tag:blogger.com,1999:blog-7579841345257438792024-03-18T21:48:39.800-07:00The Supper TablePrivate dining and home of Malvern Supper ClubThe Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-757984134525743879.post-38293826329698179552015-05-22T07:52:00.002-07:002015-05-22T08:04:52.210-07:00Malvern Food Festival & June menu<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">I've been busy at Supper Table headquarters, working on my new website, cooking for private parties and getting ready for the </span><a href="http://blogspot.us4.list-manage1.com/track/click?u=3b4c3cde4ac645179146888ec&id=05c5a4dbc9&e=b710217649" style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;" target="_blank">Malvern Food Festival</a><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;"> this Bank Holiday Monday</span><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">. The festival is in the Abbey grounds, 10-5pm</span><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">, with all sorts of stalls and talks, and I have a stall near the demo kitchen. Please come along and try some free nibbles! I will also be selling my jam, chutney & rather good whisky marmalade.</span><br />
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<h3 style="background-color: white; font-family: Arial; font-size: 26px; line-height: 26px; margin: 0px 0px 10px;">
June Menu</h3>
<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">The next supper club is on June 20th</span><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">. We will catch the end of the asparagus season, so I couldn't resist including this in the menu - particularly as we are so close to the home of asparagus, the Vale of Evesham!</span><br />
<br style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;" />
<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">As always, the evening starts at 7.30 with a complementary aperitif and nibbles, then everyone sits down together around 8 o'clock</span><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">. 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.</span><br />
<div style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px; text-align: center;">
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Aperitif and nibbles<br />
~<br />
Chargrilled asparagus, poached duck egg, tarragon hollandaise<br />
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Brill, braised peas & cockles, herby carrots and basil butter sauce<br />
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Chocolate fondant and strawberry ice-cream<br />
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Coffee or tea with petits fours<br />
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<div style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">
Please email me to book your place. When booking, please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. And don't forget to bring a bottle!<br />
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Other News</h3>
<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">My new website is due to launch very soon, and last week I had professional photographer </span><a href="http://blogspot.us4.list-manage.com/track/click?u=3b4c3cde4ac645179146888ec&id=3a8b8e2327&e=b710217649" style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;" target="_blank">Andy Hockridge</a><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;"> taking beautiful photos of my food. These will soon be on the website, and you can see them on my facebook page too, but here are few to whet your appetite.</span><br />
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<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">I've also been cooking for a couple of private parties recently. Do let me know if you would like me to cook for you. I can come to your home, and be cook, waitress and washer up(!), or I am happy to deliver a dinner party as a posh takeaway with simple instructions for cooking. </span><br />
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<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">The advantage of being a private chef is very nice leftovers! I made a blue cheese soufflé for a vegetarian guest, and Mr Supper Table and I ate the spares.</span><br />
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Upcoming Dates</h3>
<ul style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">
<li style="margin-left: 15px;">June 20th</li>
<li style="margin-left: 15px;">July 18th</li>
<li style="margin-left: 15px;">August 15th</li>
</ul>
<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">Hope to see you all at supper club soon!</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com1tag:blogger.com,1999:blog-757984134525743879.post-42918673237072793182015-03-23T08:50:00.002-07:002015-03-23T08:50:49.351-07:00Easter hogget and good old banoffee pie<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I am now taking bookings for April 11th supper club, and the menu is below. I'm continuing the trend of unusual meat, and cooking one of my all time favourite recipes for lamb shoulder - but using hogget instead. So think of it as a twist on the usual Easter lunch. Hogget comes from sheep aged between 12 and 24 months, unlike lamb which is less than a year old. This gives the meat a richer flavour, all the more suited to a slow 4 hour roast in the oven. Yum!! </span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I'm also feeling nostalgic for some good old fashioned desserts. When planning the menu, I was contemplating sticky toffee pud but I've decided on a decadent banoffee pie - after seeing a similar special on the menu at Bill's in Worcester. It was very tasty, although I did whisper to Mr Supper Table that I could definitely improve on it. The challenge is on! (Although those of you who come in April will hear a rather embarrassing story about a banoffee pie I made in the Alps...)</span><br />
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April 11th Menu</h4>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">As always, the evening starts at 7.30 with a complementary aperitif and nibbles, then everyone sits down together around 8 o'clock. 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.</span><br />
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; text-align: center;">
<br />Aperitif and nibbles<br />~<br />Roast cod, samphire, pickled apple, lemon mayonnaise<br />~<br />Moroccan slow-roast hogget, herby couscous, aubergine za'alouk, purple sprouting broccoli<br />~<br />Banoffee pie, banana & rum ice cream, caramelised banana and chocolate sauce<br />~<br />Coffee or tea with petits fours<br /> </div>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
Please email me to book your place. When booking, please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. And don't forget to bring a bottle! </div>
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Goat curry </h4>
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<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I had been practising the rose veal dish for this month's supper club (see photo below), and bought the veal from </span><a href="https://alternativemeats.co.uk/" style="background-color: white; color: #336699; font-family: Arial; font-size: 14px; line-height: 21px;" target="_blank">Alternative Meats</a><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">. While browsing their website, I discovered they also do goat which I have rarely, if ever, eaten. So Mr Supper Table and I dined on Malaysian goat curry last weekend - very nice! I also discovered that eating goat is an ethical choice, similar to eating veal. Goats cheese and milk are incredibly popular at the moment, but the result, yet again, is unwanted male kids. So if you are a meat eater, perhaps eating goat is quite a good thing?? Here are some links if you are interested to know more - I think these journalists explain it much better than me!</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><a href="http://www.theguardian.com/lifeandstyle/2015/mar/15/goat-kid-meat-uk-top-food-trend" style="background-color: white; color: #336699; font-family: Arial; font-size: 14px; line-height: 21px;" target="_blank">http://www.theguardian.com/lifeandstyle/2015/mar/15/goat-kid-meat-uk-top-food-trend</a><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><a href="http://www.theguardian.com/lifeandstyle/2012/sep/28/goat-kid-recipes-fearnley-whittingstall" style="background-color: white; color: #336699; font-family: Arial; font-size: 14px; line-height: 21px;" target="_blank">http://www.theguardian.com/lifeandstyle/2012/sep/28/goat-kid-recipes-fearnley-whittingstall</a><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><img align="none" height="300" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/c72f6b9b-48bb-4dd6-8372-98ebd1d3767a.jpg" style="background-color: white; border: 0px; color: #505050; display: inline; font-family: Arial; font-size: 14px; height: 300px; line-height: 14px; margin: 0px; outline: none; width: 300px;" width="300" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 12px; line-height: 21px;">Rose veal with wild mushroom sauce</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;"> </span><br />
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Upcoming Dates</h4>
<ul style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<li>April 11th </li>
<li>May 9th</li>
<li>June 20th</li>
</ul>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Hope to see you all at supper club soon!</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com1tag:blogger.com,1999:blog-757984134525743879.post-32195741771482422222015-03-02T11:28:00.000-08:002015-03-02T11:28:33.431-08:00Cauliflower, veal & treacle<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I hope you all had a lovely February, were spoiled rotten on Valentines Day and stuffed your face with pancakes on Shrove Tuesday. My personal favourite topping is bacon, banana and maple syrup - a definite must for you to try next year. I had a very busy February, ending with an amazing day at </span><a href="http://www.belmond.com/le-manoir-aux-quat-saisons-oxfordshire/" style="background-color: white; color: #336699; font-family: Arial; font-size: 14px; line-height: 21px;" target="_blank">Le Manoir aux Quat'Saisons</a><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">, Raymond Blanc's hotel & restaurant.</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Friends had bought a seven course tasting lunch for myself and Mr Supper Table as a wedding gift. We had wonderful food and felt thoroughly pampered. The lunch kicked off with a raspberry cocktail and gorgeous little canapés in the lounge, before moving to the restaurant. Highlights included salmon confit, braised Jacobs ladder and a millionaire shortbread dessert. And the best wine I've ever tasted! However, I was rather pleased when Mr Supper Table declared that my shellfish bisque was better than Monsieur Blanc's! (I made good use of lobster shells a couple of weeks ago - see below...). You might also be interested to know that I use the same </span><a href="http://www.new-wave.co.uk/" style="background-color: white; color: #336699; font-family: Arial; font-size: 14px; line-height: 21px;" target="_blank">fishmonger</a><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;"> as Le Manoir - only the best for my guests!</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Anyway, I have now finalised the menu for March's supper club and here it is.</span><br />
