Can anyone share their experience on how they handle the cheese course please. Being new to supperclubbing I'm not sure how to manage it. Normal dinner parties at ours involve a free for all with an large board of farmhouse cheeses, bread & oatcakes and copious amounts of Port ....think there is potential for me to run at a loss if I adopt that model!
Hi. I like the idea of everyone helping themselves to a huge platter on the table - I do not host dinner parties but am in the early days of a setting up a secret tea room in Derbyshire. I like the idea of people sharing at the table so I would go with how you would do it for friends and see if it works. You can always change it in the future.
I had my first practice afternoon tea with friends and family and it was a success and helped me iron out any issues. I'm planning another practice session on 14 July so can try out anything different before I invite the public on 25 August. It's all quite scary but so exciting as well. Hope all goes well for you xx
I would suggest contacting a local producer. I did this, promise to cross-promote them at your event (just saying the supplier works). You can then perhaps buy a lovely whole or cut in half sideways cheese? I did this for my wedding recently which was only small. I then stacked them onto a cake stand and surrounded with pickles and fruits. I think I paid £25 for a 5kg 18 month matured cheddar in rind not wax and it looked amazing. People loved the sociable aspect of just cutting theirs off and eating it. I had four cheeses for 45 people and still have two layers left. Funny how when it is a whole cheese, people take less than you expect! Good luck, it sounds wonderful.
ooh and you can order the fabulous wild garlic cornish yarg which would be a good size and costs £16 delivered direct from the producer and looks & tastes divine.