About Communi.Table

Our goal is to connect people back to the Source and back to the Soil. Our belief is that cooking is a life skill much forgotten, and that food is a tool for connection and community.

Celebrate local produce through one of our long table lunches or supper clubs, to get a taste of vibrant, fresh & seasonal plates piled high with deliciousness. We are working to share the stories of cooking, creating and celebrating food, from the producers to the consumers. Bookings through our event page x

Our aim is to nourish your body for work + play, so please get in touch for energising & nutritious food for events of any size. From catering yoga retreats to photoshoots, supper clubs to snack boxes, collaboration is at the core of our work.

The Communi.Table & Co is a partnership with Green Room Cafe Holloway, to provide accessible opportunities for fellow supper club hosts. We manage the events programming to develop a new and exciting space. Come and host with us!

When we connect back to the source of our food and realise the symbiotic relationship between people, planet and nourishment, we recognise the powerful nature of our most humble need. That around the dining table, we can take action, we can initiate conversation and we can take back ownership from fast-food culture. Look back to the soil, to the dirt, to the microbes, You are what you eat…eats.

  • Founder + Cook

    Everybody has a food story, we are both physically and emotionally intertwined with what we put into our bodies. I want to help our community realise the monumental impact our food system has on our health, economics, politics, our culture, and our people. I believe that connecting around the table is one of the most profound and simple ways to change that system.

    Having worked as an international fashion model since the age of 15, I have travelled and lived all over the world. In these foreign cities, miles away from my family in Australia, I sought connection through the universal language of food. From the ripest tomatoes at the Milanese markets to the stacks of radishes and raw goats chèvre in Paris. I became infatuated by the seasonality and provenance of these ingredients, revelling in the glut of asparagus one week and the mysterious disappearance a couple weeks later.

    The turning of the seasons, the familiar faces at the market stalls, handing my currency straight to the hand that tended to those tender carrots. These became the grounding rituals that rooted me firmly to that place, no matter how briefly for. Learning a country through their stomach is perhaps one of the deepest ways to understand a culture and its people.

    Here in the UK we have such an abundance of fresh seasonal produce, local farmers, growers, makers and tasters. Let us celebrate those who are connecting to our symbiotic relationship with the soil, to reconsider how we give back to the Earth and reap new benefits in the process. When we as consumers choose to learn more about these methods we choose a new way forward for the food system, and our cultural system as a whole.

    Come join us in this re-education xx

    India