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March 21st Menu</h4>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">As always, the evening starts at 7.30 with a complementary aperitif and nibbles, then everyone sits down together around 8 o'clock. 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.</span><br />
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<br />Aperitif and nibbles<br />~<br />Cauliflower soup with stilton profiteroles & watercress oil<br />~<br />Roasted veal fillet, wild mushroom sauce, sautéed spinach, potato rösti, roast salsify<br />~<br />Cardamom treacle tart, ginger icecream & poached rhubarb<br />~<br />Coffee or tea with petits fours<br /> </div>
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Please email me to book your place. When booking, please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. And don't forget to bring a bottle!<br /> </div>
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Valentines day</h4>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I had a fun time last month cooking a special Valentines meal for two. I prepared everything in advance, then handed it over with simple cooking instructions to the customer so he could serve it to his lucky lady. I did my best to make it as 'heartwarming' as possible!</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><img align="none" height="333" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/80874d5d-b65e-4e3f-9474-85de354b2932.jpg" style="background-color: white; border: 0px; color: #505050; display: inline; font-family: Arial; font-size: 14px; height: 333px; line-height: 14px; margin: 0px; outline: none; width: 250px;" width="250" /><img align="none" height="333" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/ba98f70f-5a63-41ad-8b8a-baa7b4d1675e.jpg" style="background-color: white; border: 0px; color: #505050; display: inline; font-family: Arial; font-size: 14px; height: 333px; line-height: 14px; margin: 0px; outline: none; width: 250px;" width="250" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">As it was Valentines day, only the best would do, obviously. Starter was scallops & lobster, followed by beef wellington and chocolate brandy torte. If you're at all squeamish, please don't read the next paragraph! </span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I did need a bit of help from Mr Supper Table with killing the lobster. Gone are the days where dropping it straight in a pot of boiling water seems acceptable, but neither can I afford the more humane, but expensive £1000+ 'Crustastun'. We used this machine at Ashburton Chef School which renders the crustacean unconscious with an electric shock (much like farm animals at the abattoir before slaughter), and scientific research has shown this to be the most humane killing method. We had to choose an intermediate option - one hour in the freezer to make Mr Lobster sleepy, then cutting his head in half to kill the nervous system before promptly dropping him in the boiling water. Thankfully, no wriggling!</span><br />
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Upcoming Dates</h4>
<ul style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<li>March 21st</li>
<li>April 11th </li>
<li>May 8th</li>
</ul>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Hope to see you all at supper club soon!</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Best wishes,</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Clare</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-82516521557686171692015-01-27T11:55:00.002-08:002015-01-27T11:55:58.742-08:00February menu, Valentine truffles and ethical veal<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I hope you had a lovely Christmas and a happy New Year. I wonder if you have made any healthy-eating resolutions for 2015? Mr Supper Table and I resolved to eat wholegrain and whole foods only, but have already made the odd slip with Coca Cola, chocolate and Chinese - oops! Just because I'm a chef doesn't mean I can resist the allure of a Friday night takeaway occasionally, more's the pity. Anyway, I'm (evilly) hoping that February's menu will entice you to make an exception to your diet. At least I can promise that everything is fresh and homemade by me from scratch, no nasty additives or unrecognisable ingredients.</span><br />
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February 21st Menu</h4>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">As always, the evening starts at 7.30 with a complementary aperitif and nibbles, then everyone sits down together around 8 o'clock. 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.</span><br />
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<br />Aperitif and nibbles<br />~<br />Mussels in a coconut, chilli & lemongrass broth, with crusty brown bread<br />~<br />Slow-roast pork belly, balsamic carrots, potato rösti, apple purée, cider jus<br />~<br />Lemon parfait, sable biscuit & butterscotch sauce<br />~<br />Coffee or tea with petits fours<br /> </div>
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Please email me to book your place. When booking, please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. And don't forget to bring a bottle!<br /> </div>
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Added extras and Valentines day</h4>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I have been busy making my award-winning* whisky marmalade and blueberry jam. For those of you who come to supper club, you might want to bring a few pound coins for purchasing a £3 jar.</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">*in my old, 'proper' office job, we had a jam competition one year and my marmalade won! Ok, so it's not quite Masterchef Professional, but the marmalade was a big hit.</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">It's also coming up to Valentines Day. I will be making boxes of truffles for presents, so please let me know if you would like to order one. It will be a box of 6, for £5, and will include G&T truffles, chocolate salted caramels and chocolate ginger truffles.</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><img align="none" height="400" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/4a99b2aa-0243-460f-9cd2-b07748808bea.jpg" style="background-color: white; border: 0px; color: #505050; display: inline; font-family: Arial; font-size: 14px; height: 400px; line-height: 14px; margin: 0px; outline: none; width: 300px;" width="300" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;"> </span><br />
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March menu and the ethics of veal</h4>
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I am also nearly ready to publish the March 21st menu. Pudding is likely to be good old-fashioned <strong>treacle tart, </strong>and homemade ice-cream - ginger would go well. I am considering British <strong>rose veal</strong> for the main course, possibly a brave choice, please let me know if you are interested! Far from the old-fashioned yet brutal methods of raising bull calves for veal meat, British veal is actually an ethical choice for meat eaters. It obviously helps that it also tastes really good too.<br /><br />Bull calves are an unavoidable result of the dairy industry. In the past, they have either been shot not long after birth or raised in horrific conditions across the UK and Europe with no light or access to the outside, sometimes kept in crates where they cannot even sit or turn around. However, British standards are now much higher, and more humane, than in the past, and I would argue it is actually more ethical to eat high-welfare veal, than for calves to die at birth and be discarded because they are no good for milking.<br /><br />If you are interested in more information, please see the following links, but the main thing is to check that you are eating British rose veal, as this has much higher welfare standards than traditional veal.<br /><a href="http://www.theguardian.com/environment/2012/may/27/rose-veal-jimmy-doherty" style="color: #336699;" target="_blank">http://www.theguardian.com/environment/2012/may/27/rose-veal-jimmy-doherty</a><br /><a href="http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/10770703/Why-its-time-to-welcome-back-veal.html" style="color: #336699;" target="_blank">http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/10770703/Why-its-time-to-welcome-back-veal.html</a><br /> </div>
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Upcoming Dates</h4>
<ul style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<li>February 21st</li>
<li>March 21st</li>
<li>April 11th </li>
</ul>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Hope to see you all at supper club soon!</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Best wishes,</span><br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" /><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Clare</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-85973262994726023112014-11-12T13:09:00.001-08:002014-11-12T13:09:37.336-08:00Feeling festive<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">Well, I've had a great month of private bookings with my new private chef company The Supper Table, and I'll finish off a busy four weeks with a supper club on Saturday</span><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">. In amongst all this cooking, I've also finalised the menu for the December supper club, on the </span><strong style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;"><span class="aBn" data-term="goog_1622552223" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6th December</span></span></strong><span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">. It's a little bit festive, to get you in the mood for Christmas, but I've kept well away from turkey, sprouts, etc as I'm sure you will all be eating enough of those in December!</span><span class="im" style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;"><br /><br /><strong>Menu</strong><br />- mulled cider & nibbles<br /><br />- scallops, lime & ginger butter, mango salsa<br /> (V - sweetcorn fritters)<br /><br />- duck breast, juniper red cabbage, winter greens, roasties and orange & cranberry sauce<br /> (V - chestnut & shallot tarte tatin)<br /><br />- cherry & chocolate tart, Christmas pudding ice-cream, cherry compote<br /><br />- coffee & petit fours</span><br />
