The last supper: in pictures

So here it is, our last supper in pictures. A warm and cosy evening, a birthday celebrated and our favourite local suppliers showcased. I just need a new excuse for my fresh flowers and macaron habit!

The Table.

A warm welcome.

Honey and soda walnut bread.

To start Crab, apple, celeriac salad, scallops.

To follow Mustard crumble rack of lamb, mash, tender stem broccoli, onion strings.

or crusted Saithe, mash, tender stem broccoli.

To finish Rhubarb tarts.

Birthday macarons.

Birthday merriment: in pictures

Such is the food passion of last night's guests that they hunted us out online as an unusual dining experience fit for their friends and birthday celebrations. All supper club virgins, we were delighted to convert them and to see and hear how they enjoyed the experience. The Table was booked weeks ago with a very well timed email from the host and as we discovered many happy coincidences between us, we got an overriding feeling that some things truly are meant to be.

Clearly, with our last supper fast approaching, I'm justified in feeling sentimental, and it's so satisfying to meet such wonderful people and be sure that our paths will cross again!

Here's how it turned out, we dished up some of the birthday girl and boy's favourite things. Who doesn't love a risotto followed by chocolate indulgence?

The glowing Table.

To welcome Mini Tandoori stuffed mushrooms.

Crab, celeriac bruschetta.

To amuse Sweetcorn soup, truffled popcorn.

To start Salmon, courgette ceviche, homemade soda bread.

To follow Smoked mackerel, horseradish risotto, roasted vine tomatoes.

or Fillet of beef , horseradish risotto, roasted vine tomatoes.

To finish Chocolate pudding, ginger ice cream.

Birthday chocolate pudding, ginger ice cream.

Menu for the last supper

It's no exaggeration to say Saturday's supper will be momentous. It will also be our last before we welcome a new arrival to our lives and our home. To mark the end of an era suitably, we've chosen to dish up:

To start

Crab, apple, celeriac salad, scallops.

To follow

Mustard crumble rack of lamb, mash, tender stem broccoli, onion strings.

To finish

Rhubarb tarts.

Feeling fruity: in pictures

It was a "no problem" kind of evening at the Table, wine flowed, food was served and old and new links were discovered among diners.

To welcome Mini Tandoori stuffed mushrooms.

To amuse Beetroot, mustard, orange.

To start Crab, celeriac, apple salad with scallops.

To follow Saddle of hare, beetroot, mash.

{This was the first tried and tested recipe from Mark Hix's new book, British Seasonal Food, published by Quadrille in a couple of weeks. We used parsnip mash as an alternative to white beetroot. Watch out for a full review of the book soon.}

Just out of the oven.

To finish Marmalade souffle.

Menu for birthday merriment

Friday's guests will gather to honor a couple and celebrate their birthdays, we'll be serving up some of their favourite foods and flavours:

To start

Salmon, courgette ceviche, homemade soda bread.

To follow

Fillet of beef {or smoked mackerel}, horseradish risotto {or mash}, roasted vine tomatoes.

To finish

Chocolate pudding, ginger ice cream.

Feeling fruity menu

To start

Crab, celeriac, apple salad with scallops.

To follow

Saddle of hare, beetroot, mash.

To finish

Marmalade souffle.

For food lovers: in pictures

The atmosphere and amarylliss bloomed at last night's supper, our wee Valentine's event. Even with two last minute cancellations, it was a lovely, fun evening with good food, good conversation and not a red rose in sight.

The Table.

To welcome Stilton gougères.

To amuse Sweetcorn soup with truffled popcorn.

To start Roasted beetroot risotto, parmesan crisps.

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

To refresh Queen of Tarts' grapefruit and ginger granita.

To finish Apple, pear, quince charlotte, greek yoghurt.

Menu for food lovers

For our uncharacteristic Valentine's supper, we're not going for food of love, more a general love of food. Here's what we'll be serving:

To start

Roasted beetroot risotto, parmesan crisps.

To follow

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

To refresh

Queen of Tarts' grapefruit and ginger granita.

To finish

As it's National Bramley Apple Week, Apple, pear, quince charlotte, greek yoghurt.

Love food recipe swap

If you've been paying attention, you'll already have seen how we're working with Queen of Tarts to celebrate an unconventional Valentine's weekend and as part of it, we've organised a signature recipe swap.

As this collaboration is all about sharing the love, we thought we'd share our recipes here too.

