Exclusive Supper Club: The Art of Slow with Ron Zacapa

Take a sneak preview of Ron Zacapa's luxury Art of Slow supper club at Bethnal Green's Typing Room, including a must-try main and innovative cocktail

We’re all in a rush these days. Life whisks us along at 100mph and we get a kick out of it, of seeming busy and important. This mentality even stretches to food; we’re all guilty of snacking on-the-go, snaffling pre-packaged sarnies al desko, or struggling to find time for more than a 30-minute meal midweek. We probably spend more time drooling over other people’s creations on social media than we do making and enjoying our own.


Some things, though, are worth slowing down for. Ron Zacapa, an ultra-premium Guatemalan rum, is aged using a solera system of different barrels (charred American oak, French oak and PX sherry to name just a few) at 2,300m above sea level. The unique flavour profile of Zacapa is allowed to develop slowly producing notes of vanilla, toffee, tobacco, dried fruits, hazelnut and coffee.

Following this philosophy, the brand has partnered with Lee Westcott, head chef at Bethnal Green’s Typing Room, to create The Art of Slow; a dinner dedicated to celebrating taking the time to share good food with good company. On Monday 9 May, guests will be able to enjoy an innovative three-course menu created by Lee and paired with carefully crafted cocktails by Zacapa brand ambassador, Dan Dove.

We were lucky enough to have a sneak preview tasting of the menu (below), and the 72-hour braised beef cheek, fermented grains, smoked bone marrow and turnip main will stay with us; meltingly soft meat with subtly-smoked bone marrow playing well against the slight tang of the fermented grains. Served with a moreishly savoury Zacapa 23, honey roasted leek, chestnut, all spice and balsamic vinegar cocktail, it’s a must-try combination.The dessert – chocolate, pineapple & rum – is one of the best we’ve tried in a long time, plus you’ll be able to taste Zacapa Limitada 2015.


Welcome cocktail

Zacapa XO and champagne


Slow cured sea trout, kohirabi, lime & raisin

Zacapa Limitada 2015


72-hour braised beef cheek, fermented grains, smoked bone marrow & turnip

Zacapa 23, honey roasted leeks, chestnut, all spice, balsamic vinegar


Chocolate, pineapple & rum

Solera Sundown

Zacapa 23, charred pineapple syrup, citric acid, angostura bitters

Tickets for this luxury supper club are available for £100pp from designmynight.com. If you can’t make it, the Zacapa & Leek cocktail will remain on the menu until the beginning of August.

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