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

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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.

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

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

 

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.

 

 

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

Future dates

Marches Supper Society is on hiatus at the moment . . . life is getting in the way. We hope to be back, fighting fit in the not too distant future.

March Supper

After something of a small hiatus we are back. The first Marches Supper of 2012 will be held on March 24th at the Granary in Hungerford (the same venue as the very first Marches Supper). In an inflation busting move the price of the supper will be the same as 2011: £25 per person. This will be 3 course plus something to nibble before and something sweet to accompany tea and coffee. Menu planning will commence shortly. If you want to book in please let us know and advise us if you have any dietary requirements at the same time.

December’s supper/feast

It was only as we gathered yesterday afternoon to cook supper that team Marches Supper realised the  . . . ummmmnnnn . . . potential windiness of our menu. Sprouts, Jerusalem artichokes and prunes might make for an interesting post supper experience. We won’t canvas opinions on whether this proved to be true.

Only three weeks since our last supper, this one was our nod to Christmas. Sian was on hand to photograph food and events so I will add these to this report as and when they come to me.

We served:

Bloody Mary/Virgin Mary

Deep fried sprouts w/ chilli and almond

Ham hock terrine w/ celeriac remoulade

or

Wild mushrooms on sourdough

Roast partridge with a roast apple, bread sauce, Jerusalem artichokes and quince jelly

or

Gurnard cooked with saffron, sherry and bay, w/ pink fir potatoes and cavolo nero

Chocolate and almond cake w/ prunes and creme fraiche

Tea/Coffee/Mint tea/Hippy tea w/ fig rolls and cantuccini

Onwards with planning Marches Supper does 2012!

August’s supper

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