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 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!

Friands for friends

A quick and delicious #bakingwithatoddler session produced these light, golden, fruity treats to share with friends last week. They were beautifully trumped when we arrived at our play date to the smell of fresh scones and the delight of a batch being lifted from the oven and served with butter, jam and cream and enjoyed hurriedly between interruptions from the enthusiastic little ones. SO good.

We followed this recipe without a hitch. Here's E step by step. It makes me very proud watching her confidence grow and sharing our love of baking and eating (cakes) together!

 

 

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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.