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<span class="im"><br />The evening costs £27.50. Please email me to book your place. When booking, do let me know if you would prefer the vegetarian option. Please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. And don't forget to bring a bottle!<br /><br />To whet your appetite, here are a few of the things I've been cooking for private parties recently....<br /><br /><img align="none" class="CToWUd a6T" height="187" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhigxjNXrlNUbyc-n-wjH8tm40BCsMsSHvoKy8ZhixKDNNegK-8kdyYdVDkH5owIyt3ejZWHpDfxhvZh7_sqFEJeQFFx_mxKMizo_Y6uvRUBG_wOGS-jL2Sx8vfB2M8sqzJXVwOs2aTf0zk21Zdw9piaVbUuyEcH5LkNaooC890u0Qm16cv8Niwj84xLEQ9fZhzpb1O4SCbUdj-G80P1VR9T2FVg-4JwA=s0-d-e1-ft" style="border: 0px; cursor: pointer; display: inline; line-height: 14px; margin: 0px; min-height: 187px; outline: none; width: 250px;" tabindex="0" width="250" /><div class="a6S" dir="ltr" style="font-family: arial, sans-serif; opacity: 0.01; position: absolute;">
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<br /><span style="font-size: 12px;">Smoked salmon roulade Wild mushroom tortellini</span><br /><img align="none" class="CToWUd a6T" height="186" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgZgmOe8No1pCmdMhAH7wnZ5Ip1__t3D6fSSOiz_oXODBXj1s6DJRCIu_W0_YPLNGMZbjiNYmZgwaelCryOjNDevJ0QOzJ2l8OjrFpqkiTaipHyDJzbAA5XUYfSp2Z_MXhhjs9J1P9IAOFcC4a7m3LRD7ISaq1MVn8NqQHBj3c2-QZ0pMpIdGMkorecDxg0Qgj1Pxj8y2f4T5MMdCKdU1r76eWcEm1zdQ=s0-d-e1-ft" style="border: 0px; cursor: pointer; display: inline; line-height: 14px; margin: 0px; min-height: 186px; outline: none; width: 250px;" tabindex="0" width="250" /><div class="a6S" dir="ltr" style="font-family: arial, sans-serif; opacity: 0.01; position: absolute;">
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<span style="font-size: 12px;">Roast partridge, parsnip puree, barley Rose & pistachio marshmallows</span></div>
</span><span style="font-size: 12px;"><span class="im"><br /></span><span style="font-size: 14px;">Now I'm sure some of you are very organised and already thinking about Christmas presents. What about buying someone a voucher for supper club? You can choose the amount you want to spend, and I will send out a voucher.<br /><br />I'm also making batches of cranberry, fig & date chutney which will be available to buy at the December supper club.</span></span><br /> </div>
<span style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">If you want to plan as far as next year, I am taking bookings for forthcoming dates, as follows</span><span class="im" style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;"></span><br />
<ul>
<li style="margin-left: 15px;"><span class="aBn" data-term="goog_1622552224" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><span style="font-family: Arial, Helvetica, sans-serif;">Saturday 17th January</span></span></span></li>
<li style="margin-left: 15px;"><span class="aBn" data-term="goog_1622552225" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><span style="font-family: Arial, Helvetica, sans-serif;">Saturday 21st February</span></span></span></li>
</ul>
<span class="im" style="background-color: white; font-family: Arial; font-size: 14px; line-height: 21px;">Hope to see you all soon at supper club!<br /><br />Best wishes,<br />Clare</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-76375807413066782042014-10-13T07:56:00.003-07:002014-10-13T09:49:05.113-07:00The circle of life (and food)<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm;">
It feels like ages since my last post so apologies for the lack of communication. It has been a strange and busy time. In the last four months, I have graduated from chef school and got married, but also I lost my mum very suddenly and unexpectedly. I am proud to say she was a big inspiration behind my cooking career. She encouraged me and my sister to cook from a very young age - I remember pretending to be Delia, aged about 9 years old, talking to the imaginary TV camera! She was also a fantastic hostess and cook herself, always entertaining and putting on fabulous lunches and dinner parties. She will be very much missed by all her family and friends.<br />
<br />
However, life carries on for the rest of us, and we did manage to enjoy a wonderful wedding, then honeymoon in Italy, eating lots of fantastic seafood pasta in small trattorie by the sea. I am now feeling refreshed and raring to go with Supper Club. I also could not resist being involved food-wise in the wedding. After faithfully promising my family not to do the catering, I did manage to make the cake and favours. As I'm known as somewhat of a chocaholic, the choice of cake was inevitable, although there was a token fruit layer - here is the three-tiered cake of a) sticky date & ginger b) chocolate truffle torte and c) chocolate orange.</div>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm; text-align: center;">
<img align="none" height="375" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/9e044ab0-a086-44fc-9181-649335aeb142.jpg" style="border: 0px; display: inline; height: 375px; line-height: 14px; margin: 0px; outline: none; width: 250px;" width="250" /></div>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm;">
Also, every guest received a jar of either whisky marmalade or Pimm's & strawberry jam, homemade by me and a team of hens!</div>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm; text-align: center;">
<img align="none" height="250" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/cb23e09b-94d1-4cbd-a2ff-314db3865ddb.jpg" style="border: 0px; display: inline; height: 250px; line-height: 14px; margin: 0px; outline: none; width: 375px;" width="375" /></div>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm;">
<br />
Anyway, enough about weddings. The next supper club will be held on <strong>Saturday 15th November</strong>, and I've spent the morning having a great time planning the menu:</div>
<ul style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<li style="margin-bottom: 0cm;">Aperitif & nibbles<br /> </li>
<li style="margin-bottom: 0cm;">Pheasant tortellini, chestnut & tarragon sauce, kale pesto<br />(Butternut squash tortellini, chestnut & tarragon sauce, kale pesto - V)<br /> </li>
<li style="margin-bottom: 0cm;">Pan-fried seabass, pancetta, sweet potato mash, asian greens<br />(Mixed grain pilaf, fennel & sweet potato, asian greens - V)<br /> </li>
<li style="margin-bottom: 0cm;">Pear parfait, liquorice jelly, spiced poached pears<br /> </li>
<li style="margin-bottom: 0cm;">Coffee & petit fours</li>
</ul>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm;">
The evening costs £27.50. Please email me to book your place. When booking, do let me know if you would prefer the vegetarian option. And don't forget to bring a bottle!<br />
<br />
Please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. I only use top quality local butchers and sustainable fishmongers, so you know the animals have had a good life. Wherever possible, the fruit and vegetables are bought in season.</div>
<br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I am already taking bookings for forthcoming dates, as follows:</span><br />
<ul style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<li>Saturday 6th December</li>
<li>Saturday 17th January</li>
<li>Saturday 21st February</li>
</ul>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Hope to see you all soon at supper club!</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-3311949313511287482014-07-28T08:31:00.001-07:002014-07-28T08:31:24.582-07:00Summer menu for August Supper Club<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm;">
We had a lovely evening last Saturday for the first supper club since I finished chef school, and I'm pleased to say it was a great success. The weather cleared up just in time for an Elderflower Bellini in the garden, before sitting down for dinner. We had a great bunch of people - some new to supper club, and some returning guests. Thankfully I passed the before and after (chef school) test with flying colours, according to the regulars!<br /><br />I am now planning the next supper club on <span class="aBn" data-term="goog_673281597" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday 23rd August</span></span>, and here is the menu. Some spaces have already gone, so please contact me soon to reserve your seat.</div>
<ul style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<li style="margin-bottom: 0cm; margin-left: 15px;">Roasted red onion, Taleggio & thyme ravioli with pine nuts and balsamic pearls</li>
<li style="margin-bottom: 0cm; margin-left: 15px;">Pesto-stuffed plaice, beetroot r<span style="color: #545454; font-family: arial, sans-serif; line-height: 18.200000762939453px;">östi, green beans, marinated courgette, white grape & basil sauce</span></li>
<li style="margin-bottom: 0cm; margin-left: 15px;">Elderflower & brambleberry pavlova with raspberry coulis</li>
</ul>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px; margin-bottom: 0cm;">
As usual we will start the evening with a complimentary drink and canap<strong style="color: #545454; font-family: arial, sans-serif; font-size: small; line-height: 18.200000762939453px;">é</strong>s. I came across a recipe from one of my favourite food writers Diana Henry for <a href="http://dianahenry.co.uk/recipes/vin-de-peches/" style="color: #336699;" target="_blank">vin de p<span style="font-size: 18px;"><span style="font-family: 'news plantin w01 roman', palatino, times, 'times new roman', serif; line-height: 13px; text-transform: lowercase;">ê</span></span>ches</a>, a peach-based aperitif made with wine and vodka - how could I resist? I enjoy making these fruit-based drinks, and the pavlova will contain my own elderflower cordial. I made the cordial while still living in Devon, where I was delighted to discover elderflower in the back garden - can't get much more local than your own house!<br /><br />I seem to have gone rather Italian with the starter and main - inspired by my forthcoming honeymoon to Italy I think. Less than two months to go until we can stuff ourselves silly with pizza and pasta on the Amalfi coast. My mum bought me a pasta maker for my birthday this year, so I will be making homemade ravioli for its first supper club outing.<br /><br />The evening costs £27.50 per person, and we will finish off with coffee and homemade petit fours. Don't forget to bring a bottle!<br /> </div>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Hope to see you all soon at supper club!</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-16544906387878675322014-06-24T12:26:00.000-07:002014-06-24T12:26:00.883-07:00A newly qualified professional chef!<div style="background-color: white; color: #202020; font-family: Arial; font-size: 30px; line-height: 30px; margin: 0px 0px 10px;">
<span style="color: #505050; font-size: 14px; line-height: 21px;">I am very pleased to announce that I am now a fully qualified professional chef. Here I am at the graduation ceremony receiving my certificates and chef whites with my very own name on them! I am very proud of my five distinctions in fish, meat, pastry, menu planning and professional skills.</span></div>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<div class="im" style="color: #500050;">
<br /><br /><img align="none" height="354" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjg29dipgfojncvcTvFE-2y0nY9qa0wdAVfP9j6ngu7PclqyKJs5ae_wsMn-ZdD-YhfmZEpmhFbdnfP7eBXam9e1rkKRJOltFsPSeG_HcOyyXSstEp9mRsnabZTjluoB1MQNn5qzx1Op6Hug6-2pKNrTYZQjTGF1MubypJZTVym8jFPQhOG2xq0tWb8byO9agag5WeA7BtiT9MfLeKLFCGVP-v3ozZA=s0-d-e1-ft" style="border: 0px; display: inline; line-height: 14px; margin: 0px; min-height: 354px; outline: none; width: 400px;" width="400" /><br /><br />I finished my course in Devon two weeks ago, and Malvern Supper Club is back, even yummier than before!<br /> </div>
