April 22nd supper

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
Spiced almonds

Beetroot, goats’ curd, asparagus

Lamb, beans, nettle and wild garlic

or
Wild garlic & ricotta ravioli

Cabbage and anchovy

Rhubarb Bakewell tart, vanilla icecream

Coffee, stem ginger halva

beet

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April 8th supper

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

or

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.

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April 2015

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

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November 28th supper

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

Truffle arancini

Pigeon, radiccio and lentil

photo

or

Radiccio, salsify and goat’s cheese

Jacob’s ladder, mushroom and truffle puree, cabbage and smoked bacon, beef dripping polenta

photo copy

or

Open chestnut lasagne of onion squash, cavolo nero, mushroom and marjoram

Pear and hazelnut cake with pear sorbet

photo

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.

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November 28th

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 info@marchessuppersociety.co.uk

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

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May 4th Supper 2013

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.

 

We served

Rhubarb bellinis and parsley and feta parcels

Braised chicory with dill sauce

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Porchetta with asparagus, barley, wild garlic and broad bean and tomato vinaigrette

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or Pea and ricotta ravioli with asparagus

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followed by buttermilk icecream with babas and rhubarb

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tea or coffee with chocolate biscuits.

Tom’s plate testifies that his main course, at least, went down well

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Now to plan the next one.

 

 

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Stop Press

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.

 

thanks again

 

The Good Ship MSS

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