Whether you're planning a cosy, romantic Valentine's in or looking for two quick but impressive taste explosions for your next dinner party, we have the answer.

First up, the Queen's grapefruit and ginger granita:

You will need

Juice of 4 grapefruit
Juice of 1 1/2 limes
1 1/2 tablespoons of finely grated ginger
100-150g sugar (depending on how sweet you want it)

Method
Place grapefruit juice in flat bottomed tupperware dish.
Add lime juice and ginger.
Whisk in the sugar until well mixed and dissolved.
Put in freezer giving it a wee mix every 30 mins until frozen.

To serve
Fluff up with a fork and spoon into sherry glasses and garnish as you fancy!

And from our Table to yours, sweetcorn soup with truffled popcorn (serves eight as an amuse bouche or four as a starter).

You will need

4 cobs of sweetcorn (or 1 small bag of frozen)

1 litre chicken stock

40g butter

1 small leek, chopped

1/2 clove garlic, crushed

1 bay leaf

100ml cream (or more to taste)

A scattering of popcorn kernels and a dash of truffle oil

Method

Warm the stock to boiling. Remove the corn from the cobs (if fresh).

Melt the butter in a saucepan, add leek and garlic and heat for a couple of minutes. Next add the bay leaf and corn, season and cook for about four minutes, until softening. Add simmering stock and simmer for 15 minutes, until corn is tender. Remove from the heat, stir in the cream, blend with a hand blender.

In a separate pan, pop the popcorn over a low heat, once popped, toss with truffle oil.

To serve

Top each serving with truffled popcorn garnish.

Cooking up a storm: in pictures

As the rain continued to lash down, we got busy in the kitchen for our first hat trick of suppers. This was the last of the three and we created a sunny starter, rich main course and ultimately indulgent pudding. Thanks for joining us. Here it is in pictures, until next time:

More touches of yellow continue to brighten the Table.

To amuse Creamed celariac with Bower's smoked bacon.

To start Squash, rocket, dolcelatte, pear, rosemary.

Chris's fine soda bread.

To follow Wellingtons (beef), caramelised red cabbage, British green beans.

To follow (v) Wellingtons (mushroom), caramelised red cabbage, British green beans.

To finish Chocolate 'tart', blood orange mascarpone.

Chasing away the rain: in pictures

Our menu was devised to chase away the rain (and wind). This morning, as we post these images, it looks like it might have worked. There was also a first for our Table, one diner live tweeted her supper. You can see her pics and foodie tweets here.

For now, we're heading back to the kitchen to get ready for tonight's supper.

Sunny tulips at the Table.

To welcome miniature Tandoori stuffed mushrooms.

To amuse Creamed celeriac with Bower's smoked bacon.

To start Jewelled venison carpaccio, beetroot relish.

Served with homemade soda bread.

To follow Pan fried monkfish, red wine, cabbage risotto.

To finish Poached Winter rhubarb, rhubarb ice cream, orange shortbread.

Love Food?

We made a passing reference to some exciting plans we've been making for Valentine's weekend and now we're ready to reveal them. So if you LOVE food, as we do, join us to celebrate or share your love for good food and unusual dining experiences by booking in with the delightful Queen of Tarts.

Here's what we're planning:

On Friday 11^th February, we'll be serving a five course supper with canapes and we're looking for four single ladies and four single men to take their places at the Table. You can book just one place or a couple of places if you'd like to come with friends and we promise no naff Valentine's nonsense, just a good meal and some relaxed, homely hospitality.

And, if you're free on Saturday 12th February, we highly recommend a trip to Queen of Tarts who are opening their Parlour for sensational afternoon tea at 2pm.

We're also swapping signature recipes with the Queens so you'll get to try one of our amuse bouche in the Parlour and their granita will be gracing our Table too. Recipes here soon...

What are you waiting for?

Welcome February: in pictures

With this disgusting weather, we needed big flavours and bright colours to warm hearts and fill tummies. We hope it worked.

Purple beauties.

Wind and rain were battering the windows but inside, a dry, cosy Table awaited diners.

To welcome Pea, Pecorino bruschetta.

To amuse Creamed celariac with Bower's smoked bacon.

To start Pheasant, winter leaves, beetroot, roasted tomatoes.

To follow Pheasant, winter leaves, beetroot, roasted tomatoes.

To finish Buttered brioche, griddled oranges, rhubarb, ricotta.

To complete

Don't take our word for it, read what one diner/food blogger had to say about this supper here.