Msmarmitelover's Posts - Find a Supper Club2024-03-29T11:30:33Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmiteloverhttps://storage.ning.com/topology/rest/1.0/file/get/1969416511?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1https://supperclubfangroup.ning.com/profiles/blog/feed?user=2jxk8k1hu9u4g&xn_auth=noSicilian winetag:supperclubfangroup.ning.com,2018-06-11:4181778:BlogPost:2115102018-06-11T17:26:15.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
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<p><span><br/></span><span>“Sicily isn’t just an island, it’s a continent.”</span></p>
<div><p><span><span id=":dh.1" class="goog-spellcheck-word">Leoluca</span> Orlando, mayor of Palermo</span></p>
</div>
<p><span><br/></span><span>In Sicily, I saw fields where windswept vines are shaped like bushes, (often held down by stones); I saw vines that resembled the elegant branches of a harp; others that threaded along a wire in orderly rows like soldiers. I could also see the influence of the natural wine revolution on traditional winemakers: whereas vineyards used to be tidy regimented lines without weeds, now wild flowers grow abundantly between the tiers of vines. Despite the fact that fact grapevines thrive best in poor soil, vineyards are situated in some of the most beautiful scenery in the world.</span></p>
<p><span><br/>The island boasts 76 <span id=":dh.2" class="goog-spellcheck-word">cultivars</span> of grapes; some, like <span id=":dh.3" class="goog-spellcheck-word">Grillo</span>, Nero <span id=":dh.4" class="goog-spellcheck-word">D’Avola</span>, <span id=":dh.5" class="goog-spellcheck-word">Zibbibo</span>, <span id=":dh.6" class="goog-spellcheck-word">Catarratto</span>, <span id=":dh.7" class="goog-spellcheck-word">Carricante</span> and <span id=":dh.8" class="goog-spellcheck-word">Perricone</span> (the antecedent of Marsala wine) only grow here.</span></p>
<p><span>The soil too, is varied: 12 kinds, from jet volcanic pumice to red clay schist, chalky limestone cliffs or ochre sand. Around Mount Etna is probably the most visually arresting; even olive green foliage pops when the background is black.</span></p>
<p><span><br/>Harvesting in Sicily, due to these diverse geographical conditions, is a long season, stretching from August to November. Picking starts early in the desert heat of the interior, mid-season where there are saline breezes near the coast, and late at snowy altitudes around Etna. </span></p>
<p>Continue reading......</p>
<p><a href="http://winetrust100.co.uk/sicilian-wines-en-primeur/" target="_blank" rel="noopener">http://winetrust100.co.uk/sicilian-wines-en-primeur/</a></p>Win a pair of tickets to outdoor cinema this summer with Feeneys Irish Creamtag:supperclubfangroup.ning.com,2017-07-04:4181778:BlogPost:2058202017-07-04T15:00:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><a href="http://www.feeneysirishcream.com" target="_blank">Feeneys Irish Cream</a> are sponsoring a series of <a href="http://www.thelunacinema.com." target="_blank">outdoor cinema events</a> from here until September.</p>
<p>I love outdoor cinema, especially if the weather is good.</p>
<p>Take your own picnic and drinks. </p>
<p>Choose from the following films/dates/locations. Battersea Park however is no longer available. …</p>
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<p><a href="http://www.feeneysirishcream.com" target="_blank">Feeneys Irish Cream</a> are sponsoring a series of <a href="http://www.thelunacinema.com." target="_blank">outdoor cinema events</a> from here until September.</p>
<p>I love outdoor cinema, especially if the weather is good.</p>
<p>Take your own picnic and drinks. </p>
<p>Choose from the following films/dates/locations. Battersea Park however is no longer available. </p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978597525?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978597525?profile=original" width="572" class="align-center"/></a></p>
<p>Open to all members of Find a Supper Club.</p>
<p></p>
<p>Tweet out the link to @findasupperclub and this blog post to enter. Add your name below.</p>
<p>Winner will be chosen at random.</p>
<p></p>
<p>Competition closes 11/7/17</p>Important information for supper club hosts re public liability insurancetag:supperclubfangroup.ning.com,2017-05-19:4181778:BlogPost:2042002017-05-19T11:00:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span><b>Why public liability insurance is essential for supper clubs</b></span></p>
<p><span><b> </b></span></p>
<p><span>Insurance isn’t the most exciting or romantic aspect of running a business, but it is absolutely crucial for every supper club entrepreneur.</span></p>
<p><span> </span></p>
<p><span>Public liability insurance is one of the most important cover types to consider when running a supper club. Here, we explain why you need it, and how to get…</span></p>
<p><span><b>Why public liability insurance is essential for supper clubs</b></span></p>
<p><span><b> </b></span></p>
<p><span>Insurance isn’t the most exciting or romantic aspect of running a business, but it is absolutely crucial for every supper club entrepreneur.</span></p>
<p><span> </span></p>
<p><span>Public liability insurance is one of the most important cover types to consider when running a supper club. Here, we explain why you need it, and how to get it.</span></p>
<p><span><b> </b></span></p>
<p><span><b>Why do I need public liability insurance?</b></span></p>
<p><span><b> </b></span></p>
<p><span><a href="http://www.simplybusiness.co.uk/insurance/public-liability/">Public Liability insurance</a></span> <span>is one of the core covers for any type of business that interacts with members of the public. It protects you against claims arising from injury or damage caused to a member of public or their property during the course of your work.</span></p>
<p><span> </span></p>
<p><span>Running a supper club or other in-home catering event, there is a range of risks that you need to consider. Kitchen equipment and hot food can easily cause injury or damage, but a claim could also arise from something as simple as a guest tripping on a stray cable. </span></p>
<p></p>
<p><span>These claims can be significant, and if you’re not insured, they can be enough to cripple a business. A tailored public liability insurance policy is therefore vital to protect not only your guests, but also the financial future of your supper club.</span></p>
<p><span><b> </b></span></p>
<p><span><b>What level of cover do I need?</b></span></p>
<p><span><b> </b></span></p>
<p><span>Public Liability insurance is available at a range of different cover limits. It’s important that you think about the level of cover you need before taking out insurance.</span></p>
<p><span> </span></p>
<p><span>Most public liability policies come with cover levels from £1 million upwards. This might sound like a lot, but it’s important to understand that the costs against which these policies protect you can be significant. Injury to a member of the public can result in huge claims, and it’s vital that you’re properly protected.</span></p>
<p><span> </span></p>
<p><span>If your supper club events regularly vary in size, make sure that you take out cover based on the largest events you are hosting in order to remain properly insured.</span></p>
<p><span><b> </b></span></p>
<p><span><b>What about out-of-home catering?</b></span></p>
<p><span><b> </b></span></p>
<p><span>If you also run events out of your home, for example as a private caterer or through a food stall, you might need different things from your policy. Some insurers offer dedicated catering policies, which might include public liability, stock cover, and, if you employ people, employers’ liability.</span></p>
<p><span> </span></p>
<p><span>If you have a mobile catering van, you should note that most catering policies don’t include vehicle cover as standard. You should look at a separate policy for your van in these cases.</span></p>
<p><span> </span></p>
<p><span><b>How do I get Public Liability insurance?</b></span></p>
<p><span><b> </b></span></p>
<p><span>Public Liability cover is available from a range of insurers, and some offer dedicated policies for supper clubs. You can use an online broker like Simply Business to compare a range of quotes quickly and easily – if you wish, you can <span><a href="https://quote.simplybusiness.co.uk/business">get a quote here.</a></span></span></p>
<p><span> </span></p>Advice on supper clubs and pop ups from Simply Business.tag:supperclubfangroup.ning.com,2016-12-07:4181778:BlogPost:2002632016-12-07T11:09:20.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><b>Insurance, tax and advertising: 6 things to keep in mind for your pop-up restaurant or supperclub</b></p>
<p>Planning on starting your own pop-up restaurant or supperclub? Here are six things to keep in mind before you take the plunge.</p>
<p><b>1. Location, location, location</b></p>
<p>One of the most important factors in determining whether your pop-up restaurant will succeed is the location. You may not be able to rely too heavily on your reputation, so you need to pick somewhere that…</p>
<p><b>Insurance, tax and advertising: 6 things to keep in mind for your pop-up restaurant or supperclub</b></p>
<p>Planning on starting your own pop-up restaurant or supperclub? Here are six things to keep in mind before you take the plunge.</p>
<p><b>1. Location, location, location</b></p>
<p>One of the most important factors in determining whether your pop-up restaurant will succeed is the location. You may not be able to rely too heavily on your reputation, so you need to pick somewhere that will get a lot of footfall.</p>
<p>There’s also the question as to whether you want your restaurant to be indoors or outdoors. An indoor restaurant can be more appealing - especially during winter - and can make for easier daily set up.</p>
<p>However, if you’re running your restaurant from a mobile van or market stall, you’re more likely to catch people who need a quick bite rather than a sit down meal, and you won’t have a premises to fit and furnish.</p>
<p>If you’re running a supperclub from home, location is equally important. If you live a little out of the way, your evening will have to be all the more appealing to draw guests.</p>
<p>Wherever you decide to set up, make sure you check with your local council regarding licensing laws in your area. These can vary from council to council, so if you’re planning on hosting your restaurant or supperclub in multiple locations then make sure to check with each council.</p>
<p><b>2. Food hygiene</b></p>
<p>Any operation that handles food must comply with food hygiene regulations, even pop-up restaurants or supper clubs that are only around for a day or two.</p>
<p>In order to legally sell food you’ll need to register with the Environmental Health Service at your local council a minimum for 28 days before you start trading.</p>
<p>You’ll then be required to put in food safety management procedures based on the principles of HACCP (hazard analysis critical control point). These have to be written records and can include ensuring your freezers and refrigerators are at the correct temperature and throwing away food that is past its best before date.</p>
<p><b>3. Logistics, storage and organisation</b></p>
<p>One of the biggest differences between operating a traditional restaurant and a pop-up restaurant is the logistical concerns.</p>
<p>If you’re renting a storefront or hosting at home then it may be easier to set up, but if you’re on a market stall or in a van then you’ll have to think about your cooking equipment, food storage and preparation, and seating arrangements (if you have any), as well as how you’re going to keep compliant with Food Safety and Hygiene regulations.</p>
<p><b>4. Public liability insurance for pop up restaurants and supperclubs</b></p>
<p>Public liability insurance is something you need to consider, no matter where you set up your pop-up restaurant or supperclub. Operating in public leaves you open to injury or damage claims should anyone suffer as a result of your activities. A public liability policy can help pay out for the likes of legal fees and compensation claims should the worst happen.</p>
<p>You may also want to have other types of insurance in place depending on your particular set up. Employers' liability insurance is a legal requirement for most businesses that employ staff, so even if you’re only open for a day, if you're employing someone then you’ll need to be insured. You can also decide whether your stock or equipment are worth protecting and include the covers in a single policy.</p>
<p><b>5. Tax and accounting</b></p>
<p>Like any other business, if you run a pop-up restaurant then you need to pay tax. It’s important to keep an accurate record of your takings as well as your outgoing expenses so you can accurately fill in your self assessment tax return.</p>
<p>You need to make sure you <span>register for self assessment</span> before the end of your business’s second tax year, or you could face a fine.</p>
<p><b>6. Reeling people in</b></p>
<p>At the end of the day, even if you have everything else under control, your supperclub won’t get off the ground if you don’t draw people in.</p>
<p>For any kind of pop-up shop, a lot of your guests will be those passing by, but you can always increase your amount of customers or guests with a little bit of advertising. Social media is a great tool for this: if you can offer discounts or perks for tweeting, hashtagging or sharing posts connected with your restaurant then that can help get the word out.</p>
