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 a birthday boy, in pictures.

The atmosphere on Saturday was happy and relaxed as a group of friends gathered to celebrate a laid back birthday boy's special day with our special meal and a beer or two. It was our pleasure to play hosts.

To amuse Spicy parsnip, apple and pear soup.

To start Venison carpaccio, mozzarella {and for those who like them} mushrooms and hazelnuts.

To follow Asian braised beef, hot and sour salad.

To finish Rum and raisin chocolate brownies and ice cream or 

 for our wheat intolerant, dairy free guest, rum and raisin Winter fruits with her own brownie.

Time for tea.

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 a birthday boy.

On Saturday, we prepare to welcome veteran supper clubbers back to our Table. This time, they have chosen to book all of the seats for n exclusive and unique birthday celebration with friends. The birthday boy is especially laid back, he's an Aussie you see, but a look through past menus managed to tempt him towards a meaty main and a chocolatey pud. We can certainly manage that. And, as it's a special occasion, a special starter too.

To start
Venison carpaccio, mozzarella {and for those who like them} mushrooms and hazelnuts.

To follow 
{Making a reappearance} Asian braised beef, hot and sour salad.

To finish
Rum and raisin brownies and ice cream or for our wheat intolerant, dairy free guest, rum and raisin Winter fruits.

Menu for Thanksgiving

I know we don't technically celebrate Thanksgiving or benefit from a late November national holiday but most of the food blogs I read are talking about it and I do love any excuse for a gathering of friends or family and a feast. Although we won't get to eat this menu, we with serve it with grateful hearts, thanks for the support of our diners and three years of success with our wee at home supper club, from our first supper to now.

And so, the menu (don't fear there's plenty of time for turkey elsewhere)...

To start
Scallops {seabass} or apple with blue cheese {v} , celeriac puree and truffle vinaigrette.

To follow
Venison {chicken fillet} with mushroom risotto, root vegetable crisps or for our vegetarian guests, mushroom medley with mushroom risotto, root vegetable crisps.

To finish
Banoffee pie, cinnamon ice cream.

For harvest, in pictures.

Great fun was had at our Table last night. As well as the feast, guests treated themselves to a game of after dinner charades and treated us to a recital of the tale they had composed in the guest book, each guest being limited to just three words! Here's how it looked (sadly no videos of the charades):

The Harvest Table.

 

To welcome Buttery oat biscuits, chicken liver pate, sun dried tomatoes.

 To amuse Pea, Pecorino, Parmesan.

To start  Baked butternut squash and taleggio risotto.

To follow Beef, mushroom gratin, pumpkin puree, sauteed potatoes.

 To finish Chocolate "tart", blackberry ripple ice cream.

Menu for harvest

Given the last couple of day's Autumnal splendour in Edinburgh, we're going to dedicate the first of this weekend's suppers to the glorious season and harvest time (with the sweet hymns from schooldays ringing in our minds: "Cauliflowers fluffy and cabbages green..."and "Autumn days when the grass is jewelled..." Hands up if you remember these or maybe it's just me?)

Looking forward to seeing you all on Friday!

To start
Baked butternut squash and taleggio risotto.

To follow
Beef, mushroom gratin, pumpkin puree, sauteed potatoes.

To finish
Chocolate "tart", blackberry ripple ice cream.

For the changing season (and for Jimmy and Nell), in pictures.

Tonight’s supper saw the very welcome return of friends, cake ladies and a couple of guests new to home supper clubs.

Usually, we begin our evening with a brief introduction to the real Charlie and Evelyn, but this time, they needed no introduction, as the guests were already familiar with the story. Instead, we introduced Chris’s maternal grandparents, James and Ellen (or Jimmy and Nell as they were affectionately known). 

This picture was taken on their wedding day and, like Charlie and Evelyn’s, sits on the mantelpiece in the dining room and watches over our suppers. The reason for a special introduction tonight was that remarkably, today would have been their 73^rd wedding anniversary. Something worth sharing and celebrating!

Tonight also broke several records.

First, for range of drinks served from G and T, cocktails, and fizz to cider, wine, coke, milk and water finishing off with “Baileys”! A great opportunity to showcase a good proportion of our glassware collection which brings me to the second record, number of glasses used. Total: 42.

And finally, a new record for Miss E. Tonight was the first supper club that she decided, the party really was too good to miss. How on earth she wasn’t sleeping at midnight is a mystery, surely it means a lie in tomorrow. Surely…

Anyway, enough of the history and the record breaking, here is the food:

To start: Duck rillettes, plums, homemade honey and walnut soda bread.

 To follow: Beef stroganoff, buttered pappardelle, chilli green beans.

 To finish: Baked apple crumble, rhubarb compote, coconut custard.

With coffee: Mini meringues

 Honeycomb truffles.

 E's still awake. How?

Almost midnight, post supper club supper. Left over bread, butter, delicious jam (a greatly appreciated gift from this kind lady who knows what it's like not eating until guests are full) and a cup of tea. 

Please share your thought by leaving us a comment, it will make for a happy Sunday.

For a sweet and sour Friday, in pictures.

I just love the colours yellow and orange and sunshine of course. So last night's menu was a visual treat and it seemed our jolly guests enjoyed the flavours too. Here are the rather bright photos, I hope they make you smile.

 Summer bouquet to set the sunny mood.

 Special sunflowers at the table.

 To welcome Pea and Pecorino toasts.

 Quails' eggs with Parma ham especially for Tom (who dined with us) and his wife Hannah (who sadly couldn't make it). They will forever remind us of your wonderful wedding.

To amuse Courgette and rocket soup.

 To start Seared tuna, mango salsa and honey glazed bean sprouts.

 Or avocado,  mango salsa and honey glazed bean sprouts (v).

 Bright and crunchy salad.

To follow Asian braised beef with hot and sour salad

or Asian braised vegetables with hot and sour salad (v).

Very ripe peaches ready for baking.

To finish Peach melba with Chantilly cream and raspberry granita.