22/09/2024
Last night we had the pleasure of catering a supper club . We ran a 3 course seasonal menu plus canapes with as much locally sourced produced as we could muster that was paired with delicious wines. Courses included courgettes fritters with hung yoghurt, roast guinea fowl or cannon of lamb with lamb shoulder Croquettes with meat from .farm for mains and either Honey Sabayon with griddled orcahrd fruits (using Wayfwines own honey and glorious greengage, plums and apricots from .farm) or Eton Mess with homemade lemon curd cream. Thanks so much for having . We thoroughly enjoyed it!