A 14th-century Latin manuscript, a wartime guide to cooking with less, a Balinese family kitchen: we open the 2027 season of Karma Supper Club with six cookbooks on the table, and a chef to bring each one to life.
On 29 January, we pour aperitivo on the cliffs at Karma Kandara before Chef Jepun Wayan serves five courses from Jacob Kenedy’s Bocca, the book behind his acclaimed London restaurant Bocca di Lupo, while at Karma Salford Hall, Chef James Woodhams reinterprets the signatures of Sat Bains, the two-Michelin-starred chef from Nottingham, from Ham, Egg & Peas to Duck Liver Muesli. On 13 February, Chef Dario turns to M. F. K. Fisher’s How to Cook a Wolf, the American writer’s 1942 answer to rationing, building seven courses at Karma Bavaria from potato, beetroot, barley and lamb.
On 26 February at Karma Royal Candidasa, we sit down family-style to a feast from Chef Wayan’s Paon, Balinese for “kitchen”, crowned by ayam betutu, a whole turmeric-marinated chicken baked underground. On 26 March, Chef Itner Thepchan works through the sweet, sour, bitter, salty and spicy of Assistant Professor Srisamon Kongphun’s Popular Thai Cuisine at Karma Panalee, from som tam, green papaya salad, to mango sticky rice.
The same night, in the Tuscan hills at Karma Borgo di Colleoli, Head Chef Maurizio Valentini cooks from the Liber de Coquina, one of medieval Italy’s oldest surviving cookbooks, tracing each course back to its Latin source, from fried pork ravioli with spiced honey to roast chicken with pomegranate.
