Find a Supper Club

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msmarmitelover's Discussions

Do you have to be young and trendy to visit a supper club or pop up?
11 Replies

A journalist friend just asked me this. Of course not I said. I have guests of all different ages. There are probably some in the East of London which are more directed at young trendies but mostly I…Continue

Started this discussion. Last reply by Hari Covert Apr 10, 2012.

The Underground farmer's and craft market: discussion, suggestions, contacts,
8 Replies

Hey ms marmite lover here,This is a place to discuss the market.Any queries, problems, suggestions can be posted here. People can also make contact with each other.One question: did having it at…Continue

Started this discussion. Last reply by Ali Cook May 17, 2011.

 

msmarmitelover's Page

The English can cook

10 most common cooking mistakes

I'm in the November edition of Glamour magazine (p.86) talking about the most common culinary mistakes. Here are some more pointers that may be helpful.
frying onions, garlic, bay leaves
1) Cooking at the right temperature
If you are frying onions, cook them low and slow. It's going to take longer than you think to caramelise them, up to 45 minutes. But this patient approach will be worth it.
If you are cooking or frying meat or fish, make sure the temperature of the pan and oil is high enough. You want your pan almost smoking before you add your protein. If you try to lift your meat/fish and the pan isn't hot enough, the bottom will stick to the pan.
2) Calibrate your oven.
This is easy. Just because your oven say it goes to a certain temperature, doesn't mean it actually does. Get to know your oven, where the hot patches are, if it heats evenly on both sides, left and right, especially if it is an old oven in a rental property. Improve your kitchen ability by buying a cheap temperature gage. Place it in your oven, on a middle shelf and whack your oven up to its highest temperature. Leave it for at least half an hour to get to the hottest point. If the top temperature of your oven is 280cº/550fº and the gage is 20º lower then you know when reading a recipe to adjust the temperature by 20º. (However, during the research for this piece, I noted that on shopping sites, the temperature of the oven is never mentioned! Surely the most important element?) Remember, if you think you are a bad baker, it may not be you, it might be your oven.
Ultimately it is worth investing good money in this essential bit of kitchen kit which you will be using for years.
3) Taste your food.
One of the biggest mistakes that home cooks make is not tasting their food regularly throughout the cooking and, crucially, under-seasoning. The reason why restaurant food tastes good is because they use plenty of salt. They salt a little bit at the beginning, some more in the middle, then top it up at the end. When they say in recipes, salt to taste, do precisely that. Taste. Salt it. Taste again later. Salt again.You want to salt it so that it doesn't actually need to be salted at the table. AND use good sea salt like Maldons then you will get all the essential minerals too. Restaurants also don't skimp on oil and butter.
4) Use the right amount of water.
Cooking pasta? Then make sure you have enough water, that the pan won't burn dry. Dried pasta needs plenty of hot salty water to cook properly. Always slightly undercook what it says on the packet. Buy dried pasta with the longest cooking times, this is generally better quality. NEVER buy quick cook pasta, it's horrible.
Cooking rice? This is much trickier. You need to put in just the right amount of water, not too much, not too little. The general rule is 1 cup rice to 1 1/2 cups water but brown rice needs more water than white rice. Other rice tips:
  • Most rice should be rinsed several times before cooking, until the water is almost clear.
  • Putting half a lemon in your rice cooking water will help it become fluffy
