© Alejandro Olaya Torres
by Sophie WeirLuxury Hospitality Magazine, Senior Editorial Assistant
Walthamstow is known for its many treasures, including Europe’s longest open-air street market and an iconic neon art gallery. god’s junkyardand artistic landmarks william morris gallery and his influential designs.
Walthamstow is a hub for niche sectors, creative sectors and new cultural hotspots within the emerging creative scene. This creates the following Supper Club.Tube.
This social dining experience opened in 2018 and welcomes approximately 11,000 guests onboard to join Head Chef Beatriz Maldonado (Via) and her team on a gastronomic journey inspired by Latin American cuisine from Mexico to Patagonia I did. Three nights a week (Thursday, Friday, and Saturday), a subway car is transformed into a sensory dining destination that celebrates rich tradition, diverse ingredients, and innovative culinary techniques.
Bee Chef, © Sam Rockman
Growing up in Bogotá, Colombia, Bea was constantly surrounded by food as her grandparents often brought home exotic ingredients, which resonated with the modern culinary term “foodies.” This opened her eyes to the wonders of cooking at an early age, and her love for food stems from her childhood memories. This led to Bea’s career choice, and after graduating from college, she began training at the American Culinary Institute. She then moved her training to Argentina, where she was influenced by the French chef Paul Bocuse and received instruction from others who were heavily influenced by European techniques.
After working in Argentina and Chile, Bia returned to Colombia to work under head chef Virgilio Martinez at Chef Gastón Acurio’s successful Peruvian restaurant. astrid y gaston. Gaining enough experience after opening her own restaurant, gaining a degree in kitchen management and maintaining her expertise as both a culinary chef and a pastry chef, Bea first moved into running supper clubs in Hyams Park and Soho. I transitioned and eventually joined the supper club. . tube.
Supperclub.tube feels like entering another world of history and gastronomy, where industrial heritage meets understated luxury. Located within the Walthamstow Pump House Museum, a Grade II listed Victorian building, you will be transported to an important part of London’s industrial history. The location, full of vintage locomotives and historic machinery, really compliments the dining experience itself. Stepping into this hollow industrial area, there’s a kind of authenticity that can’t be replicated in a purpose-built restaurant.
This unique restaurant is housed in a decommissioned 1967 Victoria Line subway car and is carefully placed among the museum’s outdoor exhibits, creating a special and immersive experience. This juxtaposition of white linens and polished glassware against a solid backdrop of heavy iron makes dining here feel as if you’re part of a living exhibition. I can feel it.
©Luke Agbaimoni
Once you cross the threshold, you enter through the driver’s seat of a vintage carriage and are welcomed into a uniquely repurposed space. Your coat will be hung on the top rail of your vehicle and you will receive a complimentary drink on arrival as part of your reservation. Guests can choose from: Peachy Palomaa refreshing blend of tequila, grapefruit, and lime, or the timeless negronia classic mix of gin, Campari and vermouth. There is also the classic option of Vodka or something drink rum with a mixer or gin and tonic.
Chef Bee carefully selected a six-course seasonal tasting menu for guests to enjoy, explaining the origins of each dish and what it means to the country of its origin. The tasting menu reflects Chef Beer’s commitment to local British produce, while paying homage to the vibrancy of her Latin American roots and carefully telling stories of culture, history and creativity.
©Sam Rockman
The experience starts with Tamal de Muerto (Blue corn dumplings with sweet corn, butternut squash salsa, guajillo sauce, Lancashire cheese), a dish steeped in ancient Mexican culture. Bee explained that blue corn is a nod to the Mayan creation myth in which humans were created from corn. A reminder of the sacred role this ingredient plays in Latin American cuisine. Wrapped in a corn husk, the earthy, soft texture of the tamal is an homage to the Día de los Muertos (Day of the Dead) traditions of Queretaro, Mexico, and pairs perfectly with a hint of sweetness. Masu. Bee explained that while nearly every country in Latin America and the Caribbean has its own tamal dish, the dish is believed to have first been created by ancient indigenous cultures in Mexico.
©Sam Rockman
Next up is a menu that pays homage to Colombia. pan de bono con Chorizo. It features cassava and cornstarch bread, smoky bok choy, chorizo (or a vegetarian chorizo option), and pickled red onions. This dish is the culinary heritage of Hacienda El Bono in southwestern Colombia. This sweet, sticky dough is like a dumpling on bread, and is paired with smoky Swiss chard for a delicate balance of flavors. Simple yet beautifully presented, Bea presents each dish with the perfect balance of flavor and tradition.
Here, the menu changes slightly for vegetarian and vegan guests, but Bee has maintained a similar dining experience by serving the same dishes with a regional twist. Every country on the Pacific coast of Latin America has its own version of ceviche, and we were lucky enough to try two types. of Ceviche Nikkei de Atun Meat-loving guests were treated to tuna, green onions, crispy quinoa, tamarind, soy ponzu and chipotle mayonnaise, a classic take on the traditional Peruvian fish-centered dish.
In contrast, vegetarian and vegan options are uniquely made without fish and will transport you to the heights of the Ecuadorian Andes. Ecuador is the only country that counts ceviche without fish as a classic dish. this Ceviche de choco Selected from lupine beans (as they are available wild in the region), marinated in a fiery rocoto chili sauce and combined with palm hearts, samphire and zucchini. Bee explained that the dish is rooted in Riobamba’s cold, wet highland climate and offers an explosion of textures and flavours.
Fourth course includes Colombian cuisine Ahiakocorn-fed chicken breast (or mushrooms for vegetarian and vegan options), yellow corn, capers, dauphinoise potatoes, avocado, and a guasca sauce inspired by Bea’s favorite lunches at her grandparents’ house. Bee offers elegant arrangements of hearty dishes, bringing the menu together with nostalgic flavors and sophisticated presentation.
The menu continues with a pre-dessert, Mora Berry Ice Dome with white chocolate soil to refresh the palette. The mora berry is a type of blackberry native to the Andes Mountains of Latin America. Rounding out the six-course menu are Brazilian churros. It features a dulce de leche filling. Dulce de leche is a rich creamy caramel sauce surrounded by a soft, crunchy chocolate sponge on the outside, served with passion fruit and mango sorbet. The churros were a standout for us, melting in every bite, balancing a golden exterior with a mellow, luxurious center. Churros serve as the perfect end to a menu that celebrates Spanish traditions from across Latin America.
Throughout the meal, we offer evolving cuisine with a mosaic of Latin American influences, with an emphasis on modern sophistication, using seasonal British produce while maintaining a Latin feel. As one of London’s most unique dining experiences, Chef Bee continually introduces new flavors to its seasonal menu. This experience functions as a dining social club that takes on a whole new meaning, transforming your usual dining experience.
Join us and find out more about supperclub.tube. here.
