Alright Treacle is an Edinburgh based company for one-off bespoke supper clubs, private events, catering and collaborations, based primarily on produce availability and seasonality, hosted by Anna Hamilton and Lydia Honeybone.
Originally founded in London by Anna as a way of theming dinner parties, Alright Treacle aims to bring like-minded people together to socialise, network and most importantly – eat! It is a creative outlet to express a love of cooking, entertaining and art.
We get to know the ‘sweetheart’ behind Alright Treacle…
Tell me about alright treacle and where it came from?
Alright Treacle started as a creative outlet for me to feed my friends and family whilst working in admin, in London. Not long after creating the brand I decided to move up to Edinburgh to get some respite from London, and see whether the bespoke supper concept would work in a less saturated market. Since then it’s gone from strength to strength and now Alright Treacle host private suppers, accept commissions and cater at a variety of events.
For me personally, Alright Treacle is also an outlet to practice my photography, styling and writing – it’s an all round creative project with the additional fun of feeding people.
Who is Alright Treacle?
Alright Treacle is run by founder and creative director Anna Hamilton, and managed in part by supper club hostess Lydia Honeybone
What inspires your styling and Supperclub themes?
The themes come quite organically, often when I’m just walking along the street, something interesting will crop up and inspire me.
With the more ‘out there’ themes like Zombie, it’s been something Lydia and I have wanted to try for months, whilst others are based on seasonal ingredients and crowd pleasers – like chocolate.
Your latest supperclub was called chocolate! Run me through the theme and menu inspiration?
This theme was decided when I had a delicious chicken and chocolate dish at a Colombian friends house in London just before I left. I knew that an all chocolate menu would probably work a treat, especially before Christmas.
All the dishes were decided close to the event, I wanted a sweet starter, earthy main and savory dessert – to turn the theme that could have been very transparent (e.g. super sweet dessert and dark chocolate sauces with the savory) on it’s head.
Favorite ingredient this season?
At the moment I’m loving cooking game birds like pheasant and grouse – they’re in season, so delicious and reasonably priced up here. It’s also the best time to be cooking root veg like parsnips – a simple parsnip puree served with a pan-fried pheasant breast – perfection!
Where do you source your produce and who have you worked with?
Suppliers in Edinburgh – for fish I always use Eddies in Marchmont, and we use George Bower for our meat, specifically game. Bespoke items come from Earthy and basic veg is usually from Fruit Connection also in Marchmont.
Couldn’t live without?
What was the last thing that made you stop and stare?
Walking down Charlotte Street and looking at Edinburgh castle in the crisp winter sunshine, I doubt I’ll ever get bored of that view.