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.

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 Twenty Three

Blogger has come back to life and finally allowed me to post this menu, so sorry for the delay.

On Friday, we will be serving:

To start

Kale, fontina risotto.

To follow

Red wine braised duck, winter vegetable crumble.

To finish

Caramel, sea salt brownies.