<p>Social media can also be a great way to engage with fellow supperclub fans, and build connections before meeting in person.</p>
<p><span><i>Simply Business</i></span> <i>are the UK’s biggest provider of small business insurance, with over 400,000 live policies. They can insure over 1000 types of business - including pop up restaurants and supperclubs.</i> <span><i>Click here</i></span> <i>to find out more about public liability insurance, and decide if it’s right for you.</i></p>
<p><i> </i></p>'Dinner Parties at Dewsall', review of Dewsall Court supper clubs.tag:supperclubfangroup.ning.com,2016-10-31:4181778:BlogPost:1999502016-10-31T20:00:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span class="font-size-3" style="font-family: georgia, palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978601304?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/1978601304?profile=RESIZE_1024x1024" width="640"></img></a></span></p>
<p><span class="font-size-3" style="font-family: georgia, palatino;"><strong><a href="http://www.dewsall.com/clubs-and-events/parties-events/" target="_blank">Dewsall court</a></strong> is located in the foodie area of <strong>Hereford</strong>, near to Ludlow food festival, the Duchy of Cornwall…</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978601304?profile=original" target="_self"><img width="640" src="http://storage.ning.com/topology/rest/1.0/file/get/1978601304?profile=RESIZE_1024x1024" width="640" class="align-center"/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><strong><a href="http://www.dewsall.com/clubs-and-events/parties-events/" target="_blank">Dewsall court</a></strong> is located in the foodie area of <strong>Hereford</strong>, near to Ludlow food festival, the Duchy of Cornwall and Chase distillery. The enormous house, surrounded by gardens, stone mushrooms, and at this time of year, bright autumnal foliage, bristles with hygge, the Danish trend for cosiness and comfort.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978603537?profile=original" target="_self"><img width="640" src="http://storage.ning.com/topology/rest/1.0/file/get/1978603537?profile=RESIZE_1024x1024" width="640" class="align-center"/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Wood fires fill the house with the aromas of bonfire night. The dining takes place in the 'silk room' a round cream coloured space with a large glowing chandelier and hand painted wallpaper as well as the lengthy light filled conservatory. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">The night I went, after a complicated trip (mainly due to my own stupidity, I went to the wrong station) from London to Birmingham and then through picturesque countryside to Hereford station, there were 68 diners digging into a home made meal by Indian chef <a href="http://romyskitchen.co.uk" target="_blank">Romy Gill.</a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978608085?profile=original" target="_self"><img width="640" src="http://storage.ning.com/topology/rest/1.0/file/get/1978608085?profile=RESIZE_1024x1024" width="640" class="align-center"/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Romy recently was awarded an <a href="http://romyskitchen.co.uk/romy-gills-mbe" target="_blank">MBE for services to cooking</a> by the Queen. She's small, pretty, dark haired and smiley. Here is her menu:</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">Indian gin and tonic</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">Samosa on a bed of cachumber salad (rather like a salsa but Indian).</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">Indian spiced smoked mackerel</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">Lamb curry, dahl, rice</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">Paneer and sweet peppers, dahl and rice (v)</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">Cardamom brownie with rose icecream</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978609918?profile=original" target="_self"><img width="640" src="http://storage.ning.com/topology/rest/1.0/file/get/1978609918?profile=RESIZE_1024x1024" width="640" class="align-center"/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">I also chatted with Dewsall owner <strong>Sam Robinson</strong> who is possibly my culinary twin: we feel exactly the same way about food. She was inspired by my book Supper Club and decided to do regular suppers 'Dinner parties at Dewsall' at her family home. (The family no longer live in the house but nearby).</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Dinners cost £57 a head plus £18 a head matching wine menu. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">To stay the night costs £155 for dinner, bed and breakfast.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">It's the perfect place for weddings, Christmas or New Year. The kitchen has an aga, a dresser with gorgeous blue and white china, plate racks, a huge fireplace and table. The 10 bedroom house, some of which have four poster beds, is available for rent for 10k for a weekend. Therefore the offer of supper club and stay is quite reasonable if you don't have the money to rent the whole place.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978609961?profile=original" target="_self"><img width="640" src="http://storage.ning.com/topology/rest/1.0/file/get/1978609961?profile=RESIZE_1024x1024" width="640" class="align-center"/></a></span></p>
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<p><span style="font-family: georgia, palatino;" class="font-size-3">Website: <a href="http://www.dewsall.com/about/" target="_blank">Dewsall Court</a></span></p>
<p></p>V is for Vegan is published today/ Vitamix giveawaytag:supperclubfangroup.ning.com,2015-04-23:4181778:BlogPost:1877622015-04-23T12:36:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span style="font-family: georgia, palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978597664?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/1978597664?profile=original" width="370"></img></a> <span class="font-size-3">Two bits of good news for members of <strong>Find a Supper Club. </strong></span></span></p>
<p><span class="font-size-3" style="font-family: georgia, palatino;">First my 'game changing' vegan cookbook is published today. It's called <strong>V is for Vegan</strong> and can be bought at all good bookshops…</span></p>
<p><span style="font-family: georgia, palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978597664?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978597664?profile=original" width="370" class="align-center"/></a><span class="font-size-3">Two bits of good news for members of <strong>Find a Supper Club. </strong></span></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">First my 'game changing' vegan cookbook is published today. It's called <strong>V is for Vegan</strong> and can be bought at all good bookshops or ordered <a href="http://www.amazon.co.uk/Vegan-ultimate-cookbook-amazing-recipes/dp/1849495033/ref=cm_cr_pr_product_top" target="_blank">via amazon.</a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978599403?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978599403?profile=original" width="620" class="align-full"/></a>Secondly, <strong>Vitamix,</strong> who make the most brilliant and sturdy high speed, super powerful blenders/grinders are giving one away if you enter <a href="http://www.msmarmitelover.com/2015/04/v-is-for-vegan-is-published.html" target="_blank">my competition</a> on my blog <a href="http://www.msmarmitelover.com/2015/04/v-is-for-vegan-is-published.html" target="_blank">msmarmitelover.com.</a></span></p>
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<p><span style="font-family: georgia, palatino;" class="font-size-3">The competition is open to UK residents only I'm afraid. </span></p>
<p></p>Secret Tea Parties in The Telegraphtag:supperclubfangroup.ning.com,2015-01-23:4181778:BlogPost:1832592015-01-23T10:54:25.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>Some of the recipes from my book <a href="http://www.amazon.co.uk/Marmite-Lovers-Secret-Tea-Party/dp/0224098756" target="_blank">MsMarmitelover's Secret Tea Party</a> were in the Telegraph yesterday. I also spoke to Leah Hyslop giving tips and hints on an <a href="http://tinyurl.com/njhtvgv" target="_blank">Alice in Wonderland</a> (to mark the 150th anniversary) tea party.</p>
<div class="storyHead" id="newGigyaShareTop_gig_containerParent"><h1>How to throw an Alice in Wonderland tea…</h1>
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<p>Some of the recipes from my book <a href="http://www.amazon.co.uk/Marmite-Lovers-Secret-Tea-Party/dp/0224098756" target="_blank">MsMarmitelover's Secret Tea Party</a> were in the Telegraph yesterday. I also spoke to Leah Hyslop giving tips and hints on an <a href="http://tinyurl.com/njhtvgv" target="_blank">Alice in Wonderland</a> (to mark the 150th anniversary) tea party.</p>
<div class="storyHead" id="newGigyaShareTop_gig_containerParent"><h1>How to throw an Alice in Wonderland tea party</h1>
<h2>It's the 150th anniversary of Alice, so afternoon tea expert Kerstin Rodgers shares her tips for throwing a tea party worthy of the Mad Hatter </h2>
<div class="artIntro"><div id="storyEmbSlide"><div class="slideshow ssIntro"><div class="nextPrevLayer"><div class="ssImg"><img src="http://i.telegraph.co.uk/multimedia/archive/03173/alice_3173208b.jpg" width="620" height="387" alt="Alice 'always took a great interest in questions of eating and drinking'"/><div class="artImageExtras"><div class="ingCaptionCredit"><span class="caption">Alice 'always took a great interest in questions of eating and drinking'</span> </div>
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<div class="bylineComments"><div><div class="bylineImg"><a href="http://www.telegraph.co.uk/journalists/"><img src="http://i.telegraph.co.uk/multimedia/archive/02826/newbyline_2826241j.jpg" alt="" border="0" width="60" height="60"/></a></div>
<p class="bylineBody">By <a rel="author" title="Leah Hyslop" href="http://www.telegraph.co.uk/journalists/leah-hyslop/">Leah Hyslop</a></p>
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<p class="publishedDate">12:51PM GMT 22 Jan 2015</p>
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<div id="mainBodyArea"><div class="firstPar"><p>This year marks the 150th anniversary of Lewis Carroll’s beloved children book, Alice in Wonderland, and there’s no better way to celebrate it than by having an Alice-themed tea party. </p>
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<div class="secondPar"><p>Though they once had a reputation as being the preserve of children and grannies, tea parties have become a hot trend in recent years, with "secret" parties springing up all over the UK. </p>
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<div class="thirdPar"><p>“British food has been derided for years but there’s one thing we do better than anyone else, and that's afternoon tea,” says Kerstin Rodgers, aka Ms MarmiteLover, who hosts regular supperclubs and tea parties at her London home, and has just published a book on the art of the tea party. “Tea parties are great fun, and one of few chances you get a chance to really go over the top.”</p>
<p>To read the rest of the piece go to <a href="http://www.telegraph.co.uk/foodanddrink/recipes/11360682/How-to-throw-an-Alice-in-Wonderland-tea-party.html" target="_blank">http://www.telegraph.co.uk/foodanddrink/recipes/11360682/How-to-throw-an-Alice-in-Wonderland-tea-party.html</a></p>
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<p>To buy my book <a href="http://www.amazon.co.uk/Marmite-Lovers-Secret-Tea-Party/dp/0224098756" target="_blank">go here.</a></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978597864?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978597864?profile=RESIZE_1024x1024" width="352" class="align-center" height="393"/></a></p>
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</div>Competition to win a Cuisinart food processor from The House of Frasertag:supperclubfangroup.ning.com,2015-01-14:4181778:BlogPost:1827032015-01-14T14:50:23.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span>We know that members of Find a Supper Club are dedicated cooks and enthusiastic foodies. Getting the right kitchen equipment really helps with producing a fantastic meal. Two things that every kitchen needs is an electric mixer and a food processor.</span></p>
<p><span>House of Fraser have a selection of useful, stylish food processors in a range of prices. Check them out…</span></p>
<p><span>We know that members of Find a Supper Club are dedicated cooks and enthusiastic foodies. Getting the right kitchen equipment really helps with producing a fantastic meal. Two things that every kitchen needs is an electric mixer and a food processor.</span></p>
<p><span>House of Fraser have a selection of useful, stylish food processors in a range of prices. Check them out <a href="http://www.houseoffraser.co.uk/Food+Processors/00031,default,sc.html" target="_blank">here.</a> </span></p>
<p><span>Find a Supper Club, in conjunction with The House of Fraser </span>are offering members and readers the chance to win a Cuisinart Mini Processor DLC1SSRU, to make chopping, pureeing and grinding food easy and simple! The product features a dual blade system and plastic work bowl strong enough to process both hot and cold food.</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978597549?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978597549?profile=original" width="230" class="align-center"/></a></p>