  • Buy fresh rice. Yes that's a thing. Look at best before dates and choose shops where they have a hig turnover of stock. Old rice can be soaked.
  • Rice finishes off by cooking in its own steam. Leave the rice to rest a while before serving so that the molecules can redistribute themselves, meaning it will be fluffy throughout.
  • Buy a saucepan with a tight-fighting lid in order to create a steamy environment in which to cook it.
  • Even better, buy a rice steamer. That's what Asians do. Then you will have non-sticky, separated rice every single time.
5) Resting food.
I mentioned leaving rice to rest before opening the lid of the pan and serving it. This rule goes for meat and firm fish like tuna too. If you are a cooking a tuna steak, leave it to rest for five or ten minutes before serving it. Don't believe me? Do an experiment then: cook two pieces of tuna, remove them from the pan and try to cut one immediately. It will be difficult and the cut will be rough and uneven. Wait five minutes and let the other piece rest. Try cutting it and you will see that the knife goes through it like butter.
Another thing: don't fiddle with food as it's cooking. Wait until it is time to turn that piece of fish. If you try to turn it too early, it will stick to the pan.
6) Use the right size receptacle.
This is similar to the cooking pasta issue. It's no point cooking your pasta in a teeny little pan, it needs room to expand. Make sure you also have a large sized colander to drain it in.
Ditto salad bowls. People try to make salad in a small bowl, leaving no room to toss it and no space for dressing it properly. So, use a large salad bowl, to allow air, texture and lift into the dish and not to crush or damage the delicate leaves. To make the dressing, use a jam jar with a lid and shake it until emulsified. Then, feel free to use your (clean) hands to thoroughly distribute the dressing around the salad leaves. Perfect salad.
Different kinds of tomatoes
7) Storing food correctly.
I never ever put my tomatoes in the fridge. Because I don't want them to taste mealy, I put them in the fruit bowl. Discipline yourself not to put them in the fridge if you want a good tasting tomato.
Store cheese in a cool, dry place. A contributing factor to how good a cheese tastes, is not so much making it but storing it, being the 'affineur' as they say in France. This is a whole skill in itself.
Rinse berries with diluted vinegar as soon as you buy them, this way they will stay fresh longer and won't go mouldy (this can sometimes happen within a day I've found, this useful trick really works).
aubergine curry with fresh herbs, fresh spices
8) Buying fresh food.
Beans and rice need to be fresh. Old beans take forever to cook.
Buy fresh eggs, ones that float in cold water are old. But with some recipes such as macarons, older egg whites are better.
Fresh herbs will make the world of difference to your food, there are very few cases where using dried herbs is as good, mint is an exception. Buy fresh lemons, always have lemons in your fridge rather than lemon juice from a bottle. Lemons can be used for so many things, to enliven fish, to squeeze in place of vinegar on salads, to grate onto rice or stews (really healthy too), to clean a bowl before making meringue, to add zest to a cocktail. I always have lemons in my kitchen.
Buying fresh spices is also important. An Indian housewife would never think of using some old dusty Schwartz jars at the back of her cupboard. She goes out every week and buys fresh spices. This is the difference between a lacklustre curry and one zinging with flavour.
If you can, shop small and often, like Parisian housewives. We are encouraged by huge supermarkets, delivery charges, declining small high street shops, to shop in bulk once a week or so. True, this may be convenient but it's not great for your cooking. Going to a real outdoor market or proper shops where you can touch and smell the produce, is far more inspirational.
chopping garlic, knife skills

