Menu for Sunday Brunch Club.

Well, as broadband appears to be holding out, time for another quick post. Our next menu for the lovely, champagne sipping Sunday Brunch Clubbers:

To start

Jewelled venison carpaccio, beetroot relish.

To follow

Lamb noisettes, mustard crumble, new potatoes, creamed spinach.

To finish

Coconut pavlovas, lemon and lime, ginger ice cream, passion fruit.

For thirteen, in pictures.

We had thirteen lovely guests join us from across Edinburgh and Glasgow last night. For most of our guests, it was their first supper club experience. It is especially great fun to welcome slightly anxious diners unsure of what to expect and to watch them relax and enjoy as the evening unfolds. For one group, it was  far from their first supper club, as hosts of Supper in the suburbs, it was a chance to take a break from their Glasgow kitchens and to enjoy a night on the other side of a supper club table. 

This is how it looked:

Sweet Williams on the table.

Places set.

  

To welcome Stilton gougeres.

To welcome Lamb bites, mint yogurt.

To amuse Pea, mint, bacon.

 

To start Mozzarella, orange, beetroot. 

 

 Handmade honey and walnut soda bread.

 Cod with herb butter, pre roasting.

To follow Cod, garlic, herb butter, caramelised tomatoes. 

 

To finish Chocolate 'tart', strawberry ice cream.

With coffee Chris's hazelnut truffles.

Menu for thirteen.

Posting this menu after the event owing to broadband drop out. We're blaming this awful rain but are very glad we didn't have to cancel unlike poor Taste of Edinburgh. This is what our guests ate:

To start

Mozzarella, orange and beetroot salad. 

To follow

Cod with garlic, herb butter, caramelised tomatoes

and for our vegetarian guest, mint and feta potato cakes with garlic, herb butter, caramelised tomatoes.

To finish

Chocolate “tart” with strawberry ice cream.

For rainbows, in pictures

A colourful menu and a rainbow of guests were warmly received on Saturday night. We loved welcoming seasoned supper clubbers and newbies to our home and cooking up another satisfying Summer menu. We especially enjoyed creating the starter, our own invention and seeing happy guests enjoy all of the colourful produce resulting in clean slates/plates.

Blue Brodiaea on the table.

To start Red tomatoes three ways: tart, stuffed with grey sole and soup.

Chris in the kitchen.

To follow Fillet steak, green beans, yellow peppers, truffle oil, hollandaise.

To finish Pink strawberry gratin.

For Laura Robson, in pictures.

Two of the couples who joined us on Friday night had dined at the original Charlie and Evelyn's Table many months ago while three of the couples dining had never experienced our supper club or any supper club before. (I think they're converted!) It made for an great evening, interesting conversations (including sharing the best year of your life to date) and a special guest appearance from our little girl who knows a good party when she hears one. Here are the pictures.

 Pretty peonies on the table.

To welcome Pea and Pecorino toasts.

Tandoori stuffed mushrooms.

To amuse Spiced courgette and coconut soup with orange zest and mint.

To start Crevettes*, new potato and smoked bacon salad.

To follow Salmon* wilted lettuce, cucumber, vine tomato sauce.

To finish Strawberry meringues, strawberry, black pepper ice cream.

*The weather was not in our favour for our fish and seafood focussed menu (sea too choppy, rivers too full) so, instead of Scottish langoustines we had crevettes from French waters and instead of wild salmon we had farmed salmon.