Classic Supper Party
Overview
Occasionally the urge to splurge comes knocking on your door and you have a small group of well-chosen family and old friends coming in from ‘away’, as they say in Pembrokeshire. You are celebrating some life affirming event and want to showcase the fine foods that the county has to offer. You can get 12 guests round your dining table, so that’s how many you have invited. Normally you would knock out a beef stew yourself for everyone to dip into at a sideboard, but this time you feel the whole event needs to be elevated whilst you hone your hosting skills for a change, putting your culinary skills on the back burner. So where does that leave you? On a call to the Constant Cook to chew through some intriguing and inspiring menu ideas to dish up to your guests. It could be a lunch, it could be a supper.
How It Works
One choice from each course is served at the table. The cook prepares, plates, serves and clears, leaving your kitchen exactly as he found it.
First Course (choose )
Crab, rhubarb, chilli, yoghurt, fennel seed
Cured & torched mackerel, pickles, smoked mackerel pâté, crisps
Leek & roasted chestnut risotto
Barley, squash & mushrooms, herb & crème fraiche
Second Course (choose 1)
Pheasant Escabeche, red cabbage, fondant potato
Arrocina beans, chorizo, Morcilla, pork belly & greens
Roast venison striploin, celeriac, shallots, carrots, bordelaise
Stuffed aubergine, tomato, lentils & lemon yoghurt
Third Course (choose 1)
Citrus compote, ginger snow
Crème brûlée
Chocolate pots with cardamom, raspberries & borage
The above dishes are just a few examples.
There are lots of others to choose from.
I am also happy to cook recipes you request
