02.12.16 Supper Club

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Saturday saw the return of our Christmas party ladies. We had cheesy Christmas tunes, crackers, glittery lipstick, dancing, pass the parcel and Rudolph. Last year it was balloons and tights which caused the most hilarity, this year it was a simple folded piece of paper and definitely one game I’m stealing. A brilliant night all round.

I did a Christmas meal which I totally neglected to photograph so I’ve added some photos I took of the alpacas during our Christmas wreath making and afternoon tea last weekend. They are funny little things and like to hear humming or singing. So I hummed a few Christmas carols at them and they let me get really close. Interesting really, normally my humming or singing sends everyone to the hills.

 

Menu

With drinks: Smoked Salmon Blinis ~ Popadom and Bhaji Bites

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Cheese Soufflé ~ Apple and Beetroot Salad ~ Chive Dressing

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Roast Turkey ~ Roast Potatoes ~ Carrots ~ Broccoli ~ Kilted Sausages ~ Stuffing

Cranberry Sauce ~ Bread Sauce ~ Madeira Gravy

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Italian Orange and Chocolate Frangipane Tart ~ Vanilla Ice cream

Raspberry Sorbet

 

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19.11.16 Supper Club

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I know we say it over and over but one of the very best things about doing this is meeting some truly lovely people and this week we were lucky once again. A delightful evening from start to finish. I had free reign with the menu with only shellfish, kiwi and bananas on the banned list. A shame really because that banoffi roulade last week was just delicious.

This week was a combination of other menu ideas and some new ones. To be honest you really need to feel sorry for N because I change my mind about things right up until the last possible second and she likes to know what I am making and what needs to be organised to accommodate it. I must drive her insane.

It’s a good job we are such good friends…

Menu

With drinks: Smoked Salmon and Beetroot Blinis ~ Pesto and Tomato Vol au Vent

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Chestnut Velouté ~ Candied Chestnut ~ Crispy Bacon ~ Maple Syrup ~ Griddled Foccacia

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Gruyere Soufflé ~ Apple and Pomegranate Salad

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Raspberry sorbet

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Poussin ~ Bacon ~ Rosti ~ Griddled Leek ~ Peas ~ Wild Mushroom and Cream Sauce

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Italian Chocolate and Orange Tart ~ Clotted Cream

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12.11.16 Supper Club

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Last night’s menu was an absolute joy to do – a lovely change from the usual requests and gave me the opportunity to make some of my favourite things. The brief was fish, samosas, then pavlova or banoffee pie.

As it is now autumn (photos were taken at the National Arboretum at Westonbirt last weekend) I thought using chestnuts would be appropriate. Luckily they go very well with scallops, so that was the first course sorted. I should mention that N and I were fighting over the chestnut velouté…

I can confirm that boiling vinegar at 7am is quite challenging to the senses but a very good way to clear the sinuses and also intrinsic to making some mango chutney for the samosas – I think I will have to make that again mind you, it was really nice. After the samosas and the sorbet there was a bit of cod loin action with some aioli, chickpeas and other deliciousness.

Then the pudding… oh my…. the pudding! I didn’t fancy doing either a banoffee pie or a pavlova so I did a banoffee roulade instead. It was a triumph and will be appearing on the menu again. Definitely.

 

Menu

With drinks: Smoked Salmon and Beetroot Blinis ~ Ham and Leek Vol au Vents

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Chestnut Velouté ~ Scallops ~ Apple Batons ~ Candied Chestnut Crumb ~ Pancetta Shard ~ Maple Syrup

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Potato Pea and Coconut Samosas ~ Mango Chutney

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Raspberry Sorbet

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Roast Cod Loin ~ Aioli ~ Braised Chickpeas with Chorizo ~ Cavolo Nero ~ Foccacia Crouton

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Banoffee Roulade ~ Cinnamon Arlette ~ Bananas in Caramel ~ Nut Crumb

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Tea ~ Coffee ~ Mints

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08.10.16 – Supper Club

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Saturday saw the first big party of the season – 12 lovely people who said they had a great time. Lots of laughter and lots of bottles always makes for a really good night. This week the menu was chosen by the supper clubbers instead of me making decisions and changing my mind right up until the 11th hour as I usually do. So this week was six courses plus canapés and coffee and everything went really well. I even managed to get everything on the plates and not find a bowl or box sitting on the counter with some vital garnish in it which I *may* have done on the odd occasion. However I didn’t manage to take a single photo other than when I was prepping the pudding, but you’ve seen those sorts of photos many times now so I haven’t put it in here this week.

We had help from Eden and Harry this week, a complete Godsend because we would have struggled without them and Harry was very helpful at hoovering up any leftovers in the kitchen which is always pleasing.