9) Buying and using good sharp knives
I don't have great knife skills but they are markedly improved by good knives. When chopping, make sure you steady your chopping board by putting a tea towel/dishcloth underneath. Do not put your knives into the dishwasher, wash them by hand. But do not throw knives into a sudsy sink full of water, this way you can easily cut yourself when going to do the washing up.
Burnt food
 10) Cooking for the correct amount of time.
This goes for cooking long enough or cooking briefly. It requires looking at your food properly, using all of your senses, sight, touch, hearing and smell.
Have the courage to allow things to cook, to brown properly. Don't whip the bread out of the oven too early. With a tarte tatin, make sure you cook the apples in the sugar and butter for long enough so that it properly caramelises. When testing cakes, put in a skewer, and make sure it comes out dry and that the cake is golden, not pale.
For crisp vegetables, blanch them, don't drown them.


Do buy these things:
A timer
A digital thermometer
Rubber spatulas
A silpat or good silicone/baking parchment
Decent saucepans with heavy bottoms and lids that fit, one small, one medium, and one very large.
At least one great all purpose knife
Good sea salt
Don't buy low-fat anything or skimmed anything. It's bullshit.

Squid ink marbled bread with Richard Bertinet in Bath

The Royal Crescent, Bath, and pot of squid ink

Squid ink marbled loaf
In the basement room of his cooking school in Bath, Richard Bertinet flexes his large shoulders as he lifts up the dough with dusty hands that are like shovels. Flour is billowing everywhere and I hear the slap of the dough as it hits the counter. "frasage, decoupage, montage au bout, decoupage, soufflage, patonnage, couchage, etirage, buchage " he says "these are the stages, this is how bread was always made."
Bertinet making bread, Bath
Built like a labourer, Richard Bertinet has been baking bread for 25 years. He came to England at the age of 22, "to meet a girl". He stayed two weeks, liked it, and ran out of money. It was time to get a job.  He got his first job from Robin Hutson, starting at the Chewton Glen hotel in the New Forest where he worked in the pastry section. There Richard perfected the techniques he'd learnt during his apprenticeship in France. By 2000 Bertinet had his own consultancy. Now he has a world famous cookery school and two branches of the bakery in Bath, and he's on his fourth book.
When I dropped in, armed with a ramekin of squid ink, Richard had just come back from the Cake and Bake show. "Of course they aren't interested in me, the audience wants to meet bakers from the TV." he said with a laugh.
Is it not insane that cooking gameshow (Masterchef, Great British Bake Off) contestants are more popular, more sought after than serious baking teachers like Richard?
L'amateur du pain by Poilane, book
Bertinet talks as he folds the dough, pointing with a large floury index to a book,  Le guide de l'amateur de pain by Poilane, who died in 2002. "I was fortunate to know Poilane before he died." murmured Richard. He gives me a running commentary on the history of bread making while he works... "From 1700 to late 1800 bread was made at home. The housewife would make it, using a housewives technique and it was taken to the bakers to be baked. In Marrakesh, it's still done that way. As the population grew it became impractical to bake in bulk in this way, it became a man's job.
"Bread used to be heavy, it was all about filling you up. The technique changed, more water, more air. With lighter bread, it became more digestible."
At the Bertinet cookery school, people fly in from all over the world to learn his techniques. There is a Rodin-esque sculptural beauty to watching Richard work, and his French accent reminiscent of Depardieu is a poetic rap interspersing the rhythm of his labours...
"You have to talk to the dough. Breathe it. Live it. Todays flours are improving all the time, even from ten years ago. Now very strong flour has 14.5% protein." He uses Shipton Mill, Waitrose, Matthews.
Richard Bertinet working with dough, Bath
I mention the trend towards sourdough.."If you don't understand how to make dough properly, forget sourdough. It's so frustrating... when you make pottery, do you make fine bone pottery on day one? No. Of course not."
Is being French an advantage or a disadvantage do you think?
"An advantage in Britain. Nobody knows what class you are." Which is an indictment of British society really, we are still ranked as soon as we open our mouths.
Richard Bertinet, baker in Bath
Richard takes my pot of squid ink and adds it to the dough, grimacing as he spreads it criss cross with a plastic spatula, into the folds. The next day I will turn up the Aga to full heat and bake this marbled dough on the floor of my roasting oven. I was originally inspired by the black baguette of Gontran Cherrier in Paris and so, chatting to the friendly restaurant manager at the Allium Brasserie, I asked where I could buy squid ink in Bath. I planned to do a bread experiment with Richard Bertinet the next day, I explained. I'll ask my husband, she said, he works as a sous chef at the Royal Crescent hotel.
Bertinet, making squid ink bread, Bath
The next day I took a taxi (I had to take taxis everywhere as I was carrying a heavy two tiered wedding cake and it was raining. It was all very MacArthur Park) to the Royal Crescent which is, of course, one of the things you just have to see in Bath. It is a beautiful crescent of Georgian houses. The Royal Crescent hotel is bang in the middle of this majestic sweep, all stairwells, crystal chandeliers, formal gardens, marbled floors, and leather sofas. There were lots of young subservient footmen in uniform, a bit like Thomas the gay one in Downton (who I fancy despite the fact he is evil.) Anyway, her hubbie, the sous-chef, came up from a basement holding a small white china ramekin of black squid ink then I sped on my way to Richard Bertinet's cookery school in another Georgian back alley.
Squid ink bread
I had stayed the night in the centre of Bath at the stylish Abbey Hotel and dined at the adjoining restaurant Allium Brasserie, headed by chef Chris Staines. At first glance I wasn't inspired by the menu (which was rather meat dominated). But I was wrong. For once fine dining was sparkling with flavour when so often it is form over content. I particularly liked the truffle and jerusalem artichoke salad, the light fluffy gnocchi and the lychee panacotta with granita which, overtired from my day, I asked if I could be served in bed. Pudding in bed! What luxury! They didn't demur. Why don't hotel guests do this ALL the time?
Abbey Hotel, Bath
Allium Brasserie, Bath
Allium Brasserie, Bath

