This project involved designing the menu for a supper club centred on regeneratively farmed beef, bringing together people committed to sustainable farming practices.

The event, featuring discussions with Thomasina Miers, Andy Catto of Wilfarmed and the Ethical Butcher team, focused on meaningful conversation over thoughtfully sourced food.

I chose an earthy, textured paper from Gmund Mill (powered with 75% of regenerative energy), made with spent brewer’s grain, with a rich colour and tactile quality that evokes a connection to the land. The menu became a key visual element of the event and was widely featured across social media.