</div>
<div style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">
<div class="im" style="color: #500050;">
<h2 style="color: #202020; font-size: 30px; line-height: 30px; margin: 0px 0px 0cm;">
Supper Club</h2>
<div style="margin-bottom: 0cm;">
The supper club evenings will follow the same format as before, but I hope to wow you with my newly learnt culinary master skills. The first supper club will be on <span class="aBn" data-term="goog_1496968101" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday 19th July</span></span>. Nibbles and a complementary drink will be served on arrival at <span class="aBn" data-term="goog_1496968102" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7.30pm</span></span>, before sitting down at about <span class="aBn" data-term="goog_1496968103" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">8pm</span></span> for a three-course meal, finishing off with coffee and homemade petit fours.<br /><br />The obvious place to start is to cook you some of my favourite dishes inspired by the course, so here is the menu for <span class="aBn" data-term="goog_1496968104" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">July 19th</span></span>...</div>
<ul>
<li style="margin-bottom: 0cm; margin-left: 15px;">Salmon gravadlax, marinated cucumber, honey & mustard dressing</li>
<li style="margin-bottom: 0cm; margin-left: 15px;"><span style="color: #333333; font-family: helvetica, arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">Olive crusted loin of lamb, confit lamb shoulder, new potatoes, fennel purée, roasted cherry tomatoes & a red wine jus</span></li>
<li style="margin-bottom: 0cm; margin-left: 15px;">Chocolate orange teardrop, orange confit ice-cream, hazelnut praline</li>
</ul>
<div style="color: #505050; margin-bottom: 0cm;">
The evening costs £27.50. Please email me to book your place. Don't forget to bring a bottle!<br /><br />Please let me know of any dietary requirements, as I am very happy to provide an alternative so you can enjoy the meal as much as everyone else. I only use top quality local butchers and sustainable fishmongers, so you know the animals have had a good life. Wherever possible, the fruit and vegetables are bought in season.</div>
<br />Forthcoming dates are as follows:<ul>
<li style="margin-left: 15px;"><span class="aBn" data-term="goog_1496968105" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday 23rd August</span></span></li>
<li style="margin-left: 15px;"><span class="aBn" data-term="goog_1496968106" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday 13th September</span></span></li>
<li style="margin-left: 15px;"><span class="aBn" data-term="goog_1496968107" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday 11th October</span></span></li>
</ul>
<h3 style="color: #202020; font-size: 26px; line-height: 26px; margin: 0px 0px 10px;">
Ashburton Chef Academy - Term 3</h3>
<div style="margin-bottom: 0cm;">
Term three was quite a mixture of classes, demonstrations, exams and dining events - very different to the first two terms. I also narrowly missed out on an interview with the Daily Mail, but they decided my glamorous yacht chef friend was more interesting than my supper club!<br /><br />One of the highlights was the vegetarian week. Our chef tutor Tom absolutely rose to the challenge of making vegetarian dishes delicious, exciting, and a meal in their own right, rather than something stuck on the menu as an afterthought. The whole week I kept thinking, my vegetarian regulars are going to love this. (You know who you are...)</div>
<div style="margin-bottom: 0cm;">
<img align="none" height="500" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg-7gXzP2nxWZ4Kg81CLIFT9KYN-f-J2xaLz9AfGLxyXMvYVv1BBMyw0Pmuj8qdkJ5wjVFavl0PJgjF6QFWPFm9O_FD2gdtmH2u86TCszc7g7y1HeAr_eA94nfxix4O5YElp9VKDNas8VRI5d8mX00Noi-b7Obxj0bAzux-c9rSR3OVFfD31NmWZn_NaOs7UWViZ74m1a2ILfIaUQuiPZci9ynCrazO=s0-d-e1-ft" style="border: 0px; display: inline; line-height: 14px; margin: 0px; min-height: 500px; outline: none; width: 500px;" width="500" /><br /><br />You can see just some of the offerings above - veggie burger with the most amazing smoked mayonnaise; butternut squash tortelloni; assiette of summer vegetables with goats cheese chantilly; blue cheese souffl<span style="color: #333333; font-family: helvetica, arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">é; pannacotta and gingerbread.<br /><br />The following week was a total change of scene, and we learnt some authentic Indian and Thai recipes. After weeks of precision cooking and being scolded for not dicing our onions finely enough, we suddenly found ourselves roughly chopping everything and bunging it in a pot! But what a delicious pot it was! Highlights included garlic naan, smoked aubergine, Pad Thai, galangal soup and tiger prawn firecrackers.<br /><br /><img align="none" height="373" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgbp07cLCXyKkMae8ukn-bmgUroAB8wA-s_qhit0jNGzpwxojQNHVdEotiAYUH1Fg4hMqHufkI-P3bzpQOtTQ59-f-Qro1yyD6Qf4N2Kigr6wZHwyyINuzbF47Ia9cIuQpHJRfINDr0h6GLX75k8LuL3crEWLzw937fMlgO6SUjRSCubVuGdjVbvrQ7N6yvQcqY8DmH7n3QCZnnRAkdw6tx6LWFOzcV=s0-d-e1-ft" style="border: 0px; display: inline; line-height: 14px; margin: 0px; min-height: 373px; outline: none; width: 500px;" width="500" /></span><br /><span style="color: #333333; font-family: helvetica, arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Grownup ice-cream - rosewater kulfi with basil sugar, toasted coconut & candied chilli</span></div>
<div style="margin-bottom: 0cm;">
As part of our assessment, we were also asked to create a menu and cook it for the general public. We were split into groups of four, and with a list of available ingredients, each team put together a menu for 35 guests. On the day, our fellow students were front of house staff, while my team beavered away in the kitchen from <span class="aBn" data-term="goog_1496968108" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">8.30am</span></span>, preparing a five course meal for the customers. I was in charge of the lamb dish - which was so well received I thought I would put it on this month's menu.<br /><br /><img align="none" height="666" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEikVo7BPoHQrKou6NWfsJPp7MJJpvdGW0ZJVv1vHZryUDMN0O3xMowe79-er9kSFnfNe8fR5zYscuvqm8N6mbdK9ck2qkGml3hF8DS5kt3n96b2zW8ZyKLb_bdNpiT2V0b8uQ-YKLEUY_JLffm2QlM-wu9RuSVtsDItLjJWEhmrrEJI8lhZa6DhtVigRNbLX81_6xrAHL-Fv3p-v7htLjeneFSjFPrZ=s0-d-e1-ft" style="border: 0px; display: inline; line-height: 14px; margin: 0px; min-height: 666px; outline: none; width: 500px;" width="500" /><br /><span style="color: #333333; font-family: helvetica, arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Olive crusted loin of lamb, confit lamb shoulder, crushed potatoes, aubergine pur</span><span style="font-size: 12px;"><span style="color: #333333; font-family: helvetica, arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">é</span></span><span style="color: #333333; font-family: helvetica, arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">e, roasted cherry tomatoes & a red wine jus</span><br /><br />Then after weeks of exams, assessments and written assignments, the course was suddenly over. We made our own canap<span style="color: #333333; font-family: helvetica, arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">és and truffles for the graduation ceremony, but our final treat was lunch at Gidleigh Park Hotel, where the restaurant is run by two-Michelin-starred chef Michael Caines (no, not THAT Michael Caine). A superb end to a superb course.</span></div>
<br />Hope to see you all soon at supper club!<br /><br />Best wishes,<br />Clare</div>
</div>
The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-57661393329324934862014-04-30T13:03:00.002-07:002014-04-30T13:07:41.396-07:00Ashburton Chefs Academy - Part 2Amazing how time flies, I am now into my third and final term at <a href="http://www.ashburtonchefsacademy.co.uk/" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_blank">Ashburton Chef Academy</a>.
I am very excited about my cooking future, but equally I will be very
sad to leave this wonderful learning environment and all my lovely new
foodie friends. Here is an update as to how I'm getting on...<br />
<br />
Last term was full of great field trips, and our first involved a very
early start in order to get to Brixham fish market during trading. We
had a fascinating tour of the premises and watched the early morning
auction for the previous evening's haul. I also had a close encounter
with a crab as you can see below (note the ever so stylish hat).<br />
<br />
<div style="margin-bottom: 0cm;">
<img align="none" height="309" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/photo_1.JPG" style="border: 0; display: inline; height: 309px; line-height: 100%; outline: none; text-decoration: none; width: 550px;" width="550" /><br />
<br />
I was far too busy posing for a photograph to notice that the crab was
grabbing my thumb in a vice like grip. Thankfully, the sturdy fisherman
and burly chef tutor were able to fend him off. I got my own back the
following day – all I can say is "Delicious"!<br />
<br />
<img align="none" height="410" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/photo_3.JPG" style="border: 0; display: inline; height: 410px; line-height: 100%; outline: none; text-decoration: none; width: 550px;" width="550" /></div>
<div style="margin-bottom: 0cm; text-align: center;">
<span style="font-size: 11px;">Crab cakes with mango salsa</span><br />
</div>
<div style="margin-bottom: 0cm;">
Another trip was to <a href="http://www.sharpham.com/" style="color: #336699; font-weight: normal; text-decoration: underline;">Sharpham Vineyard</a>
where we were given a tour of the estate, and very begrudgingly tasted
all their cheese and wines. We were ably led by the lovely <a href="https://twitter.com/RebeccaMWines" style="color: #336699; font-weight: normal; text-decoration: underline;">Rebecca Mitchell</a>
who gave us a very thorough introduction to wine tasting, and food and
wine matching. The food and wine matching was particularly interesting,
and I may well be suggesting suitable wines to go with forthcoming
supper club menus.<br />
</div>
<div style="margin-bottom: 0cm;">
Back in the kitchen, we have been
expanding our butchery skills. One of our exam tasks was to debone a
quail. (Look away now if you are of a squeamish nature). I feel quite
sorry for the poor little thing, but I'm rather proud of it and it was
an excellent way to show off my new knife skills.<br />
<br />
<img align="none" height="550" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/photo_2.JPG" style="border: 0; display: inline; height: 550px; line-height: 100%; outline: none; text-decoration: none; width: 550px;" width="550" /></div>
<div style="margin-bottom: 0cm;">
<br />
One week was all about cooking with game,
including venison, rabbit and pheasant. The venison dish with chocolate
jus will definitely be appearing on the supper club menu at some point.
