Next Supper Club Friday 24th May for charity (fully booked)

Posted on May 5, 2013 by admin

Menu:
~ Ajo blanco (white almond gazpacho) with caramelised beetroot, grapes and dill (many thanks to chef Ignacio Pinilla at Copita for this recipe)
~ Organic chicken breast stuffed with garlic, saffron, coriander and cumin, mejadra rice,  seasonal vegetable
~ Mango and cardamom fool with fresh Alphonso mango
~ Tea/coffee, hazelnut swirls
Suggested contribution £23. All proceeds from this event will be donated to fund-raising for Trinity Hospice.

supper-club-london-ajo-blanco
Future dates: Friday 14th June, Friday 28th June.

 

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Next Supper Club Thursday 2nd May

Posted on April 14, 2013 by admin

Menu:
~ Caramelised endive with Serrano ham
~ Roast pork belly with marmalade and verjuice glaze, roasted garlic and butterbean mash, purple sprouting broccoli
~ Pastiera millefiori with fior di latte (Pastiera is a traditional Neapolitan tart made with ricotta, eggs, cooked wheat and candied peel)
~ Tea/coffee, orange and cardamom truffles
Suggested contribution £23.

supper-club-london-caramelised-endive-with-Serrano-ham

 

Future dates: Friday 24th May, Friday 14th June.

 

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mrhyde.com

Posted on March 30, 2013 by admin

“Five highlights of London’s burgeoning supper club scene.” Follow this link and click on the risotto photo for 26:03:2013

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Next Supper Club Friday 12th April (fully booked)

Posted on March 25, 2013 by admin

Menu:
~ Caramelised endive with Serrano ham
~ Roast pork belly with marmalade and verjuice glaze, rhubarb and plum relish, seasonal vegetables
~ Lemon tart with passion fruit mascarpone cream
~ Tea/coffee, orange and cardamom truffles
Suggested contribution £23.

supper-club-london-lemon-tart

 

Future dates: Thursday 2nd May, Friday 24th May.

 

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Next Supper Club Thursday 21st March

Posted on March 3, 2013 by admin

This menu is inspired by my visit to Sicily last October:
~ Linguine ai gamberi (prawns) with garlic, lemon, chilli, parsly, pistachio and bottarga grattugiata
~ Sea bass fillet beccafico with diced peppers and caponata
~ Lemon tart with Marsala ice-cream
~ Tea/coffee, brutti ma buoni

Sea bream beccaficobottarga grattugiata = dried tuna eggs, beccafico is a stuffing made from olives, anchovies, capers, raisins, pine nuts, almonds, parsley, orange and lemon juice.

Suggested contribution £23.

Future dates: Friday 12th April, Thursday 2nd May.

 

 

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