Upcoming 2016 events – Book Now!

Hopefully you’ll have seen us unashamedly plugging our forthcoming events. You should already know what the themes are, but they’re here to remind you. The good thing is that you can book on, right below… Be quick as you don’t want to miss out!

DATM2016

Saturday August 13th 2016 – Small Plates Lunch
A relaxing lunch, featuring some comforting, indulgent small plates using recipes from the fantastic Spuntino and Duck and Waffle. £30pp Sorry, Sold Out

Saturday 10th September 2016 – Eastern Afternoon Tea
Join us for an afternoon tea with a difference! Taking Eastern flavours as inspiration, we’ll be baking up a storm with a selection of delightful savouries and sweet dishes with a twist. £25pp
Sorry, Sold Out

Friday 14th and Saturday 15th October 2016 – 5th birthday featuring Mikkeller beer and Korean food
We love a good old celebration for our birthday and for our 5th year this is no exception. We’re pairing up our favourite Danish brewery with our favourite food of the moment, Korean. This is guaranteed to be one not to miss! £50pp with paired beers.
Sorry, Sold Out

Saturday 12th November 2016 – Sirocco lunch
We’re paying homage to one of the original queens of the supperclub, Sabrina Ghayour and her new book, Sirocco. This is Eastern food with a Western influence and is guaranteed to be a colourful, delicious afternoon indeed. £30pp
Sorry, Sold Out

Saturday 10th December 2016 – Christmas afternoon tea
We’ll be getting all kinds of festive for our Christmas afternoon tea in December. Sweet and savoury bakes, some traditional and some with a much more modern take of Yuletide grub. £25pp
Sorry, Sold Out

New Events Alert!

Hot on the heels of our successful but gut busting Leeds Indie Food Festival events we thought we’d better set some new supperclub dates for the rest of 2016 so that you have a chance of coming to dine with us! We’ve picked themes based on some of the hottest new cook books that are exciting us at the moment, we hope you’ll be excited too. Below is a sneak peak of the event themes and dates, to give you time to work out if you’re free and what you want to come to. You’ll need to buy tickets to be able to attend an event. These tend to sell out fast so you’ll need to be quick! We’ll be launching ticket sales for these events at 7pm on Tuesday 24th May – set your alarms now! For all our booking terms and conditions please check out our ‘what you need to know’ page.

Saturday 13th August 2016 – small plates ‘diner’ lunch

Spuntino

As part of our research for our ‘filth’ dinners in May we found lots of lovely recipes in the likes of Duck and Waffle and Spuntino which were not quite filthy enough to make the grade, but which would be lovely for a more sedate lunch! We thought we’d create a fun small plates menu to have a go at cooking them. £30pp gets you a welcome cocktail and 6 small plates. Lunches run from 1pm-3pm at our central Leeds location.

Saturday 10th September 2016 – Eastern afternoon tea

A cook book that caught our eye recently was that of Chetna from GBBO who did reasonably well the year that Nancy won. Chetna was dubbed the queen of flavour and this book showcases some exciting Eastern twists on our favourite sweet treats. We thought it would be ideal for an afternoon tea with a difference! £25pp gets you a cocktail on arrival, 4 savouries and 4 sweets. Afternoon teas run from 2pm-4pm at our central Leeds location.

Friday 14th and Saturday 15th October 2016 – 5th birthday featuring Mikkeller beer and Korean food

Who’d have thought we’d reach the dizzying heights of our fifth birthday?! Time flies! In honour of this milestone we thought we’d pull together an event influenced by two of our favourite things at the moment – craft beer from Danish beer nuts Mikkeller and delicious Korean food. You may have already heard the hype about the chicken from our LIF16 events – now try it for yourself! £50pp will get you four exclusive Mikkeller beers and 8 courses of exciting Korean food. Dinners run from 7pm to 10.30pm at our central Leeds location.

Saturday 12th November 2016 – Sirocco lunch

Last year Persiana was by far our favourite cookbook. Colourful, tasty recipes full of flavour but completely accessible. So we were very excited when Sabrina Ghayour launched her latest Middle Eastern offering this month – Sirocco. This is Eastern food with a Western influence. £30pp gets you a welcome cocktail and 6 courses. Lunches run from 1pm-3pm at our central Leeds location.

