80

The weeks have flown by since we celebrated a very special friend's, very special 80th birthday. We created a feast of his favourite things, he brought some delightful friends and family and some excellent wines and asked us to cook but also unusually to join the diners for dinner. It was such a happy celebration with a room full of love and laughter, old memories shared and new ones made. 

Would you like to see?

Prepped.

All flowers bright, sunny and beautiful.

The new Charlie and Evelyn's Table by candle light.

To welcome: Stilton gougeres.

Soft-boiled Quail's eggs with asparagus tips, bacon and hollandaise.

To amuse: Prawn and fennel bisque.

To start: Scallops, pea puree, snow pea shoots and pancetta crumbs.

To follow: Pan-fried duck breast, confit duck leg, beetroot dauphinoise, wilted spinach, buttered mushrooms.

To finish: Classic creme caramel, braised rhubarb and vanilla cream.

Hello Three

Finally getting around to sharing this before the birthday month is out. Our little lady is three. THREE. In some ways it seems impossible. Life is undoubtedly fuller, lovelier, funnier and more exhausting than ever and that's deserving of a rather pink celebration. 

At very short notice, the birthday girl specifically and determinedly requested a Hello Kitty theme - too late for any online shopping, Mummy was left to work her birthday fairy magic with a little help from Sainsbury's and excellent cake making Granny Scotland. 

This is the first time E has had a theme of her choice, proper party bags and games of Pass the Parcel and Musical Bumps and she completely loved it.

The pink table all set and the party bags stuffed.

We kept the menu simple for the little guests with finger sandwiches, crisps, fruit and hummus with crudites (ha ha) and chocolate treats and birthday cake of course. The contented crunch of pom bears around the table, summed it up. And, to keep the grown up tummy's from rumbling Chris made three incredible quiche: Beetroot and Goat's Cheese, Ham and Anster cheese and Hot Smoked Salmon and Spring Onion with a mountain of green salad (they went down so well, we didn't get chance to try them). Then grown ups finished off with a slice of lemon and elderflower drizzle before trying to explain to their adorable children the rules of the party games! 

Ham and Anster.

Beetroot and Goat's Cheese.

Hot smoked Salmon and Spring Onion.

Chocolate treats and chocolate fingers!

Hello Kitty cake.

I'll just check this icing...

More cake!

Three.

Happy third birthday little darling. Watching you grow has been the biggest, sweetest treat.

For Thanksgiving, in pictures.

A merry crowd of guests gathered at our Table last night and we were especially thankful for the left over banoffee pie! It was great to welcome friends and their friends, several guests for the second time and others including two future supper club hosts and our first truly international guests from Holland and Germany, starting their stay in Scotland with our dining experience. And if we ever get chance to pay a visit to them in Utrecht, she works in this amazing ice cream shop. I want to go there. Now.

 Sweet potato crisps, a preview.

The Wintery Table.

 All set.

To welcome Avocado mousse, hot smoked salmon.

 Seared beef, horseradish cream.

 To start Scallops celeriac puree and truffle vinaigrette.

or seabass, celeriac puree and truffle vinaigrette.

To follow Venison with mushroom risotto, root vegetable crisps

or chicken with mushroom risotto and root vegetable crisps.

To finish Banoffee pie, cinnamon ice cream.

With coffee Petite chocolate and hazelnut macarons.

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.

Birthday lunch for friends old and new

This lunch gathering and this menu made us sure beyond all doubt that we had to get back to hosting soon. 

It is very special to see plans come to fruition, to play a part and to watch friends come together to celebrate a deserving birthday girl at our Table. And, there's something so wonderfully satisfying, for us, about feeding them and serving them as lunch could very easily have rolled into dinner!

The menu for a celebratory Spring lunch:

To start 

Bright beetroot risotto, Parmesan crisps.

To follow 

Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish 

Chocolate 'tart', blood orange mascarpone.

 The Table awaits.

Napkins set with hearts and rosemary for its sweet smell and because it represents love, friendship and loyalty.

 To welcome Hot smoked salmon mousse and homemade buttery oat biscuits.

Tulip petals with goat's cheese.

To start Bright beetroot risotto, Parmesan crisps.

To follow  Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish Chocolate 'tart', blood orange mascarpone.