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
Our next supper will take place on October 1st in a house in Culmington – 3 miles NE of Ludlow. Early autumn provides particularly rich pickings for us to cook from so we’re pretty excited about what we’ve got lined up. We promise the bosky, misty, fruitfulness of all things good.
If you would like to attend please drop us an e-mail.
We’re fully booked for our supper on October 1st. We’ll post a report shortly after the event.
Ok, the plan was always to make this a monthly adventure but . . . if the first event had gone disastrously we always had the option of permanently kicking our collective heels and not making it a regular occurrence. However . . . people seemed to like it.
So, with great imaginary fanfare, we can announce that the second Marches Supper Society event will be held on August 13th* – bear with us as we haven’t yet confirmed the venue, but will do so soon. The venue will be nearer to Ludlow than the last event – it may even be held outside, but we’re not counting any chickens on this front – there will be a suggested donation of £25, there will be 3 courses plus bits before and bits after, there will be fun and jollity aplenty. Come and join us.
Contact us either via twitter or e-mail us at email@example.com to book a place.
*please note we have moved this event to August 13th from August 6th – weddings etc got in the way of the 6th
Our first event will take place on June 4th.
We are fiddling with the menu as we speak, but rest assured, there will be 3 courses with something to nibble on before and something to scoff alongside a coffee/tea at the end of the evening. The suggested donation for the food will be in the region of £25 – it won’t be more than this but we may be able to bring it in under this. We are not licensed so please bring your own wine/beer/cider/alcopops etc.
The venue is in the Corvedale approx 15 minutes from Ludlow.
7.30 for 8.00
It’s going to be great.
For more information please DM us via our twitter account @MarchesSupper
*newsflash* – final costings are in and the suggested contribution will now be £20