Autumn changes

It's not just the leaves that have been changing and heading South this Autumn. We hope some of you have noticed how suddenly quiet it's been around here and here's our news.

The end of Summer was full of super, supper clubs and change and upheaval that we’re only now emerging from the drought or the flood; I can’t make my mind up which suits best, both really.  We’re happily floating on the surge of energy that comes from things shifting. Instead of trying to make plans and figure out how to move forward and stay afloat day by day, we’re more focused and more loving. By doing so much less and sleeping more, we’re actually achieving. It’s an odd feeling, changing and feeling all together different and yet the same.

What a riddle. Our Summer was intense (hard). This year’s been intense, brilliant in parts, hideous in others and we’ve moved, to London. Chris has almost completed his first term at the incredible Leiths School of Food and Wine. He is refreshed and inspired. We can't really believe it. I am relishing new opportunities for freelance food writing, being full-time with our two little girls, embracing the daily routine, new adventures and getting a lot more sleep than has been usual.  We are in this together and the girls have approached this move with lion hearts, curiosity and enthusiasm, we can only be inspired to try and do the same and to make them proud, as we are proud of them and each other. We are eating, often, well.

As those of you who joined us for one of our Summer suppers know, understandably, those were the last at our Edinburgh table for a while. The final run of suppers combined with a house move and a young family were exhausting but oddly exhilarating and confirmed that we have to run to where ever this love of feeding people takes us. Chris is running and I am trying to catch him, clutching E and A’s hands. He is building his portfolio and skills with great relish and offering a limited number of totally bespoke private dining opportunites to loyal and new fans. If  you are planning a special occasion or gathering and would like him to feed you over the festive period and in 2015, please email to start a discussion. And, more than ever before, watch this space.

40

The pot of gold at the end of this weekend's culinary rainbow was this gorgeous celebration. Guests gathered in the garden (avoiding the showers) and partied in the kitchen (always the heart of the best parties) and were warmed up with our delicious taster portions of bowl food, an unusual alternative to a buffet. We were delighted to be part of it. Happy birthday Gail.

Slowly braised Asian beef with hot and sour salad.

Courgette and rice filo pastries with green salad.

 Chicken Mughlai with buttered naan.

Chef at work.

Individual Eton Mess.

Menu for a birthday girl, in pictures.

The birthday girl emailed this morning to thank us for "such an amazing night and truly spectacular food. Certainly the best birthday meal ever!" We're still smiling after such a lovely evening and great feedback and ready to do it all over again tonight. Here's how it looked.

Menu for a birthday girl

There'll be a bit of a party at our Table tomorrow night with this menu:

To start
Chicory, blue cheese, walnut and strawberry salad with Chris's homemade soda bread.

To follow
Beef, salsa verde, truffled beans and peppers, crispy potatoes.

To finish
Summer fruits, mascapone and white chocolate ice cream, petite chocolate brownies.

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.