We have just a couple of possible dates left in November now – email me if you are interested in making a booking: swallows.supper.club@gmail.com

Bee x

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Menu

With drinks: Smoked Salmon and Crème Frâiche Blinis ~ Chicken Liver and Redcurrant Bites

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Curried Pear and Parsnip Soup ~ Mini Onion Bhajis ~ Garlic Bread ~ Mango Bread

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Mojito Sorbet

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Slow Braised Lamb Shank with Rosemary and Red Wine Reduction

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Chicken Fillet in a Whisky and Pecan Cream Sauce

Pavé Potatoes ~ Baby Broad Beans ~ Sugarsnap Peas ~ Spring Onions ~ Braised Lettuce

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Sticky Toffee Pudding ~ Clemetines in Whisky Caramel ~ Vanilla Ice Cream ~ Nut Crumb

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Cheeseboard

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Coffee ~ Tea ~ Mint Tea ~ Mints

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24-09-16 Supper Club

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Such a lovely night tonight. I had the pleasure of making food for some of my very bestest friends. They got a few added extras because… well…. they are my friends and naturally I wanted them to enjoy their evening.

The main menu is exactly the same as last week but there were a few tweaks. Different canapés, a pastry treat at the end of the meal and some edible glitter in the caramel for a blingtastic pudding.

They all seemed to enjoy themselves, some said it was the most they’d eaten in forever. If only I could say the same thing.

The puppies were dining out this evening, along with Poppy but it’s almost unbelievable that they will be going a week today. I’ve tried really hard not to bond with any of them (fail) and will be so sad when they have gone. Suspect Poppy won’t be anywhere near as sad, poor love.

After Poppy and the puppies left this afternoon it was just Zeus and me for a while. He was happily lying nearby and as I was chopping an apple I punted a bit of the core towards him. Now, my lovely Lily would have your hand off for any raw veg or fruit. Zeus caught the apple core and then after a pause,  delicately placed it on the floor. Made me laugh. He did eat it in the end and the rest of it but his face when he realised it wasn’t steak or similar will live with me for a long time.

I made cheese soufflés today and I know that the colour of the yolk of an egg isn’t an indicator of how good for you it is but the more yellow it is the more appealing the result. When the Swallows Barn hens aren’t laying (*stern look*) I usually buy Clarence Court eggs because they give the closest results to our own eggs. I wouldn’t use cheapest of the cheap battery eggs but do understand why people do. Horses for courses I guess.

Menu

Roast Beef and Horseradish Profiteroles ~ Smoked Salmon, Sour Cream and Lemon Blinis ~  Chorizo Manchego and Frittata Stacks

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Curried Pear and Parsnip Soup ~ Mini Onion Bhajis ~ Garlic Bread

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Cheese Soufflé ~ Apple and Beetroot Salad

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Orange Sorbet

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Slow cooked Pork Loin in Cider ~ Pavé Potatoes ~ Heritage Carrot ~ Squeaky beans ~ Apple Fritter ~ Cream and Cider Sauce

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Sticky Toffee Pudding ~ Caramel Hazelnut ~ Vanilla Ice Cream ~ Nut Cumb ~ Glitter

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Coffee ~ Tea ~ Mint Tea ~ Raspberry and White Chocolate Filo Bites

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17.09.16 Supper Club

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The first supper club of the new season went very well. New guests, new food ideas and a new favourite thing to eat in the whole world. Not a bad start.

We were both a bit nervous after having a break – it’s surprising how quickly you get out of good practice habits. The pair of us were slightly woolly during the day but managed to pull it all together in the end and everything went out on time, in the right order and on the correct plates. The most used phrase of the day was ‘I’d forgotten how long it takes to…’

My new love is the potato dish featured above. It is called potato pavé and comes from Thomas Keller of The French Laundry, California fame. Absolutely the most delicious thing and will be featuring regularly on the menu from now on. Other new things include using teeny tiny onion bhajis instead of croutons on a lightly curried soup and a lovely crisp apple fritter to go with the cider braised loin of pork. Nothing came back on the plates so I’m taking that as a success.

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Menu (gluten free)

With drinks: Parma Ham and Melon bites ~ Blinis with Soured Cream and Smoked Salmon

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Curried Pear and Parsnip Soup ~ Mini Onion Bhajis ~ Garlic Bread

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Gruyère and Chive Soufflé ~ Apple and Beetroot Salad

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Orange Sorbet

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Cider Braised Loin of Pork ~ Pavé Potatoes ~ Imperator Carrots ~ Squeaky Beans ~ Apple Fritter ~ Crackling ~ Cream and Cider Sauce

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Sticky Toffee Pudding ~ Vanilla ice Cream ~ Caramel Hazelnut ~ Nut crumb

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New Beginnings

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The excitement is beginning to build at Swallows Barn – we’re in a flurry of menu planning, ordering, shopping and… puppy wrangling. Naturally.

The problem with having such ravishing creatures in our midst is that all good intentions simply disappear into thin air and I find myself sitting on the floor with one puppy biting my nose and three others trying to remove my toes. It’s going to have to stop. And it will. Soon. But maybe just a few more photographs first.

We can’t wait to welcome you to our new supper club season. Spending the evening with us is truly a unique experience with lovely food, a beautiful setting and good company.

If you would like to know more or make a booking please email swallows.supper.club@gmail.com for more details.

Hope to see you very soon.

Bee x

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