It only has a sprinkle of chocolate added, but it tastes absolutely
delicious. Our chef tutor Joe also made an excellent job of using up an
entire saddle of venison, real "nose to tail" cooking in action, and you
can read all about it on his <a href="http://ashburton.typepad.com/chefjoe/2014/04/saddle-upfrom-ribs-to-riches.html" style="color: #336699; font-weight: normal; text-decoration: underline;">blog</a>.<br />
</div>
<div style="margin-bottom: 0cm;">
<img align="none" height="410" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/photo_4.JPG" style="border: 0; display: inline; height: 410px; line-height: 100%; outline: none; text-decoration: none; width: 550px;" width="550" /></div>
<div style="margin-bottom: 0cm; text-align: center;">
<span style="font-size: 11px;">Venison loin, Pomme Anna, honey-roasted fig, chocolate jus</span><br />
</div>
<div style="margin-bottom: 0cm;">
From savoury to sweet, we have been
learning some impressive desserts. I am a big fan of chocolate, so I
have to say this is one of my favourites. Quite a lot of work goes into
the teardrop shaped case and the caramel sugar springs, but I think the
end result looks and tastes fantastic.<br />
<br />
<img align="none" height="410" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/photo_5.JPG" style="border: 0; display: inline; height: 410px; line-height: 100%; outline: none; text-decoration: none; width: 550px;" width="550" /></div>
<div style="margin-bottom: 0cm; text-align: center;">
<span style="font-size: 11px;">Chocolate teardrop, raspberry mousse, caramel spring</span><br />
</div>
<div style="margin-bottom: 0cm;">
We have also been learning to make puff
pastry, which has been incredibly interesting. It is one of those things
that chefs, even those in high-end restaurants, tend to buy in as it
involves a rather time-consuming process and is difficult to achieve a
consistent result. However, I think it is rather good to be able to say
you can make your own! Here are some classic French desserts for you to
dribble over.<br />
<br />
<img align="none" height="550" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/photo_2_.JPG" style="border: 0; display: inline; height: 550px; line-height: 100%; outline: none; text-decoration: none; width: 550px;" width="550" /></div>
<div style="margin-bottom: 0cm; text-align: center;">
<span style="font-size: 11px;">Tart tatin, raspberry millefeuille, gateau pithivier, Calvados custard</span><br />
</div>
<div style="margin-bottom: 0cm;">
If you want to see more of the food I've been cooking, please take a look at my <a href="https://www.facebook.com/malvernsupperclub" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">facebook</a> page, or follow me on <a href="https://twitter.com/MalvernSupper" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_self">Twitter</a> for the latest pics.</div>
<br />
Supper club will be back in early July, held monthly, and I can't wait
to show off some of my new culinary skills. The plan is also to open a
catering company from July onwards, so if you have any special
celebrations coming up, and just can't face doing the cooking, why not
let me do the hard work, cooking up something wonderful in your own
kitchen while you relax and enjoy spending time with your guests.<br />
<br />
Best wishes,<br />
ClareThe Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-40264533706759307162014-03-22T12:28:00.000-07:002014-03-22T12:31:16.104-07:00Riverford Field Kitchen - an evening with Guy WatsonOn Wednesday night, a few of us from
<a href="http://www.ashburtonchefsacademy.co.uk/" target="_blank">Ashburton Chef Academy</a> treated ourselves to an evening at my
favourite restaurant – <a href="http://www.riverford.co.uk/restaurant" target="_blank">Riverford Field Kitchen</a> in Buckfastleigh,
near Totnes. This is run by the Watson family, who started the
Riverford organic vegetable box scheme. As we learnt from Guy Watson
himself, he started delivering just 30 boxes of vegetables a week,
now up to 40,000 boxes across the country – quite a feat. They also
have a couple of excellent shops, and I am a frequent visitor to
their farm shop just down the road from the field kitchen. I'm going
to miss it when I return to Worcestershire in June!
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Riverford Field Kitchen doesn't work
quite like your average restaurant, but this is part of its wonderful
charm. In fact, it's almost like a supper club! Long wooden tables
fill the spacious and airy barn, and everyone, strangers and friends,
all sit together. On arrival you are offered a drink, perhaps a
local cider to go with your meal, and in the summer there is a pretty
terrace to sit and enjoy your aperitif before dinner ( I can
recommend the Prosecco...). There is a very relaxed feel to the
place which I love, definitely no starched tablecloths, strict dress
codes or stuffy waiters.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
There is always a set menu of three
courses, with a strong emphasis on fresh and seasonable vegetables.
In fact, the meat served often feels like an accompaniment to all the
delicious veg offered – quite the reverse of typical restaurant
menus. But for those carnivores among you, please don't be put off,
the vegetable dishes are quite capable of standing up on their own
two feet! Mr Supper Club is a simple meat and two veg man, with the
meat usually being the star of the show, but Riverford Field Kitchen
is his favourite place to eat.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g0AGSlwcZ8wGT-_HhHTNilhGTlJ5kpBuW0TDZwyda4KQwZzIodA2ctfkRr5DeJd6kMpEDl0BumceGH6T7Tk-mu4bL_IPwvMYmT5RZPr-7HR5XIDmnhphjhVKHGA2FNhf3xk-ssbaTc3G/s1600/IMG_9510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g0AGSlwcZ8wGT-_HhHTNilhGTlJ5kpBuW0TDZwyda4KQwZzIodA2ctfkRr5DeJd6kMpEDl0BumceGH6T7Tk-mu4bL_IPwvMYmT5RZPr-7HR5XIDmnhphjhVKHGA2FNhf3xk-ssbaTc3G/s1600/IMG_9510.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of <a href="https://www.facebook.com/pages/Charlie-Hoare-Photography/298204620203618?fref=ts" target="_blank">Charlie Hoare</a> (friend and fellow chef)</td></tr>
</tbody></table>
<div style="margin-bottom: 0cm;">
Last night was rather special, as we
also had the founder himself, Guy Watson, entertaining us between
courses with a bit of history about how he and his family started the
Riverford business. The diners were also encouraged to ask questions
(anonymously, if you were feeling shy) which added a lovely personal
feel to the evening. As a result we learnt Guy's views on all sorts
of weird and wonderful topics - from whether storing apples for 6
months before eating was acceptable (yes, no problem) to discovering that if torrential rain and floods are going to happen at all, the first two months of the year are actually the best in terms of growing crops. It turns out that Guy's favourite vegetable, the Jerusalem artichoke, can sometimes be inexplicably unpopular - perhaps something to do with the flatulence effects? He also doesn't have much time for "trendy" vegetables, and thinks we should all just eat good healthy veg, and not religiously follow fads for the latest "superfood". He's a very engaging speaker, both informative and funny.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpZ33KehB868wVasuFwlMsVCAfBGTeuBe4DtQekjgN2AIqewPtxdbvBpOBbei-DvxCh-pinTPdQNZBb_R9BOZdYQAUht4xmbuqfdyprtK-opNunWpIzXOi72ZwFHeHqMgckP-GH_gyFKj/s1600/IMG_9514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpZ33KehB868wVasuFwlMsVCAfBGTeuBe4DtQekjgN2AIqewPtxdbvBpOBbei-DvxCh-pinTPdQNZBb_R9BOZdYQAUht4xmbuqfdyprtK-opNunWpIzXOi72ZwFHeHqMgckP-GH_gyFKj/s1600/IMG_9514.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Charlie Hoare</td></tr>
</tbody></table>
<div style="margin-bottom: 0cm;">
And of course, you will all be
wondering, what did we actually eat? Starter consisted of a
tempting selection of salads – roast parsnips & crispy kale;
shaved fennel, blue cheese & red onion; grilled asparagus with a
buttery dressing - served with homemade bread and a yummy beetroot
dip. Main course was roast chicken, beautifully aromatic red
cabbage, potato & mushroom gratin, roast carrots, chargrilled
leeks, surprisingly delicious braised chard, the list goes on! Eveything is incredibly tasty, yet so
simple. I had to stop myself from eating too much, so I could save a
little bit of room for pudding. Once the tables have been cleared,
each table is called up to the kitchen in turn to choose dessert.