<p>All you have to do is 1) join Find a supper club, 2) then RT and follow us on Twitter @Findasupperclub</p>
<p>3) Copy your tweet here below in the comments. </p>
<p><span>Giveaway Terms: 1 entry counted per person. 1 prize. 1 winner will be sent a Cuisinart Mini Processor DLC1SSRU</span></p>
<p><span>UK Delivery only. Giveaway not associated with Twitter. No cash alternative. You must follow @findasupperclub and RT this giveaway tweet to enter</span><span>. Closes 11.59pm 14th February 2015. Winner chosen at random using </span><span class="skimlinks-unlinked">random.org</span><span> from valid entries. Winner will be informed by email via your membership of Find a supper club. If prize isn’t claimed within 1 week a new winner may be chosen. Find a supper clubs decision is final</span></p>
<p>The winner (UK only) will be chosen at random.</p>
<p>Deadline 14th of February (which will be a nice Valentines present).</p>
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<p>Happy cooking, happy tweeting, happy supper clubbing.</p>
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<p>MsMarmite</p>
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<p>xx </p>
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<p></p>A workaround for providing alcohol at supper clubs, offer by winetrust100tag:supperclubfangroup.ning.com,2013-12-23:4181778:BlogPost:1626492013-12-23T11:30:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
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<p><b><a href="http://winetrust100.co.uk" target="_blank">Winetrust100</a> and Supper Clubs: Our offer to you</b></p>
<p>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.</p>
<p><b>What is in it for you?</b></p>
<p>Send your menu to us at foodmatching@winetrust100.co.uk and <b>we will provide a bespoke food and wine matching…</b></p>
<p></p>
<p><b><a href="http://winetrust100.co.uk" target="_blank">Winetrust100</a> and Supper Clubs: Our offer to you</b></p>
<p>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.</p>
<p><b>What is in it for you?</b></p>
<p>Send your menu to us at foodmatching@winetrust100.co.uk and <b>we will provide a bespoke food and wine matching service</b>. This service will be carried out by one of our Masters of Wine. We believe having brilliant wine to complement your food hugely enhances the whole dining experience.</p>
<p>Once we have recommended a range of wines to you, you can then offer these wines to your guests. Then, once your guests have put in their requests, you can place an order for the wine online at <a href="http://www.winetrust100.co.uk">www.winetrust100.co.uk</a>. In this model, the Supper Club host simply acts as an ‘agent’, collecting money from the guests and ordering the wine on their behalf.</p>
<p>The benefit for you is that <b>once you have reached 2000 loyalty reward points on your account (by spending £2,000), you will automatically receive a free case of wine.</b> If you would like, this free case of wine could also be matched to one of your own menus.</p>
<p><b>To get you started, we have included a £20 voucher to use on your first order.</b></p>
<p><b>What’s in it for your guests?</b></p>
<p>Our 100 wines have been ruthlessly selected by our Masters of Wine who deem them to be the best possible wine, of their type, for the price. Your guests will have the opportunity to try these wines alongside your fabulous menu.</p>
<p>When you send us your menu and let us know how many guests are attending <b>we will also send you a £20 voucher for each and every one of your guests</b> to spend on wine after the supper club event. This gives them the opportunity to buy any of the wines that they have enjoyed during your evening, plus any other wines on the Winetrust100 website.</p>
<p></p>Grazia online's top 6 christmas supper clubs, featuring Find a Supper Clubtag:supperclubfangroup.ning.com,2013-11-28:4181778:BlogPost:1622372013-11-28T16:18:24.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><a href="http://www.graziadaily.co.uk/food/top-5-christmas-supper-clubs" target="_blank">http://www.graziadaily.co.uk/food/top-5-christmas-supper-clubs</a></p>
<p>Do comment on the post and tweet it! That way you bring attention to this site and your supper club!…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978596958?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/1978596958?profile=RESIZE_1024x1024" width="750"></img></a></p>
<p><a href="http://www.graziadaily.co.uk/food/top-5-christmas-supper-clubs" target="_blank">http://www.graziadaily.co.uk/food/top-5-christmas-supper-clubs</a></p>
<p>Do comment on the post and tweet it! That way you bring attention to this site and your supper club!</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978596958?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978596958?profile=RESIZE_1024x1024" width="750" class="align-center"/></a><a href="http://www.graziadaily.co.uk/" title="Back to the Home Page" style="font-size: 2em;"><br/></a></p>
<p><a href="http://www.graziadaily.co.uk/showreports"><span class="date" style="color: #000000;">28 November 2013</span><span style="color: #000000;"> by </span></a><a href="http://www.graziadaily.co.uk/author/LucyDunn" rel="author">LucyDunn</a></p>
<div id="main" class="inwards"><div class="colgroup colgroup1"><div class="col colA"><div class="article"><h1>Top 5 Christmas Supper Clubs To Book Now</h1>
<div class="entry"><p>If you want to do something super-festive with your friends this year that’s a change from the pub or local restaurant, why not try a supper club. Queen of supper clubs Kerstin Rodgers set up one of the UK’s first in 2009, called <a href="http://marmitelover.blogspot.co.uk/" target="_blank">The Underground Restaurant</a>, cooking for strangers in her home in north-west London.</p>
<p><img src="http://www.graziadaily.co.uk/pub/21publish/f/food/new_0.jpg" width="315" height="315"/></p>
<p> Since then over the supper club scene has exploded, with hundreds of amateur cooks and young chefs and foodies following in her footsteps and cooking for strangers. There are now hundreds of underground restaurants happening around the UK at any one time, but the problem is that some are so under-the-radar it can be hard to hear about them until they're over. So Kerstin has now set up a brilliant website where you can find an underground restuarant near you, called <a href="http://www.graziadaily.co.uk/weblogEntries/supperclubfangroup.ning.com" target="_blank">Find A Supper Club</a>. She tells us, ‘Christmas and New Year’s is a time when many people have time off, therefore it’s a great opportunity to find out about your local supper club or underground restaurant. These are brilliant home cooks or ex pro chefs. You’ll get to meet new people and have a lovely home cooked meal. Here are a few of my picks from all over the UK during the holiday period’ </p>
<p><img src="http://www.graziadaily.co.uk/pub/21publish/f/food/furniture-and-accessories-m_0.jpg" width="615" height="493"/></p>
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<h3>Kerstin’s Key Supper Club Tips:</h3>
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<li>Take your own booze.</li>
<li>It’s nice to take a present for the host.</li>
<li>Be prepared to be friendly and open to new experiences.</li>
<li>You will be generously fed, so go with an appetite.</li>
<li>You’ll come away with new friends, new contacts.</li>
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<h3>Her Top Five Christmas Picks:</h3>
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<p>1.<a href="http://supperclubfangroup.ning.com/events/wendy-s-house-supper-club-9" target="_blank">Wendy’s House supper club</a> </p>
<p>Where and when: Manchester, December 20th</p>
<p>The menu: Spiced clementine fizz, celeriac and pear wellington, honey balsamic sprouts, cinnamon buttered apple with calvados <span class="skimwords-unlinked">cream.It</span> all sounds deliciously christmassy.</p>
<p>How much: Tickets £35 plus booking fee. <a href="http://www.wegottickets.com/event/250395" target="_blank">Book here</a> </p>
<p>2. <a href="http://supperclubfangroup.ning.com/events/blend-christmas-celebration" target="_blank">Blend Christmas Celebration</a></p>
<p>Where and when: Sheffield, Dec 20th</p>
<p>The menu: Mulled perry cider, venison, Turkish orange and almond cake.</p>
<p>Contact: <a href="mailto:blendcookeatshare@gmail.com">blendcookeatshare@gmail.com</a></p>
<p> </p>
<p>3. <a href="http://supperclubfangroup.ning.com/events/christmas-day-festive-feast" target="_blank">Bishopton Supper Club Christmas Day Festive Feast</a>.</p>
<p>Hosted by Danielle Coombs @bishopstonSC</p>
<p>Where and when: Bristol, December 25th</p>
<p>The menu: five course feast. Simple seasonal classics. </p>
<p>How much: Tickets £35</p>
<p><a href="http://supperclubfangroup.ning.com/events/christmas-day-festive-feast" target="_blank">Book here</a></p>
<p> </p>
<p>4. <a href="http://supperclubfangroup.ning.com/events/a-very-scratch-christmas-saturday?xg_source=activity" target="_blank">Scratch christmas supper club</a></p>
<p>Where and when: London near Marylebone, 20th and 21st of December</p>
<p>the menu: Australian chef Michelle Francis sprinkles magic Christmas dust over seven courses of Christmas-like fare. No Santa hats or reindeer ears required</p>
<p>How much: Tickets: £40 </p>
<p><a href="http://www.londonfromscratch.co.uk/" target="_blank">Book here</a> </p>
<p> </p>
<p><b>5. </b><a href="http://supperclubfangroup.ning.com/profile/msmarmitelover" target="_blank">MsMarmitelover’s Mexican New Year’s Eve: the original Underground Restaurant</a></p>
<p>Where and when: London near Kilburn, 31st December</p>
<p>The menu: Mexican food, one of my favourite cuisines, and a Mexican tradition of 'reverse Santa' whereby you write a list of all the bad things that have happened over the last year and throw it in the fire before midnight. This means that the year ahead will start with a karmic clean slate. Vegans welcome. BYO tequila and champagne</p>
<p>How much: Tickets: £50 tips appreciated.</p>
<p><a href="http://www.wegottickets.com/event/250543" target="_blank">Book here</a></p>
<p> </p>
<p>6. <a href="http://supperclubfangroup.ning.com/events/wolvercote-supper-club-s-january-event" target="_blank">Wolvercote Supper Club</a></p>
<p>Where and when: January 4<sup>th</sup>, Wolvercote, Oxfordshire,</p>
<p>The menu: South African influence, Pomegranate royale, cape tomato and lamb bredie with moroho (spring greens cooked South African style), cheeses, Lime tart. A bargain.</p>
<p>How much: Tickets: £22.50 for five courses. (You should definitely tip here)</p>
<p><a href="http://www.wegottickets.com/event/247037" target="_blank">Book here</a></p>
<p> </p>
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<br class="j21p_clr"/><div class="breadcrumb"><div><strong>You are here:</strong></div>
<div><span><a href="http://www.graziadaily.co.uk/food" rel="v:url">Food </a>> Top 5 Christmas Supper Clubs To Book Now</span></div>
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</div>Enter the food and drink section of the Balvenie Masters of Craft awardstag:supperclubfangroup.ning.com,2013-03-31:4181778:BlogPost:1448072013-03-31T13:05:02.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p></p>
<p><span class="font-size-3" style="font-family: georgia, palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593880?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593880?profile=RESIZE_1024x1024" width="750"></img></a></span></p>
<p><span class="font-size-3" style="font-family: georgia, palatino;">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 a chef itself is not an art but a craft.…</span></p>
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<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593880?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593880?profile=RESIZE_1024x1024" width="750" class="align-center"/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">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 a chef itself is not an art but a craft.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Waitrose and the whisky makers Balvenie are hosting a competition to reward craftspeople in several areas by giving them a £1000 commission amongst other prizes.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">So, do you smoke salmon, make cheese, make chocolate, cure meat, make wine? Do you carve bread boards, make aprons or weld utensils? Think about entering these awards...</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Waitrose will be judging the food section so you never know, it's a way of getting your food product under the noses of the people that count.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">The <a href="http://mastersofcraft.thebalvenie.com/about/categories/food-and-drink" target="_blank">site is here</a> if you want to know more and the link <a href="http://mastersofcraft.thebalvenie.com/about/enter" target="_blank">to enter is here.</a></span></p>
<p>Entries open from March 19th to 30th August.</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595705?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595705?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></p>Easter competition: win a Sweet Tree!tag:supperclubfangroup.ning.com,2013-03-20:4181778:BlogPost:1433992013-03-20T12:30:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p style="text-align: center;"><span lang="EN" xml:lang="EN"><br></br> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593540?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978593540?profile=original" width="210"></img></a> <br></br></span></p>
