Gallery

Photos from our previous supper clubs

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The Crab Apple Tree

Preparing the starter – Feb 19th

Radishes – Feb 19th

Very delicate Pancetta – Feb 19th

It took A LOT of convincing to use this as a butcher’s block!!

Menu Making – Feb 19th

Brillat-Savarin

Table laid and ready – Feb 19th

Dave’s prep list

French trimming the rib of beef – Feb 19th

Chorizo scotch duck eggs – Feb 19th

Lemon Sole Veronique, Moules Mariniere and Langoustine – Feb 19th

Shallots cooking in ox-tail fat – Feb 19th

60% butter 40%mash potato. That’s why he’s smiling.

Ox Tail Bourgignon and ‘Robuchon’ Mashed Potato

Photo Courtesy of one of our guests 🙂

Preparing the Dessert – 19th Feb

Satisfying my sweet tooth 🙂

5th February Starter

Homage to the Pig – 5th February

Orange and Amaretto Tartlet – February 5th

Christmas Themed Menu

Last minute touches to the menus – 13th November

Sultanas and walnuts waiting to go in the parkin – 13th November

Dave basting the venison shanks – 13th November

Red wine braised venison shank and haunch steak, with confit pancetta root vegetables – 13th November

Poaches Berries – 13th November

Dessert time!

Walnut and Sultana Parkin, with poached blackberries, iced vanilla and treacle, with toffee sauce – 13th November

Louise quickly claimed the spare dessert!

Prepping the mushrooms – October 23rd

Girolles – October 23rd

Yummy Spanish Chorizo! – October 23rd

Peanut Butter Cookies – 23rd Octbober

Roast Hake with Sauteed Chorizo and Nicoise Dressing – 23rd October

Confit duck leg with Roast breast and elderberry Sauce. Served with girolle mushrooms and boulangere potatoes – October 23rd

Dave putting the final touches to the Valrhona Mousse – October 23rd

Dining Room, ready for our first ever Supper Club