Loom Club Table 13 supperclub dining experience review

The Loom Club in Islington offers many things from pilates classes to a community co-working space, but I went for neither. 

Plant-based supperclub Table 13 has temporarily found a home at the venue, serving seven courses from a single kitchen island. 

The meals are prepared in front of you (Image: Olivia Carter) A supperclub is a completely alien dining experience for me, having never experienced a meal in London like it. 

My boyfriend and I were seated on one side of the kitchen island whilst Michelin-starred chef Georgia Gallacher prepared each course in front of our eyes. 

The experience was immersive and unusual, offset by the surroundings of plush sofas and arm chairs as if you have visited for a meal at a friends' house. 

The space was filled with cosy lighting and inviting sofas and armchairs (Image: Olivia Carter) Each course honoured a seasonal ingredient, aiming to use the produce in its entirety without waste. 

The first two courses were designed to be eaten by hand and in a single bite, highlighting the swede and carrot. 

An umami savoury cracker was balanced with pear, celeriac and onion followed by a brighter and fresh carrot puree in a delicate casing with mustard seed, chia and baobab. 

The single bites may have been small but they were packed with flavour (Image: Olivia Carter) Both common vegetables seemed to come alive with Georgia's innovation as she talked us through each plate.

Handmade soda bread enriched with stout and served with whipped whisky butter with black treacle made up the third course. 

The bread was soft and fluffy and the butter beautifully rich. It was served with a savoury tea, making it a wonderfully comforting course. 

The bread paired with the saltiness of the butter and savoury broth made for a very comforting course (Image: Olivia Carter) Cauliflower was the hero of the fourth course and was truly special paired with lime leaf, coconut and galangal. 

It was transformed into a delicate but punchy take on a tom yum soup, which left my boyfriend and I lost for words. 

Each dish was presented beautifully (Image: Olivia Carter) The lightness of the tom yum infused foam paired with the spices elevated the creaminess of the cauliflower, with homemade daikon radish pickle adding a welcome crunch. 

The fifth course was my boyfriend's favourite, featuring a tenderly roasted beetroot in miso sauce with curry leaf and a tamarind crumb. 

The beetroot was perfectly cooked and had been expertly sliced to provide a satisfying bite paired with the rich sauce. 

This was the best way I have ever eaten beetroot (Image: Olivia Carter) For me, the sixth course was the star of the show with Georgia's take on a Thai green curry. 

Her interpretation of the dish was a sweet one, with puffed wild rice, candied nori and coconut and lemongrass. 

A sorbet with fresh herbs and spices was balanced with the creamy coconut and felt like a bowl of delicious health. 

The sweet Thai green curry was like a cup of happiness and a course to be savoured (Image: Olivia Carter) It was a dessert I have never tasted anything like before and what I believe could be the perfect remedy to any cold. 

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A porcini mushroom ice cream rounded off the meal on a bed of cocoa and coffee crumb, plum compote and topped with two tuilles. 

The tuilles on top were perfect, adding a crunch that melted into a chewiness that balanced out the coarse texture (Image: Olivia Carter) It was decadent and rich but not heavy as the coffee and porcini added balance with their earthy flavours. 

It was a dining experience I would recommend and a meal I will never forget.