Our second supper using the Harp Lane Deli dining room ran pretty smoothly last night. 8 guests, 3 courses, menu as below and a rare shot managed of the starter before the plates went out.
Aperol, vodka and cranberry juice
Beetroot, goats’ curd, asparagus
Lamb, beans, nettle and wild garlic
Wild garlic & ricotta ravioli
Cabbage and anchovy
Rhubarb Bakewell tart, vanilla icecream
Coffee, stem ginger halva
We got back in the supper club swing of things last night with a small dinner in the dining room at Harp Lane Deli.
As per previous experiences we managed to take zero photographs of what we made but the menu read as follows:
Negroni & cheese gougeres
Worcestershire asparagus, artichoke, poached egg and beurre blanc
Stokesay Estate venison, whipped bone marrow mash, wild garlic
Hake, Jersey royals, wild garlic and braised chicory
Italian fruit and nut tart, yoghurt sorbet
Coffee and passion fruit and rosemary chocolates
We were able assisted by Mr Joe Miller – we might try and twist his arm to get him to play the same role in 2 weeks time.
Somehow we managed to hold precisely zero Marches Supper events in 2014, in 2015 we aim to make amends.
Our first two dates for 2015 are:
Wednesday April 8th and
Wednesday April 22nd.
The central Luldow venue is smaller than our previous venues so we have a smaller number of places available for each evening and in an effort to provide as much access as we can we ask that you don’t book for both evenings. Our suggested donation is also taking a hike to £30 per head; for this there will be the same format as our previous evenings, a welcome drink and nibble, starter, main and pudding, followed by tea/coffee and something sweet to accompany.
If you would like to attend please e-mail and also let us know of any dietary requirements that you have.
We look forward to seeing you
Adam & Henry
**UPDATE** – April 22nd is now sold out, a few spaces still available for April 8th
***UPDATE*** – Now only 1 space available for April 8th
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 firstname.lastname@example.org
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