As is tradition for these posts, I am too tired/tipsy to do a proper write up. Needless to say we had great fun and lovely guests. I have no photographs of food... but I suspect…

When I decided on doing a daytime secret dinner event, it was because I wanted to replicate the long languorous family meals so prevalent on the continent. Where a large inter generational group get together once a month to celebrate food and community. We all live more nomadic lifestyles these days so more and more of us are bringing up our families without the support of family or a community that we have…

Saturday night was great fun. Exhausting but great. The menu, as far as I know went down well with everyone. I had very positive feedback on the food. It is interesting to note the some of the most popular dishes were the ones that were easiest to prepare and serve. I have been getting a bit overwrought about menu design. I had been feeling that I must give people something ‘special’, something that they…

The food.

Eating and chatting.

1.30am. Still having fun!

A great night. Thanks to my lovely guests for making it such a pleasurable…

setting the table for brunch with friends

tomatoes and basil for roasting

portabella mushrooms, smeared with garlic butter awaiting a…

So sorry about the pun, I couldn’t resist. Anyway... I’ve got my second secret supper coming up next week. My mind is occupied with thoughts of recipes. While I do not want a theme as such, I am looking to the middle east for influence. The heat of cumin and coriander…

What a hectic day it's been, but it's all coming together now.

There was a great…

Guests confirmed.

Menu finalised.

Food ordered.

Tableware organised.

Table linen laundered.

Signage in place.

Deep clean of flat complete...

I feel calm one minute and gut wrenchingly nervous the…

Here is the menu for the Sunday Roast event. My first event! I have opted for quite a traditional menu, let's face it no one wants their Sunday lunch to be fancied up too much. 

It's been very interesting talking to suppliers and finding out the breadth and quality of produce available locally. The beef will be from Hugh Grierson's Organic farm, most (if not…

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