An Autumn Supperclub for eight, our first official event:
Last weekend saw Michelle and I hosting our first official Supperclub. Having spent “far too long” thinking about it, we decided the time was right to launch our first event for paying customers.
Over the past few years we have toyed with the idea of doing something like this. Starting off with organising fun Cookbook Supperclubs with friends. We decided upon a book and cooked the recipes within it to the letter, then reviewed the book. It was really good fun and something we would recommend anyone to try with friends. However, ultimately we wanted to feed people our food, using our own recipes. Hosting our own Supperclub was the logical next step. So with the table set we were ready to welcome our first diners.
The Menu:
On Arrival: Shot of butternut squash & thyme soup with sun-dried tomato & cheese crostini
To Start: Roast butternut squash salad with charred onions, mozzarella cheese, beetroot crisps, kale chips, green apple and a apple black butter dressing
Main: Roast pork fillet with thyme wrapped in bacon, served on spiced red cabbage, a spicy pork bon-bon, parsnip puree, hasselback potato, grilled tenderstem brocolli and a pork & Madeira jus
To Finish: Baked vanilla cheesecake, mulled plums, plum puree, mulled plum syrup and brandy snap
Finally: Tea/coffee served with chocolate truffles
Our Photos:
Our thanks to:
A special to thanks to all our guests who got into the spirit of the event and made the night such a success. We simply could not have done it without you. An extra special thank you to our lovely friend Julia Bryce for taking all those photos on the night, without which there would be no blog post!
Finally a huge thank you to Donald Russell for providing the high quality meat for the Supperclub. We very much appreciate it.
Future Events:
Interested in attending our next event, keep a watch on our social media channels for details. For more ideas as to the food we serve have a look at our Spring Lunch with Friends or our first Autumn Dinner.
