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.