I’m terribly late writing about my first ever supper club experience. However, Russell Up's Bread and Butter Supper Club was such a memorable evening that it is worth writing it about several months later.
|Russel and Greg plating up desserts|
To start, there was sourdough bread and goat butter on the table. Despite the theme of the evening, I tried to resist the temptation of filling myself up with this admittedly very special bread and butter, but guessing (correctly) that there was a lot of excellent food to come.
|Roast celeriac purée, roasted hazelnuts, |
And I didn't have to wait long for the first starter: Roast celeriac purée, roasted hazelnuts and alexander leaves; a great light start that boosted my appetite and my enthusiasm for the following courses even more. Possibly my favourite course of the evening was the second starter: Terrine of pigs head, served with apple, watercress and a vanilla-balsamic dressing. It was amazing how beautiful and appetizing a pig’s head looked on the plate!
|Terrine of pigs head, apple, watercress, vanilla-balsamic dressing|
Next, the fish course consisted of grilled mackerel with black quinoa, pennywort and sea beets; lots of exciting new ingredients for me to try ans that complemented the fish very well.
|Grilled mackerel, black quinoa, pennywort, sea beets|
The star of the evening must have been the succulent beef rib and cheek that were served with onions, purple carrot, wild leeks and a delicious sauce. I was so tempted by it that I started eating before taking a picture, hence the missing bit of the carrot and slightly destroyed presentation - sorry!
|Beef rib and cheek, onions, purple carrot, wild leeks|
Both desserts that followed were purely indulgent but also very exciting. First, a baked duck egg custard with mandarin mousse and butternut squash jelly was served in a black stone ramequin and had left everyone at the table amazed including my partner whose favourite dish it was (that was before we found out he had a duck egg allergy!). The second dessert of banana cake with chocolate, salted caramel and coffee ice cream didn't disappoint either and was just as delicious!
|Baked duck egg custard, mandarin mousse, butternut squash jelly|
|Banana cake, chocolate, salted caramel, coffee ice cream|
By the time we were served the much-needed coffee accompanied with chili-flavoured truffles, we had missed our last bus, but the prospect of taking a taxi back home after this extraordinary fine dining experience was much more adequate anyway!
And my conclusion from my supper club experience to date: It’s a great way to meet like-minded people in a relaxed atmosphere, an unusual dining experience, and most importantly an opportunity to eat delicious food prepared with care and respect!
If Russel hosts a supper club again, which I very much hope he plans to do in the future, I will make sure I get my name on top of the list again!