next event FRI 21st June, 2013 7.30pm - 11.30pmWe welcome new friends with a martini or non alcoholic punch and exotic bites, followed by a five course feasting menu including cheese, followed by a variety of teas and tisanes or coffee and hand made…Continue
Started May 15, 2013
Posted on May 4, 2015 at 15:44 1 Comment 1 Like
As per usual, Scotland offers all four seasons in one day. Fortunately, the views are great and you can soon warm up whilst making fresh bread for the day.
It wont be long before we can open up for a dinner. Still testing dishes. What a chore, but some one has to do it.
Posted on June 11, 2013 at 20:24 0 Comments 0 Likes
The wait list is now open for Artichoke Lost. Email today artichoke.lost@yahoo.com
more details at artichoke lost
Posted on June 7, 2013 at 17:28 0 Comments 0 Likes
Presently fully booked for Friday 21st, but email us if you would like to go on the wait list in case there are cancellations. artichoke.lost@yahoo.com
for more information or to book for our next event go to…
ContinuePosted on May 15, 2013 at 14:46 0 Comments 0 Likes
After a lot of discussion we have come to the decision on our menu for the June supper club.
If you are interested in joining, please email pip at Artichoke.lost@yahoo.com
or visit our web site at
Canapés including sushi
oooOooo
mise en bouche
oooOooo
Leek tartlet with poached quail eggs and hollandaise…
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Hi to all at Artichoke Lost,
I hope you're well. My name is Bex and I'm currently working as an Assistant Producer on a brand new television series for ITV called 'Culinary Genius' made by Gordon Ramsay's production company Studio Ramsay.
We are looking for amateur cooks who are passionate about cooking to apply to be on the show. There is a cash prize up for grabs, and the chance to be judged by Gordon and other top celebrity chefs! Do you think this is something which may appeal to you?
If so, please email us at culinarygenius@studioramsay.com or call me on 0207 202 2353 for more information. If you email, we can send an application form through right away and we can go from there!
If you think this appeals to you, or members of the supper club, please feel free to pass on the information and see below the flyer I have attached.
Many thanks and best wishes,
Bex