An afternoon with the Jam Mistress, Vivien Lloyd

Vivien Lloyd
The flake method of determining if there is a 'set'
Straining jam


In my recent sojourn to Somerset and Bath, I met Vivien Lloyd and her husband Nigel at her home in Midsomer Norton. Vivien produced a book, First Preserves, about jam making, preserves, chutney and pickles a couple of years ago. I didn't realise that this very glossy and professional-looking book was self-published until I visited her.
Vivien Lloyd comes across as rather angry about jam but this intensity is a product of her passion. The natural authority with which she talks, glasses perched upon her nose; she reminds me of an Anne Robinson of the preserves. She can be blunt, even harsh, about the woolly amateurish recipe developing of less trained jam makers. No wonder, as Vivien trained as a Women's Institute judge 21 years ago when the regime was rigorous.
 "You had to make 5 preserves a day, one day a week for between 18 months and 2 years, you had homework, a working notebook, an exam, you had to regularly enter competitions and shows". 
The repertoire you had to master commenced at the start of the preserving season, September to March; split into Autumn preserves and after Christmas marmalades (to coincide with the citrus season).
There are 12 different disciplines in which you must be proficient or even expert.
  1. Jam 
  2. Marmalade
  3. Jelly
  4. Pickles} fruit, mustard, vegetables
  5. Chutney
  6. Vinegar} fruit, herb
  7. Sauces} ketchups (plum, tomato, mushroom)
  8. Candied fruits
  9. Mincemeat and Curds (not strictly preserves)
  10. Bottling
  11. Squashes and syrups
  12. Liqueurs
As a W.I. judge you were expected to make all of the above at least once each calendar year. Vivien remarked that the hardest thing as a judge is the comments. You must not only tell the competitor what is wrong with their entry but also how to put it right.
I use the past tense here because according to Viv, standards at the W.I. have slipped. Vivien says the training isn't worth doing anymore. W.I. judges no longer have the same rigorous standards, they do not know how to steer competitors to improve and celebrity culture has taken over in the rigid world of preserves.
 "There are only three women judges who know what they are doing in the W.I., two are in their 80s and one is pushing 70. They come from the great preserving areas, with a strong tradition in jam making, a culture from which the great judges have emerged, are Yorkshire, Cheshire and Shropshire."
Why is that?
"They are traditional fruit growing areas."
Vivien complains, with a voice trembling with feeling and disappointment, that:
 "The W.I. has dumbed down the judging, there is poor feedback and lower standards.
A true preserver, you've either just made something, are making something or thinking about making something. It lives within me, I'm not someone who dips in and out of it. I am the jam mistress."
Woe betide any jam making pretender who is not doing it by the book.  This is her scrupulous analysis and testing of the recipes on the Great British Allotment Challenge.
For the last ten years the Marmalade Awards, has had 2000 jars enter. Vivien won best in show in 2008. She holds up a jar of Korean marmalade 'Yuzu and Tangerine', which was a double gold winner at the Marmalade Awards this year, and wrinkles her nose:
 "32% sugar? It's not marmalade, it's a fruit spread. Legally, it must have 60% sugar to be a marmalade. Why is Fortnum's, who were one of the judges, not  promoting real marmalade? It's part of our cultural heritage."
The 60% figure was set by British scientists at Long Ashton, Bristol, in the 1920s and was based on scientific principles.
"At 60% with any fruit, your jam is stable with a natural set and will last at least a year. It means that your jam will have a bright colour, it will set as a gel, it will be preserved properly and will have the proper balance of flavour." 

 Low sugar alternatives have a looser quality and often resort to preservatives (Potassium Sorbate) to lengthen shelf life. Clippy Mckenna is campaigning for jams with less sugar to be allowed. Vivien, although she considers Clippy to be a worthy opponent, thinks that the trend towards less sugar is based on the fact that as a commodity, sugar has gone up in price. Sugar has been demonised, regarded as poison, but as Vivien explains, "I don't sit and eat a jar at a time".
"If they reduce sugar in jam", she points out, "it won't make any difference to the obesity crisis."
Defra put out a proposal to amend the legislation to reduce sugar to 55% or 50% with apple, which has gone through in Scotland (ever the unfortunate guinea pig territory for experimental legislation, e.g. the poll tax). The consultants for this kind of food legislation are big businesses like Pizza Hut, who obviously know nothing about jam. So Vivien decided to visit her local MP for Wells, Tessa Munt, to resist this change. Tessa Munt immediately saw the seriousness of the situation - "I'm going to get a debate on this in parliament" - and even asked Vivien Lloyd to help write the speech. Vivien is mentioned in Hansard. For the time being, the Defra amendment has not been implemented, but the reduction in % of total sugar content is still a possibility. 
Tessa Munt told Vivien that this is one of the most popular issues she has ever tackled, everywhere she gets stopped and people say, "Well done about the jam, Tessa".
One of the things that Vivien prides herself on is that her recipes give an accurate yield. Most of them are for four jars of 250g. Doing preserves in small batches means that you can make them more quickly, get a set. Before the 1920s no jam or marmalade recipes gave yields.

