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Sunday, 8 March 2015

London debut

Although the chefs were hard at work inside Leiths Portobello, it was a sunglasses and scarves kind of day outside with Spring springing on every corner for our London debut.




We transformed what is usually an exciting test kitchen into a restaurant kitchen and the meeting/conference space into an atmospheric venue with hessian runners, olive branches, rosemary sprigs and soft candlelight. All before we welcomed a happy gaggle of guests for an incredible Italian feast created and prepared by Chris and fellow Diploma students, Johanne and Alona. They looked so at home in the cavernous kitchen and believe me when I say they did an amazing job. They were calm, professional and created big flavours and vibrant plates with great passion and skill before an epic and late night clear up mission. 



 

 



The vibe was relaxed, easy, not at all how you might imagine a group of random diners in an industrial unit. We really cherish the power of food to bring people together and watching guests sharing heaped anti pasti platters and breaking sensational bread together was a real treat which only continued as the night and the plates rolled on. There was even an improptu serenading of our resident birthday girl, in true Itailian style! Here's what guests ate and how it looked...

The menu 

To welcome
Antipasti sharing plates.

To start
Tagliatelle with black pudding {v- ricotta} and hazelnuts.

To follow
Skirt steak, roasted squash, girolles, green beans, salsa verde and Parmesan.
{v- roasted squash and Tallegio risotto, girolles, green beans and Parmesan}.

To finish
Lemon mousse, raspberry jelly, meringue and biscotti.
Coffee and fresh mint tea. 


















Although this morning didn't start with the wished for lie in (and rather with Eva smashing nail varnish onto the carpet - eek), we feel a hazy, happy tiredness and very thankful for such a warm welcome to London. A special mention for the support of the diners, friends old and new and our chosen charity the MS Society, for the brilliant dedication of Alona and Johanne and for our dear, Edinburgh friends who looked after our chicken pox ridden girl and sleep resisting pre-schooler. We're wondering what the real Charlie and Evelyn might make of this too. Now that's a happy Sunday (and shhh, don't remind Chris he just needs to run 26 miles now).

Thursday, 20 November 2014

Autumn changes

It's not just the leaves that have been changing and heading South this Autumn. We hope some of you have noticed how suddenly quiet it's been around here and here's our news.




The end of Summer was full of super, supper clubs and change and upheaval that we’re only now emerging from the drought or the flood; I can’t make my mind up which suits best, both really.  We’re happily floating on the surge of energy that comes from things shifting. Instead of trying to make plans and figure out how to move forward and stay afloat day by day, we’re more focused and more loving. By doing so much less and sleeping more, we’re actually achieving. It’s an odd feeling, changing and feeling all together different and yet the same.


What a riddle. Our Summer was intense (hard). This year’s been intense, brilliant in parts, hideous in others and we’ve moved, to London. Chris has almost completed his first term at the incredible Leiths School of Food and Wine. He is refreshed and inspired. We can't really believe it. I am relishing new opportunities for freelance food writing, being full-time with our two little girls, embracing the daily routine, new adventures and getting a lot more sleep than has been usual.  We are in this together and the girls have approached this move with lion hearts, curiosity and enthusiasm, we can only be inspired to try and do the same and to make them proud, as we are proud of them and each other. We are eating, often, well.


As those of you who joined us for one of our Summer suppers know, understandably, those were the last at our Edinburgh table for a while. The final run of suppers combined with a house move and a young family were exhausting but oddly exhilarating and confirmed that we have to run to where ever this love of feeding people takes us. Chris is running and I am trying to catch him, clutching E and A’s hands. He is building his portfolio and skills with great relish and offering a limited number of totally bespoke private dining opportunites to loyal and new fans. If  you are planning a special occasion or gathering and would like him to feed you over the festive period and in 2015, please email to start a discussion. And, more than ever before, watch this space.







Wednesday, 3 September 2014

Menus for a Scottish Showcase

We are spoiled for choice with the Scottish larder and, as we put these menus together we wanted to showcase some of our favourite and finest ingredients and broad inspiration from holidays, cook books and meals out. These two suppers are our way of celebrating the start Scottish Food Fortnight and appreciating the ingredients we have so readily and deliciously available to cook with. They also mark the end of our extremely busy but rewarding Summer season with almost 200 diners at our Table.

On Friday

To start
Manchego, rocket and Parma ham with homemade honey and walnut soda bread.

To follow
Venison, mushroom risotto and vegetable crisps

To finish
Chocolate delice, vanilla ice cream, pistachios

On Saturday

To start
Manchego, rocket and Parma ham with homemade honey and walnut soda bread.

To follow
Cod, tomato farro, salsa verde

To finish
Chocolate delice, vanilla ice cream, pistachios.


Tuesday, 2 September 2014

Menu for a sunny September supper

To start
Salmon rillettes, green leaves, homemade honey and walnut soda bread

To follow
Skirt steak, mushrooms, watercress, crispy potatoes

To finish
Chocolate delice, vanilla ice cream , pistachios.

Wednesday, 27 August 2014

Menu for a late Summer night

Saturday's guests will enjoy:

To start
Rare roasted beef, garden salad and butternut squash crisps

To follow
Cod with braised lentils and proscuitto

To finish
Home grown apple and rhubarb crumble with elderflower ice cream.


40

The pot of gold at the end of this weekend's culinary rainbow was this gorgeous celebration. Guests gathered in the garden (avoiding the showers) and partied in the kitchen (always the heart of the best parties) and were warmed up with our delicious taster portions of bowl food, an unusual alternative to a buffet. We were delighted to be part of it. Happy birthday Gail.






Slowly braised Asian beef with hot and sour salad.


Courgette and rice filo pastries with green salad.



 Chicken Mughlai with buttered naan.


Chef at work.



Individual Eton Mess.