{"id":55629,"date":"2017-06-09T09:49:31","date_gmt":"2017-06-09T09:49:31","guid":{"rendered":"http:\/\/www.deliciouslysortedibiza.com\/blog\/?p=55629"},"modified":"2019-09-20T09:56:12","modified_gmt":"2019-09-20T09:56:12","slug":"the-secret-is-out","status":"publish","type":"post","link":"https:\/\/www.deliciouslysortedibiza.com\/blog\/the-secret-is-out\/","title":{"rendered":"The Secret is Out…"},"content":{"rendered":"

We are proud to say that Ibiza has become an island known for its vast selection of cuisine and world class chefs<\/a>. Culinary experts\u00a0from all over the globe are making the white isle their home to showcase their passion for good food for the people.<\/p>\n

A new movement that seems to be sprouting up in\u00a0all four corners of the island are secret supper clubs<\/a>! It\u2019s not your average dining experience, but so much more. It\u2019s a meeting of like-minded gourmet foodies who appreciate food and cooking in all of its glory, often in a secret or special location on a unique date and many can agree it\u2019s the island’s best kept secret! Until now that is\u2026.<\/p>\n

We were delighted to have had the privilege to sit down with Mark Watkins of The Last Supper Club for a fun Q & A session to find out more about his concept; a unique supper club that has the ability to wow anyone that is lucky enough to be a guest at his table\u2026<\/p>\n

Mark, tell us about your background?\u00a0<\/b><\/p>\n

I was born in a hotel, and I grew up in the restaurant business. I first came to Spain when I was\u00a017 and worked in restaurants in Barcelona during the 80s. I got into cooking during the gastro\u00a0pub scene in London and went freelance in 99. That is when my\u00a0catering business was\u00a0born and then I moved to Ibiza in 2002 with my two small children.<\/p>\n

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Photography by Gypsy Westwood<\/em><\/p>\n

What is the concept behind The Last Supper Club?<\/b><\/p>\n

It came from an idea that I started in London which was to have a night for people in the industry, it was a burger and fries night and I would get people to DJ for their supper. When we moved to Ibiza we met a dutch couple who had a beautiful house in San Juan and invited us to their land – they knew loads of people and we knew no one. We could cook and they couldn\u2019t so on a Sunday we invited people out, they could pay what they wanted and we had someone play music for their food and drink. A few years ago we wanted to do something different where we called the shots – we loved cooking outside, in a field and in different places – thus, The Last Supper Club was born.<\/p>\n

What is your connection to Ibiza?\u00a0<\/b><\/p>\n

It was zero when I caught a flight to find a house with my wife who was pregnant with our 2nd child. I\u2019d never been to Ibiza, never heard of the music scene, never heard of Pacha. I knew it was an island as I had lived in Barcelona before but until then I thought I was moving to \u201cSpain!\u201d<\/p>\n

\"\"<\/p>\n

Photography by Gypsy Westwood<\/em><\/p>\n

Can you tell us more about the menu and what you like to base your menus around?\u00a0<\/b><\/p>\n

We use as much as we possibly can from the island, and cook on open fire as much as possible. We use local organic ingredients from the farm – different meats and vegetable varieties when they are available. There is no real limitation on what we do but we like to let the ingredients do the talking.<\/p>\n

Why do you have a different location each time?<\/b><\/p>\n

We want to show people different things because it\u2019s interesting. We like to cook on cliff tops, in caves and in fields\u2026thats why!<\/p>\n

What is your signature dish?<\/b><\/p>\n

All of our food because we love it all – so our food is our signature. We just to love cook. We love to cook over charcoal, over fire. We make our own bread, it\u2019s difficult to answer because I just love all the food that we do. One signature thing we do is the dessert Parade – we lay a table cloth out and throw puddings at it and it is quite unique!<\/p>\n

\"\"<\/p>\n

Photography by Ana Lui<\/em><\/p>\n

What do you love most about putting on The Last Supper Club in Ibiza?\u00a0<\/b><\/p>\n

I love that we do what we want, where we want, when we want. I love where we do the events but most of all I love the expressions on the people\u2019s faces. As they come, as they eat, as they leave. It\u2019s a look of wonder. From the moment they get there to the moment they leave.<\/p>\n

\"\"<\/p>\n

Photography by Gypsy Westwood<\/em><\/p>\n

The Last Supper Club pops up next on June 16th, 2017 – reserve your spots now!<\/p>\n

Other Pop Up Supper Clubs in Ibiza You Need to Know for Summer 2017<\/b><\/p>\n

Soul y Sabores<\/b><\/p>\n

From eco farms to gorgeous villas to trendy caf\u00e9s in the island\u2019s bohemian north, Soul y Sabores is all about bringing old friends and new together around a table for a delicious dining experience. With menus changing weekly, chef Sophie Taverner is passionate about showcasing the island\u2019s abundant produce and locally sourced meats and fish in creative and refreshing ways.<\/p>\n

check out www.soul-y-sabores.org for more information<\/a><\/p>\n

\"\"<\/p>\n

Photography by Sophie Taverner<\/em><\/p>\n

Chef\u2019s Palette\u00a0<\/b><\/p>\n

Hosted at the Meke Coffee Roaster\u2019s in San Juan, Meke \u2018calls all foodies, gourmet and appreciators of flavour-scapes and sensory delights\u2019 to special pop-up events that hosts talented chefs from all over the island (in turn who are from all over the world!) to take food fans on an epic journey of tastes.<\/p>\n

\"\"<\/p>\n

Photography by Meke<\/em><\/p>\n

Campo Comida Collective\u00a0<\/b><\/p>\n

Tantalising the taste buds with Mediterranean and Middle eastern inspired dishes, Campo Comida Collective serves up multi-course feasts out in the gorgeous campo surroundings in Ibiza. The dishes always feature a star ingredient, are locally sourced, fresh and always organic. It doesn\u2019t get more farm to table than this!<\/p>\n

\"\"<\/p>\n

Photography by Sophie Taverner<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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