A supper club in Amman hosted by chef and writer Nur Dissi — seasonal Levantine menus served at one long table, plus private dining on request.

Where is Kin's Table?

Amman, Jordan, with private dining and cooking work also taken in London and elsewhere by arrangement.

Does Nur Dissi take writing commissions?

Yes. Nur writes features, essays and recipes on Levantine food culture in English, and develops and tests recipes for publications and brands. Commissions go to nur@kinstable.com.

Supper club · Food writing · Recipe development

Kin's Table

Q: What is Nur Dissi's culinary background?

A Diplôme de Cuisine with culinary management from Le Cordon Bleu London, a year as managing director of a London patisserie, and an MSc in Strategic Communications from the London School of Economics.

A chef's table in Amman, and the writing that comes out of it. Cordon Bleu training, a London patisserie behind me, and a Levantine pantry in front of me.

Take a seat Read the writing

Kin, and a table

Kin's Table began the way most good things do — too much food, too many chairs pulled up, and nobody in a hurry to leave. It is a supper club built on the idea that a table is a form of hospitality older than restaurants: you cook for people the way you would cook for your own, and the evening takes care of itself.

The cooking is Levantine at heart and classically trained by habit — mezze that arrive all at once because that is how they are meant to be eaten, breads pulled from the oven mid-service, a dessert that owes its technique to a Paris syllabus and its flavour to a Jordanian summer.

The Table

Supper club

Seasonal, seated evenings in Amman. One menu, one long table, courses brought out as they are ready. Private tables by arrangement.

Private dining

Cooking in your own home or venue — from an intimate dinner to a standing table for a celebration. Menu built around the season and the room.

Food writing

Features and essays on Levantine food culture, written from inside the kitchen rather than across it. Commissions welcome.

Recipe development

Recipes written, tested and photographed for publications and brands. Pastry and Levantine work a speciality.

About Nur

Nur Dissi is a chef and writer based in Amman. She trained at Le Cordon Bleu London, taking the Diplôme de Cuisine alongside culinary management, and spent a year as managing director of a London patisserie — running the kitchen, the brand and everything in between.

Before the kitchen she read strategic communications at the London School of Economics, which is the part of the training that shows up on the page. She writes in English about food culture, technique and the Levantine table, and develops recipes for publications and brands.

She works between Amman and London, and takes commissions anywhere.

Writing

Essays, features and recipes on Levantine food culture — written from the kitchen side of the pass. Selected work and current commissions.

New work is being published shortly. For commissions, pitches and portfolio requests, write to [email protected].

The table list

Dates are announced to this list first. Seats at a supper club are limited to one long table, so the list is how they are filled — usually before anything is posted publicly. Tell me where you are and what you are after, and I will write when there is a seat worth your evening.

One seating, one menu, brought out course by course as it is ready
A long table you share with people you have not met yet
Levantine cooking, classically trained, built around whatever the season is doing
The address goes out to confirmed guests a few days before
Tell me about allergies and I will cook around them — say so when you book

Take a seat

For supper club dates, private dining, commissions or press — [email protected].

[email protected]