Tag Archives: Marden

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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Anno Dinner – a right Royal report…

Well it had been a few months of planning this pop up once again at the rather special venue of Anno Distillers in Marden. The event we held in 2015 was a smaller affair and this time we decided to make it bigger and a little more special with the addition of another chef along with yours truly.

So on a couple of chilly October evenings we found ourselves humping equipment into the well-guarded lock up of Anno’s just off Pattenden Lane in the industrial heart of Marden!

We were joined by former royal chef Visen Anenden who hails from Mauritus but has a veritable who’s who of a culinary background. He trained with Michel Roux at Le Gavroche, spent some time working on events for Anthony Worral Thomson and then spent just on ten years working as the personal chef to HRH Prince of Wales.

He has recently had his own pub in south London (The Duchy Arms) and then also recently been cooking for the likes of Simon Cowell and the business magnate George Soros.

Visen arrived mid-morning on the Thursday and we then spent the rest of that day prepping the dishes ready for the first night on the Friday. I like to do two nights back to back as it means we can maximise not only the menu offered and the numbers we can serve it makes the whole process a lot easier with the “Mise en place” required.

It was a mountain to climb – three whole huge Pork Belly’s, had to be boned, rolled  and then poached in a flavoursome stock, fillets of fresh salmon required curing with sea salt, sugar, spices and a generous dousing of Anno’s Elderflower vodka whilst yours truly had already made a homemade Membrillo laced with the Anno’s Sloe Gin as well as a Jelly to go with the homemade “Duck Rillettes” made from confit duck legs.

It was a challenging dinner as there were firstly five courses to prepare and serve and we had no cooking facilities whatsoever- so we had to make sure the menu reflected this and was able to be done under such conditions. Every piece of crockery, cutlery and glassware was transported to the venue…

One guest was in awe of our achievements with one plug in oven, an electric hob, one induction ring and then a small deep fat fryer! We were not allowed gas or naked flames (e.g. candles) as this is rightly a risk with so much alcoholic spirit kicking around!

So Friday was a full house with 24 guests firstly partaking of a welcome G&T in the balcony office area as they munched their way through some nibbles, a Pan Catalan, cauliflower soup shot and deep fried chick pea fritters. (Saturday we served the same but a freshly made carrot and orange soup instead of cauliflower)

As guests  sat at one long trestle table conversations flowed – new friendships were formed and both of the Anno founders gave a short precis history talk of the origins of their little enterprise each night and how they came about producing a truly artisan product.

The main course was as stated the slow cooked Pork Belly that we had poached for three hours in a stock and then placed on a tray and pressed flat overnight to compact the meat. The sauce served was a mix of the stock with roasted pork bones with white wine and fresh spices including finally a big bunch of fresh fenugreek infused in the reduced sauce! All this was served with a king oyster mushroom plus some freshly sautéed Enoki mushrooms. A braised halved little gem lettuce was for one guest a revelation. Some pork crackling that had been dehydrated for twenty four hours and then deep fried to make it all go puffy was the garnish along with a pressed potato and black pudding cake that was layered thinly sliced potatoes and black pudding infused with butter and duck fat completed the dish.

We served the cheeses in the French fashion after the main and these constituted of the local Winterdale Shaw and then tangy and much enjoyed Stichleton (Like a Stilton but made with raw milk)

Dessert was also a big hit, a savarin (yeast raised brioche dough sponge) was cooked off and then left to absorb a sugar syrup jus laced with Anno’s latest 60 percent proof Gin. A half-pound packet of butter (each night) was left to brown in a pan before being strained and added to some Crème Chantilly (sweetened cream) laced with vanilla. This all served with fresh local raspberries from the suppliers to M&S and Waitrose located on Seven Mile Lane by West Peckham completed the meal.

The dining space next to their still known as Patience was cavernous and whilst guests were asked to make sure they had plenty of layers on to keep warm, the final flourish of a hot coffee was served with homemade chocolate truffles that showcased their final artisan product. The dried cranberries had been marinated in Anno’s Cranberry Gin for a couple of days before being added to the chocolate ganache.

It had been a great couple of nights and the comments we had in our guest book were nothing but complimentary … thanks once again to both Norman and Andy for their support and allowing us to use such a special venue. Plus my thanks to Visen for agreeing to join me on this event. We are always on the hunt for something new and different and we will hopefully have some new venues to use in 2017 – please watch this space!

Do check out Anno Distillers and try their products they are very special indeed and I know we have converted many to them… just watching the guests go home laden with their purchases on the night was something to behold… I do hope none were stopped by the local constabulary on their way!

For the love of Gin… a right royal appointment…

For our October dinners we are going to be popping up once again in the village of Marden.… we can now reveal once again we will be hosting two dinners in the Anno Distillers distillery with those lovely chaps Andy & Norman

Anno Distillers Artisan Drinks
Anno Distillers Artisan Drinks

This time however I will be joined by a fellow chef and new supper club host who is in the process of setting up his own pop ups.

Chef Visen Anenden will be joining us to cook a few courses alongside yours truly. Visen is an accomplished chef who trained with the Roux family at Le Gavroche and then worked on events for celebrity chef Anthony Worral Thompson.

He has most recently however been the personal chef to HRH The Prince of Wales household where for nearly ten years he worked in the assorted homes of the Prince and travelled with him on assorted foreign trips.

We have tried to ensure the dishes we are preparing highlight not only the handiwork of those clever guys at Anno but local produce and we hope a few stories peppered into the evening of both Visen’s and Hari’s experiences.

There will be just twenty two spaces available each night for this rather unique and exclusive event and we will have either Andy or Norman on hand each night to provide an insight into the workings of their still and the fruits of their labours.

So onto the menu… we will kick the evening off with assorted welcome nibbles served with a welcome Gin & Tonic whilst you will get an introduction and tour from the makers into how they make their Gins and Vodka.

First course prepared by Hari will be an unctuous Duck Rillettes served with a jelly made from Anno’s Sloe Gin.

Visen will then serve cured salmon that will have been cured using Anno’s Elderflower Vodka and a classic beetroot and horseradish garnish.

Chef Visen will then be in charge of the main course where he will be serving up a Pork inspired dish of the belly and a cake of black pudding.  I am intrigued by his mushroom, lettuce – fenugreek sauce – his love of spices must be part of his Mauritian heritage.

Hari will be picking the cheeses and sticking local with Winterdale

Winterdale Shaw
Winterdale Shaw

Shaw unpasteurised Cheddar and then a Kentish Blue from Staplehurst.

To complete the meal Visen will be in charge again and his dessert will be an Anno Gin soaked sponge, raspberry, and burnt-butter-vanilla cream, all served with a glass of sweet wine.

Dates: Friday 21st & Saturday 22nd October 2016

Venue: Anno Distillers Marden

Time: 7:30pm Welcome 8:00pm Dinner Served

Suggested Donation: £50 per person (service not included)

Menu

Nibbles with an Anno Gin & Tonic

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Duck Rillettes with Green Peppercorns & Sloe Gin Jelly,

Sour Dough Toast

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Salmon cured in elderflower vodka, chickpea blini, pickled beetroot and horseradish

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Pork belly, pressed potato-black pudding “cake”, mushroom and lettuce-fenugreek sauce

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Winterdale Shaw Cheddar & Kentish Blue with Banana Jam & Porridge Oat Biscuits

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Gin soaked sponge, raspberry, and burnt-butter-vanilla cream + small shot glass of Muscat de Rivesaltes

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Coffee & Petit Fours

Menu subject to market purchases and ingredient availability

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