We opened up with some of my friend Hugo's "Nduja" as a canape on arrival with wild garlic toast. Nduja is pork belly, fat and ancho chilli which has been cured for two months in his fermentation chamber (aka cellar) and it is delicious! I've been lucky to work with Hugo at E% bakery and he was always bringing new products in for us to try. He is about to launch his own cured meat company and I intend to put some of his produce on every one of my menus for as long as possible because the quality is amazing and he uses only British rare breed pigs.
As you can see the 'kitchen' was fairly well equipped with camping and induction hobs, fortunately there is an oven in the other room and I think for future events we'll run the kitchen from the front room so that I can ensure all the guests are well happy!
The next course was flaked wild salmon with sorrel creme fraiche, pickled fennel and radishes
A quick palate cleanser (definitely needed after lamb three ways me thinks) of lemon thyme granita and we move onto a play on a carrot cake. I was planning to served an almond pannacotta with spiced pears but remembered that our guests from Tuck supperclub had served us pannacotta at the beginnings of the rhubarb season, so at about 1am on the morning of the supper club, inspired by a carrot cake i had made for an event that day I decided to make a deconstructed carrot cake which ended up being served with candied walnuts, raisin and Lapsang tea puree, carrot salt, orange powder, curled and poached carrots and a cinnamon mousse. This was lapped up by all the hardworkers again and I think the sugar really helped us clean down quickly!! We then finished up with some fennel and cumin chocolates that I made very simple by toasting the spices and adding awesome chocolate then setting in the fridge, simples