Jongga, Korea’s leading Kimchi brand, is joining
forces with one of London’s newest and most talked about low-waste restaurants, Apricity, to launch an exclusive supper club focused on preserving the plants on our plates. And the best part? It’s completely free for those lucky enough to bag a booking.

The mouthwatering tasting menu, which guests will dig into at the event, features seven carefully chosen seasonal dishes. Highlights include a deliciously crunchy
Jongga Kimchi tempura course served with a flavourful fig leaf mayo, a rich
Cheswell bavette steak dish paired with an open Jongga Kimchi and carrot tart as well as a refreshing Jongga Kimchi margarita, served upon arrival.

The (P)reserve a Table supper club series marks the launch of Jongga’s Generation Preservation campaign, which aims to draw attention to the critical issue of
preserving the fruit and vegetables on our plates. It comes after a recent study by the brand found that nearly a third (32 per cent) of Brits have no idea plant diversity is in danger, which could leave staple vegetables at risk of extinction. At the same
time, the survey found four in 10 people couldn’t imagine not being able to buy everyday fruits and veggies in their local store.

As such, the menu, consciously curated by Apricity’s multi-award-winning owner and chef, Chantelle Nicholson, uses Jongga Kimchi as the hero to show how fermentation
and preservation can not only be delicious, but also sustaining.

The meal won’t cost guests a penny! As a Kimchi brand that’s rooted in fermentation and made from more than eight vegetables such as cabbage,
leek and onion, Jongga is passionate about preserving plant diversity for future generations. However, experts at UK organic growing charity, Garden Organic,
estimate many hundreds of varieties of vegetables, once widely available as seed and produce, have disappeared. That’s why Jongga is supporting Garden Organic, and its Heritage Seed Library which saves and re-introduces rare seeds, enabling everyone the chance
to grow and enjoy fantastic forgotten foods.

As well as sampling Jongga Kimchi within the tasting dishes on the menu, guests attending the (P)reserve a Table supper club will exclusively receive their own seeds kindly
donated by the Heritage Seed Library, to plant and cultivate at home.

Chantelle Nicholson,
owner and chef, Apricity comments:
“We’re excited to be bringing an issue so close to our hearts to life with Jongga. I love cooking with Kimchi, not only for its potential health benefits, but also because fermented foods can be a step towards a more sustainable way of living, by reducing
waste. Given dwindling biodiversity levels I believe passionately in preserving the plants we rely on to make meals for our families, friends and communities and the simple steps we can take to ensure our future is bountiful in delicious foods like Kimchi.”

Jennifer Lee, Head of Global Food Business Unit, Daesang, for Jongga, said:
“Our study found 95% of the British population are adopting more of a plant-forward lifestyle, because they believe it’s better for the planet and themselves.
As our intake of fruit and vegetables continues to rise, it’s paramount we begin raising awareness of the latest sustainability crisis.

She adds: “Many see the food in their fridges
as a never-ending resource, but sadly this is not the case. Shockingly, over the last century 75 per cent of plant diversity has been lost, with 95 per cent of cabbage varieties disappearing from our plates. Jongga’s Generation Preservation campaign aims to
draw attention to this very critical issue, and as a brand with a preserved product at our core, we’re delighted to be partnering with Apricity to spread the word further through our (P)reserve a Table supper club series.”

The exclusive (P)reserve a Table supper club will open its doors to the public on Friday 30th September, with further sittings taking place on Saturday 1st October
and Thursday 13th October. They will take place at Apricity’s Chef’s Table, which gives people a unique look into the kitchen, where their meals will be made.

The first round of bookings for 30th
September open on 23rd September and can be booked via Apricity’s website.
Subsequent bookings will go live exactly one week ahead of the event date. Numbers are limited and (P)reservations will be given on a first come first served basis.