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!

Menu for that Friday feeling, in pictures.

Last night's supper was a joy to host, one couple joined us thanks to a recommendation they picked up whilst living in Brisbane and another group of friends reunited with a surprise appearance from a couple who had pretended they were unable to make it. It was a lively, happy gathering of interested and interesting people. Here are my pics.

For our red return, in pictures

We kickstarted our flurry of Summer Suppers with this one. It brought together a happy, bubbly, interesting and interested group and it made our hearts sing. We showcased some delicious Scottish flavours and some beautifully brilliant red tomatoes, pops of pink rhubarb, super strawberries and sensational elderflower, which did it's magic to leave a lasting impression on the ice cream and the guests.

Secret feasting is 80 years old

It's always good to look back and we were intrigued and excited to listen to this podcast (thanks Jo) and to discover a little about the history and thinking behind secret feasting from the 1930s to the present day.

We learned that, while researching, Tim Hayward discovered a dining club which existed in the 1930s. While surrounded by 10,000 wine and food books, he was handed an alumninum card embossed with the ISO Bar, a clue to a story of food and radical thought, and of The Half Hundred Dining Club. It seems that the new way to eat out started long ago.

Judging from Tim's tour of London supper clubs including this one, this one, and this pretty secret one many of the ideas remain unchanged from the democracy of good food for all (creative but not expensive), to the connectedness of food for thinking and conversation and above all perhaps, to a change willing diners' experiences of eating out.

Listen again and remember, every supper club is different so come, with an empty belly and an open mind and see what you get!

Supper One

It happened, largely to plan. We suffered several sense of humour failures along the way, pushed our small kitchen to its limits but learned a lot. And, even before we kicked off our shoes for the evening, we were already excited about February's supper.

Coming to door mats near Edinburgh soon

Made, drafted, written, addressed, stamped and battling through the Christmas post.

Invitations, done.

A secret ready to be shared

Amid piles of Christmas cards, there is also a small pile of invitations ready for distribution. After careful consideration, we have our guest list; five dear friends whose opinions we trust and value and who live close enough to reach us easily (we hope). R also has a couple of friends intrigued by what this "very exciting venture and soon to be shared secret" is, perhaps they'll be diners once our plans are revealed. The waiting continues... at least until we have our first confirmed guests. All that remains is to send the invitations.

Let's start at the very beginning...

Well, with all the excitment, we just let a candle melt onto the fireplace! It's our first post and it's a blank but quickly filling box.

We are here to announce the start of an exciting venture for us and for you, our readers and soon to be guests.

We're very much looking forward to welcoming familiar and new faces to Charlie and Evelyn's Table. We've even set a date and a countdown for our first supper on 23rd January 2010, just 49 days and a whole festive season away.


This is the first step. The next step will be to share the secret. The first event will be by invitation (as no one knows about us yet) but, as this venture grows we will be taking enquiries and maybe even bookings.

As I type, C is happliy turning the pages of recipe books, looking for inspiration (and making himself hungry). We know that our first menu choices will be a tough decision, eased by the fact that we love thinking about food and, even better eating it.

Until next time...