Happy New Year!
Happy New Year to you all, and I wish you an excellent 2014. Mine is looking good so far. As I mentioned in a previous newsletter, I am now in Devon for the next five months, training at the Ashburton Chefs Academy & Cookery School. Unfortunately, that means that Supper Club is on hold for a few months, but I will be back in July – hopefully impressing you with my amazing new skills!The Ashburton Chef's Academy is very well regarded, and previous students have gone onto work in Michelin star restaurants around the country, so you should be expecting high things of me! The school also places strong emphasis on food provenance – knowing where your food has come from, how it was grown, respecting the seasons – so the course includes day trips to a chicken farmer, butcher and Brixham fish markets among other things. I'm only on day two, studying food hygiene and I can't wait to get started in the kitchen next week, learning all there is to know about cooking.
The last Supper Club of 2013
This was held in November, with a record number of guests, both newcomers and faithful regulars. I also received an excellent and unusual gift – freshly laid eggs from a guest's farm! We all had a fantastic evening, so great I forgot to take any pictures on the night! However, I did take these in advance...
Preparing mini meringues for petit-fours
Scumptious poached pears
To keep me occupied before starting the great culinary adventure, I've also been making batches of Strawberry & Pimms jam (the secret is to soak the fruit beforehand, so I've been told) and Whisky Marmalade – I think people rather like this as a Christmas present.
Future Plans
I'm keeping an open mind about the future, who knows what the chef course will bring, but my current plan is to continue the Supper Clubs when I return in June, and also open a small catering business. There's a free dinner going for anyone who comes up with a new name for my business! I have already done a few private dinner parties, as a result of Supper Club, and hope to extend this side of things further. I was asked to cater for a group at Christmas, and this was the dessert..
Caramelised clementine & pomegranate pavlova
I will keep you all posted about the course, my future plans, and when the next Supper Club will be.
Best wishes,
Clare