Vivien has plans to teach jamming boot camps, some at the Seville Orange farm, Ave Maria, in Spain, and in the USA, France and Australia.
One year, Vivien sent a jar to the Queen and is very proud of her letter back. The Queen is a marmalade fan.

Vivien Lloyds preserve making tips:
  • Damsons are her favourite fruit. 
  • Jellies: people make them too liquid.
  • Jelly is harder than jam. Only make small quantities at a time. You get a quicker set, 4 minutes. The longer you boil, the quicker you are boiling the flavour away. Yield in recipes is often wrong. Amount of sugar depends on pectin and acidity of fruit. She doesn't macerate.
  • She does the added check of weighing after she has reduced her fruit then adding the correct amount of sugar. Marmalade has double the sugar to fruit.
  • Do a pectin test: to a tablespoon of cooked fruit, add a tablespoon of white spirit or meths. It will immediately form a jelly if there is enough pectin.
  • Don't use jam sugar. It makes a rubbery set. Make your own pectin if the fruit you are using doesn't have enough.
  • Marmalade is a citrus fruit jam.
  • The muslin bag should contain all the trimmings, peel and pips, which contains the pectin.
  • Grapefruit pith will 'go clear', translucent, just like Seville oranges.
  • Always lid marmalade.
  • Marmalade requires slow, gentle, cooking. Don't rush, otherwise the peel won't be tender.
  • Men tend to like a thick macho rind in their marmalade, but the finer you can slice the peel, the more pectin and acid.
  • Reduce marmalade liquid by a 1/3rd, warm the sugar, which helps it to dissolve, and you are less likely to get crystallisation, peel should disintegrate between your fingers. 
  • Relishes and chutneys are not to be confused with each other: chutney is slow cooked and takes a couple of months to mature. Relish is a quick cook, is sharper and can be eaten immediately.
  • Use a plastic spoon for tasting chutney.

Find out more at VivienLloyd.com

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msmarmitelover and Boxmoor Foodies are now friends
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"Because you are always top of the listings. So, only do the dates one by one. Thank you msmarmite"
Oct 11
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"Please can hosts only list their actual dining event dates, singularly, rather than for months at a time. Otherwise it's unfair"
Oct 11
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Náttúra by Kitchen Theory - What can the British learn from Nordic food culture? at Maida Hill Place

October 11, 2014 at 7pm to October 12, 2014 at 10pm
Following the sell-out of Elements and Kaiseki pop-up restaurant series’ over the last year, Kitchen Theory is back with Náttúra; a Nordic inspired experimental dining pop-up series from 12th September to December 2014 at Maida Hill Place.Kitchen Theory has travelled and researched the fundamental culinary philosophies and common cultural traits which define the…See More
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Agy Pasek left a comment for msmarmitelover
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"Hi Agy, most supper clubs it's fine to go alone. I pretty much always do. You get to meet other people."
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Hilary Adams left a comment for msmarmitelover
"Hello and Thankyou for a fabulous event on Sunday my first supper club and definitely one of many now. The food was very tasty my favourite the soup and aubergine dish, the dessert wine was Devine thanks for sharing.you were a great host along with…"
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Annie left a comment for msmarmitelover
"Hi Kerstin, Am attending today with my friend Hilary and really looking forward to meeting you and to a potentially sun-drenched Sicilian afternoon plus edible flower lesson! Just left a message on your blog to ask you to email me your house…"
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A workaround for providing alcohol at supper clubs, offer by winetrust100

Posted on December 23, 2013 at 11:30 3 Comments

Winetrust100 and Supper Clubs: Our offer to you

We believe Winetrust100 is the perfect partner for Supper Club organisers. We can provide you and your guests with delicious wine selected by our Masters of Wine to make your Supper Club evening extra special.

