We cooked for Sara and Sam in the autumn and we took these two pictures. These are our fried polenta with mushroom aioli and pickled mushroom canapés - an earthy and delicious taste sensation, plus we’ve nailed a vegan mushroom aioli. Top three menu highlights were poached @chalk_stream trout with cucumber and herb mayonnaise for starters (pictured) and caramel panna cotta for dessert, with @huntsham_farm posh dogs, pickled green tomatoes and apple and prune ketchup in a brioche bun for evening guests later on 💥 🌭
We cooked for Jess and Harry and their 40 guests in November at our favourite spot and took not one picture, but that’s ok because we have these beauties from @bychloemary for you to enjoy! Menu highlights included sweet cured @chalk_stream trout with beetroot pickles and dill crème fraîche for starters and @swaledalebutchers Galloway beef rump with salsa verde and rocket for mains, with fondanella tomatoes and fresh oregano, and delica pumpkin with sage butter to share. Piles of ricotta doughnuts with apple butter and jersey cream for dessert and @farrobakery goods piled high as a wedding ‘cake’ before tea and coffee to pep guests up and cacio pepe mac and cheese with black pepper pickles, pecorino and breadcrumbs for 70 evenings guest later on 💃 Pure delight! 😃
We love making the trip back to London to cook at @markandmarko so it was a pleasure to do so for Eva and Simi and their 70 guests back in November. It’s about time we posted a picture of our sauerkraut and pecorino pancakes with sour cream again too which is how things kicked things off, with tomato toasts and leccino olive tapenade, taleggio arancini and champagne. Starters included grilled marinated violetta aubergines with datterini tomatoes and mint, and pepronata with chickpeas and aioli plus house focaccia. Double pasta to share for mains - pappardelle, belted galloway beef shin ragu and pecorino, and delica pumpkin ravioli with walnut brown butter and parmesan. Sides of cavolo nero, a warm jerusalem artichoke salad and radicchio with walnut dressing. Ricotta doughnuts with apple butter and jersey cream to share for dessert. Tea and coffee before our sparkling chuckleberry shrub (look at that colour ☺️ )and oxymel, sbagliatos and vermouth and tonic at the evening bar. These guys were a super classy dream to work with! ❤️
Cornichon towers and butter mountains with grissini, rye crackers, focaccia, chutney and pickles? We got you @annmarierules 👍 And hell yeah we are making all the trimmings in house of course we are 🔪 Not the cheese though, that we left that to the cheese professionals with @westcombe cheddar @colstonbassettdairy stilton @cornish.yarg@whitelakecheese Rachel’s and Solstice. This table of delights was available to guests during the canapé reception before the couple’s service, whilst our bride got ready and enjoyed a plate herself. Love bringing people’s cheeseboard visions to life! 💝 Thanks @coralie.monnet_weddings for these stills
Dessert sessions #1 🎶 Were you aware that there have been a number of songs written about the way our desserts make people feel? This is one of them, which makes perfect sense when you feast your eyes on this caramel pana cotta, dwell on its beauty and consider what it might taste like, that mouth feel. I have notated the lyrics beneath for a deeper understanding (as though of course you are singing them to the panna itself for clarity) Enjoy 😉
‘I’ve been meaning to tell you, I’ve got this feeling that won’t subside - I look at you and I fantasize, you’re mine tonight. Now I’ve got you in my sights, with these hungry eyes - one look at you and I can’t disguise I’ve got hungry eyes, I feel the magic between you and I’
More snaps from our November tastings taken by @benjaminpryor on medium format 💫 Zoe, Emma and Cec - a team of the very best FOH managers (and myself!) These babes bring their A game every time on P&B events for the smoothest service, and I get to see the magic in action after many months of bossing the admin while cheffing on the job. So much love for these women 🙏
Fabulous day of tastings @theforgebristol last week with the team. Highlights included @swaledalebutchers beef rump with garlic butter @fairyhill.marketgarden leaves, celeriac and chestnut agnolotti, blood orange with bitter leaf and almonds, and dark chocolate mousse with @ivyhousefarmdairy cream and amarena cherries plus perhaps most importantly, a preview of our new FOH shirts! Great to have this small and perfectly formed team together again, we are all feeling excited for this season to kick off! 😃
Chilly drinks prep days on film these last few months 🥶 Making the most of our beautiful bay tree with pear and bay cordial, plus ruby grapefruit and blood orange cordials too 📸
Something a little different ☺️ We moved into @huntshamcourt for the weekend to take care of Ann Marie and Dave’s guests in October. Breakfast on Friday for 65 kicked off with a varied offering including our house granola and overnight oats with yoghurt and stewed apples, sourdough toast, cultured butter and preserves. Soft boiled eggs and roasted San Marzano tomatoes with tarragon, plus our celeriac hash browns with apple and prune ketchup on the hot section. Lunch featured leek and cheddar quiche, a local cheeseboard with all the trimmings, and seasonal salads. Roasted pumpkin with walnut dressing and winter leaves was cooked on the BBQ when there was a power cut lasting most of the morning, so that and head torches were fun. In the evening for over 100 guests we served a Middle Eastern feast fresh flatbreads with medjool date butter, spiced pumpkin filo pie with rice and herbs, fried aubergine with date molasses and whipped feta, and fattoush amongst many other dishes. Yoghurt cake with pomegranate and pistachio for dessert. Guests settled in after their long journeys and we tottered off to bed before the next mornings early breakfast start. Absolutely killer team of babes for this one 💪 ☺️
At our November tastings our friend and talented photographer @benjaminpryor joined us for our first two sittings. I knew Ben had a beautiful medium format camera and asked if we might shoot a roll of film on it, taking some portraits of the team that day. Here taking a break from the kitchen for a moment are Max, Dan and Brian. I know, I know they all look very serious - but I wanted it that way and I love these images. Women folk incoming too ☺️
What a vibe for Becky and Laura and their 80 guests at the beautiful Mount Without ☺️ We greeted guests with canapés of smoked cod’s roe, cucumber and onion seeds, our Italian sausage rolls with apple and prune ketchup, polenta with pickled oyster mushrooms and mushroom aioli, and taleggio arancini. Starters to share were red grape with tardivo and toasted almonds, salami campagnola with pickled green tomatoes and burrata. Belted Galloway beef rump with salsa verde and rocket to share for mains with fried potato cake, delica pumpkin and sage butter, and baby gem with pecorino aioli and garlic croutons. Piles of ricotta doughnuts to share for dessert with apple butter and jersey cream. A cracking British cheeseboard alongside Italian salumi later on with grapes and our house pickles, chutneys and rye crackers served in the crypt. This day was laughter from start to finish for everyone - what a pleasure to cook for you all! 💝
