Menu for a sensational Saturday

Summer is spoiling us, not with the weather just now but we're spoiled for choice in terms of flavours. For Saturday we're serving this menu and we can't wait:

To start
Strawberry, feta, mange tout, asparagus salad, Parmesan crisps.

To follow
Pulled pork {or chicken}, wilted chicory, apple and carrot slaw, toasted brioche

To finish
Chocolate tart {or g.f. and l.f. chocolate cake}, elderflower ice cream, strawberries.

Menu for a fruity Friday

Making the most of Summer's bounty, there's fruit in every course for Friday. Guests will be tucking into this light but indulgent menu course by course.

To start
Tuna three ways: seared, carpaccio, mousse

To follow
Pulled pork, wilted chicory, apple and carrot slaw, toasted brioche

To finish
Chocolate tart {chocolate cake for our l.f. and g.f guests}, mascarpone and white chocolate ice cream, strawberries.

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.

Menu for that Friday feeling

Summer days, Glasgow 2014, happy times and reason enough to celebrate and #eatscottish. That's what our guests will be doing on Friday. We're serving:

To start
Hot smoked salmon and spring onion tart

To follow
Venison with tomato, parsley and olive salad

To finish
Summer fruits, mascarpone and white chocolate ice cream, petite chocolate brownies.

For a Scottish, Italian feast #2, in pictures.

A group of friends were reunited at our Table on Saturday night, the chatter, wine and later port were wonderfully free flowing and the bright colours and flavours of our dishes savoured and enjoyed. Here are the photos.

My favourite kind of blue.

Bringing the garden in.

 To welcome Caledonian blue cheese mousse, homemade oat biscuits.

 A selection of homemade breads including date and walnut and sun dried tomato (thanks Tara).

 To start Nectarine, Mozzarella, Parma ham, green leaves.

 To follow Beef, salsa verde, green beans, crispy potatoes.

 A cheeky cheese course Fig, nectarine, Tallegio, homemade crackers.

  To finish Ricotta and white chocolate cheesecake, strawberries with basil, walnut and date shards.

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.

2012, part two.

Finally a chance to complete our 2012 reflections.

July

Back when the nights were long and light and there were delicious strawberries, sweetness and tennis.

August

 

 

 

We returned to hosting refreshed and inspired by our holiday in Provence, loving London 2012 and dishing up palate cleansing, fruity flavours to new and familiar guests.

September

 

A change of season brought new ingredients to exploit. We remembered a special anniversary and celebrated a couple of brilliant birthdays. We wore sunglasses and a scarf and welcomed friends from near (ish) and far.

October

 

 There was room for more birthday cake and celebrations, warm hearts and harvest. 

 November

 

 

  

A belated Halloween party for little people and their Mums, holidays coming, Thanksgiving and a very exciting feature.

December

Mince pies and traditions, fairy lights and magic, a special end to our 2012 suppers with friends at our table. There was also time for family, feasting, gifts given and received and a very thoughtful Father Christmas who brought our wee apprentice a kitchen of her own for the next stage of her training!