Saturday 10th December 2016 – Christmas afternoon tea

Yes Christmas is ages away, we know! And no, we don’t know what we’re up to yet either! But what we do know is that we’ll be serving up an afternoon tea of our favourite festive treats. £25pp gets you a cocktail on arrival, 4 savouries and 4 sweets. Afternoon teas run from 2pm-4pm at our central Leeds location.

Filthy Festival LIF16!

We hosted our first Leeds Indie Food supperclubs this weekend. The festival, which is now in its second year, is going from strength to strength with hundreds of independent food businesses putting on special events across a two week period in May. It’s a great way to showcase Leeds’ real strength as an independent local foodie destination and we were very proud to be part of it. To do something a bit different from our usual format we selected our favourite filthy recipes rather than sticking to one cook book. We wanted to bring together the naughtiest but tastiest dishes into one menu that would keep guests talking for weeks!

We paired up with local brewers Northern Monk who supplied three of their craft beers to help that filthy food go down! Northern Monk brew a mere 1 mile from the Manor so you can’t get more local than that! On offer was their session IPA which was lovely and hoppy, the stronger New World IPA which was nice and dry and is rare with strong beers, and the Northern Star coffee porter which is made with Meanwood’s North Star coffee, another Manor favourite!

We had to invest in a deep fat fryer as nearly every single course had a deep fried element! First up in this vein were little deep fried pickles. I used Red’s recipe, to keep it local! Sour pickles were fried til crisp and then dusted with Red’s magic dust that is salty, smoky, sweet and spicy. These came with a moreish blue cheese sauce to dunk them in and a mini pickleback cocktail to help wash it all down! These were swiftly followed with a delicious  dumpling – one of Susie’s signature makes filled with pork and Napa cabbage made all the more filthier with black pudding to give it an even meatier mouthful! Sriracha sauce accompanied these to give some added heat.

For starters we couldn’t not serve mac n cheese at a filthy event. This came in the form of a deep fried macincini ball full of stringy, oozy cheddar, gruyere and parmasen cheeses and spiked with truffle oil. This came atop a rich tomato marinara sauce to cut through all that cheese. The fish element of the menu was my signature shellfish bisque. This was made extra filthy with the addition of cream but given a touch of elegance by being poured from teapots into teacups at the table. Each cup came with a little (deep fried!) crab and prawn bonbon. I got all the fish from Leeds market (to keep the local theme going!). Bisque is notoriously messy to make – requiring lots of blending and sieving, so I made loads so that I don’t need to make it again for a while!!

Main courses kicked off with a Duck and Waffle ox cheek doughnut. This is the longest, trickiest recipe I have ever had to follow, it took 3 days from start to finish! Ox cheeks were braised slowly and then shredded with tons of other tasty and spicy ingredients. This was then stuffed into doughnut dough and, yep you’ve guessed it, deep fat fried! These were served atop a sweet and fruity apricot jam which counteracted with the salty, spicy doughnuts. Ox cheeks were a bit of a nightmare to track down so I got mine from Lishman’s in the end – well Ilkey’s got a Leeds postcode!! The final savoury offering was the big hit of the night – Korean fried chicken. Chicken wings were double fried for extra crispiness and then dunked in a rich, sweet, spicy sauce of Korean chilli paste and maple syrup,amongst a list of 10 other ingredients! The sauce is so good we agreed that you could probably put it on an old leather boot and still enjoy it! If you want to try our Korean fried chicken then we’ll be serving this again at a future event – keep your eyes peeled for announcements!

For sweets we started with a little pre—dessert of frozen yoghurt with brown butter, almond and honey. We first served this at our Nigel Slater event earlier this year and felt it was filthy enough to make this menu! The main dessert was Ina Garten’s skillet brownies. The plan was for warm, oozy, chocolatey brownies served in their own little frying pan. However I over baked these on the first night (sorry guests!) so had to watch them cook like a hawk on the second night where I think they were much more successful. I served them with popcorn for crunch, salted caramel sauce for health and a homemade malted milk ice cream.