There were several options including sticky date pudding, baked
chocolate mousse, lemon cheesecake and apple & cinnamon cake. I opted for a very enjoyable slice of
poached pear pavlova .</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyIE8p4IFuIJ0vSmYAPXPuNaBzRSfdTl2Vjaxy6puVBZQr1LDe9QcTCIpqFQm0nqiMqpgitTTEknEB20dTZ4b4RS1K1VGMdc9wGwxG-n26CgV_c5wwWAn1FsJNOjAr8_r0-pyAHsCcN4i/s1600/IMG_9523.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyIE8p4IFuIJ0vSmYAPXPuNaBzRSfdTl2Vjaxy6puVBZQr1LDe9QcTCIpqFQm0nqiMqpgitTTEknEB20dTZ4b4RS1K1VGMdc9wGwxG-n26CgV_c5wwWAn1FsJNOjAr8_r0-pyAHsCcN4i/s1600/IMG_9523.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Charlie Hoare</td></tr>
</tbody></table>
<div style="margin-bottom: 0cm;">
<br /></div>
Feeling very full at the end of a lovely evening, we waddled out past the chefs putting sourdough into baskets to prove for the next day. By happy coincidence, it turned out that one of them was a graduate of Ashburton Chef Academy, and asked us to pass on his regards to our tutors. Maybe we need a restaurant like this in Worcestershire? Otherwise, if you find yourself in Devon for a holiday, I thoroughly recommend a meal at Riverford.The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-81335258419001717692014-02-26T08:09:00.002-08:002014-02-26T08:09:58.397-08:00Term one at Chefs Academy complete!<h2 style="color: #202020; display: block; font-family: Arial; font-size: 30px; font-weight: bold; line-height: 100%; margin-bottom: 10px; margin-left: 0; margin-right: 0; margin-top: 0; text-align: left;">
Ashburton Chefs Academy - Part 1</h2>
I am now a third of the way through my time at <a href="http://blogspot.us4.list-manage.com/track/click?u=3b4c3cde4ac645179146888ec&id=00015edd45&e=b710217649" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_blank">Ashburton Chefs Academy</a>, so I thought I would let you know how I'm getting on - and what delights you could be tasting at Supper Club in the summer!<br />
<br />
I'm having a fabulous time here in Devon. The first term was all about
mastering the key skills required by a top chef. I'm now a dab hand at
filleting fish, butchering chickens and making soups, stocks and jus.
I'm also really enjoying the pastry side of things - the highlights were
making our own croissants and Danish pastries. Anyone interested in
coming to a Supper Club brunch?<br />
<br />
<img align="none" height="600" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEi4N6pV7DpFU23zu89ebwe1XNUhHDC61p-yfwpkOb4x2aHRobbY8KAPO018gc0O-QhHQTcpnn2QLyo-35WsSz7_qctAHkjiw6niyUdD9kj2yse0a8DYgn61FgxN0JlPfRCJ3A5FlYcB6WCn66cZT5z7smvuQqFgtx_EhThbfykTcAkGBzyTmJ8bNfI54Q=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 600px; outline: none; text-decoration: none; width: 450px;" width="450" /><br />
<br />
The school is also very keen on food provenance, one of the reasons I
chose this particular course, and we have already been on several school
outings (not in crocodile formation, I hasten to add). Our first trip
was to a small local farm that supplies poultry to the school,
surrounding restaurants and the general public, and takes animal welfare
very seriously. Here is a photo of me with a two-day old duckling - it
will be ready for slaughter in an unbelievable 8 weeks' time - who knew
ducks grew so fast!<br />
<br />
<img align="none" height="600" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgSGaBwa-T-gDTvclPMTa2WOGdp3iUFw7CY_myQ8MmWe4k3SCkqUo7e3fSg1oy3KZ3PHgxaSK3ffuMzK_syFh4SaZAkLgEuuEdfOB9CRWUV0kbO73YD8w6QG4OKLGAEW_q5WsuJlHTgkvxs_8poJhQ6kAcUr06XBZWNmuK879wIRPqH_aGmWKvGq8E=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 600px; outline: none; text-decoration: none; width: 450px;" width="450" /><br />
<br />
We have also been to a local butcher, who showed us how they divide up a
hindquarter and forequarter of beef. After a tip from one of our chef
tutors on this trip, I am now glued to the River Cottage Meat Book,
which has only reinforced my desire to buy good quality, free range meat
where the animal has been treated kindly, and to use butchers who know
all about the farms their meat comes from.<br />
<br />
The last week of term was five days of practical exams, involving
anything from preparing and cooking seafood to baking and presenting
little French orange tarts. You will be pleased to hear I passed all my
exams, with distinctions in pastry and fish. Yippee!<br />
<br />
<img align="none" height="337" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhudRh8eveX3s0N6nv35fcmNy59bETyXa3d86rf3QLLRa0zTJ1BpNzrdwPtiInFRlApQJezJVVTNcKcvl9GB8qofMKADlFZNNK106f6vNdokpaf7XGz6pVqY6Tp8U4ALEZbm2pEJv19J6a1ngV9YoF7V5ZnSImyTQe2RtS5zc696LescCljXS-Bt1HW-g=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 337px; outline: none; text-decoration: none; width: 450px;" width="450" /><br />
<br />
I have just returned to school for the second term from a week's
holiday. You would think I might have wanted a break from cooking, but
it's just encouraged me to try more things! So instead of putting my
feet up, I've been working on my written assignments, making salmon
gravadlax, ginger marshmallows and oxtail stew.<br />
<br />
<img align="none" height="336" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgEWD4XT6ve6yEayosMuidgWaDpTmK01y4U7cFEcrm1LriuDbOlvn3SfS1LvPu_kfzQt5bg-Mf0VgANYUAp6cnszYQATDz68ZmF0Gk_Juq5jhjVgA7snfdGF5jz_rdI05jMpbSKQWc3Kt_v_UfBxpXpde7I2905EJEpRRHIW6tUjV5SodhnFKSYz8rb=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 336px; outline: none; text-decoration: none; width: 450px;" width="450" /><br />
<br />
Now we've mastered the core chef skills, I suspect things are about to
get significantly more challenging this term. I'm not sure yet what the
tutors have in store for us, but this week's highlight will be a trip
to Brixham fish market. It will be fascinating to see the market in
action, although I'm not so keen on the <span class="aBn" data-term="goog_1595796856" tabindex="0"><span class="aQJ">4.30am</span></span> wakeup call!<br />
<br />
If you want to see more of the food I've been cooking, please take a look at my <a href="http://blogspot.us4.list-manage2.com/track/click?u=3b4c3cde4ac645179146888ec&id=cb3094eda5&e=b710217649" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_blank">facebook</a> page, or follow me on <a href="http://blogspot.us4.list-manage.com/track/click?u=3b4c3cde4ac645179146888ec&id=e327ed4027&e=b710217649" style="color: #336699; font-weight: normal; text-decoration: underline;" target="_blank">Twitter</a> for the latest pics.<br />
<br />
Supper club will be back in early summer, held monthly, and I can't wait
to show off some of my new culinary skills. The plan is also to open a
catering company from June onwards, so if you have any special
celebrations coming up, and just can't face doing the cooking, why not
let me do the hard work, cooking up something wonderful in your own
kitchen while you relax and ejoy spending time with your guests.<br />
<br />
Best wishes,<br />
ClareThe Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-10627315509061941612014-01-08T12:26:00.005-08:002014-01-08T12:26:39.924-08:00<div style="color: #505050; font-family: Arial; font-size: 14px; line-height: 150%; text-align: left;">
<h1 style="color: #202020; display: block; font-family: Arial; font-size: 34px; font-weight: bold; line-height: 100%; margin-bottom: 10px; margin-left: 0; margin-right: 0; margin-top: 0; text-align: left;">
Happy New Year!</h1>
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 <a href="http://www.ashburtonchefsacademy.co.uk/">Chefs Academy</a> & <a href="http://www.ashburtoncookeryschool.co.uk/">Cookery School</a>. 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!<br />
<br />
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.<br />
<br />
<h1 style="color: #202020; display: block; font-family: Arial; font-size: 34px; font-weight: bold; line-height: 100%; margin-bottom: 10px; margin-left: 0; margin-right: 0; margin-top: 0; text-align: left;">
The last Supper Club of 2013</h1>
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...<br />
<br />
<img align="none" height="666" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhFyDtv6LYmBUctZFdoh3Y9t8DGUkKpz7PTUKTAOm8OnkqOVkWQJRhczkpChzdwR4FqFBQpgnRmpDhlGqgfGCqs_Nq24PPbtVHUCsGvpTGihHXECsCncPmnKBXMdK5awEw2Wbk7aYESh69iqv5hrJjOQ4mLqzVucIKh5E9oOwZUn4ncqfTwRwhxAa2nQQ=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 666px; outline: none; text-decoration: none; width: 500px;" width="500" /><br />
Preparing mini meringues for petit-fours<br />
<br />
<img align="none" height="375" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiyC9RyF7jDh3D-1WpU5zWlT65QALoXBSXd0Myz8IeJoqOzbgvKA931BKVlBzi29oiUTD5ncCBXN4nF9GBz7yTSYe8_RJxB0rXpyOp6OPwj-BVxhWvMgrME_SOE-4e_ss9V5j827aGbNt5rd1_zZIQadmtJVX0TnJl3ctKzTfr47R0U8I6bxw_7N6iL1A=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 375px; outline: none; text-decoration: none; width: 500px;" width="500" /><br />
Scumptious poached pears<br />
<br />
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.<br />
<br />
<br />
<br />
<img align="none" height="666" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiF9O6OgBhIkciaBkToS561gs7cpH9a3SBI9X98obX6GJM69YNH57LPQdLygnCBSlqXL9uIjfvX1T6wJbzjiJUbNz4ArEb-XQwQl1aQc6-DjbPeTkqILsp0GdQWqJSeDYpVW6pM2RbBDkUzmTNfuayrC_nGje0iQZyxyQyuYXJHKfXSpIcAMoYciLz_Kw=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 666px; outline: none; text-decoration: none; width: 499px;" width="499" /><br />
<h1 style="color: #202020; display: block; font-family: Arial; font-size: 34px; font-weight: bold; line-height: 100%; margin-bottom: 10px; margin-left: 0; margin-right: 0; margin-top: 0; text-align: left;">
</h1>
<h1 style="color: #202020; display: block; font-family: Arial; font-size: 34px; font-weight: bold; line-height: 100%; margin-bottom: 10px; margin-left: 0; margin-right: 0; margin-top: 0; text-align: left;">
Future Plans</h1>
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..<br />
<br />
<img align="none" height="375" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhIbeYCvKspEBnIJ5o3j6uPoskZKFgT5IC-JjKDQBL2o7QSymx4VvRT03Q6dexie7Es3pxA4m9aAY49lggercDhSBeyulz3_aWOe6G8399Zk_vJokaY-4BuPNMdAFe1FNyYZQKkUV-nN4Yd2uHNL103Q3OSkOL0m158xqePZmvxhGvG9eYKvvcaiNAH4Q=s0-d-e1-ft" style="border: 0; display: inline; line-height: 100%; min-height: 375px; outline: none; text-decoration: none; width: 500px;" width="500" /><br />
