Karma Supper Club is back in 2026, building on a sold-out 2025 series that quickly became one of the most talked-about dining formats in the Karma Curated calendar. At its core is a simple, enduring idea: Karma chefs revisiting the cookbooks and kitchen creatives that inspired and shaped them – then translating those influences into culinary experiences to delight the senses, provoke conversation and above all, provide pleasure.
Our first Supper Club of 2026 takes place on 30 January at Karma Salford Hall with The Spirit of Staff, hosted by Head Chef James Woodhams. Inspired by Brad Carter’s Staff – a manifesto-like cookbook that reframes restaurant cooking around teamwork, producers and the quiet mechanics of service. The menu is generous and deliberately unpolished food as shared language. From fish finger sandwiches and smoked haddock chowder to beer ribs, jerk chicken rice and beans, and Carter-style Cao Lao duck, each dish honours producers, process and people. It’s dining as dialogue, where service becomes belonging and the table does the talking. Keen diners will need to move quickly to secure a seat!
On 21 February, the Supper Club shifts continents to Karma Kandara, Bali, for A Journey Through Bold Heat, hosted by Chef Stefan Thietz. Drawing from Jeremy Chan’s Ikoyi – a book rooted in spice, heat and cross-cultural technique. The evening begins with cocktails and canapés at Sarang Lounge, followed by a five-course dinner at di Mare. Expect precise heat and layered spice: scallop in citrus-chilli broth, crab with jollof rice, wagyu with suya-spiced butter. Less about formality, more about momentum – an evening designed to move, mingle and connect.
Unlock Your Full Membership Benefits
Update your Karma Subito app today and unlock exclusive
Karma Group membership offers and experiences.
