Friday, 9 July 2010

Monday, 7 June 2010

Recipe of the week...Peas and Fèves

So with summer bursting into life its time to make the most of sweet Garden Peas and Fèves (French for Broad Beans). These are delicious on their own, but are outstanding as an accompaniment for Fish, Lamb and Chicken dishes, or with Potato Gnocchi. This isn't so much as a recipe and it doesn't have any precise measurements, but it is an idea that you can play and tinker with. Any great dish is just a collection of parts cooked correctly, so when you're cooking it is just as important to get your garnish right as it is the star of the plate.

The majority of this can be done in advance, and its just a case of putting the parts together at the end, making it perfect for a dinner party.

Bring a pan of lightly salted water to the boil. Drop in the Broad Beans (out of their pods) for 30 seconds and then transfer immediately to ice water to stop them cooking. Do the same for the shelled Peas (if you can't get fresh Peas, use good quality frozen ones). Drain them and, using your thumb and fingers, nip the top of the Broad Bean skins off and pop out the vibrant green insides (discard the skins). Keep in a sealed container until ready to use.

Finely chop some Shallot (or make some onion confit by very slowly cooking diced onion in olive oil). Gently fry the Shallot without colouring in a little oil until soft. Leave to cool and reserve if not using immediately.

To serve, gently warm a small knob of butter in a saucepan. Once it begins to foam, add the Peas, Fèves and Shallot (or Onion Confit). Cover with a lid and warm through whilst shaking the pan (this won't take long, and remember the worst thing is crinkley, over cooked Peas; what you want here is to leave a nice bit of bite in the veg). Season with good quality Salt, Pepper and Lemon Juice (you could use finely diced preserved lemon skins instead), making sure you taste as you season. Finish with some Parsley, or maybe some Mint and serve.

Saturday, 10 April 2010

A New Venture...

Introducing ‘The Forgewood Supper Club’ at Forgewood Barn, Eridge Park Estate

‘The Bay Supper Club’ is going on the road to this stunning 17th century barn; situated a few miles from Tunbridge Wells on the Eridge Park Estate. The light, airy ambience of the barn makes this the ideal location to build on the success of ‘The Bay Supper Club’ in Brighton. I’ll be teaming up with the staff of Forgewood on the 23rd and 24th April to co-host the evenings.

Once again I’ll be sourcing ingredients from the local area; making the most of the Venison from the estate, the local Free Range Eggs and produce from the passionate local farmers. We’re hoping to do away with all that is stuffy about dining in restaurants, and create a warm environment for you to enjoy great food, carefully selected wines and the company of your friends (whilst hopefully making some new ones as well!)

The Menu, Friday 23rd and Saturday 24th April (Subject to slight change. Vegetarian option available on request. Arrive 7.30pm for 8pm)


Black Olive Tapenade, Crostini Toast
Local Free Range Egg Mayonnaise, Chorizo

Homemade Honey and Fennel Seed Bread, Herb Butter


Home Smoked Mackerel, New Potato and Watercress Salad, Horseradish Crème Fraiche


Thyme and Juniper Marinated Eridge Park Estate Venison Loin, Dauphinoise, Roasted Carrots, Greens, Garlic Puree, Port Jus


Forced Rhubarb and Vanilla Crème Brulee, Citrus Shortbread

Forgewood’s Organic Sumatra Bean Coffee

There are a very limited number of spaces available for the opening evenings. Bookings can be made by contacting the Forgewood team either by phone on 01892 750006 or via email: (please provide a contact name and number, card details to secure the booking, how many people will be joining you, and if anyone in your group has any special dietary requirements).

Saturday, 20 February 2010

Friday 26th Feb, The Menu

Next weeks menu Ladies and Gents, Usual contact details if you would like to make a booking (, 07817 168708)


Home Smoked Mackerel Pate, Cucumber
Confit Tomato, Basil    

Homemade Bread and Butter


Roast Butternut Squash and Truffle Oil Risotto


Garlic, Ginger and Soy Marinated Duck Breast, Sautéed Potatoes, Sweet and Sour Red Cabbage, Honey Glazed Carrots, Star Anise Jus


Orange Cambridge Burnt Cream, Almond Florentine Biscuit


Wednesday, 17 February 2010

Valentine's Dessert...

Choc-Coffee Pot, Vanilla and Honey Cream, Orange Shortbread Biscuit.

Supplier Profile...Laines Organic Farm

Laines Organic Farm have been members of the Soil Association since 1979, and they take a stall at the Churchill Sq market every Wednesday. Each week I put the panniers on the bike and cycle down to see Paul. He's often chasing the pigeons away from his wonderful Kale and Spring Greens. A wide variety of Seasonal Organic Veg is on offer, and there are a few less known surprises available for those who like to experiment with new things. They also have a Farm shop, open daily in Cuckfield. Pop down and see him, or come to the Supper Club to taste the finished product.

Laines Organic Farm, 01444 452480

Tuesday, 16 February 2010

Date Change...

Ladies and Gents

It appears that there is more interest in a Saturday Supper Club this week, so the previously organised Friday event will now take place on Saturday 20th. Spaces available (, 07817 168708)

Apologies for the indecision