<p><span lang="EN" xml:lang="EN">I've been seeing these Sweet Trees around for a couple of years now. I've always been fascinated by them. I'd like to have a go at making one myself!</span></p>
<p><span lang="EN" xml:lang="EN">Anyway, as an Easter treat for Find a supper club members, do enter…</span></p>
<p style="text-align: center;"><span lang="EN" xml:lang="EN"><br/> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593540?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978593540?profile=original" width="210"/></a><br/></span></p>
<p><span lang="EN" xml:lang="EN">I've been seeing these Sweet Trees around for a couple of years now. I've always been fascinated by them. I'd like to have a go at making one myself!</span></p>
<p><span lang="EN" xml:lang="EN">Anyway, as an Easter treat for Find a supper club members, do enter this competition to win one. Closing date is fast, next Tuesday 26<strong>th of March</strong> so hopefully you will receive it in time for Easter Sunday. It's a lovely surprise and something more unusual than your classic Easter egg, don't you think?</span></p>
<p><span lang="EN" xml:lang="EN">All you have to do is post a tweet, a facebook update, or blog/tumblr about all the Easter supper club dates available on this site. Supper club hosts all over the country and abroad are welcoming people to their events: fantastic home cooked food in intimate or unusual surroundings. The best way to be a tourist and meet other people. </span></p>
<p><span lang="EN" xml:lang="EN">Please post your link below. The winner will be chosen at random. </span></p>
<p><span lang="EN" xml:lang="EN">If you aren't lucky enough to win, you can buy them from this site: <a href="http://sweettreebyrivera.co.uk" target="_blank">www.SweetTreeByRivera.co.uk</a> This Easter, why not treat someone special with a unique, hand-made Sweet Tree?</span></p>
<p><span lang="EN" xml:lang="EN">Sweet Trees, covered in your favourite chocolate or sweets, are designed to be shared, nibbled, devoured and admired and make a fantastic Spring gift.</span></p>
<p></p>
<p><span lang="EN" xml:lang="EN">Sweet Trees are presented in either a delightful glass vase or a terracotta pot. </span><br/> <br/> <span lang="EN" xml:lang="EN"><br/></span></p>
<p><span lang="EN" xml:lang="EN" class="font-size-5"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593667?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978593667?profile=original" width="210" class="align-center"/></a></span></p>
<p style="text-align: center;"><span lang="EN" xml:lang="EN"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978595208?profile=original" width="210"/><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593667?profile=original" target="_self"><br/></a> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593667?profile=original" target="_self"><br/></a> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595249?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978595249?profile=original" width="210"/></a><br/></span></p>
<p> </p>
<p><a href="http://sweettreebyrivera.co.uk" target="_blank">www.SweetTreeByRivera.co.uk</a></p>
<p></p>
<p><b><span>Rules:</span></b></p>
<ol>
<li>This giveaway is open to all readers over 18, who can have the prize delivered to a mainland UK address</li>
<li>The winner will be chosen by a randomiser site and announced on this page.</li>
<li>The winner will be contacted by e-mail, if they do not respond within a 7 days another winner may be chosen.</li>
<li>There is one prize of a sweet tree.</li>
<li>I am running this competition in good faith on behalf of Sweet Tree by Rivera . Their decision is final and no correspondence will be entered into. They reserve the right to substitute the prize for one of a similar type / value if the prize above is not available.</li>
<li>Instructions form part of the terms and conditions</li>
<li>Entries using any software or automated process to make bulk entries will be disqualified.</li>
<li>The organiser reserves the right to alter the closing date of the giveaway, either closing early or extending without notice. Changes to the closing date if they occur will be shown on this page</li>
<li>Where prizes are to be provided by a third party Find a Supper Club will have no responsibility for the acts or defaults of any other persons.</li>
<li>Entrants are joining Find a Supper Club as part of the entrance qualification because they are interested in joining this community. </li>
</ol>
<p></p>
<p></p>
<p></p>Supper club of the month: New Nordic Secret Kitchen with Anna Colquhoun and Mia Kristensentag:supperclubfangroup.ning.com,2013-03-04:4181778:BlogPost:1422612013-03-04T18:25:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span class="font-size-3" style="font-family: georgia, palatino;"><strong><br></br><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594063?profile=original" target="_self"><img class="align-center" height="433" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594063?profile=RESIZE_1024x1024" width="580"></img></a></strong></span></p>
<p><span class="font-size-3" style="font-family: georgia, palatino;"><strong><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595762?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595762?profile=RESIZE_1024x1024" width="750"></img></a></strong></span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><strong><br/><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594063?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594063?profile=RESIZE_1024x1024" width="580" height="433" class="align-center"/></a></strong></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><strong><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595762?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595762?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></strong></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><strong>Anna Colquhoun</strong> runs a cookery school and monthly <a href="http://www.culinaryanthropologist.org/cooking-classes/secret-kitchen/" target="_blank">Secret Kitchen supper club</a> from her house in Islington, near the Arsenal. She devised the Radio 4 cookery quiz The Kitchen Table and has contributed to the Riverford Organics cookery book. She's also a food anthropologist, her first book is Eat Slow Britain. She trained in the UK and California. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">She's been teaming up with Danish chef <strong>Mia Kristensen</strong> to offer guests a taste of what they call New Nordic Cuisine.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">I went at the end of February for an exquisite meal. This isn't my first time, I've attended <a href="http://www.culinaryanthropologist.org/cooking-classes/workshops/" target="_blank">several cookery courses</a> there, particularly in preserving and pickling, but it was the first time I've been for her supper club. It won't be my last. The company was great, several other people who work in food at my table, and the gossip flew!</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Mia also <a href="http://www.cphgoodfood.dk" target="_blank">teaches cookery</a> in Denmark. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Mia and Anna collaborate on a seasonal basis, doing a few back to back supper clubs each season. A great way to find out about seasonal Scandinavian ingredients.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Anna's supper club generally costs £35 BYO but for the <a href="http://www.culinaryanthropologist.org/2013/02/special-new-nordic-secret-kitc.html" target="_blank">Nordic feast</a> it cost £40.</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Aquavit cocktails</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Fishcakes with pickled cauliflower and chervil</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">***</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Open sandwiches on dark rye bread:</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Smoked potato with cress mayonnaise</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Roast venison with blackberry & apple chutney</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Poached cod roe with pickled carrots and dill</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">***</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Cider-braised pork neck with leeks, smoky bacon and horseradish</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Apple sourdough</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">***</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Malt cookie, skyr cream, sweet woodruff and cherry trifle</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>with Danish cherry wine</em></span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3">***</span></p>
<p style="text-align: center;"><span style="font-family: georgia, palatino;" class="font-size-3"><em>Coffee shots and licorice candies</em></span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Anna's site, <a href="http://www.culinaryanthropologist.org" target="_blank">The Culinary Anthropologist.</a> Contact Anna here anna@culinaryanthropologist.org to book the Secret Kitchen.<a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594063?profile=original" target="_self"><br/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978598019?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978598019?profile=RESIZE_1024x1024" width="436" height="584" class="align-center"/></a></span></p>
<p></p>
<p></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978599806?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978601937?profile=RESIZE_1024x1024" width="654" height="476" class="align-center"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595762?profile=original" target="_self"><br/></a></p>Competition: Win a Yoghurt making kit 'Easiyo'tag:supperclubfangroup.ning.com,2013-02-25:4181778:BlogPost:1417452013-02-25T12:30:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span style="font-family: georgia, palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593535?profile=original" target="_self"><img class="align-center" height="591" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593535?profile=RESIZE_1024x1024" width="443"></img></a> <span class="font-size-3">I've seen these <a href="http://www.yoghurtdirect.co.uk" target="_blank">Easiyo kits at Lakeland</a> (love Lakeland) and always wondered what they were like. We have one kit plus a couple of yoghurt making sachets to win.…</span></span></p>
<p></p>
<p><span style="font-family: georgia, palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593535?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593535?profile=RESIZE_1024x1024" width="443" height="591" class="align-center"/></a><span class="font-size-3">I've seen these <a href="http://www.yoghurtdirect.co.uk" target="_blank">Easiyo kits at Lakeland</a> (love Lakeland) and always wondered what they were like. We have one kit plus a couple of yoghurt making sachets to win.</span></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">I've tried it and it was pretty good, I must admit, although you could say the sachets were expensive. I used the blueberries and cream flavour, which was very creamy and fresh tasting. I could have left it longer if I wanted a zestier taste. I'm going to try Greek yoghurt next. The yoghurt sachets have all the live yoghurt cultures which you just mix with milk.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">It made a large amount, one litre. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">You can also use the kit even without the sachets, just put some live yoghurt in with some warmed milk. Here is a <a href="http://www.thekitchn.com/how-to-make-yogurt-at-home-125070" target="_blank">good blog post explaining how.</a> The kit incubates the culture at an even temperature. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://www.yoghurtdirect.co.uk" target="_blank">http://www.yoghurtdirect.co.uk</a> have offered us this prize, so worth a go I reckon. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><strong>Competition closes on March 10th.</strong> To win, you have to share, facebook or tweet or mention this site on your blog/tumblr and post the link here. </span></p>
<p><span style="text-decoration: underline;"><strong><span style="font-family: georgia, palatino;" class="font-size-3">Rules:</span></strong></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Open to UK and Eire members.</span></p>
<ol>
<li><span style="font-family: georgia, palatino;" class="font-size-3">This giveaway is open to all readers over 18, who can have the prize delivered to a mainland UK address</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">The winner will be chosen by a randomiser site and announced on this page.</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">The winner will be contacted by e-mail, if they do not respond within a 7 days another winner may be chosen.</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">There is one prize of an Easi-Yo kit</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">I am running this competition in good faith on behalf of <a href="http://www.yoghurtdirect.co.uk" target="_blank">http://www.yoghurtdirect.co.uk</a> . Their decision is final and no correspondence will be entered into. They reserve the right to substitute the prize for one of a similar type / value if the prize above is not available.</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">Instructions form part of the terms and conditions</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">Entries using any software or automated process to make bulk entries will be disqualified.</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">The organiser reserves the right to alter the closing date of the giveaway, either closing early or extending without notice. Changes to the closing date if they occur will be shown on this page</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">Where prizes are to be provided by a third party Find a Supper Club will have no responsibility for the acts or defaults of any other persons.</span></li>
