Supper Twenty Three

Unfamiliar guests gathered at the Table on Friday as the snow sprinkled from the sky. Fitting then, that the Table was set to echo the deep and crisp and even, with white linen, candles and paperwhites.

The fire was lit, the red wines briefly warmed by it and the diners seated.

It may have been our twenty third supper but it was the first time we have knowingly hosted a chef (yikes). We were again delighted with positive feedback and clean plates all round and especially when "the chef" later commented:

"Fantastic food. I have worked and eaten in many high end places and believe that Chris could hold his own in any one of them. Beautiful place, food and hosting!"

The Table.
Paperwhites.
Wines warming by the fire.

To welcome Pea and pecorino on homemade buttery oat biscuits.

To amuse Chestnut veloute.

To start Kale, fontina risotto.

To follow Red wine braised duck, winter vegetable crumble.

To finish Caramel, sea salt brownies with caramel soured cream.