For this exclusive event, we opened the doors to the sleek Vogue House boardroom in London, which is lined with black-and-white photographs from the Condé Nast archives. Chef Octávio Freitas flew over from Madeira for the occasion to showcase the regional cooking of his Portuguese island home. He is behind the Socalco Nature Hotel in Calheta, on Madeira’s south coast, where guests try dishes based on seasonal produce grown in the kitchen garden and on nearby farms (other gastronomic-related activities include cooking classes, bread making and wine tastings).
When guests arrived, they were greeted with a punchy glass of Poncha, the traditional drink of Madeira, and captivated by a live demonstration of how the potent drink is made – from a mix of aguardiente de cana, honey, sugar, and citrus juice.
Chef Octávio Freitas and his team delighted guests with his fish-focused dishes, which introduced a variety of Madeiran ingredients and delicacies, complete with wine pairings. Blandy's famous Madeira was the crowd favourite, with all guests eager to learn more about Madeira's diverse food scene.
The Madeira inspired supper club menu
Madeiran market fish in lemonade with chestnut purée
Blandy’s 2008 Harvest Verdelho
Tuna with sweet potatoes and citruses
Atlantis Verdelho Reserve 2018
Red snapper with crushed corn and scabbard fish roe
Blandy’s 2008 Harvest Sercial
Honey cake recreation in different textures
Blandy’s 20 year Malmsey
