For the first day of Christmas and friends, in pictures.

True to form, I had massively underestimated how exhausted we might be after an incredibly busy and wonderful Winter supper club season. How in need of sleep we were and quite what a relief it would be to allow the house to get steadily messier as the week passed by, and not to have to worry about how it would ever be ready for guests arriving at the weekend. But, already, just one week has passed and I am sitting here, feeling rather glum that tonight E and I will be home alone while C is at his work Christmas party. I think this is a sign that we really love our little club and that I'm incredibly pleased that we can make it happen, here in our home, working with my husband with E in training in the kitchen and another tiny apprentice, growing steadily under my apron!

Anyway, it was unbelievably good to finish up for Christmas surrounded some of our dear friends and loyal fans and to serve up the last of our Winter menus...until the Christmas party that is...

The 1st of December 2012.

Delicate while petals.

To welcome A taste of grouse, horseradish cream, buttery oat biscuits.

and gruyere gougeres.

The Table.

To start Pan fried scallops, crab, apple and celeriac salad.

Griddled aubergines, ready for Wellingtons.

To follow Venison wellingtons, braised red cabbage, sprouts.

or Monkfish Wellingtons.

To finish Sticky gingerbread, orange and vanilla ice cream.

With coffee Tiny vanilla macarons.

For wise men and women, in pictures.

The last of our Winter suppers made for a very busy, fun weekend and resulted in another rather full recycling bin! On Friday we welcomed a delightful group of friends and friends of friends with a roaring fire and glass of fizz. At the Table there were delicate white flowers, standing tall complemented by warm, white candlelight and then, a supper. We even had an informative tale and toast to St Andrew.

To welcome Gruyere gougeres.

A taste of grouse with horseradish.

Home grown rosemary.

To start Roasted beef, squash and rocket salad.

To follow Pan-fried scallops, Thai prawn risotto.

To finish Marmalade tart with orange and vanilla ice cream.

Menu for wise men and women.

Despite rota imposed complications coordinating a group mainly made up of medics and their wise friends, supreme organisation has prevailed. We hope there's a star to guide our guests (though our address will be revealed in advance) and we've even cooked up an edible taste of gold, frankincense and myrhh alongside other delights.

To start
Roasted beef, squash and rocket salad.

To follow
Pan -fried scallops, Thai prawn risotto.

To finish
Marmalade tart with orange and vanilla ice cream.

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.

For our faraway friends, in words and pictures.

We absolutely love living Edinburgh. In fact, the only thing we would change is to have all of our wonderful friends and family live here too. We often hanker for a long walk, a cup of tea, familiar laughter, sharing ordinary everyday moments with those we love. 

With the happy excuse (we're sticking to it) of more birthday celebrations, we got to do just that and welcome some of our dearest friends (and others in spirit) to do all of the things we miss, together, and to indulge in a Charlie and Evelyn's style dinner. The menu was, like the company, sunny, warm, comforting and a rare treat created by Mark Sargeant for friends, cooked by us and possibly recognised by avid readers of Waitrose Kitchen (September 2012).

Hot smoked salmon mousse, buttery homemade oat biscuits, served on a fabulous shoal of fish charger (a well chosen birthday gift, thanks to The Riachs...expect to see more of that here).

Stilton gougeres (also served on an excellent birthday present, this time a piece of Edinburgh Skyline Highland Stoneware, thanks to The Reids).

To start Smoked duck, fig and orange salad.

To follow Rock turbot (rather than monkfish) with sweetcorn succotash.

To finish Peach, nectarine and apricot crumble, blackberry ripple ice cream, brandy snaps (next time we'll try Mark's suggested maple mascarpone).

Happy days.

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 thirteen, in pictures.

We had thirteen lovely guests join us from across Edinburgh and Glasgow last night. For most of our guests, it was their first supper club experience. It is especially great fun to welcome slightly anxious diners unsure of what to expect and to watch them relax and enjoy as the evening unfolds. For one group, it was  far from their first supper club, as hosts of Supper in the suburbs, it was a chance to take a break from their Glasgow kitchens and to enjoy a night on the other side of a supper club table. 

This is how it looked:

Sweet Williams on the table.

Places set.

  

To welcome Stilton gougeres.

To welcome Lamb bites, mint yogurt.

To amuse Pea, mint, bacon.

 

To start Mozzarella, orange, beetroot. 

 

 Handmade honey and walnut soda bread.

 Cod with herb butter, pre roasting.

To follow Cod, garlic, herb butter, caramelised tomatoes. 

 

To finish Chocolate 'tart', strawberry ice cream.

With coffee Chris's hazelnut truffles.

Feeling fruity menu

To start

Crab, celeriac, apple salad with scallops.

To follow

Saddle of hare, beetroot, mash.

To finish

Marmalade souffle.

Menu to welcome February

With several familiar faces returning to the Table on Thursday, we are keen to provide seasonal flavours which have not been tasted here before. Hoping to show off our selection of meat and fish from our favourite Stockbridge suppliers too, well of course.

To start

Pheasant, winter leaves, beetroot, roasted tomatoes.

To follow

Brill, creamed cabbage, bacon, crispy potatoes.

To finish

Buttered brioche, griddled oranges, rhubarb, ricotta.