Last night we hosted our most recent supper upstairs at De Greys on Broad Street, a perfect venue for us that we were very grateful to have the use of. It also allowed us the joys of a proper industrial kitchen and the capacity to cater for 32 guests.
As usual, the opportunities to photograph the food were fleeting – they may exist and, if found, will be added to this blog.
Our guests ate/drank:
Quince cordial and sparkling wine
Pigeon, radiccio and lentil
Radiccio, salsify and goat’s cheese
Jacob’s ladder, mushroom and truffle puree, cabbage and smoked bacon, beef dripping polenta
Open chestnut lasagne of onion squash, cavolo nero, mushroom and marjoram
Pear and hazelnut cake with pear sorbet
Tea/Coffee with chocolate truffles and salted caramels
If that meat main sounds a little bit fancier than our normal fare . . . . it was . . . and it was all down to our guest chef for the evening, Mr Will Holland; whose appearance and involvement we’d done quite a good job of keeping hush hush until the evening.
Our next MSS is this Thursday at a venue in the centre of Ludlow. It is now sold out and I am mentally slapping myself for not having posted details about it on here. If you would like to be on our mailing list for future suppers (the route through which we filled the places for this week) please drop us an e-mail at email@example.com
Not to rub salt in the wound, but this week’s supper is looking pretty good. The usual seasonal, local fare and we are joined by a guest chef and extra pair of hands helping us out with front of house duties.
Adam & Henry
Having been thwarted by snow 5 weeks earlier we finally got our first supper of 2013 under our collective belts on May 4th.
We were at a new venue, we fed 18 guests, it all went vaguely swimmingly. As usual our attempts to photograph our food were a little bit haphazard, thankfully Tom Saunders, one of our guests was on the ball. Thanks to him for these images.
Rhubarb bellinis and parsley and feta parcels
Braised chicory with dill sauce
Porchetta with asparagus, barley, wild garlic and broad bean and tomato vinaigrette
or Pea and ricotta ravioli with asparagus
followed by buttermilk icecream with babas and rhubarb
tea or coffee with chocolate biscuits.
Tom’s plate testifies that his main course, at least, went down well
Now to plan the next one.
Our supper on March 23rd is now fully booked. We look forward to seeing everyone who has booked places there and then.
As this has booked out so quickly we’ll look at adding another future date as soon as we can.
The Good Ship MSS
We’ve consulted our resident astrologer and, as the stars are aligned, we can bring Marches Supper back into our lives.
The first supper of 2013 will be on Saturday March 23rd in a new venue, close to Ludlow. Format will be roughly the same as previous suppers: pre dinner drink and nibbles, starter, main and pudding followed by tea/coffee and something moreish and sweet to see you on your way. The suggested contribution will be £25 per head.
If you would like to book a place please e-mail us at firstname.lastname@example.org – if you have any dietary requirements please let us know when you book.
We look forward to seeing you on the 23rd.
Adam, Laura & Henry
we are waking from our slumber of 2012 and have a potential new venue for 2013 that we are very excited about. We’ll post details about it as soon as we have confirmed . . . we’re probably looking at early March for our first supper.
Marches Supper Society is on hiatus at the moment . . . life is getting in the way. We hope to be back, fighting fit in the not too distant future.