Many thanks to everyone who attended our recent Chomp event on 28th Sept, we appreciate your support. We saw some new faces and some of our treasured regulars. Preparation started early in the week with bread to prove and stocks to simmer and ingredients to buy. When the bakery closes Saturday it is a race against time to get prepped and set up.Being in our own premises we love how we can set up and decorate with our own personal stamp.
The night started off with a Sangria made with a white wine and spiced almonds for nibbles.
Despite our confidence growing in our menus with each event we do, we had massive doubts about the starter. Despite the whole idea of Chomp Supper Club being to provide guests with a different dining experience serving a poached egg in the soup may have been a step too far. Doubt descended into major panic earlier in the afternoon and then it was too late to change.We served the garlic soup with pimenton and poached egg with baited breath and shaking hands ...and....not one egg came back! Needless to say we were delighted.
Mains was a delicious Harrisa Chicken, the time and effort making the harrisa paste being well worth it ( look out for jars of this in the bakery...coming very soon). This was served with a grapefruit and maple syrup sauce flavoured with cinnamon and star anise. Sides were roast baby potatoes with thyme, baby rocket and grapefruit salad, and spinach and raisins cooked with pine nuts and garlic.
Dessert was Spanish Almond& Lemon Meringue, lovely and tangy with the nuts adding a lovely contrast to the creamy middles, served with whipped cream, raspberry coulis and creme patisserie.
The meal was ended with tea, freshly brewed coffee and pastillitos, a traditional Spanish sweet made with almonds and pistachios
The night ended late with a few songs and I am sure a few sore heads the next day ( including our own, sore feet too). We are looking forward to our next night already!
