Hi All, with your fantastic support we are full again with 18 confirmed guests. Free range duck legs arrive with the chickens on wednesday just in time to start the confit process. The Boeuf & Coq are straightforward ish. Biggest challenge is the puff pastry. Roll pastry mix, slab butter, fold over, roll, cool, roll, fold, roll, cool and repeat three more times. Thursday night will be very busy.…

kitchen sinks involved and other stuff. Apologies. New dates shortly

http://www.ryanairmag.com/story/eat-this-space/947/1/

TREND 1

THE RISE AND RISE OF SUPPER CLUBS

Underground supper clubs – restaurants usually run by amateur chefs out of their own homes – bred like fruit flies in London last year. This year, we'll see them spreading further throughout Europe. And, as new venues open, the established supper clubs are evolving and innovating too.…

I’ve long been a fan of slow cooking. When I heard about Heston Blumenthal’s ultra slow method of cooking, I was intrigued but put it to the back of my mind assuming that you’d need a science lab rather than a run of the mill domestic kitchen to achieve a good result. My interest was piqued again when, flicking through a copy of the…

A hugely successful night to rave reviews again. We were booked out with 8 new, new guests as well as our lovely regulars. We were brilliantly supported by the wonderful Delissimo Italian delicatessen in Basingstoke as well as the equally wonderful Newlyns Farm Shop near Odiham / Hook. The night was not without it's dramas. We had placed a firm order for our Cornish Sardines (Pilchards) only to be let down at the last, last minute. Our brilliant head chef Eve got on the case and replaced via…

If you need a reason to come tonight (other than the sunshine in the garden and the cherry blossom tree... well and great food), use this discount code - supperclubfan - to buy tickets for the dinner tonight at the unheard of price of £20... Just because I want to see you! 

Here's the bumf: …

We launched our supperclub in SE13 on 16 April.

Despite a few late cancellations, all went well. We got all the dishes out on time, our guests laughed a lot and enjoyed themselves a lot. Many thanks to all our suppliers.

You can read more on our blog http://wp.me/p1kxSq-V

Future supperclub dates: 21 May, 25 June. Expect kangaroo, wattleseed, meringue!

Last

Menu for 23^rd April 2011

Amuse Bouche

Nicoise Crumble with Goats Cheese & Cream Verrine

Dill Smoked Trout with Avocado Mousse…

It's Manchester's very first secret afternoon tea club and what better day than our one-off royal wedding bank holiday, 29th April 2-4pm. We're aiming to please everyone, whether you've watched "the wedding" or whether you're escaping "the wedding". So don't expect street party style bunting. Do expect a picture-perfect table laid with vintage tablecloths, china, cutlery and cake stands. Don't expect wall to wall TV coverage on in the corner of…

Planning a summery menu, we were delighted that the Berlin weather didn't let us down and the 1st April was, if not balmy, certainly a pleasantly warm spring evening.

We were also excited to welcome Josephine and Per Magnus, who were covering the event for Buffé, a prestigious Swedish food magazine. (Publication…

Table for 2 at Birkby Lodge Dining Club in Huddersfield on 29th April only £35, table for 4 just £65, 3 course meal, contemporary British food, choice of menus - email mithuk@btinternet.com and check out http://birkbylodgediningclub.wordpress.com

We had a bit a shock last Saturday as none other than Master Chef finalist, Sara Danesin Medio, popped around to our humble little supper club for dinner!

When I recognised her, all I could hear in my head was the Master Chef voice over mantra of "Cooking doesn't get tougher than this" 

I needn't have worried though as Sara, like all our guests, was a complete joy, she even got stuck in making to boazi with our own resident Master Chef, Mama Lan - aka my…

A GREAT PUDDING EVENING 20TH MAY

http://puddingpals.blogspot.com/