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
Beetroot, goats’ curd, asparagus
Lamb, beans, nettle and wild garlic
Wild garlic & ricotta ravioli
Cabbage and anchovy
Rhubarb Bakewell tart, vanilla icecream
Coffee, stem ginger halva
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
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.
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
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.
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.
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.
The Good Ship MSS
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.
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.
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.
Bloody Mary/Virgin Mary
Deep fried sprouts w/ chilli and almond
Ham hock terrine w/ celeriac remoulade
Wild mushrooms on sourdough
Roast partridge with a roast apple, bread sauce, Jerusalem artichokes and quince jelly
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!
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:
Sourdough with almond, mint and anchovy paste
Pigeon escabeche with bulgar wheat
Warm lentil and radicchio salad with labneh and candied walnuts
Lamb breast with sweetbreads and chard
New season garlic soufflé with chicory
Whimberry tart with whimberry ripple ice cream
Tea, coffee and mint tea with chocolate brownies