Am hoping that the trajectory of our ability to photographically document our suppers will reverse at some point as, last night, we managed to take precisely zero pictures of the supper or the food that we ate. One of our guests was seen taking pictures so we may collar those and put them up here if they come our way. In short, when all of our 6 hands were trying to get 15 plates of food out while still hot, grabbing a camera and composing a decent shot is not a priority – not that we make our lives any easier by designing (in the case of our main last night) plates of food with 7 separate components.
15 was a new high for us in number of guests and I think we just about pulled it off.
The menu was as follows:
Elderberry cocktail
Parmesan biscuits
Roast squash with lime, chilli and a yoghurt and tahini dressing
Pig cheek cooked in cider, confit pork belly and crackling with potato and celeriac mash, pan-fried apples and chard
or
Roast tomato and thyme orzotto
Damson jelly with damson fool and hazelnut shortbread biscuits
Tea/coffee/mint tea with almond and cardomom cookies
Marches Supper Society 
Good talking to you both at The Black Bough last night. Your menus look delicious so think of us for your next event…..
Susie Cawley
Hi Susie
Thanks for coming on Friday. The next Marches Supper is on November 12th and the one after that is on December 3rd. If you want to come along drop me a line at info@marchessuppersociety.co.uk