Pickled Pig Grub Club celebrates modern, seasonal British food all locally and responsibly sourced. A summer inspired tasting menu with specialist wines specially selected to compliment the delicious food.
There will be four courses celebrating all that’s amazing about this time of year!
£35 for four course meal, matched wines £20, British cheese selection £8 supplement.
Thursday 16 June and Friday 17 June 2016 at 7.45pm.
Email – firstname.lastname@example.org to reserve seats.
Potential food menu depending on availability of seasonal produce.
Seasonal Spring Streatham Supperclub
Spring has sprung! Just when we thought that it was never going to warm up, blooming season has arrived, waking up a bounty of delicious produce.
Our seasonal supper club was held on Monday 28 March, this time in a lovely boutique-cafe in the heart of Streatham Hill – Boyce Da Roca.
The tasting menu centred around everything that sprouts from the ground, falls down from the trees, lives well in the sea and on the land, matures, ripens and is at it’s very best during Spring. We carefully matched each course with a wine chosen to enhance and compliment the key flavours of the dish.
To find out about future events email email@example.com.
On Tuesday 12 January, whilst some detoxed and exercised in a cloud of resolve and worry, Beth Rose* and Mark Breen celebrated all that’s amazing about the British Winter with their supper club guests.
Winter is a season that holds it’s own pure, fresh beauty; blustery walks in the woods surrounded by the most beautiful browns, burnt oranges and deep greens, followed by the welcome warmth of a roaring fire in a thawing pub.
Beth and Mark’s menu was designed to explore the flavours of Winter, to experiment with those earthy bold ingredients that surface in the chilly months.
Heres a few photos, mainly taken by guests. Can’t wait for spring now….
Apple puree, gin, cloves and rosemary give this cocktail a taste of autumn. With woody sweet spices, refreshing apple, a zing of lemon and of course a kick of gin. This very British cocktail is perfect for when the leaves start to turn brown and apples are in abundance.
For 1 cocktail
40ml apple purée (see below)
20ml spiced syrup
20ml lemon juice
1 sprig rosemary, to garnish
For the apple puree and spiced syrup (enough for 5 cocktails)
4 apples peeled and seeds discarded
10ml lemon juice
1 tsp. fresh rosemary
7g whole cloves
3 sprigs rosemary
- To make the apple puree: slice the apples and combine with lemon juice and rosemary in a blender. Blend until smooth; gently strain mixture through a fine-mesh sieve and discard any solids. The puree can be frozen in an ice cube tray and then stored in an airtight contained in the freezer to be used for individual cocktails in the future.
- To make the spiced syrup: mix the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes. Strain into a jar and store in the refrigerator until use.
- To make the cocktail: combine the purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a glass and top with a small splash of soda water. Garnish with rosemary and serve.
A beautiful take on Proust’s favourite treat, this madeleine recipe has a zesty lemon and rasberry finish. These summery flavours are inspired by the need for a warm treat on a standard wet British summer bank holiday. Great with a cuppa.
Ingredients (for 24)
- zest of one lemon (use a fine grater to take just the yellow skin from the lemon
- 1 vanilla pod (or a tiny splash of vanilla essence)
- 150g of caster sugar
- 20g of Demerara sugar
- 180g of strong white flour
- 5g of baking powder
- 180g of butter
- 30g of honey
- 4 medium free-range eggs, whisked in a mixing bowl
- 24 raspberries
- To begin the madeleines, preheat the oven to 180°C.
- Split the vanilla pod in two lengthways and scrape out the seeds (if you don’t have a vanilla pod you can use a tiny splash of vanilla essence).
- Add the caster sugar, demerara sugar, flour, baking powder and lemon zest to a mixing bowl. Whisk to combine.
- In a small saucepan, melt the butter over a low heat. Once melted, remove from the heat and add the vanilla seeds.
- Fold in the honey to the flour mixture, followed by the eggs, and then slowly add the melted butter. Blend together until just mixed.
- Put 1 tablespoon of madeleine mixture into each madeleine
mould on a well buttered madeleine tray. I find it easier to use
tablespoons to do this so that I have one to scrape the mixture off the other. Place a raspberry on top of each, it will sink in a bit and be lovely and jammy by the time the madelienes are baked. Bake for 9-10 minutes until golden brown.
- Remove from the tray and serve warm.