I realise why people (restauarants) employ food stylists to document their offerings . . . when you’ve got hot plates, hot food and then rapidly melting ice cream it’s difficult to take well lit shots of the food that you’ve lovingly prepared . . . and your priority is to get the food in front of your guests. Which is a long excuse for this post being a little bit . . . dry!
Last night’s supper (our second) was . . . we think . . . a great success. Our guests ate (and enjoyed(?)) the following:
Elderflower champagne
Sourdough with almond, mint and anchovy paste
Pigeon escabeche with bulgar wheat
or
Warm lentil and radicchio salad with labneh and candied walnuts
Lamb breast with sweetbreads and chard
or
New season garlic soufflé with chicory
Whimberry tart with whimberry ripple ice cream
Tea, coffee and mint tea with chocolate brownies
Marches Supper Society 
Thank you for another wonderful evening. The menu does not adequately describe the exceptionally delicious food you served. I can’t wait for the next one.
Thanks Lesley, glad you enjoyed it and glad we managed we found another 2 places for you both. Think we’ll keep the impetus and crack on with organising no. 3