Nestled within an unassuming Hackney council estate by the canal, a surprising culinary gem awaits. This is the setting for LEON's one-night supper club, a Middle Eastern-inspired feast that transforms the fast-food chain's classics while raising money for a vital cause.
A Warm Welcome in an Unexpected Location
Finding the venue on a quiet Tuesday evening was a journey in itself. Google Maps led to a residential estate in Hackney, a location so discreet it prompted a double-check. Any initial uncertainty vanished upon stepping inside. The space was a cosy, modern sanctuary filled with plants, books, and warm lamplight, with a South African jazz playlist setting a relaxed tone. Long communal tables buzzed with conversation, immediately creating a friendly, inclusive atmosphere perfect for solo diners and groups alike.
The event was helmed by Suzie Bakos, a Baghdad-born, London-raised writer, chef, and presenter. Her project, The Little Sauce, focuses on nostalgic flavours and generous feasting. More importantly, 100% of the evening's proceeds were donated to The Felix Project, a charity working to redistribute surplus food to those in need across London.
A Flavour Journey Through Eight Courses
The meal was a bold, eight-course reimagining of LEON favourites, taking diners on a trip from East London to Baghdad.
The opening act, Fish Bites, set a high standard. Reimagined with crispy onions, gochujang, parmesan, and amaranth, they offered a masterclass in texture and flavour. The crunch contrasted beautifully with the soft fish, while the gochujang provided a subtle heat and the parmesan a salty sharpness.
Next, the Hash Brown Bites became an instant favourite. Though slightly softer than expected, they retained a satisfying faint crunch. The real star was the accompanying mango sauce and chilli combination, which delivered an exotic, Indian-inspired flavour perfectly balanced by a cool garlic mayo.
Sticky Tamarind Chicken followed, featuring a light, delicate crunch and a coating with a lemony brightness. The tamarind flavour was intense—almost overwhelmingly so for some—but was expertly paired with sesame seeds and spring onion. The dish turned eating into a fun game, with pieces ranging from tender to satisfyingly crunchy.
Not every dish reached the same heights. The Fattoush Salad was pleasant but unremarkable, with fried flatbread that felt heavy. The "Crispy" Potatoes were the evening's main let-down, lacking any crispness and presenting a boiled, grainy texture only partially rescued by a mint and mustard sauce.
Hearty Mains and a Sweet Finale
Energy returned with a superb Cod Loin served over a spiced LEON dhal with zhug, sriracha, and harissa chilli oil. The flaky fish and deeply flavoured, vegetable-studded dhal created an extremely filling and complete plate, arguably the most restaurant-ready dish of the night.
The Spiced Squash with black beans, pomegranate, and pine nuts was hearty, fiery, and wintery. While the spice level was bold and comforting, the portion was enormous, even for sharing. Some technical issues were noted, with the ends of the squash burnt and one piece of skin inedible.
Dessert ended the feast on a triumphant note. Kunafeh with LEON hot honey, kadayif, pistachio, and rose was the perfect portion—satisfying a sweet tooth without being sickly. The warm honey elegantly tied together the global, spice-driven theme of the entire evening.
How to Experience the Supper Club
For those inspired to attend, there is another chance. LEON and Suzie Bakos will host a second supper club on Thursday, 11th December at 6.30pm. It will be held at The Kitchen Studio, 8 Andrews Road, London E8 4QN.
Tickets are priced at £20 and are available online. As with the reviewed event, all proceeds will go directly to The Felix Project, supporting its mission to end food inequality in the capital. The evening promises the same blend of communal dining, bold flavours, and charitable impact, hidden away in the heart of Hackney.
