For holidays coming, in pictures.

Last night was the perfect start to our Winter suppers. Despite last minute cancellations, we had a very full house and welcomed lots of fabulous new faces to our home including this lovely lady and more than one aspiring supper club hostess which is always exciting (not just for the prospect of a night off)! Guests had travelled from just around the corner, some from our old street no less and from further afield too - Falkirk, The Borders and Glasgow (ladies, we hope you made it home safely, unbelievably your taxi arrived here just now)! All shared a common love of food and embraced our eat out, in experience. Thank you for making our efforts worthwhile and for rewarding us with clean plates and kind words, it was our pleasure to have you dine with us. 

To welcome Three herb pesto bites

 

and Tandoori stuffed button mushrooms.

Silver polished and all set at the table.

 

To amuse Sweetcorn soup with truffled popcorn.

To start Pear, rocket and Parmesan salad with (or without) rare roasted beef.

To follow Roasted fillet of salmon with foie gras, spiced Puy lentils and braised red cabbage.

To finish Dairy and gluten free roasted figs, spiced oranges and pomegranate

or roasted figs and spiced Winter loaf.

With coffee Made to order petite raspberry macarons.

For an Autumn state of mind, in pictures.

This menu is definitely up there with one I'd most like to eat myself featuring several of my favourite things. We welcomed guests, some new to the supper club experience, a couple of fellow supper club hosts and some experienced supper clubbers too. There was fun, laughter and lots of "mmms" at the Table and a guest appearance from E, who did not hear my plea on Friday and was simply desperate to meet the guests (and then feign shyness). It's a good job she's cute!

To welcome Homemade buttery oat biscuits with stilton mousse and apple.

To amuse Butternut squash, ginger and chilli soup.

To start Venison carpaccio, parsnip puree, parsnip crisps, Parmesan and rocket.

To follow Armstrong's Hake, creamed cabbage and bacon, crisp potatoes.

To finish Rum and raisin ice cream, pear crumble, brandy snaps.

Menu for an Autumn state of mind.

I am in a very Autumn state of mind these days and I can't seem to tire of Autumn colours and flavours, this menu has pretty much all of my favourite things (and continues the slight venison obsession)...

To start
Venison carpaccio, parsnip crisps, parsnip puree.

To follow
Hake, creamed savoy cabbage, Bowers' home-cured bacon, crisp potatoes.

To finish
Pear crumble, rum and raisin ice cream, brandy snaps.

Menu for a birthday girl.

We managed to stretch out our own birthday celebrations for almost three months, so it's great to continue the celebrations with a gathering for another birthday girl and her friends on Saturday. We hope this is a suitably celebratory supper.

To start
Beef {or sweet potato}, pear, chicory, homemade honey and walnut soda bread.

To follow 
Tandoori spiced monkfish {or chicken}, cucumber raita, basmati rice, flat bread.

To finish
Chocolate, lemongrass mousse, Holly's finest shortbread.

Another menu for Team GB {and a birthday girl}, in pictures.

Last night we hosted a supper for friends and a very modest birthday girl (so modest in fact that we didn't even know it was her birthday until her friends mentioned it, just in time for a candle lit brownie)! True to recent form, E decided the party was one she'd much prefer to join than sleep through, finally high fiving and waving goodbye to guests as they departed! Today, one guest remarked that she was "still thinking about it {the food} today" and that made us very happy. And now, we're writing this with the Paralympics Closing Ceremony in the background, feeling rather proud. Here it is, our second menu for Team GB and a birthday girl.

 Herbs for marinating.

 Soda bread for baking.

 Pear chutney bubbling.

 Brownies cooking.

Sweet garden roses.

Delicate lace hydrangea.

 To amuse Hot smoked salmon mousse and Tandoori stuffed mushrooms.

To welcome Sweetcorn soup, truffled popcorn.

To start Pork rillettes, pear chutney, homemade honey and walnut soda bread.

or pear, walnut and blue cheese salad (v).

 To follow Lamb or mint and feta cakes (v) with chilli, pistachio and rose petal sauce, cous cous.

To finish Celebration brownies, strawberry shots and strawberry and black pepper ice cream.

Menu Fourteen

It's going to be a busy, two supper kind of weekend. We've finally finished the second menu. Here goes:

To start

Scallops, Borlotti, chestnut soup, parsley oil.

To follow

Beef, spiced cocoa, vanilla scented beans, saddleback potatoes.

To finish

Perry poached pears, blackberry-rippled cream.

Menu Eleven

To start

Beetroot, Buffalo mozzarella, orange.

To follow

Black pepper, poppy seed venison, sweetcorn puree, Chantenay carrots, port wine jus.

To finish

Pears, green ginger wine, blackberries, creme fraiche.