Well we are less than a week away now from our dinner to celebrate the wedding of Prince William and Katherine Middleton. It is quite a challenge juggling the normal day job whilst trying to arrange a dinner for 48 people in a strange kitchen/venue. I know I have done a dinner at the Gardens before but there is still much to organise.
Leeks are about to be dug so I can start to make the pressed Leek Terrines. I then have to collect the Lamb from our chosen butchers Glovers. I have used them for lamb in the past and been very impressed by the quality so fingers crossed they do not let me down!!!
I will also collect the Winterdale Shaw when I go to collect the meat and then I am also off to Whitstable to collect some rather unusual bread that I wish to show case. The Artisan Bread Co will be supplying some of the breads and I will also be making some of my own.
There will be gluten intolerant diner so I thought this would be a good chance to try out Ingrid Greenfield’s Pea Glutini. I have known Ingrid a long time and bumped into her at last years Real Food Festival and so was keen to visit her bakery so thought this would be a great opportunity.
I will also be popping in to collect some Cobnut Oil from Hurstwood Farm that will go with the terrine.
A truly local bunch of products that we hope you will all enjoy.
Staff for the evening are all booked. I will be assisted in the kitchen by a fellow secret supper club chef and then I will also hopefully have time to mingle with the guests. I will be doing a dummy run with one of the courses this week so hope to post some pictures… in the meantime just watch this space for the May dinner menu that we hope to post shortly (after the right Royal Feast dinner) and remember that’s when the bookings then open so be quick to ensure you get your space.