25th February 2016
Supper Table Blog
I am pleased to announce the menu for March 12th supper club which is in less than three weeks time – where do the months go?!
  • 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!

‘Skordalia’ is a Greek recipe for velvety, smooth, garlicky mash – perfect comfort food for these cold evenings. I discovered it in my new cookery book Nopi by Yotam Ottolenghi. We were lucky enough to visit this restaurant in London last year (and even saw the man himself!) so I couldn’t resist buying the book after trying his delicious food. Here we are in the restaurant – yes, we are much better looking in real life and yes, we are basically sitting in the store cupboard. It’s so trendy, that sitting in the basement between the dry stores and the kitchen is considered a treat!
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!

Upcoming dates

  • Saturday 12th March
  • Saturday 16th April
  • Saturday 14th May
Hope to see you all at an event soon.
Best wishes

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