Alan Rosenthal

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Alan Rosenthal

Delicious cooking crafted with precision and soul. I love to use seasonal, local ingredients and balance them with refined technique and bold flavours.

All menus are tailor made so get in touch and let’s create an amazing dining experience to remember.

27/08/2026

This is what the menu’s looking like for my September supperclub on 25th September. Only 12 spaces available.

Seasonal, local ingredients where available and every element made by me (apart from the cheese!).

See you there! Link in bio to book.

21/08/2026

It’s a year since I started hosting supper clubs from my home in Falmouth. I can’t quite believe it! I’ve met so many new people and it’s been wonderful to host you all.

On 25th September Join me to celebrate my one year anniversary. I can promise an early autumn menu with all the delights the season has to offer. Link to buy tickets in bio!

Menu as follows

-Canapé on arrival
- Home made focaccia and flavoured butter
- Late summer Cornish tomatoes, mussels escabeche
- Roast free range chicken, sweetcorn and crown prince squash succotash, slow braised potatoes with mint and Forum aged Cabernet Sauvignon vinegar
-Cheese and home made sourdough crackers
-Fig and walnut frangipane tart, fig leaf ice cream

20/08/2026

Beautiful crown prince squash. Thank you . Grown literally around the corner from .

Watch out for the video of how to make it.

15/08/2026

Another batch of cowboy candy in the making. I guess leaving them for a month or so does mellow out the spice….. but straight the pit also damn good! Sorry Jules for disobeying….

08/08/2026

Behind every good arancini lies a great risotto! I was really pleased with these little sundried tomato and mozzarella ones last night.

Scroll to see my mini potato latkes topped with whipped cod’s roe and pickled red onion with its nod to the parade during

31/07/2026

Gyoza making for a private client this evening…

Let me know here if you’d like the recipe!

18/07/2026

Post swim - Charred leek, romesco and Brie tart.

1 sheet puff pastry
5 leeks
200g romesco/pesto/sun dried tomato paste
250g Brie, sliced
Nigella seeds
1 egg, beaten
1 tbsp chopped fresh herbs
Lemon zest

Too and tail the leeks and rinse well under cold running water. Place under hot grill, as close as you can get and allow them to char all the way around. This may take 15-25 minutes depending on your grill.

Allow the leeks to cool a little and then remove two or three of the outer leaves until you reach soft inner ones.

Slice leeks in half lengthways.

Unroll the pastry sheet and place it on a tray with the non-stick paper it comes with. Score all around with a sharp knife about 1 inch from the edge of the pastry.

Spread the romesco over the central area. Lay the leeks on top followed by the cheese. Season with salt and pepper Inbetween the leeks and cheese and also on top.

Brush beaten egg around the edges being careful not to let the egg drop down the side too much which can impact the rise. Sprinkle salt and nigella seeds on the pastry edges. Bake at 200° fan for 25 minutes until golden and bubbling. Grate over some lemon zest. Allow to cool a little before serving and sprinkle with some finely chopped fresh herbs of your choice.

06/07/2026

As you know, my menus change a little depending on availability of fresh produce the week of an event but this is where it’s currently landing for my July supperclub. Link to purchase tickets is in my bio!

Address

Opening Hours

Monday	09:00 - 17:00
Tuesday	09:00 - 17:00
Wednesday	09:00 - 17:00
Thursday	09:00 - 17:00
Friday	09:00 - 17:00
Saturday	09:00 - 17:00

Website

https://linktr.ee/alanrosenthal, http://www.alanrosenthal.co.uk/

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