Menu for the weekend, part two, in pictures

And our weekend continued with a gregarious group gathering to eat and enjoy at Charlie and Evelyn's Table. Such a privilege to share our home and our hospitality:

Menu from west to east and back again, in pictures

A gregarious group gathered here on Thursday, the perfect kick start to our weekend. Wine flowing, jokes told and a Charlie and Evelyn style feast. An email the next day revealed many of the diners are already keen to return and we'd be delighted to have them back!

For a Scottish, Italian feast #2, in pictures.

A group of friends were reunited at our Table on Saturday night, the chatter, wine and later port were wonderfully free flowing and the bright colours and flavours of our dishes savoured and enjoyed. Here are the photos.

My favourite kind of blue.

Bringing the garden in.

 To welcome Caledonian blue cheese mousse, homemade oat biscuits.

 A selection of homemade breads including date and walnut and sun dried tomato (thanks Tara).

 To start Nectarine, Mozzarella, Parma ham, green leaves.

 To follow Beef, salsa verde, green beans, crispy potatoes.

 A cheeky cheese course Fig, nectarine, Tallegio, homemade crackers.

  To finish Ricotta and white chocolate cheesecake, strawberries with basil, walnut and date shards.

For a Scottish, Italian Feast #1, in pictures.

Despite our first ever group cancellation this week and thanks to some enthusiastic diners joining us last minute, Friday's supper went ahead with all the usual verve and reminded us happily of how our supper club started at the original Charlie and Evelyn's Table. The guests and flavours were vivacious and we hope we transported their taste buds to Italy with some fine Scottish produce. Here are my pics.

To welcome Caledonian blue cheese mousse, homemade oat biscuits.

Pea and pecorino smash, toasted ciabatta.

To amuse Pappa al pomodoro.

To start Venison carpaccio, garden salad (thanks Hannah), orange.

 To follow Pan-fried cod, tomato farro, green beans, salsa verde.

Fig, nectarine, Tallegio, homemade crackers.

 To finish Ricotta and white chocolate cheesecake, strawberries with basil, walnut and date shards.

With coffee Chris's homemade chocolate truffles.