True to form, I had massively underestimated how exhausted we might be after an incredibly busy and wonderful Winter supper club season. How in need of sleep we were and quite what a relief it would be to allow the house to get steadily messier as the week passed by, and not to have to worry about how it would ever be ready for guests arriving at the weekend. But, already, just one week has passed and I am sitting here, feeling rather glum that tonight E and I will be home alone while C is at his work Christmas party. I think this is a sign that we really love our little club and that I'm incredibly pleased that we can make it happen, here in our home, working with my husband with E in training in the kitchen and another tiny apprentice, growing steadily under my apron!
Anyway, it was unbelievably good to finish up for Christmas surrounded some of our dear friends and loyal fans and to serve up the last of our Winter menus...until the Christmas party that is...
The 1st of December 2012.
Delicate while petals.
To welcome A taste of grouse, horseradish cream, buttery oat biscuits.
and gruyere gougeres.
To start Pan fried scallops, crab, apple and celeriac salad.
Griddled aubergines, ready for Wellingtons.
To follow Venison wellingtons, braised red cabbage, sprouts.
or Monkfish Wellingtons.
To finish Sticky gingerbread, orange and vanilla ice cream.
With coffee Tiny vanilla macarons.