Tag Archives: Covert Dining

Happy Friday the 13th…

UPDATE: Due to an unlucky accident on June 12th and ending up hospitalised for ten days and a broken femur this event is now cancelled. Will update in due course on future events


Paraskevidekatriaphobia sufferers need not attend…

Well for our July event it will take place on Friday 13th July – we are not superstitious and hope you aren’t either!  We are planning weather permitting to make it an alfresco meal down the bottom of our garden – please note if weather is too unsettled it will be done indoors.

We felt for this dinner we would make it a memorable four course meal that showcased some interesting techniques and flavour combinations. (Not that all are dinners are not so intended!)

We will kick the meal off with a welcome dink and nibbles of a seasonal nature and then serve as a first course a homemade coarse terrine that will incorporate pork and chicken… I love making a terrine as there is a skill to keeping it moist and full of flavour and it always excites me when I cut into it for the first time. I will serve it with a homemade butternut squash & cranberry chutney that has been maturing now for a good while!

Next a challenging dish for some will be a Ceviche of sea bass and salmon. This is raw marinated fish served with a thinly sliced salad of fennel. The addition of mint in the Ceviche also adds a zing to the citric marinade that cooks the fish. Perfect for a summer evening.

The main course will be roasted beef fillet served with a “Pepper Club” sauce – this is a piquant green peppercorn and port soaked raisin cream sauce – we will serve some fresh green beans (as always) and pommes dauphine little deep fried mashed potato and choux pastry pillows… perfect to mop up the sauce.

Finally we will basically serve a jelly & ice cream dessert that will showcase Marden based cider makers Phil & May Turner and specifically their elderflower cider – we will also stud it with fresh local raspberries and when we serve it some homemade strawberry parfait and warm butter shortbread biscuits.

Dates: Friday 13th July

Time : 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm prompt

Price: £40 Per Person (service not included)

Menu

Welcome Drink & Seasonal Nibbles

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Homemade Pork & Chicken Terrine served with a homemade Butternut Squash & Cranberry Chutney

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Sea Bass & Salmon Ceviche with a fennel salad

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Roasted Fillet of Beef served with a Pepper Club Sauce

Pommes Dauphine,  Haricot Vert

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Turners Elderflower Cider Jelly with Local Raspberries,

Strawberry Parfait and Warm Butter Shortbread

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Coffee or Tea, Petit Fours

Menu Subject to Market Purchases & Ingredient Availability 

 

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The Long March…

I always like to give my monthly events something of a title and a theme and as the years go by it seems to get a little harder to come up with something pertaining and relevant.

This time for me the month of March sees the beginnings of the end of a long winter as we head into Spring and also we see the clocks spring forward as we head into Summer.

So “The Long March” will see us opening for two nights on the 16th and 17th of the month. The 17th is St Patrick’s Day and we thought shall we go all Irish with the menu but have decided just to in places on the menu have the odd nod to the Emerald Isle.

We will kick the evenings off with a welcome drink and some seasonable nibbles. We have no idea what as yet but we normally serve a soup shot, one cold and one hot “ameuse bouche” so will start researching some ideas.

To kick the meal off we thought we would start with a starter we have done before many years ago… a custard set chilled Cauliflower Terrine. This time we propose to serve it with some freshly poached King Prawns that we will then dress with a sweet chilli dressing and a sliver of roasted cauliflower. The earthiness of the cauliflower should marry well with sweet prawn and dressing. It will also have quite some “eye appeal” as well so a great way to start our food march!

For the main course we thought we would do a roasted pork tenderloin/fillet served with our veritable green beans and the addition of some Chinese Pak Choy. A sauce made with dried apricots and a red wine jus will be a great marriage.

Garnished with some crispy “Pommes Dauphine” a mix of potato and choux pastry that is deep fried will give it all a desirable textural element and something to soak up that sauce.

We traditionally serve cheese following the main course (the French way) and here we hope to introduce an Irish element ! We have also been experimenting recently with some new style biscuits – a totally gluten free version using a mix of ground seeds including hemp, chia and linseed. We of course will also have our now much sought after Porridge Oat biscuits as well.

Finally to complete the meal we will serve a very much in season fruit – Rhubarb as a pastry slice married with the classic combo of custard. This will complete a fun night of good seasonal food with some classic combinations.

Coffee and Petit Fours will finish it all off along with your comments on the event in our guest book or as a review on our Facebook page.

Dates: Friday 16th & Saturday 17th March 2018

Arrival: 7:30pm – Welcome Drink & Nibbles

Dinner: 8:00pm 

Suggested Donation: £35 per person  – a £5 per person Reservation Deposit by emailed invoice with a secure credit card payment link will secure your places.

We then request the balance of £30 cash per person on the night  (N.B. service not included)

Water & Glasses provided on the table – guests can bring their own drinks to consume with their dinner. 

Menu

Welcome Drink and Nibbles

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Cauliflower Terrine garnished with Poached Prawns in a Sweet Chilli Dressing

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Roasted Pork Fillet, Apricot Jus

Pommes Dauphine

Haricots Verts & Pak Choy

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Hari’s Cheese Selection with Porridge Oat Biscuits

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Rhubarb & Custard Cream Slice

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Coffee & Petit Fours

Menu subject to market purchases and ingredient availability