lewes dal club launches next month

If you’re into cooking with pulses then listen up, because just up the road in Lewes there’s something special cooking. The Lewes Dal Club to be exact. Yes, as the British Dal Festival returns for its second year this February, a group of local chefs have created their own Dal Club so they can help the people of Sussex explore “the magical potential of the humble lentil”. Yes, please!

We like to think we have our finger on the pulse (sorry) when it comes to new things to do with lentils, but if you’d like to explore how to get really creative, then their event on Saturday 16th February is for you. All Saints Centre will play host to their giant supper, welcoming a four-course feast cooked up by local chefs Chloë Edwards of Seven Sisters’ Spices, Jacob Fodio Todd of the Feature Kitchen, Elisa Furci of Caccia and Tails and Community Chef Robin Van Creveld. What a line-up!


Why not make a night of it as there will be live music and a licensed bar while you’re shown how pulses are used in cuisines all around the world. You’ll even leave with a recipe and food map so you can try dishes out at home, too, proper Blue Peter style.

Other events during the festival (which runs from 10th to 20th February) include a screening of the BFI documentary Around India with a Movie Camera at Lewes’ Depot cinema. This is also happening on Saturday 16th February, kicking off at 4.00pm, so it’s the perfect appetiser for the four-course feast if you fancy both!

If you see yourself as a bit of a dal master, then get involved in their ‘Lewes Cooks Dal’ Competition, which is free to enter and takes place on 14th and 15th February. Flavour expert Alun Sperring from Brighton’s award-winning restaurant Chilli Pickle will be judging the competition and first prize is a meal for two at the restaurant. Dreamy! Find out how to enter here. Good luck!

Events run from 10th – 20th February across Lewes. Dal Club dinner on Saturday 16th February, 7.00pm; £35
All Saints Centre, Friars Walk, Lewes BN7 2LE

Photo credit: British Dal Festival