings. Blandy’s famous Madeira was a crowd favourite, with all guests eager to learn more about Madeira’s diverse food scene.
The Madeira-inspired supper club menu
Madeira market fish in lemonade with chestnut purée
Blandy’s Harvest 2008 Verdelho
Tuna with Sweet Potatoes and Citrus
Atlantis Verdelho Reserve 2018
Red snapper with cracked corn and scabbard eggs
Blandy’s 2008 Harvest Sercial
Recreation of honey cake in different textures
Blandy’s 20 Year Old Malmsey
