For the love of Scotland: in pictures

With Burn's night fast approaching, we took the opportunity of the first supper in our new home to celebrate some of the finest Scottish produce and our take on a classic Burn's Supper, complete with haggis and cranachan (but not as you know it). New diners were brought together, conversation flowed and we had a lovely time getting used to our new, bigger kitchen!

Charlie and Evelyn's Table in its new home.

Encouraging Spring.

To welcome Mackeral ceviche with ruby grapefruit and avocado.

Haggis bon bons.

To amuse Cullen skink.

To start Armstrong's hot smoked salmon, beetroot, rocket, pumpkin seeds.

To follow Bower's venison, portobello mushrooms (v) haggis, and bashed neeps.

To finish Deconstructed quince cranachan.

To complete Pretty macarons from the delightful Patisserie Madeleine

60

We were delighted to play our part in a friend's special birthday celebrations. A heart warming, at home gathering of family, friends, colleagues and neighbours was matched with belly warming nibbles by us.

Haggis bon bons.

Mini baked potatoes with stilton and cranberries.

Stuffed tandoori mushrooms.

Baked halloumi with chilli.

Rare roasted beef with Yorkshire puddings and horseradish creme fraiche.

Brushcetta trio - classic, porcini mushroom with rosemary, pea and pecorino.

Anti pasti plank.

Moving on up

In case you missed us, the week before last, we moved house. It was a little traumatic, especially seeing our lovely table topless (*blush*). We all survived and are settling in so well that we were somehow ready for our first supper on Friday (more on that soon). We've been relying on Internet access by phone and at the local library until we get fully reconnected here, so blogging is likely to be a tad intermittent for a wee while. Just so you know. And, talking of libraries, did you read about this campaign, where friends of the library emptied its shelves in protest? You can sign the petition here.

Menu for the love of Scotland (and Mr Burns)

On Friday, we will be serving:

To start

Armstrong's hot smoked salmon, beetroot, rocket, pumpkin seeds.

To follow

Bower's venison, portobello mushrooms (v) haggis, and bashed neeps.

To finish

Deconstructed quince cranachan.

2010, part two

July

Ripe, full flavours, my Edinburgh, a whimsical wedding reception on a river, Italian inspiration.

August

Foodies Festival in the sun. Succulent beef, tasty tuna, bright table settings, moreish bread and birthday tea.

September

Fresh flavours, ripe harvests and a rave review.

October

Orange glows and warming risottos.

November

Sparklers, Christmas preparations and canapes.

December

Christmas on a plate, homemade gifts, party time and baubles.

2010, part one

Wishing you all a happy and vivacious 2011. To begin, a look back to 2010, in pictures and posts.

January

A table decked with Lakeland pine cones for the first of our supper clubs. Faithful friends gathered, snow capped mountains, Winter sun and long shadows.

February

Candlesticks polished, menus decided, new invitations sent and accepted and adventures for friendship, relaxation, sunshine and inspiration to South Africa.

March

Birthday feasting, curious diners share their thoughts, wonderful rib eye and ravioli making.

April

Springtime with all its possibilities and flavours.

May

Some serious eating, road trips to the Highlands and Islands, a sunny anniversary, new life and lilac.

June

Buttercups, ripe flavours, project oatcake and catwalk worthy canapes.