Cooking Fairy 26 April Best of British Supper Club

 

I wanted to give you a little insight into my first supper club in the new pad! Hope you enjoy it. The supper club is held in a secret location in the heart of the Yorkshire countryside.

The country was in the midst of British Wedding Fever, billions of people across the world were waiting in anticipation of catching the first glimpse of the stunning Kate Middleton and her equally breathing taking wedding gown. My neighbours friends and colleagues were all feeling rather patriotic; began donning Union Jack bunting  preparing their homes for the ultimate, celebratory, party weekend.So, why not host a supper club to get it kick started!

What would be more perfect than to embrace The supper club 26 April was a Best of British event…….. Here’s a toast and wishes of much and happiness to William Windsor and his beautiful Bride…… and without further addue…..

The menu

Starter Choices

Yorkshire Ham Hock Terrine with home-made Soda Bread and Blackberry and Ginger Chutney

Wensleydale Creamery Cheese Souffle, with Home-made Soda Bread

Main Course Choices

Posh Lishman’s Sausage and Mash with handpicked Asparagus

Whitby Fish Pie with a cheese and Mustard Puff Pastry Crust, served with Handpicked Asparagus

Desserts

Handmade Chocolate Truffles, with Pimms, Fruit of the Forrest, Whiskey and Run.

Summer Fruit Pudding with Brioche and Stainburn Honey Iced Cream.

I had never made ham hock terrine before, or cheese soufflé but thought these would be fantastic tasty starters for a supper club. Both are perfect to allow me to do the prep work before hand and allow me to fully entertain and look after my guests at then big event.

 

I made a big deal of ensuring that all the produce which I used was locally sourced. I think it is important to encourage supporting local businesses especially in times of the recession….

Additionally however, I can stress how much more flavour the food which is locally sourced has. I went to the Wensleydale creamery to source the cheese….. I used fish, sourced from Whitby…. And meat from my local high quality butchers. I then made sure I got the best groceries from local farm shops. For the ingredients I couldn’t snap up at the above, I headed to Sainsbury’s where I used only organic ingredients.

The food seemed to go down like a storm. Everyone seemed impressed. It was the first time that I had attempted cheese souflee so I was rather pleased with the results.

My guests mingled really well and although the vast majority were not drinking; we didn’t need a glass of wine to loosen the tounge. Everyone had food in common. Discussions were had regarding Lynn at Secret Tea Rooms supper club, and the fabulous event Clandestine Cake Club. I discovered I had a lot in common with all of my guests and it would delightful to chat with like minded people who fancied an experience which you just don’t get in today’s restaurants.

Check out the review @ http://bakelady.wordpress.com/2011/04/27/supperclub-at-the-cooking-fairy/