- Leek & taleggio pithivier
- Confit duck leg, purple sprouting broccoli, roast carrots, Skordalia, cherry mustard
- “Rhubarb & custard” – vanilla panna cotta with rhubarb & ginger
As always, the evening starts at 7.30 with an aperitif and nibbles. We serve a three-course meal followed by coffee and petits fours, all for £27.50. Come alone or with a group of friends, everyone is welcome. Please email me to book your place.
Despite vegetables being a bit thin on the ground at this time of year, I have chosen lots of lovely seasonal ingredients for the March menu. Rhubarb is in season, and in fact I have already made some jam with gorgeous pink forced rhubarb. Leeks are also plentiful so you will be served a beautiful puff pastry tart with a creamy leek and Taleggio filling – possibly my favourite cheese, all gooey and unctuous!
Whisky and sweet treats
We’ve had a busy couple of months at Supper Table HQ, and our Burns Night supper club was a great success. Our local expert Ian Buxton, famous for his books on whisky and gin, was on hand to lead the festivities and a little whisky tasting after the meal.
Last weekend I hosted a private supper club for a group of twelve and had great fun making some new petits fours – homemade jaffa cakes with whisky marmalade, and coconut marshmallows.
The preserving pan has also been busy, and my jam and chutney collection is now topped up. If you would like to buy some next time you are at supper club, don’t forget to bring a few pound coins along with you!
- Saturday 12th March
- Saturday 16th April
- Saturday 14th May