<li><span style="font-family: georgia, palatino;" class="font-size-3">Entrants are joining Find a Supper Club as part of the entrance qualification because they are interested in joining this community. </span></li>
</ol>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595241?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595241?profile=RESIZE_1024x1024" width="432" height="576" class="align-center"/></a></span></p>Beasts of the Southern Wild: Creole recipes and competition to win a copy of the DVDtag:supperclubfangroup.ning.com,2013-02-14:4181778:BlogPost:1408342013-02-14T14:30:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593493?profile=original" target="_self"><img class="align-center" height="169" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593493?profile=original" width="536"></img></a> The Oscar nominated film Beasts of the Southern Wild is one of the most unusual films I've seen in a while: almost impressionistic, with a post Katrina apocalyptic feel, set in the swollen rivers reminiscent of New Orleans. The 6 year old actress, a sweet faced urchin called …</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593493?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978593493?profile=original" width="536" class="align-center" height="169"/></a>The Oscar nominated film Beasts of the Southern Wild is one of the most unusual films I've seen in a while: almost impressionistic, with a post Katrina apocalyptic feel, set in the swollen rivers reminiscent of New Orleans. The 6 year old actress, a sweet faced urchin called <a class="answer_slist_item_title nonrich" href="https://www.google.co.uk/search?hl=en&safe=off&client=safari&tbo=d&rls=en&q=quvenzhan%C3%A9+wallis&stick=H4sIAAAAAAAAAGOovnz8BQMDAx8HsxKXfq6-QZZFmkGShc7y2lP3zk1Jtog99nl1YgDHUobFfgDHPYlhKwAAAA&sa=X&ei=k_AcUf2-BuXa0QWrzoHQAg&ved=0CDMQvBsoADAA">Quvenzhané Wallis</a> is surviving with her alcoholic dad in the aftermath of the floods. But it's not depressing, there is good cheer and resourcefulness, community goodwill and beauty amongst the poverty.</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><strong>To win one of 3 copies of the DVD please add your name below, with a link to a tweet, blog post, or facebook link asking people to join Find a Supper Club. Lets spread the supper club word!</strong></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><strong>This competition closes 24th February. Terms and conditions: you must join this site and be genuinely interested in supper clubs. Erm. Can't think of any others. Be a nice person.</strong></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><strong>This competition is open worldwide as it doesn't cost very much to send a DVD. </strong></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Of course New Orleans cuisine is famous for it's Creole and French influence. Here are a few recipes typical of the region, there is something for everyone here.</span></p>
<p></p>
<p><span style="text-decoration: underline;" class="font-size-3"><strong><span style="font-family: arial, helvetica, sans-serif;">DAVE CASH'S RED BEANS </span></strong></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">from David Martin </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">vegetarian </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">INGREDIENTS </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 lbs dried camelia red beans </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">A dash spice mix </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">A dash cumin, chili powder, garlic, paprika </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 1/2 quarts water </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Onions, bell peppers, celery stalks </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Olive oil </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">COOKING INSTRUCTIONS </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1. Add red beans to a crock pot first thing in the morning. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2. Add a dash of spice mix, cumin, chili powder, garlic, and paprika. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">3. Bring 2 1/2 quarts of water to boil on high heat. 4. Chop onions, bell peppers, and celery - Justin </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Wilson’s holy trinity of Cajun cooking - cook these in a little olive oil until the onions are browning. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">5. Stir them into the beans and cook covered. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">6. Should be ready at about 6PM. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">7. Serve over rice. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">NOTE: Recommended to taste at about 4PM to adjust</span></p>
<p></p>
<p></p>
<p></p>
<p><span style="text-decoration: underline;" class="font-size-3"><strong><span style="font-family: arial, helvetica, sans-serif;">REDFISH ON THE HALF SHELL </span></strong></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">from Dante's Kitchen </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">makes 4 servings </span></p>
<p></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">INGREDIENTS </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">4 redfish unskinned filets (8 to 10 oz. each) </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1l2 tbsp creole seasoning mix </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1l2 lb jumbo lump crabmeat </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">5 sprigs each: </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">parsley, cilantro, tarragon, chervil, </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">mint, dill </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Extra virgin olive oil </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 tsp sugar cane vinegar, or any light flavored vinegar </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Juice of 1 lemon </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Salt and pepper to taste</span></p>
<p></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">COOKING INSTRUCTIONS </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1. Best if cooked on an outdoor grill or ventilated kitchen... </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">3. Start a charcoal fire on the girll and let coals settle down to a good hot red. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">4. Check redfish for any remnants of rib bones, then lightly coat redfish with oil and sprinkle with seasoning mix. Place the redfish on the grill, skin-side down. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">5. Do not turn the fish over, as we will cook it entirely on the skin side, thus preserving the </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">moisture and not encumbering the fish with grill flavors. Takes 10 to 15 min on a hot grill. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">6. While it is cooking, pick the herbs off the stems. Use small leaves, and tear up large leaves. Put all leaves into bowl. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">7. Add crabmeat to the bowl. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">8. Toss with olive oil, vinegar, lemon juice, salt, </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">pepper. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">9. When the fish is done, place on plates and top with </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">crab salad. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">NOTE: Recommended to serve with popcorn rice and a chablis. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Special Thanks to Dante's Kitchen a restaurant in </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">New Orleans (danteskitchen.com) </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">for providing this recipe for us.</span></p>
<p></p>
<p><span style="text-decoration: underline;" class="font-size-3"><strong><span style="font-family: arial, helvetica, sans-serif;">HUSHPUPPIES </span></strong></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">from Nitehawk Cinema </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">vegetarian </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">makes about 4 dozen </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">COOKING INSTRUCTIONS </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1. Keep dry ingredients and wet ingredients in separate bowls. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2. Mix bowls individually and then fold </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">together. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">3. Use ice cream scoop and place in oil that is around 275 degrees until golden brown. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">NOTE: Recommended to serve with Hushpuppy Remoulade as a dipping sauce. </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Special Thanks to Nitehawk Cinema </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">(nitehawkcinema.com) </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">in Brooklyn, NY for providing this recipe.</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 bunch scallions </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 diced white onion </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">8 eggs </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 quart buttermilk </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 cups vegetable </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">shortening </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1/4 cup baking soda </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1/3 cup baking powder </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">8 cups cornmeal </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">4 cups flour </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 cup sugar </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1l2 cup seafood seasoning </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Salt to taste</span></p>
<p></p>
<p></p>
<p><span style="text-decoration: underline;" class="font-size-3"><strong><span style="font-family: arial, helvetica, sans-serif;">REMOULADE </span></strong></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">from Nitehawk Cinema </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 cup dijon mustard </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1/2 cup ketchup </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 tsp worcestershire sauce </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 tsp prepared horseradish </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 cloves garlic </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 tsp lemon juice </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 tsp black pepper </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1/4 tsp cayenne </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1/2 cup olive oil </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">3 stalks of celery </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1/4 cup each parsley, and onion </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">5 whites of scallions </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 1/2 tsp tabasco </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Pinch of korean chili flakes </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Add paprika until dark orange</span></p>
<p></p>
<p></p>
<p><span class="font-size-3">COOKING INSTRUCTIONS </span></p>
<p></p>
<p><span class="font-size-3">1. Add parsley, onion, celery, scallions, garlic, olive oil in blender. Mix until all ingredients are minced. </span></p>
<p></p>
<p><span class="font-size-3">2. While blender is still on, add all of the other ingredients except for paprika. (This should be added last to ensure sauce is a dark orange color.) </span></p>
<p></p>
<p><span class="font-size-3">NOTE: Recommended </span></p>
<p></p>
<p><span style="text-decoration: underline;" class="font-size-3"><strong>MISS BATHSHEEBA'S BBQ TOFU</strong></span></p>
<p><span class="font-size-3">from Gina Montana </span></p>
<p></p>
<p><span class="font-size-3">INGREDIENTS </span></p>
<p><span class="font-size-3">2, (1 lb) packs of firm or extra firm tofu </span></p>
<p><span class="font-size-3">Olive oil </span></p>
<p><span class="font-size-3">Green bell pepper </span></p>
<p><span class="font-size-3">Vidalia onion or regular onion </span></p>
<p><span class="font-size-3">Garlic </span></p>
<p><span class="font-size-3">Natural BBQ sauce, (no high fructose syrup, artificial flavor or color) </span></p>
<p><span class="font-size-3">Vegan butter substitute for flavoring</span></p>
<p><span class="font-size-3">COOKING INSTRUCTIONS</span></p>
<p><span class="font-size-3">1. Rinse tofu and squeeze out the old water. </span></p>
