Table Magazine
Food is our common ground, a universal experience.

Food Stories by Table Magazine

A collection of food stories by Table Magazine and contributors from around the world.

A Thanksgiving Celebration

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On a typically drizzly London evening last November, a host of food-loving, feast-friendly guests bundled in to the charming Benk + Bo in East London to enjoy a Thanksgiving meal with a Table Magazine touch of finesse. 

Yonder Collective had created a floral haven, complete with long tables laden with linen from Epic Linen, candles and elegant place settings, beneath gorgeous hanging centrepieces. It was the embodiment of community, wholesomeness and graciousness that you would expect from Yonder and Table, and the environment would allow an evening of beautiful food and honest company to unfold. 

Musician Sam Wills entertained guests while Atelier Smoked Salmon prepared mouthfuls of salmon goodness, served on charcoal crackers as an aperitif, enjoyed alongside cocktails made with Porter’s Gin. Meanwhile, chefs Rose Maxwell (Padella, Trullo) and Jorgia van Kan (Trullo) and I prepared a sensational thanksgiving feast: whole, succulent turkeys, sweet potato mac and cheese, two types of stuffing, a salad of shaved brussels sprouts and chestnuts, and roasted heritage carrots with watercress and a tahini dressing. It was a spread that could bring you to tears, a testament to the wholesome and generous cooking of Chef Maxwell, and the skill of Jorgia. 

What would a Thanksgiving meal be, however, without pie? Treat Bakehouse offered not one but three different vegan pies to enjoy, each laboriously brought over from Paris. If this is not the ultimate display of dedication to dessert, I am not sure what is. 

Good food, good drinks, and great company. Table Magazine’s first Thanksgiving event was a roaring, delicious success and has set the standard for future years. Best be sure to secure your spot at the table early to avoid disappointment. 

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To book your place at this years Table Thanksgiving, click here.

Words by Anna van Dyk
Photography by Holly Whittaker