After a few months of planning, the inaugural Marches Supper Society event took place on June 4th. In the lineage of great tabloid reveals, the veil of secrecy can be lifted and I can stand proud as one those behind the moniker. One of my cohorts is less keen on being named and shamed, the other is the estimable Henry Mackley. Of course Observer Food Monthly has already deemed secret supper clubs as passé, but . . . with Shropshire being somewhat behind the curve we can claim to be immune from such metropolitan whims.
Our guests on Saturday ate and drank the following. Homemade lemonade w/ raspberries, mint and vodka, roasted almonds, early summer vegetables w/ herby mayonnaise, rabbit, pistachio and prune terrine w/ pickled gherkins and sourdough, roast garlic and pea soup, ham hock w/ broad beans, asparagus and new potatoes, saffron and tomato tart with salad, warm gooseberry cake w/ elderflower ice cream, coffee and shortbread. What lessons have we learnt from this? A functioning dishwasher would be useful, Henry has conquered a fear of playing waiter, some umbellifers smell more ‘fragrant’ than others and should not be included in any table decorations and . . . there’s a demand for what we are doing.
Some of our guests knew each already other but everyone seemed to be getting on from our kitchen viewpoint. I think we will be doing it again.
We’re planning to make it a monthly happening, not necessarily in the same venue – it would be nice to mix up this element of the endeavour – but keeping it local, and sticking to our combined ideas of what good food (and a good menu) constitutes.
(thanks to Sian for the photo)