The first Karma Supper Club of 2026 unfolded in serene and stately style inside the historic library at Karma Salford Hall, its shelves and long table dressed to echo the spirit of Staff — Michelin Chef Brad Carter’s manifesto on hospitality as craft, collaboration and care.
Hosted by Head Chef James Woodhams, the evening translated Carter’s philosophy into food that felt personal rather than performative. Dishes arrived as conversations: familiar forms reworked with confidence and restraint, from a fish finger sandwich deluxe and smoked haddock chowder to beer ribs with beans, lamb heart tacos and Carter-style smoked duck Cao Lau. Nothing shouted; everything landed.
The setting was a part of the whole experience of course. Low light, close quarters and shared plates drew the room inward, encouraging talk not just about flavour, but about where food comes from and who shapes it. Farmers, producers and chefs were present in spirit, their work honoured without explanation or excess.
Desserts – peanut butter parfait, lemon vanilla crème chiboust, Jodie’s cherry pie — closed the evening on a nostalgic note, generous and unforced. More than a mere meal, this was dining as dialogue, hospitality as a shared language. Relaxed, thoughtful, and not forgetting – delicious!
