Sunny side up

We don't really need an excuse to celebrate the wonder of eggs but, as it's National Egg Week (5-11 October), we thought we'd give them a special mention. And, we're adding meringues to our next menu, by way of celebration.

If you're among the 33% of people surveyed who said they found it difficult to poach and egg or the 26% who apparently can't make an omelette, now's as good a time as ever to try a new method (love this series) or recipe.

Our favourite way with eggs for breakfast are probably poached or scrambled with indulgence like this; boiled, chopped and mixed with tomato in sandwiches for a perfect beach picnic or, sweetly whisked into something like this dessert or maybe this one.

And finally, a great big thank you to these lovely chickens and their characterful keeper, Uncle Joe for supplying us with simply delicious eggs all year round.

Happy egg week and happy egg eating. What's your favourite way with eggs?

Supper Two

Has been and gone, rather smoothly, it seemed. The mountain of washing up was conquered and our guests left us in the early hours, full of food, wine and chatter.

We took the second supper as a great excuse for an outing for some of our underused, special crokery (thanks Nat, if you're reading) and beautifully crafted vintage cutlery to make Charlie and Evelyn's table look extra pretty. And, to hint at Spring, a few early daffodils, arranged in a collection of three bottles, a tip courtesy of the lovely Carol Walker.

As for the food, the seafood and fish didn't linger long on plates (more on our supplier soon) and the souffles rose like clouds over puddles of orangey, sugary goo.

Extremely free range

I'm the kind of person who, if at all possible, likes to know where things come from, the story behind them, the reasons, the quirks, the history. This little post will hopefully become the start of more regular posts of this nature providing a chance to introduce and share our gratitude for lovely suppliers and their delicious ingredients.

First up, and very close to our hearts is Uncle Joe (first mentioned here and pictured below). A man so dear that everyone will want him as their Uncle. He supplies our eggs with great pride.

He has a beautiful, wild farm in Weardale and an elusive brood of freqently laying hens. His eggs are not for sale but given (by the dozen) with thanks and love to a carefully selected and lucky few*. This is definitely part of the appeal and I'm sure adds to their taste, not to mention that these eggs are extremely free range. I mean, they make it across The Border unscathed and taste all the more delicious having been carefully transported and savoured.

We will be using our latest dozen for our Marmalade Souffles at Supper Two.

Thank you Uncle Joe.

*If you would like to sample Uncle Joe's eggs for yourself, an empty egg box or two is a safe swap.

Menu Two

To start
King Scallops, Braised Leeks, Tarragon White Wine Vinaigrette.

To follow
Pan Fried Monkfish, Curried Mussels, Thai Risotto.

To finish
Marmalade Souffle, Home-made Lime Ice Cream.