What is in it for you?

Send your menu to us at foodmatching@winetrust100.co.uk and we will provide a bespoke food and wine matching…

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Public liability insurance for supper clubs and pop ups: new specially created policy from Simply Business

Posted on November 30, 2013 at 11:49 0 Comments

Eating in. It’s the new dining out. Or is it the other way round?

Whatever side of this very ‘now’ fence you’re on, if you’ve set up your own supper club, you’ll be familiar with the grey area your business sits in. The burning question is, where does your hobby end and a professional business begin? Nuanced as it is, getting insurance for your supper club can be tricky. The industry could do with catching up, and many insurers will be unfamiliar, and therefore uncomfortable with your…

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Grazia online's top 6 christmas supper clubs, featuring Find a Supper Club

Posted on November 28, 2013 at 16:18 0 Comments

http://www.graziadaily.co.uk/food/top-5-christmas-supper-clubs

Do comment on the post and tweet it! That way you bring attention to this site and your supper club!…

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Enter the food and drink section of the Balvenie Masters of Craft awards

Posted on March 31, 2013 at 13:05 0 Comments

All of us that take food and drink seriously, both supper club hosts and guests, are willing to fork out a bit extra for craftmanship. One could argue that being…

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Comment Wall (76 comments)

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At 6:26 on October 2, 2014, Agy Pasek said…
Thanks for your encou encouraging message!
At 9:41 on September 24, 2014, Hilary Adams said…
Hello and Thankyou for a fabulous event on Sunday my first supper club and definitely one of many now. The food was very tasty my favourite the soup and aubergine dish, the dessert wine was Devine thanks for sharing.you were a great host along with fantastic elfs that served. Meant too purchase your lovely book so must do that next time.thanks again for a relaxed Sunday
At 10:23 on September 21, 2014, Annie said…
Hi Kerstin, Am attending today with my friend Hilary and really looking forward to meeting you and to a potentially sun-drenched Sicilian afternoon plus edible flower lesson! Just left a message on your blog to ask you to email me your house number..i know road but forgot my diary where I wrote it down. Please could you either reply here if private email or email me at anneruthgreenwood@yahoo.co.uk with house name? Really sorry and thanks X
At 10:23 on March 1, 2014, Rose .G. Christaina said…

WelcomeTo Omni Mont-Royal Hotel Canadian Employment Offer Hotel Omni Mont-Royal
1050 Sher
brooke Street West
Montreal, H3A 2R6 CA.
Good day,
I am Rose from Canada, the manager of Omni canadian hotel, pls i want to inform you about the vacancies in our hotel, The management needs men and women, married and not married, who will work and live in Canada .The hotel will pay for his flight ticket and assist him to process his visa in his country, if you are interested contact us via E-mail: omni.montroyalinternationalhotel@yahoo.ca
And the Hotel informations will be sent to you immediately.
Thanks.
From the Hotel manager.
TEL.  (+1-77-264-785-65)OR (+1-51-64)-41-02-24)
E-MAIL : omni.montroyalinternationalhotel@yahoo.ca
NOTE... DO NOT REPLY BACK IN THIS SITE IF YOU ARE INTERESTED YOU HAVE TO CONTACT US BACK THROUGH THE EMAIL ABOVE FOR IMMEDIATE RESPONSE OK.

At 21:00 on January 16, 2014, Daniel Ransome said…

:-)

At 1:35 on January 13, 2014, msmarmitelover said…

Do message me privately and friend me if you like.

At 18:20 on October 19, 2013, fat gay vegan said…

Hi there! Just trying to get to grips with your lovely supper club portal! xx

At 15:45 on October 15, 2013, Judy McGuire said…

Entirely the result of airbrushing, sadly!

Look forward to seeing you, love from Mike too x

At 11:56 on October 15, 2013, Judy McGuire said…

Yes it's me!

And I'm now Mrs Mike Brenard, who sends fond love....

Am coming to the Masterclass on Sunday, so hopefully will be able to say hi then.  Shame you're not doing more of a chat.....

Judy

x

At 5:54 on September 4, 2013, Pranzo Delitalia-Secret Suppers said…

Good Morning Kerstin, we've just added an event for the 12/10/2013 to our page Pranzo Delitalia Secret Suppers based in Manchester. We can't wait! Thankyou for your help and information..

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