2013 – the year for a Marches Supper rebirth

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 info@marchessuppersociety.co.uk – 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

Advertisements

At long last . . .

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.

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 – Reprise

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

Rhubarb Bakewell

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!

November’s Supper

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!