<p><span class="font-size-3">2. Cut tofu into small squares by cutting the block across 4 rows and then cut in half. The tofu can be cut long, length-wise or whatever shape you prefer. </span></p>
<p><span class="font-size-3">3. Warm olive oil in pan.</span></p>
<p><span class="font-size-3">4. Place cut tofu in pan, sprinkle with salt, thyme, oregano. Cayenne pepper is optional.</span></p>
<p><span class="font-size-3">5. Cook tofu until brown and almost crispy.</span></p>
<p><span class="font-size-3">6. Then add chopped bell pepper, onion and garlic to the tofu, my holy trinity of seasoning.</span></p>
<p><span class="font-size-3">7. Cook the seasoning vegetables until done. The already cooked tofu will absorb these flavors. </span></p>
<p><span class="font-size-3">8. Add a couple of tablespoons of healthy butter substitute. </span></p>
<p><span class="font-size-3">9. Add BBQ sauce.</span></p>
<p><span class="font-size-3">10. Transfer all to a casserole dish. Cover and allow to simmer in the oven for about 20 minutes. </span></p>
<p><span class="font-size-3">Special thanks to Gina Montana (AKA Miss Bathsheeba)</span></p>
<p><span class="font-size-3">from New Orleans for providing this recipe.</span></p>
<p></p>
<p><span class="font-size-3"> </span></p>
<p></p>Supper club of the month: Mexican with Tiffanytag:supperclubfangroup.ning.com,2013-02-07:4181778:BlogPost:1398832013-02-07T15:57:34.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593885?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593885?profile=RESIZE_1024x1024" width="500"></img></a></p>
<p>I first met Tiffany Morris when she helped me cook a Mexican feast last summer for 80 people. It was a hard days night, making and steaming tamales. She comes from an American border town with Mexico so she knows her stuff. I'm not a big fan of chocolate but Tiffany made one of the best puddings I've ever had: Mexican chocolate cake with Mexican cinnamon icecream. So…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593885?profile=original" target="_self"><img width="500" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593885?profile=RESIZE_1024x1024" width="500" class="align-center"/></a></p>
<p>I first met Tiffany Morris when she helped me cook a Mexican feast last summer for 80 people. It was a hard days night, making and steaming tamales. She comes from an American border town with Mexico so she knows her stuff. I'm not a big fan of chocolate but Tiffany made one of the best puddings I've ever had: Mexican chocolate cake with Mexican cinnamon icecream. So the girl can cook.</p>
<p>She's now started a monthly supper club from her house in Ladywell, South London. I went there for the Day of the Dead meal. Tiffany was dressed, cooking in full Halloween make up from her large kitchen upstairs while a lively media crowd enjoyed the excellent margaritas, salsa and dip below stairs. The food was excellent: more tamales, fantastic Mexican soup, black beans, fish en papillote and again, that fabulous pudding. She gave us little Day of The Dead cakes to take home. </p>
<p>Isn't it great that we finally have somebody who cooks Mexican very well on the supper club scene? (Although I must boast I think I'm not bad myself, Mexican food is a particular passion of mine)</p>
<p>She charges around £30 a meal and you should take your own drink. </p>
<p>Her blog: <a href="http://www.kitchenconversations.co.uk" target="_blank">http://www.kitchenconversations.co.uk</a></p>
<p>Her twitter: @tiffyjmo</p>
<p></p>
<p>This will be a regular feature. Others are welcome to contact me to post their supper clubs of the month reviews. If you want me to review yours, please let me know.</p>
<p>MsMarmite</p>
<p></p>
<p>xx</p>
<p></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978596130?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978596130?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></p>
<p></p>Competition: win a couple of inscribed mugs from Cornishwaretag:supperclubfangroup.ning.com,2013-02-04:4181778:BlogPost:1391592013-02-04T13:54:56.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>I've always loved Cornishware, classically in blue and white stripes. Nowadays TG Green do lots of other colours ranging from pillar box red to subtle pastels.</p>
<p>Here you can win a couple of their stripey mugs, inscribed with the names of your choice.</p>
<p>How cool would that be as a Valentines present in red and white? Inscribed for your loved one?</p>
<p>Or as a birthday pressie?</p>
<p>All you have to do is tweet or facebook about this site Find a supper club…</p>
<p>I've always loved Cornishware, classically in blue and white stripes. Nowadays TG Green do lots of other colours ranging from pillar box red to subtle pastels.</p>
<p>Here you can win a couple of their stripey mugs, inscribed with the names of your choice.</p>
<p>How cool would that be as a Valentines present in red and white? Inscribed for your loved one?</p>
<p>Or as a birthday pressie?</p>
<p>All you have to do is tweet or facebook about this site Find a supper club (supperclubfangroup.ning.com) encouraging people to look at it, join, or visit a supper club around the world.</p>
<p>Then post the link here and I'll choose the winner randomly.</p>
<p>Do check out T.G Green's site, <a href="http://www.tggreen.co.uk/" target="_blank">http://www.tggreen.co.uk/</a></p>
<p>If you are a supper club and want to buy large quantities, check out their trade prices. <a href="http://www.tggreen.co.uk/trade/trade-enquires" target="_blank">http://www.tggreen.co.uk/trade/trade-enquires</a></p>
<p>This pottery is typically English, classic and stylish. <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594032?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594032?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></p>
<p></p>
<p>MsMarmitelover</p>
<p>xx</p>Start that business! Win a set of Moo cards...tag:supperclubfangroup.ning.com,2012-05-30:4181778:BlogPost:1140702012-05-30T12:00:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><b><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592626?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592626?profile=RESIZE_1024x1024" width="750"></img></a></b></p>
<p><b><br></br></b></p>
<p><b><br></br></b></p>
<p><b>MOO Giveaway in association with Find A Supper Club</b></p>
<p><b> </b></p>
<p>In my book Supper Club, I talk about the importance of marketing in setting up your supper club or food business. One of the 'tools' I used was Moo cards. I started with the mini sets and have now moved onto the matte rounded corner cards…</p>
<p><b><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592626?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592626?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></b></p>
<p><b><br/></b></p>
<p><b><br/></b></p>
<p><b>MOO Giveaway in association with Find A Supper Club</b></p>
<p><b> </b></p>
<p>In my book Supper Club, I talk about the importance of marketing in setting up your supper club or food business. One of the 'tools' I used was Moo cards. I started with the mini sets and have now moved onto the matte rounded corner cards that can print a picture on both sides. Moo have done wonders in making business cards both attractive, flexible, easy to order and cheap! Plus they come in cute cardboard dispensers. I really recommend them.</p>
<p>I’m delighted to announce that the folks at <a href="http://uk.moo.com/">MOO.COM</a> have provided us with prizes for 5 lucky members in an exclusive giveaway! If you have not come across MOO before, they love to print business cards- but also check out their range of Postcards, unique MiniCards, StickerBooks, Greeting cards, and much more!</p>
<p> </p>
<p><b>Who is MOO?</b></p>
<p><b> </b></p>
<p>MOO was born from a love of beautiful, high-quality print and design. They make printing beautiful cards and MiniCards easy! Upload your own images or artwork to create truly creative cards, or you can choose a designer business card template to personalise with your own details.</p>
<p><b> </b></p>
<p><b>Competition Prizes</b></p>
<p><b> </b></p>
<p>5 sets of 100 Classic or mini Business Cards for 5 separate winners.</p>
<p><b> </b></p>
<p><b>How To Enter</b></p>
<p><b> </b></p>
<p>For a chance to win one of the MOO prizes, all you have to do is post a comment below and tell us what dish or food based design you would create and photograph (and why!) to make your business cards stand out from the crowd? We’re looking for fun, creative and unique answers, only the best will win!</p>
<p> </p>
<p>Winners will be chosen from the comments below! Please enter a valid email address so we are able to contact you. </p>
<p></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594082?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594082?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></p>Spring a leek competition winners!tag:supperclubfangroup.ning.com,2012-04-18:4181778:BlogPost:1099432012-04-18T08:57:07.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>The results of <a href="http://www.lovethegarden.com/blog/spring-a-leek-recipe-competition">http://www.lovethegarden.com/blog/spring-a-leek-recipe-competition</a> are in!</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592239?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592239?profile=original" width="300"></img></a></p>
<p><strong>1st prize of £200 worth of restaurant vouchers at the restaurant of his choice</strong>: Supper club host, Hari Covert with his original…</p>
<p>The results of <a href="http://www.lovethegarden.com/blog/spring-a-leek-recipe-competition">http://www.lovethegarden.com/blog/spring-a-leek-recipe-competition</a> are in!</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592239?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592239?profile=original" width="300" class="align-center"/></a></p>
<p><strong>1st prize of £200 worth of restaurant vouchers at the restaurant of his choice</strong>: Supper club host, Hari Covert with his original <a href="http://www.heirloomtoms.org/store/index.php?app=gbu0&ns=prodshow&ref=kit" target="_blank">Pressed Leek Terrine.</a> I want to make this...would make a lovely starter.</p>
<p>Here is a link to the winning recipe: <a href="http://haricovertundergroundrestaurant.files.wordpress.com/2010/11/pressed-leek-terrine.pdf" target="_blank">http://haricovertundergroundrestaurant.files.wordpress.com/2010/11/pressed-leek-terrine.pdf</a></p>
<p><strong>Runners up:</strong> who will win a copy of my book Supper Club:</p>
<p>First runner up is Jane from The Fat Carrot with her recipe for <a href="http://supperclubfangroup.ning.com/profiles/blogs/leek-recipe" title="Visit The Fat Carrot (opens external website in new window)" rel="external" target="_blank">Welsh Eggs</a> (a vegetarian variation of Scotch Eggs). I love the way she’s researched how to use this classic Welsh vegetable in an interesting and appropriate way.</p>
<p>Second up was Shaheen from Allotment2Kitchen with her recipe for <a href="http://allotment2kitchen.blogspot.co.uk/2012/03/caerphilly-cheese-leek-and-potato-pie.html" title="Visit Allotment2Kitchen (opens external website in new window)" rel="external" target="_blank">Caerphilly Cheese, Leek and Potato Pie</a>. I thought this was a gorgeous combination. Shaheen even used her cookie cutters to write ‘Croeso’ on the crust of her pie, which is Welsh for ‘Welcome’.</p>
<p>Reluctant Housedad Keith also won a copy of ‘Supper Club’ with his <a href="http://reluctanthousedad.com/2012/04/02/leeks-with-scallops-black-pudding-and-bacon-butter-my-entry-for-lovethegardens-leek-recipe-contest/" title="Visit Reluctant Housedad (opens external website in new window)" rel="external" target="_blank">Leeks with Scallops, White Pudding and Bacon Butter</a>. This sounds like an extremely tasty recipe. I’m not a meat eater myself, but if anything were going to tempt me, it’d be this.</p>
<p><a href="http://www.lovethegarden.com/blog/winner-springs-a-leek" target="_blank">More information at the lovethegarden site.</a></p>
<p>Thank you all for entering the competition, do keep checking back here for more competitions. </p>
<p></p>
<p>Kerstin/MsMarmite</p>
<p></p>
<p></p>Email digeststag:supperclubfangroup.ning.com,2012-03-20:4181778:BlogPost:1080002012-03-20T08:18:58.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>Members: if you'd like to receive more or perhaps less news from Find a Supper Club, please go to the Settings button on your membership where you can regulate the emails. You might wish to opt for a daily digest rather than an instant email. </p>
<p>You can also choose the kind of information you'd like to receive: personal messages, news and updates. </p>
<p>If you choose to opt out of any email notifications (which I know is tempting as we all get too much junk) you won't hear about news…</p>
<p>Members: if you'd like to receive more or perhaps less news from Find a Supper Club, please go to the Settings button on your membership where you can regulate the emails. You might wish to opt for a daily digest rather than an instant email. </p>
<p>You can also choose the kind of information you'd like to receive: personal messages, news and updates. </p>
<p>If you choose to opt out of any email notifications (which I know is tempting as we all get too much junk) you won't hear about news or competitions or great new supper clubs in your area. </p>
<p>I'm trying to build up the blog side of this site and get sponsorship to pay for all the work done on creating and maintaining the site and for creating the app which will bring business to supper club hosts around the world. </p>
