For our return, in pictures.

And so, tonight, we made our comeback and it felt great! Our guests have not long departed. We are buzzing around the kitchen excitedly, emotional, not tired but delighted to be back and looking forward to doing it all again tomorrow. Chris is griddling aubergine as I type, napkins are being spun around the washing machine, we are getting ready.

We were a curious mixture of nerves and excitement all day. Busying ourselves with preparations and getting the flat organised with the added “help” of two little hands untidying as fast as I could tidy.  Before we knew it, the buzzer sounded and it was like putting on a pair of comfortable slippers, cosy, familiar and welcome. We were hosting again.

A lovely crowd gathered at our table this evening, chatting freely, making connections, telling stories and it was an added delight to be many of our guests’ first supper club experience. Preparations with a exploring Eva were at points tricky but she did us proud tonight, stirring only briefly before resuming sleep.

Here are the pictures to tell a story of their own:

To welcome Stilton gougeres.

Seared tuna, radish, wasabi.

To amuse Pappa al pomodoro.

To start Pea, mint risotto, Parmesan crisps.

 To follow Seabass, chive creme fraiche, artichoke, green beans, new potatoes.

To finish Raspberry tarts.

With coffee Handmade truffles with pistachio and milk chocolate.

And, in the spirit of this emotional day/post, we would like to dedicate tonight’s supper (not that we’re in the habit of doing so) to very dear friends and a wonderful, newly completed family, who got to take their beautiful twin girls home today. We are thinking of you all right now.

Menu for a Scottish Summer

Living in Edinburgh, we know better than to count on a proper Summer. The key is to make the most of the sunshine when it appears and not to be afraid to revisit your Winter wardrobe or warming Winter dishes when necessary. Here we've opted for a light start, rich main and a perfectly lemony finale.


To start
Salmon rillettes.

To follow {by special request}
Beef Wellingtons, asparagus, green beans.

To finish
Lemon, rosemary tarts.

Much depends on dinner

We took several long and winding roads to reach our charming destination near Hawick. The event was a long awaited, carefully planned and exciting Saturday supper for friends and families who have been meeting together once a year for a trip that has become a tradition over the last decade or so. We were delighted to be part of it and to work in a kitchen which undoubtedly has the largest island we have ever seen!


The menu balanced comfort and indulgence.


For gathering
Brioche toast, chicken liver, caramelised red onion

Hot smoked salmon mousse, homemade oat biscuits

Pea, pecorino bruschetta

To amuse

Rocket, new potato and Sauvignon blanc cups

To start

Proscuitto watercress, spinach and manchengo cheese salad or

Duck Rillettes, rhubarb, both with home made soda bread

To follow

Venison or beef Wellington 

To finish

Baked chocolate puddings, vanilla ice cream or

Iced ginger meringue slice

Pictures to make your mouths water:

Planning.

A grand table, set for 14.

Canapes in progress.

Beautiful crockery, ours for the evening.

As the guests gathered, we served...

...and...

... and.

To amuse.

To start.

To follow.

To finish.

Menu for our return

As of this weekend, we are back to regular hosting and eagerly preparing for a busy Summer of suppers. This will be the first, served with an equal measure of nerves and excitement:


To start
Pea, mint risotto, Parmesan crisps.

To follow
Seabass, chive creme fraiche, new potatoes, artichoke.

To finish
Raspberry tarts.

The one with the baby and the dog...

It is not usual that we welcome tiny babies or dogs to our supper club. Exceptions can rightly be made 

for friends who are new parents with lots to celebrate and who are currently doing a fabulous job of pouring all of their love and energy into their beautiful boy rather than cooking. That's where we come in. 

With this menu, we used as many pregnancy forbidden ingredients* as we could think of to reward and indulge the birthday girl and new mummy.

The Table.

To welcome Dunsyre blue* mousse, homemade buttery oat biscuits.

To welcome Prawn*, cucumber, mint and feta* spoons.

To amuse Locally foraged wild garlic soup.

To start Asparagus, pecornio shortbread, with or without Parma ham.*

To follow Beef fillet*, mushroom gratin, watercress and spinach puree and potato Dauphinoise.  

To finish Rhubarb and orange tarts, marscapone cream.

Hairy Maclary, the real one.

Birthday lunch for friends old and new

This lunch gathering and this menu made us sure beyond all doubt that we had to get back to hosting soon. 

It is very special to see plans come to fruition, to play a part and to watch friends come together to celebrate a deserving birthday girl at our Table. And, there's something so wonderfully satisfying, for us, about feeding them and serving them as lunch could very easily have rolled into dinner!

The menu for a celebratory Spring lunch:

To start 

Bright beetroot risotto, Parmesan crisps.

To follow 

Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish 

Chocolate 'tart', blood orange mascarpone.

 The Table awaits.

Napkins set with hearts and rosemary for its sweet smell and because it represents love, friendship and loyalty.

 To welcome Hot smoked salmon mousse and homemade buttery oat biscuits.

Tulip petals with goat's cheese.

To start Bright beetroot risotto, Parmesan crisps.

To follow  Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish Chocolate 'tart', blood orange mascarpone.

4

A fourth birthday fit for a princess or eight (and a couple of handsome princes too). It was with great delight that we began planning a pretty (and mostly pink)  party for our niece Katie's birthday. The theme was Princess Katie's Ball and the main requirements according to the strict client brief were pink balloons, pink cake, pink marshmallows, pink flowers, pink tiaras and pink beads alongside colouring in, bracelet making, pass the parcel, musical bumps and party bags. We love a client who knows exactly what she wants! Here's what we did:

Measuring ingredients in pink cup measures.

Two tiers of the layer cake baking.

Pink and white marshmallows top hats (it must be easily ten years since I last tried these and they're scrumptious especially when aiding the late night baking).

 

 The Table all set with silver goblets, sparkling tiaras, fairy wands...

 ...crowns and colour your own place mats.

Birthday girl.

 The golden slipper all ready for pass the Royal slipper (a cunning alternative to pass the parcel).

 A pink posy.

 Beads and elastic ready to be threaded into jewellery for the Ball.

 Petite pink fairy cakes.

 Tiny sandwiches for little princes and princesses.

A tower of marshmallows and classic cheese and grapes on cocktail sticks.

The birthday cake.

Blowing out the candles.

Inside the cake.