Supper Sweet Sixteen

This supper really brought big smiles to our faces and to those of our guests. You see, it was a surprise gathering to mark a birthday and it worked like magic.

We were able to welcome some of the early guests and hide them in our living room, introduce a couple of diners to the taste of wood pigeon, incorporate some of the birthday boy's favourite foods on the menu, offer an additional cheese course (of our long-standing favourites from Herbies) chat to some charming individuals and, balance a birthday candle in a blackberry.

Charlie and Evelyn's cosy Table.

To welcome Fig and gorgonzola.

To amuse Rich onion soup, gruyere crutons.

To start Wood pigeon, salad leaves, hazelnuts, apples.

To follow Beef fillet, mushroom gratin, watercress puree, crispy potatoes.

To delight {By special request} Charlie and Evelyn's house cheese selection, homemade oat biscuits and celebratory chutneys.

From bottom to top: Spanish Mahon, two year old Gouda, Brie de meaux, Bleu de causses.

To finish Petite meringues, warm berry compote.