Caramelised clementine & pomegranate pavlova<br />
<br />
I will keep you all posted about the course, my future plans, and when the next Supper Club will be.<br />
<br />
Best wishes,<br />
Clare<br />
<div style="margin-bottom: 0cm;">
<br /></div>
</div>
The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-89341701090032104342013-10-27T13:36:00.001-07:002013-10-27T13:36:01.519-07:00November's MenuHi there, I have now put together a menu for November 16th, hope you like it!<br />
<br />
There is a choice as I know there are some vegetarians coming, so please just let me know which main course you would like.<br />
<br />
Please email me at <a href="mailto:malvernsupperclub@gmail.com">malvernsupperclub@gmail.com</a> to reserve your place. We're already half-full! The evening costs £25, and includes a complementary drink and nibbles, and a three-course meal followed by coffee and petit fours.<br />
<ul>
<li><span class="userContent">Onion, apple and gruyere tart with homemade walnut bread</span></li>
<li><span class="userContent"></span>Coriander-crusted lamb OR Puy lentil galettes <br /><span class="userContent">with roast beetroot, creamy cabbage, fondant potato and a red wine jus</span></li>
<li><span class="userContent"><span class="text_exposed_show">Poached pear in a spicy caramel sauce with lemon biscotti </span></span></li>
</ul>
The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-70964083812504909292013-10-21T13:06:00.001-07:002013-10-21T13:06:54.821-07:00A change of scene and November Supper Club<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">I'm sorry it seems like ages since I last posted, but lots of things have been bubbling away in the background, I promise.</span><br />
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<h2>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Last supper club of 2013 and a new career</span></h2>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">The most exciting news is that I'm giving up the day job, to start concentrating on food full time! I am hosting one more supper club this year on </span><strong style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Saturday 16th November</strong><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">, and then in January I am off to Devon for five months for intensive chef training at </span><a href="http://www.ashburtoncookeryschool.co.uk/" style="background-color: white; color: #336699; font-family: Arial; font-size: 14px; line-height: 21px;" target="_self">Ashburton Cookery School</a><span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">. Over the years, I have dipped my toe in the food industry, whether it be running the supper club or hosting a ski chalet, but it's time to take the plunge! I can't wait to start the course, and spend my days cooking all sorts of wonderful food, chatting to other people who are also obsessed with food, and hopefully graduating as a fabulous chef.</span><br />
<br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">My plans, once I finish the course, are a bit hazy at the moment, but I will most definitely carry on with the supper club when I'm back in June, and eventually I hope to run my own food business.</span><br />
<br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">So, if you keep wondering whether to visit my supper club, now is your last chance for a while! As usual, the cost is £25, and this includes a complementary drink and nibbles, a three-course meal, plus coffee and home made truffles. I will be posting a menu next Monday, in which I promise to delight both veggies and carnivores. However, if you like the idea of a mystery menu, I am offering supper club places for £20 this week only. Please email or phone to reserve your place.</span><br />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;"><br /></span>
<h2>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Private Parties</span></h2>
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">For the last couple of months, I have been hosting private supper clubs for people who have been celebrating birthdays, anniversaries, family get-togethers, etc.. See below for a few of the things they ate. If you fancy a Christmas party with a difference, please get in touch. I can cater for up to 14 people in my home, or alternatively, I'm happy to come to yours, cook for you and leave your kitchen spic and span, so you can relax and enjoy the dinner party.</span><br />
<br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" />
<img align="none" height="375" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/1265700_640633735968541_2054870158_o.jpg" style="background-color: white; border: 0px; color: #505050; display: inline; font-family: Arial; font-size: 14px; height: 375px; line-height: 14px; outline: none; width: 500px;" width="500" /><br />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Ham hock and apricot terrine with homemade courgette chutney</span><br />
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<img align="none" height="375" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/1040859_602145789817336_755770369_o.jpg" style="background-color: white; border: 0px; color: #505050; display: inline; font-family: Arial; font-size: 14px; height: 375px; line-height: 14px; outline: none; width: 500px;" width="500" /><br />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Lemon and elderflower tart with strawberry sorbet</span><br />
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<img align="none" height="375" src="https://gallery.mailchimp.com/3b4c3cde4ac645179146888ec/images/737172_640306912667890_259541633_o.jpg" style="background-color: white; border: 0px; color: #505050; display: inline; font-family: Arial; font-size: 14px; height: 375px; line-height: 14px; outline: none; width: 500px;" width="500" /><br />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Duo of chocolate with raspberry puree</span><br />
<br style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;" />
<span style="background-color: white; color: #505050; font-family: Arial; font-size: 14px; line-height: 21px;">Look forward to seeing you on November 16th!</span>The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-16870164520252897252013-07-08T06:01:00.000-07:002013-07-08T06:01:29.518-07:00August Supper ClubI am pleased to announce that the next supper club is on Saturday 10th August at 7.30pm. I am co-hosting with awesome Andy (a.k.a. the <a href="https://www.facebook.com/PorkPeddler" target="_blank">Pork Peddler</a>), so you may notice a strong hint of pig in the menu... <br />
<br />
Hope you like the menu as much as we do! The marvellous hot weather we've been having has inspired us to create a rather American southern-style menu<br />
<ul>
<li>Salmon ceviche with mango salsa</li>
<li>12-hour smoked BBQ pulled pork with sweet potato wedges, BBQ bacon beans, green apple & chilli slaw and cornbread</li>
<li>Mississippi Mud Pie</li>
</ul>
As always, you will start the evening with cana<span class="st">pé</span>s and a complimentary drink, and a chance to meet the other guests. You will then sit down for a lovely three-course meal, followed by coffee and petit fours. An evening of food and fun, all for £25. <br />
<br />
Please email me (Clare) at malvernsupperclub@gmail.com to reserve your place. The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-7931880080587734462013-05-19T12:59:00.000-07:002013-05-19T12:59:39.792-07:00A day in the life of a professional chef...Knowing how much I like food and cooking, my friend suggested I spend the day in the kitchen at <a href="http://www.thefleetattwyning.co.uk/index.html" target="_blank">The Fleet at Twyning</a>, where her boyfriend just happens to be head chef. Having never worked in a proper restaurant kitchen, it seemed ridiculous not to accept the offer, and find out what is involved in being a professional chef.<br />
<br />
I felt a little nervous beforehand. Were the chefs going to shout at me? Should I practise my best "Yes chef!"? Maybe I should add a salute, and a little click of the heels? As it turned out, they were all very friendly and easy going.<br />
<br />
I turned up at 10.30am (probably hours after everyone else started...) ready to help them prepare for lunch. As it happened, a wedding reception was booked for the afternoon, so I was set to work making lots of Mushroom Wellingtons for the veggie guests.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mushroom Wellington<br />
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I also chopped HUGE amounts of veg for the wedding. First time I've ever chopped 6 cucumbers in a row (in case you are interested, that fills a large 4 litre ice-cream tub!). Catering for large numbers is all about the preparation. Everything is prepared the evening before or in the morning, so that once the customer orders come in, you are as ready as humanly possible to get that starter, main or dessert out quickly.<br />
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As well as offering a full à la Carte menu, The Fleet do a fine line in sandwiches and burgers. My next task was to make all the burgers for the following day. I also helped plate up the sandwiches and chips. I'm not usually a fan of chips (I know, I'm a little bit weird), but I have to say that these ones are excellent. All chefs tend to use their (immaculately clean) hands a lot, so I quickly realised that I need to develop asbestos fingers for such things as delicately arranging chips, if I'm ever going to succeed in a professional kitchen. Ow! The other thing I noticed is that there was a distinct lack of wooden spoons! I could not survive without my spoons when preparing for supper club, but the boys in the pub give the pans an expert shake and rattle, and magically everything is mixed. I crept off to find some spoons, knowing that my attempts to shake the pan would end up with most of the contents on the floor...<br />