With coffees and teas we served our final artery clogging offering – white chocolate rocky road with marshmallows, M&Ms and dried cranberries. These were a proper filthy end to the meal, Susie nearly made them filthier by putting Tangfastics in them. I think guests were glad we didn’t!!

And so that brought our Leeds Indie Food events to a close. We loved being part of it and are already thinking about what weird and wonderful things we could do next year. We met some lovely new foodie folk who we hope to see again.

So that’s it for now as we have no more events booked in for this year. HOWEVER, dates for the rest of the year have already been agreed and we will give you a sneak peek of these later this week with them actually going on sale on Tuesday May 24th… WATCH THIS SPACE!

May Menu – Filth LIF16

No sooner have we finished April’s event, we’re hurtling towards our May supperclubs which we’re holding as part of the fabulous Leeds Indie Food Festival.

Yep, you read that correctly, this event is “Filth” in honour of some decadent, naughty foods that really shouldn’t be eaten in one sitting. Not only do we have some glorious treats in store, but this will all be washed down with three wonderful cans of craft beer from the brilliant Northern Monk.

I’d suggest our guests do a bit of fasting before they come to this!

May 2016

Byzantine Brilliance!

We cooked up a very eclectic menu last weekend when we used Rick Stein’s latest offering ‘From Venice to Istanbul’ as our inspiration. Rick’s Mediterranean pilgrimage took him through the countries of the old Byzantine Empire, eating delicious food all along the way. Eastern influences can be seen throughout and so this was very tempting for us as cooks to give it a go. We couldn’t actually decide what to cook as everything was so tempting and so this was our biggest menu to date!

Starting in Venice our guests were welcomed with a classic Bellini – sparkling Prosecco with aromatic peach puree. Canapés were freshly baked pide bread (a bit of a Turkish focaccia) with muhammara which is a rich dip made from roasted red peppers and walnuts – to me it was very romesco like. Also on offer were spiced vegetable borek, lovely little filo parcels filled with a yummy spiced mushroom mix.

Our starters on this gastronomic adventure included halloumi saganaki with pumpkin puree – this was a salty, sweet delight with thick cubes of halloumi rolled in semolina and fried til crispy and golden, then served with a soft, sweet pumpkin puree and lashings of honey! Next up was a delicate dish of almond skordalia which is pureed potato spiked with tons of olive oil, white wine vinegar and garlic. This came anointed with lovely little roast beetroots and a fresh anchovy – this unusual dish used ingredients we all know very well but paired with very different and punchy flavour combinations.

Next up was fish and first on offer was a little fritter packed full of fresh prawns, dill and ouzo – again using some unusual flavours with very well known ingredients. This was paired with a pretty little classic Greek salad – we had to get it in there somewhere! The other fish dish (yes the dishes were still flowing at this point!) was a pretty little seared scallop dish paired with crushed broadbeans and crispy pancetta, a lovely combo of fresh and salty and soft and crispy .

For main courses there was a very rich lamb stew called hunkar begendi, which I believe was a Turkish sultan dish. The lamb was soft and tender and the glistening sauce was full of tomato, red peppers and spice. This was paired with a creamy aubergine puree and slivers of pistachio to try and counteract the wetness of the dish. The final main course was one of the stars of the night, a delicious sumac roasted chicken salad. Chicken was marinated overnight in an intoxicating array of ingredients that included pomegranate molasses, sumac, chilli and garlic. It was roasted with sesame seeds until the skin was nice and crispy and then served atop a fragrant salad of smoky freekah, fruity pomegranate and earthy herbs. Given the sour flavours in the chicken, the dish was actually deliciously umami and is one I’ll be making again to try on the BBQ!

Given all the food we had served by this point and that we were well and truly in Istanbul by now, we thought there was no better dessert offering than to go all the way back to Venice and service a nice, light TIRAMISU! Rick’s recipe is very classical, with lots of mascarpone, sponge fingers and coffee. There’s nothing to hide behind and so it needed good quality ingredients and strong flavours. The bowls were all licked clean, which given the feast we had served was a triumph!

