The Richmond Club announces a one-week kitchen pop-up with Yucatan Ldn, led by Founder and Head Chef Spencer Wellman.

Running from Saturday 28 August for one week, Chef Wellman will be bringing the taste of Southern Mexico to Richmond’s first Private Members Club. To celebrate this pop-up, The Richmond Club will be open to non-members for the entirety of the take-over week.

Yucatan Ldn launched in March 2018 as a street food company specializing in the cuisine of Southern Mexico, presenting it with an LA twist. Utilizing recipes learnt while working in the Food Service industry in California, the most important component of Chef Wellman’s food is the freshness of it. Southern Mexican cuisine differs tremendously to the rest of Mexico due to its geographical location and climate.

Chef Wellman explains: “The flavours I associate with Yucatan are savoury, spicy, sweet, and fresh. Southern Mexican food is very light, very healthy, and very fresh. Its fast to serve and has every bit of balance in flavour that any foodie loves. The experience you will get at Yucatan Ldn will be very fun, chilled out, and leave you wanting more food. I cannot wait to bring my food to Richmond, it is going to be an exciting week at The Richmond Club.”

Not only will The Richmond Club will be open to non-members, but it will have musical entertainment over the Bank Holiday weekend. Leandra Varanda, and her Brazilian Samba band, will be performing for guests on Saturday 28 August from 8pm. Mariachi Loco, the Mariachi band, will be performing on Sunday 29 August, from 4pm.

Maureen Heffernan, Managing Director of The Richmond Club, said: “What a better way to end the summer holidays than with a burst of flavour from Yucatan Ldn, along with some amazing South American music. We are also looking forward to showing off our Club to everyone, as we are opening up to non-members for one week only.

“We have lots of other exciting plans in the run up to Christmas. From comedy nights to a cinema club, to new menus, including delicious lunch offers, there is a lot going on. Keep an eye on our social media and website for more information.”