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Last time I ate there (as a guest), I ordered pan fried seabass with a crayfish butter sauce, which was absolutely delicious. So I wanted to see how they did it... Best things were the new potatoes - pre-cooked in a saffron stock, then sliced in half before frying in a hot pan to get a lovely crispy bottom. All fairly simple stuff, but this dish tastes amazing!<br />
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<tr><td class="tr-caption" style="text-align: center;">Seabass and scallops with a crayfish butter sauce</td></tr>
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In the afternoon, I made the fatal mistake of saying I knew how to make risotto. So that was me - now in sole charge of making the risotto for the evening menu. I got into proper chef mode - making an onion veloute on one hob, risotto on another, and doing a sea bass order, all at the same tim. Thankfully, everything turned out well! <br />
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At 4.30pm, it was all hands on deck to get forty starters out for the wedding breakfast. One of the starters was this lovely chicken and ham hock terrine, served with plum chutney. It's not something I've ever made myself, but now I feel inspired to give it a whirl.<br />
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The wedding puddings were fantastic - if I was a wedding guest, I would be very hard pushed to choose which one to order - but the chocolate and orange brownie is one of the best I've ever tasted. Sorry - no pictures of that one - went far too quickly! I can only offer you a photo of the lovely Bailey's cheesecake that I plated up, practising my cheffy swirls and smears.<br />
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Baileys Cheescake (with cheffy smear)</div>
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Finally, the chefs work very long hours, but after the lunch rush they do find some time for a bite to eat. Could this be the biggest sandwich ever! Well, I think they deserve it.</div>
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<tr><td class="tr-caption" style="text-align: center;">The world's biggest meat sandwich</td></tr>
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The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com1tag:blogger.com,1999:blog-757984134525743879.post-63576600278747963802013-04-17T13:42:00.003-07:002013-04-17T13:42:45.782-07:00Malvern Pop Up!Exciting news, the next event is going to be something a little bit different...!<br /><br />With the help of the <a href="http://redhencookery.co.uk/" target="_blank">Red Hen Cookery School</a>, I will be hosting a pop-up supper club at their superb cookery school in Worcester on Saturday 11th May.<br />
<br />As well as cooking you all a wonderful three-course meal, I will
also be doing a short dessert demonstration for you while you enjoy a
welcome glass of bubbly and canapes. You will also have the chance
to mingle with the other guests, before sitting down together for some
delicious food. All this for the bargainous price of £25.<br />
<br />MENU:<br />
<ul>
<li>French Onion Soup with Gruy<i>è</i>re Croutons</li>
<li>Spiced Slow-Roast Lamb or Moroccan Vegetable Tagine served with Herby Lime Couscous and Chargrilled Vegetables</li>
<li>Chocolate Brandy Torte with Raspberry Pur<i>é</i>e</li>
<li>Coffee and Petit Fours</li>
</ul>
<br />For more information, please contact me or Naz at Red Hen. You can <a href="http://redhencookery.co.uk/events/pop-up-dinner-chef-to-be-announced/" target="_blank">book your place</a> through their website.<br />
<br />Look forward to seeing you soon!The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-30234449274319576712013-04-10T14:16:00.001-07:002013-04-18T06:15:03.244-07:00Om... Welcome to the yogic feastAfter chatting to my yoga teacher <a href="http://www.hillykempyoga.co.uk/index.html" target="_blank">Hilly </a>about supper club, she asked if I could do a yogic feast for her and some of her students. No, I'm not incredibly bendy - I'm afraid to say I'm much better at cooking than I am at yoga!<br />
<br />
So, the aim of April supper club is to provide a thoroughly chilled evening for them all. The trick will be to provide my guests with a scrumptious, yet healthy menu, sticking to the yogic diet principles.<br />
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I did a little bit of research to find out what sort of thing yogis eat. The yoga (or sattvic) diet is vegetarian, with an
emphasis on fresh, unprocessed ingredients. I understand a little bit of
dairy is allowed, as long as it is from a happy cow, obviously. I always use
organic dairy, and wherever possible, use local, seasonal vegetables. I
discovered another important part of the sattvic diet is that food has
been prepared with care and love - well, I hope that is definitely the
case with me, as cooking is my passion! I love making everything from
scratch too, so the bread and cheese will be home-made.<br />
<br />
The evening kicks off with a welcome drink of Melon & Ginger Sharbat with canap<cite>é</cite>s. The sharbat turns out like a rather nice smoothie.<br />
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Starter is a mezze of fresh salads:<br />
<ul>
<li>Celeriac with Apples, Raisins & Parsley</li>
<li>Red Cabbage, Carrot, Orange & Date Salad</li>
<li>Herby Tomatoes and Roast Red Peppers</li>
<li>A sprinkle of 'Dukkah' (an Egyptian aromatic seed & nut mix) </li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">Red Cabbage, Carrot, Orange & Date Salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Celeriac with Apples, Raisins & Parsley</td></tr>
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Main course is <b>paneer and pea curry</b> served with <b>moong dal</b>, <b>chapatis </b>and <b>cucumber salad</b>.<br />
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I thought this would be an excellent chance to try making cheese! I was pleasantly surprised how easy paneer was. Basically, you gently boil milk, add some lemon juice and watch as it curdles immediately before your eyes. Drain the now slightly yellowy liquid (whey), and leave the curds to drain for 15 minutes in muslin. Next, weigh down the curds with something heavy, say, a saucepan full of water. Half an hour later, ta da! Homemade paneer! Chop into squares and you can eat it just as it is, but I always like to fry it to get that lovely golden brown colour. Yum! After experimenting with cow paneer and goat paneer, goat was definitely the tastiest.<br />
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Pudding is <b>cardamom rice pudding with pistachios and rose water</b>. Now, I have horrible memories of rice pudding from school, so I'm hoping this rather more grown up version will cure me of my phobia...<br />
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OmThe Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0tag:blogger.com,1999:blog-757984134525743879.post-27036304881574440952013-01-28T14:23:00.001-08:002013-02-09T07:54:10.685-08:00A love of food, and the world of supper clubsI have been cooking as long as I can remember, taught by my mum who has also always loved cooking. I remember as children, my sister and I would pretend to be Delia as we made brownies, cookies, honeycomb, etc, while talking to the invisible TV camera!<br />
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At university and beyond, a group of us would take it in turns to put on a dinner party, with ever more complicated dishes and adventurous menus - we were a competitive lot!<br />
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After nine years of engineering and computing, both as a student and a research assistant, I felt it was time to do something a bit more fun. I headed off to Val d'Isere to work for <a href="http://www.yseski.co.uk/" target="_blank">YSE</a>, a chalet company that prides itself on its trained staff and restaurant-quality food. Although all of us were experienced cooks when we arrived in the resort, we were then put through our paces on a gruelling month-long training course. Despite the long hours, I found it great fun, and learned an awful lot - although I do have a tiny idea of what it might be like to be on MasterChef, as the boss and head chef would detail every tiny thing wrong with your dish! I also spent a summer in the Dolomites, honing my chef skills for a chalet of 12 guests.<br />
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When I was settled back in England, I realised how much I missed my university dinner parties, and the lovely social atmosphere of chalet hosting. Quite by chance, I found out about the supper club phenomenon - I think I spotted a review of <a href="http://marmitelover.blogspot.co.uk/" target="_blank">MsMarmiteLover</a>'s cookery book and supper club guide. Also known as 'underground restaurants', the idea is that people open up their home, and cook for a bunch of strangers! <br />
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They are different from a restaurant, as people tend to sit down together on one big table, mingling with and meeting new people. In fact, the social side is half the fun of a supper club, perhaps giving you the chance to speak to people you would not otherwise meet. Obviously, the food is also a big part of the evening, with the emphasis on good, home-cooked food.<br />
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I host a supper club once a month, and can seat up to 14 guests. On arrival, everyone is given a complimentary drink and a canap<span class="userContent">é, before sitting down for a three-course meal, followed by coffee and homemade petits fours.</span> Everyone sits together, so it doesn't matter whether you come on your own, with a partner or with a group. Halfway through, everyone change seats so that they get the chance to speak to everyone - it's a very social affair.<br />
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If you would like to join us one evening, or be added to the mailing list, please email me at malvernsupperclub@gmail.com. You can also find me on <a href="http://www.facebook.com/malvernsupperclub" target="_blank">facebook</a>, and on Twitter as <a href="https://twitter.com/MalvernSupper" target="_blank">@malvernsupper</a>. The Supper Tablehttp://www.blogger.com/profile/13236135163600651064noreply@blogger.com0