Coffees and teas were served with my homemade halva. I’ve no idea if I made it correctly, I followed Rick’s recipe to the T! Homemade halva is much wetter and softer than the shop bought version. This will probably appeal to most people as shop bought halva has a bit of a polystyrene quality to it but mine was much more like a marzipan or an Indian sweet. Semolina is toasted in oil and then cooked slowly in a sweet milky syrup until soft and all absorbed. Whole hazelnuts were added and then it was left to set. I served mine with pretty pistachios and rose petals to try and counteract the beigy browness of it all!

So all in all it was a successful but exhausting night. We served up 10 whole different course to our guests, which is probably not a number we’ll ever do again as it was so much work! The guests seemed to enjoy it, although I’m sure they didn’t need to eat again for the rest of the bank holiday weekend! We do it all over again next weekend when it’s our special Leeds Indie Food events – FILTH. We’ve even bought a deep fat fryer in celebration! In other news we have now agreed our dates for the rest of the year. Once we’ve picked themes for these we’ll let you know before they then go on general sale. Expect them to be out before the end of the month – watch this space!

April 2016- Menu

Our next couple of events are coming up thick and fast. At the end of April we are hosting an evening event inspired by Rick Stein’s most recent book, From Venice to Istanbul, taking in a number of cuisines from the eastern Mediterranean. Think fresh, clean flavours, to punchy, spicy, aromatic dishes.

So, here’s the menu, we’d love to know what you think.

April 2016

Simply Nigel

Last weekend we served up a lovely small plates lunch to some of our wonderful guests. Using Nigel Slater’s beautiful Kitchen Diaries III as our guide, the food was simple, yet with stunning flavours to really awaken those tastebuds.

First off, our guests were greeted with our Raspberry Cooler cocktail, a delightful mix of gin, Chambord, muddled raspberries and bitter lemon. To accompany the aperitif were our canapes. First off were Dan’s Nduja bruschetta. Nduja is a rather filthy, spreadable spicy Italian sausage. The spiciness was paired with creamy goats cheese and piquant olive for a lovely little mouthful.

The other canapes were described as “apple and stilton dumplings” which were in fact little apple and stilton pies. Apple puree and stilton, encased in puff pastry – these were served with a sweet and spiced red onion and golden sultana chutney. A truly delightful morsel.

The next course was my citrus cured salmon with fennel and orange. Salmon was cured for a couple of days in salt, lemon and orange zest, dill, mint and gin and then thinly sliced. A crunchy  tangy, acidic fennel salad and sliced of in season blood oranges created a dish full of contrasting flavours and textures.

Griddled lamb with tomato, ginger and basil swiftly followed. This was an interesting dish where the lamb, once griddled pink, is then steeped in a marinade of the above ingredients blitzed up with lots of mustard seeds.  The result is a fragrant pesto fusion which combined with the meaty lamb was a delight. This was served with a simple pea shoot and radish salad.

We then moved onto some of Nigel’s more gutsy dishes. The next course was Dan’s Smoked mackerel and tender stem broccoli gratin which was creamy, warming and full of interesting textures and flavours.

The final savoury course was a flavour sensation – beef short rib slow cooked for hours in ginger, anise, soy and apple juice. The soft meat came with a smooth cauliflower puree and lots of the delicious cooking liquor. A tangy chive puree was used to cut through the intense, but enjoyable richness of the dish.

Dan’s beautiful dessert was a take on Nigel’s walnut meringue. Nigel made his as a giant tray bake with apples and custard. The walnut meringue mix made lovely, chewy, nutty meringues but was quite hard to work with and so Dan deconstructed the dessert. Little bowls were filled with a delicate, chilled, vanilla custard topped with gently poached forced rhubarb and then finished off with the walnut meringue, a rhubarb curd and fragrant rhubarb syrup. This was light, fresh and full of spring flavours – perfect after a heavy meal.

Our final flourish were my not so petit fours of maple and hazelnut shortbread biscuits, crumbly, nutty and moreish!

All in all this was a fun yet really relaxed, calm affair – just like Nigel himself. If you don’t have the book, then I would recommend it, rather than a straighforward cookbook, it’s a beautiful memoir and ode to food.

Thanks to our lovely guests who bought us gifts of a bay tree, sourdough starter, raw brownies and wine – you are all very kind!

Our next event coming up will be our Rick Stein inspired Byzantine dinner. We cannot wait, see you soon!