<p>All support is welcome. Please keep contributing, entering the competitions, visiting supper clubs and reporting back, posting up your dates if you are a host. </p>
<p></p>
<p>Kerstin MsMarmite</p>Win a £200 restaurant voucher with lovethegarden.comtag:supperclubfangroup.ning.com,2012-03-14:4181778:BlogPost:1076532012-03-14T15:25:59.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<h3 class="post-title entry-title">Competition: leek recipes for Spring!…</h3>
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<h3 class="post-title entry-title">Competition: leek recipes for Spring!</h3>
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The leek is a symbol of Wales and St. David (March 1st). The daffodil, another typical emblem representing Wales, is sometimes known as 'Peter's leek' although, as far as I know, you can't cook with daffodils.<br/>The Secret Garden Club loves cooking with leeks, we even made our own day of it: <a href="http://secret-garden-club.blogspot.com/2011/12/allium-family.html" target="_blank">All about Alliums</a>, of which the leek is one of the stars. I use leeks in stir fries, soups and in 'poireaux vinaigrette'<br/><b>How to prepare leeks:</b><br/><br/>
<ul>
<li>Wash them by slitting the outside thicker leaves down the length of the leek, then, holding them open side down, rinse in running water. You will find dirt between the outer leaves but not the inner ones.</li>
<li>Use the white and the green</li>
<li>They are best cut on an angle to ensure quicker cooking.</li>
</ul>
The gardening website <a href="http://www.lovethegarden.com/">http://www.lovethegarden.com/</a> is hosting a competition to find the best leek recipes <a href="http://www.lovethegarden.com/blog/spring-a-leek-recipe-competition">http://www.lovethegarden.com/blog/spring-a-leek-recipe-competition</a>. Top prize wins a £200 voucher for the restaurant of your choice. Runners Up get a copy of my book Supper Club. Pretty cool eh?<br/><br/>
<div>Entering the competition is easy as pie. All you need to do is:</div>
<ol class="numberlist">
<li>Share your favourite leek recipe on your own blog;</li>
<li>Mention this competition in the post;</li>
<li>Email the <span class="caps">URL</span> of your entry to <a href="mailto:entries@lovethegarden.com">entries@lovethegarden.com</a> before April 8th, 2011.</li>
</ol>
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</div>In the New York Times travel sectiontag:supperclubfangroup.ning.com,2012-03-05:4181778:BlogPost:1067352012-03-05T10:46:14.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>IN an article on Jim Haynes supper club in Paris, our site is mentioned as the go to place for finding supper clubs around the world. An app is coming soon...need tech savvie volunteers to work on the data...</p>
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<p><a href="http://travel.nytimes.com/2012/03/04/travel/dinner-paris-invite-everyone.html?ref=travel" target="_blank">http://travel.nytimes.com/2012/03/04/travel/dinner-paris-invite-everyone.html?ref=travel…</a></p>
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<p>IN an article on Jim Haynes supper club in Paris, our site is mentioned as the go to place for finding supper clubs around the world. An app is coming soon...need tech savvie volunteers to work on the data...</p>
<p></p>
<p><a href="http://travel.nytimes.com/2012/03/04/travel/dinner-paris-invite-everyone.html?ref=travel" target="_blank">http://travel.nytimes.com/2012/03/04/travel/dinner-paris-invite-everyone.html?ref=travel</a></p>
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<div class="columnGroup first"><h1 class="articleHeadline">Dinner? Paris? Invite Everyone!</h1>
<div class="articleSpanImage"><span><span><img src="http://graphics8.nytimes.com/images/2012/03/04/travel/04QNA_SPAN/04QNA_SPAN-articleLarge.jpg" width="600" height="340" alt="" border="0"/></span></span><div class="credit">Alice Dison for The New York Times</div>
<p class="caption">Jim Haynes in Paris with a Canadian dinner guest.</p>
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<h6 class="byline">By KENAN CHRISTIANSEN</h6>
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<div class="articleBody"><p>BEFORE Facebook, <a target="_" href="http://Couchsurfing.org/">Couchsurfing.org</a>, and even before the Internet, Jim Haynes was helping the world connect. In the late 1980s, he wrote five travel books, each containing short biographies of people from <a href="http://travel.nytimes.com/travel/guides/europe/russia/overview.html?inline=nyt-geo" title="Go to the Russia Travel Guide." class="meta-loc">Russia</a> and Eastern Europe who were willing to accept travelers into their homes.</p>
<p>The introductions read: “This series of travel books will contain none of the usual tourist information that can be found in most guide books. No museums or galleries, no lists of hotels or restaurants, no suggestions on what to see or to do, and no potted histories. Instead we introduce you to over 1000 individuals who live, work, play in the villages, towns, and cities of the country.”</p>
<p>Nearly every Sunday, for the last 34 years, Mr. Haynes, a <a href="http://travel.nytimes.com/travel/guides/north-america/united-states/louisiana/overview.html?inline=nyt-geo" title="Go to the Louisiana Travel Guide." class="meta-loc">Louisiana</a>-born expatriate, has opened the doors of his former sculpture studio in <a href="http://travel.nytimes.com/travel/guides/europe/france/paris/overview.html?inline=nyt-geo" title="Go to the Paris Travel Guide." class="meta-loc">Paris</a> and invited the world to <a href="http://www.jim-haynes.com/contact/index.php">come dine</a> in largely the same spirit.</p>
<p>“There’s no prior screening, no invitations, “Mr. Haynes, 78, said. “I just say the first 60 or 75 that call can come and that’s the mix.”</p>
<p>He estimates that more than 130,000 people, from all over the world, have taken him up on this offer. He memorizes their names from a guest list beforehand, then spends the better part of the evening introducing locals to travelers, old to young, and repeats to new arrivals.</p>
<p>Below are excerpts from a conversation with Mr. Haynes about his international supper club.</p>
<p><strong>KENAN CHRISTIANSEN</strong></p>
<p><strong>Q.</strong> <em>What do you think attracts so many travelers to your table?</em></p>
<p><strong>A.</strong> I’m in a situation where I have a kind of oasis, a neutral space, in one of the world’s favorite cities. For travelers, I think the idea that you can come to Paris, go into a private home and spend an evening of quiet intensity meeting locals and other travelers is too much to let pass by.</p>
<p><strong>Q.</strong> <em>How does your supper club operate?</em></p>
<p><strong>A.</strong> We have a volunteer chef system. I have a Rolodex of 12 cooks. I just call them up and ask who’s ready for the next one. The food changes. The woman cooking this weekend is Russian; last weekend, the chef was Macedonian. The meals are almost always three courses, and there’s always a <a href="http://topics.nytimes.com/top/reference/timestopics/subjects/v/vegetarianism/index.html?inline=nyt-classifier" title="More articles about vegetarianism." class="meta-classifier">vegetarian</a> option. There’s a suggested donation of 30 euros, but you give what you want.</p>
<p><strong>Q.</strong> <em>Do you think there is something about eating together that helps people meet?</em></p>
<p><strong>A.</strong> There’s no doubt about it. The first 15 minutes people have that deer-in-the-headlights look, but 15 minutes later they’re standing with a plate of food, laughing with someone they just met, or joining a group they find interesting. The food is the glue, but people are the biggest attraction.</p>
<p><strong>Q.</strong> <em>Has this idea caught on?</em></p>
<p><strong>A.</strong>There are people in <a href="http://cosmosoireebcn.blogspot.com/">Barcelona</a>, <a href="http://unartistealatable.com/">Paris</a>, <a href="http://travel.nytimes.com/travel/guides/north-america/united-states/illinois/chicago/overview.html?inline=nyt-geo" title="Go to the Chicago Travel Guide." class="meta-loc">Chicago</a>, <a href="http://www.sundaynightdinnerpgh.com/">Pittsburgh</a>, <a href="http://thespacebangkok.blogspot.com/">Bangkok</a> who’ve been here to dinner and said, “Can I do this in my town?” And I’ve aided, abetted, and encouraged them. The fact that people are doing them elsewhere is pretty gratifying. I feel like Johnny Appleseed.</p>
<p><em>Jim Haynes is an author, editor, traveler and host, among several other roles. Information about his supper club can be found at <a target="_" href="http://jim-haynes.com/">jim-haynes.com</a>.</em></p>
<p><em>A worldwide list of supper clubs is available at<a target="_" href="http://supperclubfangroup.ning.com/page/supperclubs-worldwide">supperclubfangroup.ning.com/page/supperclubs-worldwide</a>.</em></p>
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</div>Competition: win a digital thermometer from ETItag:supperclubfangroup.ning.com,2012-03-05:4181778:BlogPost:1067392012-03-05T10:30:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span class="font-size-3" style="font-family: 'times new roman', times;">If there's one piece of kitchen equipment that will transform your cooking, it's a digital thermometer. I'm not kidding!</span></p>
<p><span class="font-size-3" style="font-family: 'times new roman', times;">You can finally temper chocolate, or make sure your fish and meat are done properly when you take them out of the oven.…</span></p>
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<p></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3">If there's one piece of kitchen equipment that will transform your cooking, it's a digital thermometer. I'm not kidding!</span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3">You can finally temper chocolate, or make sure your fish and meat are done properly when you take them out of the oven.</span></p>
<p></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3">In terms of food hygiene, it's a must for every serious cook.<a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592447?profile=original" target="_self"><br/></a></span></p>
<p></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3">ETI have given two SuperFast Thermapen Thermometers (in the colour of your choice)</span></p>
<p><span class="font-size-3">to members of Find a Supper Club to be won in a competition. </span></p>
<p></p>
<div><span class="font-size-3">All you have to do is comment below on your kitchen disasters, preferably ones that would have been avoided if only you'd had a digital thermometer....</span></div>
<div><span class="font-size-3"><br/></span></div>
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<p><span style="font-family: 'times new roman', times;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593844?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593844?profile=RESIZE_1024x1024" width="750" class="align-full"/></a><br/></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" face="Arial"><br/> <b><font color="black">A New Superhero for Your Kitchen</font></b></font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">A favourite kitchen gadget of many celebrity chefs and professional cooks, the SuperFast Thermapen is now available to home chefs and BBQ fans.</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">The food thermometer has an easy to read digital display that gives an accurate temperature reading in under three seconds.</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">Available in a range of 13 stunning colours it is a must-have for all home kitchens; whether you are a serious technical baker or just want to enjoy meat that is both succulent and cooked safely.</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">Perfect for recipes that involve sugar, such as jam, or chocolate it’s easy to read display gives a quick and accurate food temperature in less than three seconds. So no more time spent watching your food spoil as you wait for a temperature reading.</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">Its water resistant casing contains ‘Biomaster’ to reduce bacterial growth and is practical and washable.</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">Winner of the BBC’s Great British Bake-Off and Celebrity Chef Edd Kimber is a big fan, “The SuperFast Thermapen is a really handy gadget for all chefs whether they use it for everyday baking, to make sure that cakes and sponges are done without being dried out, or for something a little more technically demanding.</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">“I totally rely on my Thermapen because it’s absolutely crucial that I get an accurate and speedy temperature reading for many of the recipes that I work with. </font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">“My speciality is Macarons, which are beautiful but notoriously tricky treats to make; relying on cooked sugar syrup where the temperature must be exact. The Thermapen is perfect for baking these deliciously delicate delights.”</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">Convenient with a foldaway probe, stylish and easy to use – you’ll wonder how you ever cooked without it.</font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><font size="3" color="black" face="Arial">The SuperFast Thermapen costs £57.60 and is available from</font><font face="Arial"> <a href="http://www.thermapen.co.uk/">www.thermapen.co.uk</a></font></span></p>
