Gwafu Vegan Seasonal Supper Club

July sees Bridge 5 Mill in Ancoats host a plant-based, low-impact supper club, courtesy of Cameroonian chef Ngwafu. Remember that name. Ngwafu cut her teeth at Tom Barnes’ Skof, alongside London’s Akoko and zero-waste pioneer Silo.

Her food combines West African ideas with seasonal British produce, made with ingredients grown at her local allotment. Her career to date has seen TV appearances, high-tempo kitchen takeovers and nationwide puff puff deliveries, as well as low-carbon community food education projects with Groundwork Manchester. If it’s sustainable, independent food you’re looking for, go Gwafu.

This Ancoats-based supper club follows a series of minimalist pop-ups, scaling up for this one-night-only dinner focusing on hyper-local, allotment-to-table mechanics.

Ngwafu’s food teams West African ideas with seasonal British produce, made with ingredients grown at her local allotment

You want specifics? No can do. The precise details of the three-course menu remain fluid, at least until early June, as it’ll be structured entirely around the unpredictable yields of Gwafu Vegan’s Manchester cultivation plots. This means pitch perfect seasonality, with high-summer British greens, wild-foraged aromatics and traditional preservation ferments.

One cert is bobolo – the Cameroonian street food staple of fermented cassava tuber. This is soaked, grated, and steamed in banana leaves to produce something dense and chewy with a sharp, lactic tang.

For this event, the kitchen has partnered with Bitter Leaf Industries to provide a more free-flowing, relaxed ambience from founder Tom. Rather than static background noise, a live vinyl set will mirror the kitchen, utilising a progressive tempo that escalates from low-frequency ambient cuts during the starters to high-energy rhythm tracks for the mains.

Doors open at 6:30 PM with service starting at 7:00 PM. Submit any dietary requirements when you book your ticket.