Throughout 2018 I am curating a collection of exclusive candle-lit long table Supper Clubs for just 25 guests in association with the School House Gallery in York. As with all of my recipes, everything that I create is based on an authentic recipe given to me by friends and family, or the good people I meet throughout my travels throughout the Mediterranean. This means that, wherever possible, I am committed to working with authentic ingredients that I source from small and independent suppliers.
On Friday 27th July, our theme was inspired by a sultry evening on the beautifully verdant island of Sicily whose location has long made it something of a cultural crossroads with the Romans, Greeks, Arabs and Carthaginians all leaving their mark on the region’s incredibly diverse cuisine which still thrives on centuries old family recipes that are passed down from generation to generation.
The price is £30 per person and includes a welcome cocktail.
A beautiful summery bruschetta made with gently griddled artisan bread topped with crushed fresh peas, Ricotta Salata – an aged salted sheep’s milk cheese produced in the Sicilian heartland – with highlights of fresh tarragon, Sicilian lemon zest and feisty garlic served alongside Sicilian lemon-dressed wild rocket leaves
Caponata, a quintessentially Sicilian sweet and sour slow cooked stew of fried aubergines, caramelised red onions, a homemade plum tomato sauce, juicy raisins, black olives, salted capers and red wine vinegar finished with a drizzle of Sicilian olive oil, fresh basil leaves and toasted pine nuts
Insalata di lenticchie, arance e erbe, a flavour-packed green lentil salad highlighted with the zest and juice of Sicilian oranges and lemons, cooling mint and bright flat leaf parsley
A plum tomato and gold Santini tomato salad with creamy burrata, fresh raspberries and basil leaves finished with home brewed raspberry vinegar
A rich flourless chocolate cake featuring Sicilian ‘cioccolato di Modica’ made by the world renowned Bonajuto family who have been making chocolate in their artisanal stop in Modica since 1880. Hardly anything has changed since the original cold-processing method of cocoa used by the Aztecs which was introduced to Europe by the Spanish conquistadores. The cake will be topped with lashings of fresh summer berries and served with Sicilian lemon-infused mascarpone
Each course was paired with a selection of wines that were thoughtfully curated by the gallery in association with Field & Fawcett wine merchants.
Friday the 21st September. My menu will be inspired by the tiny island of Paxos and the feasts I enjoyed sitting in secluded little harbours watching the fishing boats come and go **SOLD OUT**
Friday the 12th October **SOLD OUT**
Friday the 16th November **SOLD OUT**
Friday 14th December (priced at £40 per person to include a champagne cocktail)
Please contact me for more information, to be added to our waiting list or to book your place at our beautiful table.
My kitchen is rated 5/5 by the Food Standards Agency and City of York Council