<p><span style="font-family: 'times new roman', times;" class="font-size-3"><b><br/></b></span></p>Win a copy of Flea Market Chictag:supperclubfangroup.ning.com,2012-02-22:4181778:BlogPost:1052602012-02-22T19:30:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592282?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592282?profile=original" width="300"></img></a> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592458?profile=original" target="_self"></a></p>
<p><a href="http://www.amazon.co.uk/Fleamarket-Chic-Thrifty-Create-Stylish/dp/1908170158" target="_blank">Flea Market Chic,</a> a gorgeous book on interiors by Alexandra Campbell, Liz Bauwens and photographer Simon Brown, is now published. It features photographs…</p>
<p> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592282?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592282?profile=original" width="300" class="align-full"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592458?profile=original" target="_self"></a></p>
<p><a href="http://www.amazon.co.uk/Fleamarket-Chic-Thrifty-Create-Stylish/dp/1908170158" target="_blank">Flea Market Chic,</a> a gorgeous book on interiors by Alexandra Campbell, Liz Bauwens and photographer Simon Brown, is now published. It features photographs of my flat and shed along with several other inspiring interiors, all furnished on a budget.</p>
<p>Cico books, the publishers, are offering a copy to members of Find a supper club. All you have to do is put a comment below detailing your best flea market find. I have to say, on reading the comments below, that my curiosity is piqued so please please put a photo!</p>
<p>It's available on Amazon for £12.99</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592458?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592458?profile=original" width="499" class="align-full"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593917?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978593917?profile=original" width="461" class="align-full"/></a></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593963?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978593963?profile=original" width="500" class="align-full"/></a> </p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592282?profile=original" target="_self"><br/></a></p>
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fmarmitelover.blogspot.com%2F" class="pin-it-button">Pin It</a>New member of the month: Februarytag:supperclubfangroup.ning.com,2012-02-22:4181778:BlogPost:1053222012-02-22T13:00:00.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><span class="font-size-3" style="font-family: georgia, palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592433?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592433?profile=RESIZE_320x320" width="266"></img></a></span></p>
<p><span class="font-size-3" style="font-family: georgia, palatino;">Benjamin Green is a TV director and producer based in Camden, London. I asked him a few questions:…</span></p>
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<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592433?profile=original" target="_self"><img width="266" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592433?profile=RESIZE_320x320" width="266" class="align-center"/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3">Benjamin Green is a TV director and producer based in Camden, London. I asked him a few questions:</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592558?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592558?profile=original" width="225" class="align-center"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592433?profile=original" target="_self"></a></span></p>
<div><span style="font-family: georgia, palatino;" class="font-size-3"><strong>What do you do?</strong></span></div>
<p></p>
<div><span style="font-family: georgia, palatino;" class="font-size-3">Producer and Director of Factual Television (Including <a href="http://en.wikipedia.org/wiki/An_Idiot_Abroad" target="_blank">An Idiot Abroad)</a> <a href="http://www.youtube.com/watch?v=mCoCEedxfFs" target="_blank">http://www.youtube.com/watch?v=mCoCEedxfFs</a></span></div>
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<div><span style="font-family: georgia, palatino;" class="font-size-3"><strong>Have you ever been to a supper club?</strong></span></div>
<p></p>
<div><span style="font-family: georgia, palatino;" class="font-size-3">Never</span></div>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592480?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592480?profile=original" width="275" class="align-center"/></a></span></p>
<div><span style="font-family: georgia, palatino;" class="font-size-3"><strong>If you could sit next to any guest at a supper club (dead or alive) who would it be?</strong></span></div>
<p></p>
<div><span style="font-family: georgia, palatino;" class="font-size-3">Sitting next to corpse holds little appeal, so i would go for Larry David. </span></div>
<div><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592536?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592536?profile=original" width="300" class="align-center"/></a></span></div>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><strong>Do you cook at home?</strong></span></p>
<p></p>
<div><span style="font-family: georgia, palatino;" class="font-size-3">Yes i love to cook. I have been known to spend a Saturday cooking <a href="http://www.amazon.com/gp/product/0446530573?ie=UTF8&tag=theamateurgou-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0446530573" target="_blank">"Soprano's Sunday Gravy."</a></span></div>
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<div><span style="font-family: georgia, palatino;" class="font-size-3"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592548?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592548?profile=original" width="283" class="align-center"/></a></span></div>
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<div><span style="font-family: georgia, palatino;" class="font-size-3"><strong>What's your death row meal?</strong></span></div>
<p></p>
<div><span style="font-family: georgia, palatino;" class="font-size-3">Starter: I would go for Cantonese Lobster Noodles with garlic and spring onion</span></div>
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<div><span style="font-family: georgia, palatino;" class="font-size-3">Main course: Moti Mahal Butter chicken with Dishooms black daal</span></div>
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<div><span style="font-family: georgia, palatino;" class="font-size-3">Desert: Baked Alaska</span></div>
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<p><span style="font-family: georgia, palatino;" class="font-size-3">Thanks alot Ben, I hope you become a keen supper club goer!</span></p>
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<p><span style="font-family: georgia, palatino;" class="font-size-3">MsMarmite</span></p>New Member of the monthtag:supperclubfangroup.ning.com,2012-02-13:4181778:BlogPost:1032402012-02-13T14:11:08.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>Thinking of making this a feature:</p>
<p>Lynn Hill is no longer helping with admin on this site so I'm approving (or disapproving) of new members. What a fascinating business this is.</p>
<p>New members include a high wire trapeze artist and a new supperclub in Lewes!</p>
<p>Hello & Welcome!</p>
<p></p>
<p>MsM </p>
<p>Thinking of making this a feature:</p>
<p>Lynn Hill is no longer helping with admin on this site so I'm approving (or disapproving) of new members. What a fascinating business this is.</p>
<p>New members include a high wire trapeze artist and a new supperclub in Lewes!</p>
<p>Hello & Welcome!</p>
<p></p>
<p>MsM </p>Flea Market Chictag:supperclubfangroup.ning.com,2012-02-07:4181778:BlogPost:1027142012-02-07T15:05:37.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>Last summer Liz Bauwens, an interiors stylist and her husband Simon Brown, came around to photograph my house. It was for a book called Flea Market Chic: all about having an interesting and beautiful home with things found on the street and in flea markets. Well most of my furniture has been found on the street. Having not very much money, I've always had to be creative on a budget.</p>
<p>I was thrilled that they'd chosen my home, the setting for The Underground Restaurant for their book.…</p>
<p>Last summer Liz Bauwens, an interiors stylist and her husband Simon Brown, came around to photograph my house. It was for a book called Flea Market Chic: all about having an interesting and beautiful home with things found on the street and in flea markets. Well most of my furniture has been found on the street. Having not very much money, I've always had to be creative on a budget.</p>
<p>I was thrilled that they'd chosen my home, the setting for The Underground Restaurant for their book. Simon took amazing photographs, noticing little details that I took for granted even. There are several other lust worthy houses and kitchens in there. I particularly love the little boat interiors.</p>
<p>It's about to be published: <a href="http://www.amazon.co.uk/Fleamarket-Chic-Thrifty-Create-Stylish/dp/1908170158/ref=sr_1_1?s=books&ie=UTF8&qid=1328609480&sr=1-1" target="_blank">http://www.amazon.co.uk/Fleamarket-Chic-Thrifty-Create-Stylish/dp/1908170158/ref=sr_1_1?s=books&ie=UTF8&qid=1328609480&sr=1-1</a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592517?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592517?profile=original" width="300" class="align-full"/></a></p>Winner of the Maille hamper is...tag:supperclubfangroup.ning.com,2011-11-02:4181778:BlogPost:901102011-11-02T13:11:44.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>Carine Valarche....congratulations!</p>
<p>You'll be getting something like this....</p>
<p> </p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/1978591168?profile=original"></a><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/1978592713?profile=original"><img class="align-full" width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592713?profile=RESIZE_1024x1024"/></a><br/></p>
<p>Carine Valarche....congratulations!</p>
<p>You'll be getting something like this....</p>
<p> </p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/1978591168?profile=original"></a><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/1978592713?profile=original"><img class="align-full" width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978592713?profile=RESIZE_1024x1024"/></a><br/></p>Plug for Find a Supper Club on the Jeni Barnett radio show BBC Londontag:supperclubfangroup.ning.com,2011-10-09:4181778:BlogPost:854812011-10-09T18:56:01.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p>I had the enormous pleasure of appearing on the Jeni Barnett show this morning. She was incredibly generous, raved about my book and allowed me to mention this site as the go to place to find your local supper club worldwide.</p>
<p><a href="http://www.bbc.co.uk/programmes/p00cvtqg/episodes/player" target="_blank">http://www.bbc.co.uk/programmes/p00cvtqg/episodes/player</a></p>
<p> </p>
<p>Jeni hosted Great Food Live and Too many Cooks so she knows her food. I was blushing as she told me…</p>
<p>I had the enormous pleasure of appearing on the Jeni Barnett show this morning. She was incredibly generous, raved about my book and allowed me to mention this site as the go to place to find your local supper club worldwide.</p>
<p><a target="_blank" href="http://www.bbc.co.uk/programmes/p00cvtqg/episodes/player">http://www.bbc.co.uk/programmes/p00cvtqg/episodes/player</a></p>
<p> </p>
<p>Jeni hosted Great Food Live and Too many Cooks so she knows her food. I was blushing as she told me that my cook book was one of the best she'd ever read.</p>
<p>She's also taken on that narrow minded prig Ben Goldacre so she gets my vote.</p>
<p> </p>
<p> </p>Win a Maille hamper! Give us your Autumn recipes using mustard...tag:supperclubfangroup.ning.com,2011-09-27:4181778:BlogPost:832682011-09-27T13:58:03.000Zmsmarmiteloverhttps://supperclubfangroup.ning.com/profile/msmarmitelover
<p><b>Send me your favourite Autumn/Winter recipes and win a Maille hamper</b></p>
<p> </p>
<p>After one of the most disappointing summers in a long time, it hardly feels like the seasons have changed. But Autumn is officially here and now the long nights have started to draw in, it’s as good an excuse as any to feast on some warm and hearty Autumn fare.</p>
<p> </p>
<p>Mustard works so well with Autumn flavours and to give you even more of an incentive to get cooking, I’ve got one luxury…</p>
<p><b>Send me your favourite Autumn/Winter recipes and win a Maille hamper</b></p>
<p> </p>
<p>After one of the most disappointing summers in a long time, it hardly feels like the seasons have changed. But Autumn is officially here and now the long nights have started to draw in, it’s as good an excuse as any to feast on some warm and hearty Autumn fare.</p>
<p> </p>
<p>Mustard works so well with Autumn flavours and to give you even more of an incentive to get cooking, I’ve got one luxury Maille hamper to give away to the person who sends me the most cosy, comforting mustard-inspired recipe with a French twist. The hamper is packed full of delicious Maille mustards and sauces, from classic wholegrain to the new Dijon mustard with honey; the perfect ingredients to pep up a lamb stew or good old bangers and mash!</p>
<p> </p>
<p>Tell me your favourite recipe suggestions in the comments below and a winner will be picked at random in two weeks. </p>