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Thursday, 20 November 2014

Autumn changes

It's not just the leaves that have been changing and heading South this Autumn. We hope some of you have noticed how suddenly quiet it's been around here and here's our news.




The end of Summer was full of super, supper clubs and change and upheaval that we’re only now emerging from the drought or the flood; I can’t make my mind up which suits best, both really.  We’re happily floating on the surge of energy that comes from things shifting. Instead of trying to make plans and figure out how to move forward and stay afloat day by day, we’re more focused and more loving. By doing so much less and sleeping more, we’re actually achieving. It’s an odd feeling, changing and feeling all together different and yet the same.


What a riddle. Our Summer was intense (hard). This year’s been intense, brilliant in parts, hideous in others and we’ve moved, to London. Chris has almost completed his first term at the incredible Leiths School of Food and Wine. He is refreshed and inspired. We can't really believe it. I am relishing new opportunities for freelance food writing, being full-time with our two little girls, embracing the daily routine, new adventures and getting a lot more sleep than has been usual.  We are in this together and the girls have approached this move with lion hearts, curiosity and enthusiasm, we can only be inspired to try and do the same and to make them proud, as we are proud of them and each other. We are eating, often, well.


As those of you who joined us for one of our Summer suppers know, understandably, those were the last at our Edinburgh table for a while. The final run of suppers combined with a house move and a young family were exhausting but oddly exhilarating and confirmed that we have to run to where ever this love of feeding people takes us. Chris is running and I am trying to catch him, clutching E and A’s hands. He is building his portfolio and skills with great relish and offering a limited number of totally bespoke private dining opportunites to loyal and new fans. If  you are planning a special occasion or gathering and would like him to feed you over the festive period and in 2015, please email to start a discussion. And, more than ever before, watch this space.







Wednesday, 3 September 2014

Menus for a Scottish Showcase

We are spoiled for choice with the Scottish larder and, as we put these menus together we wanted to showcase some of our favourite and finest ingredients and broad inspiration from holidays, cook books and meals out. These two suppers are our way of celebrating the start Scottish Food Fortnight and appreciating the ingredients we have so readily and deliciously available to cook with. They also mark the end of our extremely busy but rewarding Summer season with almost 200 diners at our Table.

On Friday

To start
Manchego, rocket and Parma ham with homemade honey and walnut soda bread.

To follow
Venison, mushroom risotto and vegetable crisps

To finish
Chocolate delice, vanilla ice cream, pistachios

On Saturday

To start
Manchego, rocket and Parma ham with homemade honey and walnut soda bread.

To follow
Cod, tomato farro, salsa verde

To finish
Chocolate delice, vanilla ice cream, pistachios.


Tuesday, 2 September 2014

Menu for a sunny September supper

To start
Salmon rillettes, green leaves, homemade honey and walnut soda bread

To follow
Skirt steak, mushrooms, watercress, crispy potatoes

To finish
Chocolate delice, vanilla ice cream , pistachios.

Wednesday, 27 August 2014

Menu for a late Summer night

Saturday's guests will enjoy:

To start
Rare roasted beef, garden salad and butternut squash crisps

To follow
Cod with braised lentils and proscuitto

To finish
Home grown apple and rhubarb crumble with elderflower ice cream.


40

The pot of gold at the end of this weekend's culinary rainbow was this gorgeous celebration. Guests gathered in the garden (avoiding the showers) and partied in the kitchen (always the heart of the best parties) and were warmed up with our delicious taster portions of bowl food, an unusual alternative to a buffet. We were delighted to be part of it. Happy birthday Gail.






Slowly braised Asian beef with hot and sour salad.


Courgette and rice filo pastries with green salad.



 Chicken Mughlai with buttered naan.


Chef at work.



Individual Eton Mess.

Tuesday, 26 August 2014

Menu for the weekend, part two, in pictures

And our weekend continued with a gregarious group gathering to eat and enjoy at Charlie and Evelyn's Table. Such a privilege to share our home and our hospitality: