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
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 email@example.com – 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.
Last night was our first supper of 2012; hosted at the same venue as our very first supper last year, the Granary at Hungerford Mill. A record number of attendees (19) and despite the usual hiccups involved in cooking in a kitchen with which we are not 100% familiar (cue text messages to select attendees to bring sugar) it went pretty smoothly.
The menu comprised of:
Campari, blood orange and soda
Fennel & black pepper biscuits
Wild garlic and Lancashire tarts
Woodpigeon, braised lentils, confit tomatoes and black pudding crumbs
Mango, labneh, almond cake and rose
We had 18 for supper last night – the most people we’ve cooked for and the limit for the number we can host – we’re already pushing the available cutlery to it’s full extent.
There was a complete photography fail last night – and Sian wasn’t there as a punter to take pictures on our behalf.
So . . . . you’ll have to imagine . . .
Mulled cider or spiced warm apple juice
Rosemary and black olive scones
New season, local purple sprouting with hollandaise (this was magic hollandaise that drank butter and refused to entertain the prospect of splitting)
Pheasant and bacon pies, with red cabbage, carrot puree and pickled damsons
or . . . Whiting with savoy cabbage and potatoes
Roast quince and pear with nutmeg ice cream
A plate of Berkswell, Caws Myndd Du, pears and walnuts
Tea and coffee and clementine fudge
On with planning our December 3rd meal!
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:
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
Roast tomato and thyme orzotto
Damson jelly with damson fool and hazelnut shortbread biscuits
Tea/coffee/mint tea with almond and cardomom cookies