With just over two weeks until the next supperclub, and following a rather wonderful foodie trip to Copenhagen, I have fixed the menu. There are plenty of nods to Scandinavia and some crowd pleasing autumn favourites too. I do hope you can make it! Booking opens this weekend – keep an eye on your inbox if you are on the list, and send me your contact details if you aren’t.
Just over a fortnight to go before the next supper at Macknade, so I have been finalising the menu. The weather seems to be turning, the sun working hard to warm us up and the days certainly longer. Hooray! I am not a winter lover and am coming to the end of my love affair with stews and braises, slow roasts and pies. It’s time to lighten up.
At the moment the menu looks like this, but I am still playing around with pudding ideas, so it might end up tweaked a bit….always the fun bit ‘playing’ as it means we get to eat lots of different versions and combinations at home. Perks for the family…
Roast heritage carrots, pumpkin and beets with Duddleswell sheep’s cheese from the High Weald dairy….just over the Kent/Sussex border
Cod and cockles with thyme butter – thank you Rob at the Compasses Inn for the inspiration!
Roast venison haunch with haggis and kale – we had this on Burns night with a leg of Muntjac and it was so utterly scrumptious that I wanted to share the love
Rhubarb, baked custards and ginger crunch…..or will it be Blood Orange curd tart with poached rhubarb…..or buttermilk puddings and ginger snaps…….I’ll let you know!
As ever, if you have specific dietary requirements then I will always try and accommodate them if you let me know when you book. And don’t forget, we’ll be serving a Kentish sparkler to start off the evening, thanks to Ben at Gusbourne Estate.
Happy 2015 and cor isn’t it chilly! Whilst lots of people head for their juicers, ‘dry’ Januarys and plates of kale I am afraid I need comfort food and hearty sustenance,not to mention a large glass of something red, to get me through the second half of winter. Alongside that I always find myself booking a summer holiday so that there’s something to look forward to and lots of yummy Mediterranean food fills my thoughts – well there’s always food on my mind!
In amongst all this dreaming and planning I have also found time to fix dates for a couple of supperclubs so that you are well warned and get them in your diaries. Remember if you want to be first to hear what the menu is and when the booking is opened then you need to be on my list. Enter your details here and I promise I’ll keep them safe and not share them. The suppers usually sell out in 24 hours, so it’s well worth being ahead of the game.
So Saturday 28th February at Macknade in Faversham and Saturday 27th June also at Macknade are your key dates for now. There’ll be a special angle to the Feb date with the lovely Gusbourne Estate’s CEO Ben joining us (and there’s rumour he’ll have some of their delicious wine with him…..) something to look forward to if you’ve been giving booze a miss this month.
Many regular followers of this blog and attendees at the supperclub will know that whilst food is my passion it is not yet my full time occupation.
Until last year I worked at Arts Council England and spent a huge about of my time on trains and motorways – often planning menus and thinking about food. I now work for myself as a independent arts manager and project manager and this summer has turned into a brilliant but hectic period of juggling and plate spinning. It is all very exciting and if you want to find out more then have a look at Margate’s Summer of Colour and the Folkestone Triennial.
What it means sadly is that I cannot manage to also squeeze in a June supper at Macknade as planned without losing my marbles…I may however pop up in Whitstable or Folkestone in an impromptu way so keep an eye on here and on Twitter @emwilco for info.
It seems like an absolute age since the last supper in early November with Christmas festivities followed by appalling and seemingly endless rain. So I am really looking forward to the first supper of 2014 at Macknade on Saturday 22nd Feb. The menu is now set and booking will open on Sunday. Tickets are £35 per person for four courses and BYO. I can’t wait to greet old friends and meet new guests.
To give you as much warning as possible we have set the dates for the first three Macknade suppers for 2014, so get your pencil out, open up your digital device and pop these in
I am really looking forward to popping up in a new venue at the end of the month and here’s the menu. Please note this event will not be BYO as GB Pizza is a fully licensed venue. Following requests for more dishes to suit vegetarians and non meat eaters, and to celebrate the abundance of great fish and vegetables that we have at this time of the year I have designed a slightly different menu from usual and each course will be made up of large platters to share. After my tests in the wood fired oven at GB Pizza I had to sneak the lamb cutlets on though, it would have been criminal not to!
As I mentioned previously the emwilco supperclub is going on the road again at the end of September, this time to Margate. The menu will be entirely shaped by what I can cook in GB Pizza‘s ‘bijou’ kitchen and using their wood burning pizza oven. I went and had fun trying it out earlier this week so I can assure you it will be delicious.
We tried roasted peaches served with English air dried ham, mozzarella and rocket. Then a mixture of clams, mussels, prawns and scallops roasted with lemon and garlic which were seriously yummy, smokey and toothsome. Next I roasted a Moroccan spiced, boned leg of lamb with little waxy Anya potatoes tucked underneath and finally some lemony miniature lamb chops which took just four minutes in the fiercely hot oven, oh my they were good. It was such a treat and huge thanks to Rachel and Lisa who are the brilliant GB Pizza ladies. This is going to be a good one!
Other than location, the other main difference will be that for each course a selection of dishes will be presented as sharing platters and there will definitely be plenty to keep non-meat eaters happy. As GB Pizza are a licensed venue this will not be a BYO event, they will be offering carafes of wine and their usual selection of beers for sale on the night. Booking however will be by the usual route and will open a fortnight before.
After my first foray out of Macknade to the delightful village of Ickham, the supperclub will be venturing down to Margate at the end of September to an exciting new venue. I have been a huge fan of the wonderful GBPizza from when they first opened their pop-up on the harbour arm last summer. Since they moved into their permanent home on Marine Drive I’ve been a regular visitor and cannot recommend their crisp, yummy pizzas, friendly and informal style enough. The menu will vary slightly in style from the usual supperclub and will feature more vegetarian dishes and large sharing platters. More detail to follow in due course but for now put 29th September in your diary, and as it’s a Sunday (chefs’ Friday night) I hope some fellow chefs can make it along.
The next Macknade event will be on Saturday 21st September, a change from the previously advertised date.
I heard something that made me laugh today, something along the lines of not choosing what to wear today based on what you wore yesterday, such is the fickle nature of our summer. Yesterday I was roasting gently on No.2 court at Wimbledon (occasionally wandering out for some food and wishing it could be better….) Today I have shivered and put on a cardigan and had to shut the back door, which usually stays propped open from May to October.
So planning a menu which is designed to be seasonal and sourced locally can be quite a challenge, when who knows what the temperature will be in just over a fortnight when I pop-up again at Macknade for the 6th (or is it 7th?) emwilco supperclub.
Based on what I have seen lately and what I feel like eating around now, the first draft of the menu looks a bit like this:
Potted duck and toasted sourdough
Mussels with fennel and saffron, roasted new potatoes and ailiolli
Gooseberry and elderflower fool with rhubarb jelly
Selection of Kent cheeses, homemade oatcakes and chutney
It may change a little over the next week (especially if by the 20th we all need to wear our thermals…)and before booking opens on the 8th, so keep watching!