Added by The Secluded Tea Party on March 30, 2011 at 14:44 — 3 Comments
Added by Andrew Gordon on March 30, 2011 at 13:30 — No Comments
On 18th June - the day before Father's Day - Annie's Supperclub will be hosting a fund raising Garden Party for Coeliac UK.
Prior to that event, we are asking people to make a donation to Coeliac UK. Everyone who makes a donation will be entered into a prize draw to receive one of two great hampers filled with gluten free food and other goodies kindly donated by a number of…
Added by Annie's Supperclub on March 29, 2011 at 11:00 — No Comments
Added by Honey Wild Supper Club on March 27, 2011 at 15:54 — No Comments
Added by Clandestinos Secret Supper Club✓ on March 27, 2011 at 12:28 — 1 Comment
Added by Clandestinos Secret Supper Club✓ on March 24, 2011 at 22:00 — No Comments
24th March 2011; the start of the gauntlet of cooking
Now pastry and venison casserole to do. Saw four beautiful deer while up in the traquair hills running early this a.m. Couldn’t look them in the eye! Not a problem they sensed danger and scarpered. Utterly beautiful creatures. Sun shining here gorgeous. Breaks are nice. Down to just needing 13 soup bowls…Continue
Added by Honey Wild Supper Club on March 24, 2011 at 15:16 — 1 Comment
Added by Forking Tasty Suppers on March 22, 2011 at 14:54 — 2 Comments
Added by Paul henry on March 21, 2011 at 19:37 — No Comments
Added by Margot's kitchen on March 21, 2011 at 10:44 — No Comments
Full beautiful, a faery's child;
Her hair was long, her foot was light,
And her eyes were wild."
23rd April 2011 Honey Wild Supper Club second event places already going like hot cakes and I haven't done the first! Comefor a weeked to the Beautiful Scottish…Continue
Added by Honey Wild Supper Club on March 19, 2011 at 16:40 — 2 Comments
will be on May 6th.
Any supper club hosts want to do a stall or a demo please get in touch. We will have a stall audition day on April 10th, more details to be announced.
There will also be a 'dragon's den' for food businesses...come and tout your business start up idea, your product.
I will also be signing and selling copies of my book Supper Club: recipes and notes from The Underground Restaurant. Tickets available here: …Continue
Added by msmarmitelover on March 19, 2011 at 15:03 — No Comments
Margot’s Kitchen Supper Club invites... Margot’s Kitchen is run by the Brazilian Naturopathic Nutritionist and cook Margot Caroni. Her aim is to serve nutritional and traditional foods cooked with organic and seasonal ingredients and mostly locally sourced. Margot is now starting the Supper Club project with the idea of inviting chefs or cooks who value and share her enthusiasm for the pleasure of culinary traditions.…Continue
Added by Margot's kitchen on March 16, 2011 at 11:30 — No Comments
Added by Margot's kitchen on March 16, 2011 at 9:18 — No Comments
Added by Honey Wild Supper Club on March 11, 2011 at 22:23 — 1 Comment
Thanks very much to our guests from last Friday night for helping make the event so much fun.
Recipes for all dishes can be found by following the links from the menu page, here, and credit to our guest Kelsie for the beautiful photos of the food.
And as for the table art, well, what can we say? Not content with felt-tip pens,…Continue
Added by Thyme Supper Club on March 11, 2011 at 9:11 — 1 Comment
I am knackered tonight. I have just finished making Sweet Pastry, a Tart au Citron filling (more practising) and Raspberry Sauce (delicious) and wait for this, I am happy with my Venison Casserole finally (a few kilos of Venison later )... just have to recreate it now and hope others feel the same. Completely and utterly sold out now . My hubbie had to yell stop, no more. As…Continue
Added by Honey Wild Supper Club on March 9, 2011 at 23:30 — No Comments
How do you have yours
traditional sugar and lemon
honey, syrup, other sweet fillings or maybe savoury pear and blue cheese?
Added by Ian Callaghan on March 8, 2011 at 11:29 — 2 Comments
Added by Chefs London on March 7, 2011 at 23:03 — No Comments
Added by mark and mary porter on March 7, 2011 at 21:34 — No Comments