Last night was the long awaited and highly anticipated visit to Dinner at The Manor; a supper club run by fellow supper clubbers Dan and Susie. Set in Dan’s stunning home, we were pleased to quickly learn the food was equally as impressive.
Unfortunately, Dave has been unwell this week and was hugely disappointed not to be able to join the dinner last night, but luckily, my good friend Ana was keen to step in with not even a word of persuasion.
With a promise of much needed Mexican sunshine, Tomasina Mier’s book Mexican Food Made Simple was the inspiration for last night’s menu. After a warm welcome as we arrived, we were shown upstairs to The Library where we enjoyed Mexican style canapés, including crisp pork scratchings which were great for dunking in the huge bowl of home made guacamole.
With a glass of refreshing, home-made pomegranate juice in hand, we made our way downstairs to the beautifully laid dining room once all the other guests had arrived. Sharing the same table were four other guests; brothers Ian and Mark and their wives Marion and Andrea. All keen foodies, we shared stories of trips abroad, failed baking attempts and love of wine. A really fun bunch to share the evening with.
Awaiting us when we sat down was our Amouse-Bouche of black bean aztec soup. Served in an espresso cup, this punchy little taster was a great way of getting the taste buds ready for our meal.
With the intention of sharing so not to miss out, Ana and I opted for different starters of Mexican taco plate, and Mexican fish plate. For me, the highlight was the paprika squash taco, followed closely by the delicate sardine escabeche.
- Mexican Taco Plate
After a welcome pause, Dan and Susie brought out our main dishes. We both opted for the ‘Tamarind and chili infused belly pork’ and once served, Dan poured the chili and tamarind marinade over the pork. It was an absolute delight; the pork was tender and juicy, and the marinade was sticky and morish. This was the only time the room fell silent for a moment, a sure sign everyone was enjoying it as much as we were.
- Tamarind and chili infused pork belly
For me though, the real show-stopper was served next; a rich chocolate sorbet, topped with tequila. Given the opportunity, I could have eaten bowl after bowl after bowl after bowl…
Our dessert was to follow. Mexican flan with tequila syrup, topped with Yorkshire Forced Rhubarb. After indulging in such a hearty feast before hand, the the dessert was lovely and light, and not too sweet. The coffee and Susie’s award-winning cupcakes were a great way to round off the evening.
On their blog, Dan and Susie had said they wanted the show that Mexican food is more exciting than “just chilli con carne and fajitas!”. I was ready to have my faith restored in Mexican cuisine – and they did not disappoint. They had truly gone for real, authentic Mexican food. It was a million miles away from the Americanised drivel served in so many ‘mexican restaurants’ these days. These two clearly know how to impress on all accounts.
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Dan and Susie also visited our Supper Club last year. You can read about their experience here.
