Instagram story viewer> @scran.sutton> Posts

Scran Sutton

@scran.sutton

374

followers

297

following

🤙🏼🤠
-Private events
-Supper clubs
-Home cooks
-Latta hash browns

POSTS STORIES REELS TAGGED

Download All

¡Porchetta party!

Thai inspired bbq feast w the pals. Mostly not pictured, promise they all looked nice though.

-BBQ Porchetta stuffed w various pastes brought back from Thailand and hella coriander.

-Build your own summer rolls

-Crispy rice salad

-Smoked aubergine dressed w Thai herbs n sauces

-BBQ salmon head

-Mushroom larb taken in Newington Green by @scran.sutton

49

7

a year ago

Ya wee beauty taken in Letterfearn, Highland, United Kingdom by @scran.sutton

75

6

a year ago

Supa hot fiyah sea bass wishy winger wandwich.

We caught some sea bass off @oseaislanduk.

Sammy sea bass baked up some fre$h focacc. We whipped up some tartar, and assembled the whammest and the bammest of fish finger sangers.

Bonus shot at the end, had to keep it cheffy with a quick crudo.

But got damn, that sandwich slapped. taken in Osea Island by @scran.sutton

52

7

3 years ago

Shout-out my veggies n vegans. Fighting the good fight. I tried, I liked it- but damn the dark side be tasty.

So here’s a bunch of meat I’ve cooked recently.

Last slide is the magnum opus.

1/2) Big bad ribeyes over fire. Juiceh, fatteh, rich, n hella salteh. Finished with a super sharp chimmy.

3) Gochujangy honey soy-y glazed fried chicken for the late night snack at a wedding. We slung about 70 buns to the inebriated punters.

4) Sambal spiced chicky cooked with fire in the gozney.

5) IMO, oyster mushrooms are an honorary meat. These shawarma skewers booted off. Cooked over fire on the beautiful @oseaislanduk.

6/7/8) can’t take credit for these- but I watched them on the fire for a bit so that counts? @lahmacuncardiff on the fire cooked Welsh black beef, and juicy stone fruit porchetta.

9) Rump steak, nori fries, slaw.

10) NDUJA MONSTAH ISNT REAL HE CANT HURT YOU taken in Bosham by @scran.sutton

80

7

3 years ago

Shmokeh shmokeh fire cooked baba ganoush and creameh creameh hummy.

Two delicious dips served up as part of our Middle Eastern inspired feast headed up by the man the myth @elliot.kett

It’s a beautiful thing to serve sharers at a wedding. Amidst all the catch ups, the introductions, and the formalities- sitting down and having a shared experience through food brings together the brides cousins boyfriend and the grooms aunts second husband in a way that small talk never could.

It’d be egotistical to say that the food brought people together entirely, as we’re out here celebrating love.

But boi that hummus creamy. by @scran.sutton

3

4

3 years ago

Gochujang aioli step by step.

Showstopper of a sauce for the late night Korean fried chicken buns at a wedding in South Wales recently.

Make your aioli by blitzing egg, Dijon, lemon, n salt.

Then you wanna slowly add oil (any will do but I prefer a neutral number) to the mix while she whizzing, adding niiice n slow so you don’t split the ting.

@finntonry tells stories of an ex head chef called the emulsifier who could rescue any split emulsion. Could’ve done with him this day as I split 2 different mayos- a real bruise to the ego.

Once you got a nice thick aioli, add in your gochujang. Lots n lots we want this B spicy and funky.

Blitz again, season up to taste, and lather it on a bun and top with the dankest fried chicky.

Bun ya hellmans, this is the wibe.

#food #aioli #emulsifier by @scran.sutton

3

3

3 years ago

Hot Honey Croque au Chèvre x Croque Madame.

Choose your fighter.

Browning the butter on your béchamel makes for a real nutty n deep flavour.

Best served the morning after the night before.

Don’t @ me on the egg, I don’t fw those stinky mfs. Too stubborn to learn how to cook them properly.

#food #scran #cheese #cooking taken in Croqueodile by @scran.sutton

55

7

3 years ago

2022 in food: cooks.

1) Smoked mussels
2) Wild garlic pesto
3) Shawarma spiced chicken skewers
4) Scotch bonnet glazed aubergines
5) Fire cooked ribeye
6) Poached oysters with beurre blanc, pickled cucumber, and caviar
7) Whole ass fire set up.
8) Sichuan aubergine with spring greens
9) Soy braised chicken of the woods mushroom.

Might do some more of these as the camera roll is bussin. Plenty of events, weddings, and retreats lined up for 2023. Bigger, better, tastier- bosh.

#food #firefood #scran by @scran.sutton

57

6

4 years ago

Biiiiiig week of food incoming at the Olio corporate retreat.

Big buffet style breakfast/lunch/dinners for the ~160 person company.

Here’s some highlights of the crew laying it down last year. Expect bigger and better this time- plenty of content coming.

❤️ by @scran.sutton

3

1

4 years ago

Buff ting salads for a summery wedding feast.

Rainbow roast beets with chervil and pickled shallots.

Tomato, capers, pickled shallot and tarragon.

Lil fennel and parmesan number in the background.

These slapped silly served up with our fire cooked meats n fish (post on that coming soon)

Big ups @ediblewildbritain and the cut the mustard crew- more events pending 🚀 taken in Isle of Anglesey by @scran.sutton

3

2

4 years ago

OYSTERS 4 WAYS BABY

Yeh they peng on they own, but you can play about and elevate these bad boys in so many ways.

We did em straight up n fresh, with a red wine vinegar and shallot dressing.

We lightly poached some in their salty jooces, topped with a rich beurre blanc, pickled cucumbers and caviar- a heavenly glug.

Then you got the fire roasted ting- dollop of seaweed butter (step aside Straker) and a flash on the grill.

FINALLY and the best of the lot, chucked one in some leftover tempura batter for a laff and it knocked socks off. Seaweed butter melting on top for a boujie lil nugget.

The Menai is super rich in minerals and be hella salty, so the oysters are packed full of flavour, noticeably more so than estuary farmed ones.

Also they in prime season rn, making them hella smooth n creamy.

Shucks up baby 🤙🏼

Shoutout @ediblewildbritain n his crazy foody brain by @scran.sutton

3

2

4 years ago

Taste of London baby 🤙🏼

Serving up: Miso n ginger whipped tofu with scotch bonnet aubergine, and olive and manchego croquetas.

3500+ samples slung out over the weekend, a mariachi band, and a lil visit from the legend that is @chefjamescochran.

Follow @mobevents to keep up with all things truck, plenty plenty more in the pipeline.

#scran #tasteoflondon #mob taken in Regent's Park, London by @scran.sutton

3

3

4 years ago