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My Last Supper

My Last Supper - Monica Vinader

Monica on the beauty of a late summer May evening at home in Norfolk and tapas style sharing...

"My Last Supper is one of our favourite family games. We play constantly; by ourselves around the kitchen table, with friends on holiday; in the car on the school run. It never fails to excite." says Willow.

Our guest this month is Monica Vinader, CEO of her eponymous global jewellery brand. Born in San Sebastian, Spain, Monica is an artist, adventurer and designer. After studying Fine Arts in London, she was introduced to jewellery design at her first job. From there, she was hooked. She travelled the world for both work and sport until these travels and her love for accessible luxury merged into the brand she still runs today from her Norfolk base

Willow has collaborated with Monica on a 2-piece jewellery collection inspired by Dahlias and their shared love of nature, beauty and flowers. As part of the collaboration they transformed the Duke of York, Chelsea Store into 'A Secret Garden' for the 2023 Chelsea In Bloom theme of 'Flowers on Film' and they won Gold.

On to Monica's 'My Last Supper.' As always we ask:

What would you have for your last meal on earth? A drink, a starter, a main course and pudding? You never get full and you can be wherever you want in the world…

 

Surrounded by our meadow of cow parsley and the garden in its full green and white glory...

If this could happen one sunny evening in late May, in my garden in Norfolk surrounded by our meadow of Cow Parsley and the garden in its full green and white glory, that would be perfect!

I would have my family, the dogs and close friends and their kids around and we can watch the sun go down over the pond.

I would start with a proper Negroni (my husband makes a mean cocktail!) or two, and lots of delicious tapas to share: the best Jabugo ham, Spanish croquetas, and fresh asparagus with olive oil and parmesan which are in season in May. I was born in Spain so the concept of ‘sharing plates’ is sort of second nature at home.

For the main course, I would love local lobster, with homemade mayo and carpaccio of courgettes from the garden (if I have been green-fingered that year which is not always the case) with pecorino and pine nuts.  Oh, and some nice Rosé!

For pudding could I please have my favourite cinnamon ice cream from the harbour in Menorca, if I’m allowed to bring it over?
 

 

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