Chapter one
An honest
dinner,
made for thirty-
seven friends.
By Patrick & the kitchen, est. 2022
Plate №1, the chef’s hands
Proper Dinner Club grew out of a simple frustration: restaurant-grade cooking shouldn't require a booking two weeks out, or a €200 bill at the end. We built a membership model so the kitchen can plan, source properly, and cook without waste — and so you can eat well on a Tuesday.
Every dish starts with the question we'd ask at home — what do we actually want to eat tonight? Then we work backwards: who grows it, how long does it need, what does it pair with, who will be at the table.
We don't do tables in a dining room. We do meals you can sit down to in your own house, with your own people, plated like a restaurant and ready in three minutes.
A few neighbours, a Friday night, too much food. Then more people asked.
Today, in five numbers
- members
- 47
- farms
- 3
- boat
- 1
- cooks
- 4
- leftovers
- 0
Chapter two · the sourcing
Three growers,
one boat,
no shortcuts.
- Local greensThree small farms, hand-picked the morning we cook.
- Regional co-opPasture-raised eggs, free-range chicken, slow-grown vegetables.
- The morning seafood lineChiang Mai-bound, diverted to us before sunrise.
- Our own bakerySourdough, croissants, focaccia — baked the morning of delivery.
Chapter three · the rules
Four things we
won't compromise on.
- INo. 1
Local sourcing, always.
Every ingredient travels the smallest possible distance. Three local farms, one regional co-op, one seafood boat. Nothing flies in.
- IINo. 2
Three-day sourdough.
A 72-hour cold-ferment, baked the morning of delivery. Never a day before, never frozen, never re-warmed.
- IIINo. 3
Chef-led menu, weekly.
Patrick writes the menu from scratch each week — no recipe cards, no shortcuts, no repeat dishes two weeks in a row.
- IVNo. 4
A members-only deli.
Cured meats, aged cheeses, small-batch preserves. Available only at select tiers — the kind of things we make for ourselves.
Chapter four · how we got here
From a Friday
to forty-seven seats.
Year 0 · 2022
A Friday dinner.
Six neighbours, one chef, far too much food. We sent everyone home with leftovers and an offer.
Year 1 · 2023
Twelve quiet members.
A whiteboard menu, one delivery van, sixty meals a week — by hand, by request.
Year 2 · 2024
The bakery joined.
Sourdough, croissants, focaccia. The 72-hour ferment moved into a corner of the kitchen.
Today · 2026
Forty-seven members.
Three farms, one boat, four cooks, twenty-eight days at a time.
Chapter five · the cooks
A small kitchen,
deliberately.
Patrick
Chef · Owner
— currently obsessed with kombu butter
Lily
Head of Pastry
— three-day brioche, no shortcuts
Aoi
Sourcing & Growers
— knows every farmer by first name
Boon
Sous Chef
— spice trader at heart
Epilogue
Eat with us
soon.
We open membership in small batches. Apply once, eat for the next twenty-eight days.