Last weekend saw Dinner at the Manor celebrate our 1st birthday, and what a year it has been! 245 dinners served over 18 events to some wonderful people, from all over the UK and beyond, who we hope have enjoyed it as much as we have.
Our menu was a selection of what we, and our blog readers thought were the highlights of the past 12 months, and we had a mixture of old and new guests to share these with us.
Canapes were Dan’s wonderful Nigel Slater inspired Yorkshire blue cheese risotto cakes, Mrs Beeton’s sherried mushroom vol-au-vonts (check out those layers on Dan’s puff pastry!! Amazing!!) and Jamie Oliver’s glazed chorizo and garlic bites.
Our guests were then treated to an amuse bouche of Ottolenghi’s garlic soup with fresh harrissa, then onto the starters. I was back to stuffing vegetables in the form of Rick Stein’s lamb aubergines, and then the main followed with our beautifully, meltingly soft tamarind and chilli infused belly of pork, with refired beans and salsas. This was one of our all time favourite dishes from our Thomasina Miers Mexico event
If all of this wasn’t enough, to cleanse the palate from these spice infused courses, we served up a pre-dessert of pear sorbet (made from the Manor’s own pears!). Finally, it was onto dessert, which can only be described in one word. Chocolate. Melting Chocolate puddings to be precise, accompanied with delicious vanilla ice cream and praline.
To really finish out guests off we treated our bunch to some delicious tiramisu cupcakes, and a parting gift of more pears, in the shape of spiced pear chutney, so our guests could enjoy a taste of the Manor at home!
Little did we know that our little idea to set up this Leeds supper club would be such a success and we plan to continue long into 2013! We’ve learnt a lot along the way, including:
- Advance preparation is our friend
- Never have a drink until the mains go out, yes, really.
- Not all of our guests are as greedy as us – portion sizes are key.
- We couldn’t run the supper club without our “silent” helpers, Richard and Nick – without them, we’d be swimming in dirty dishes for days!
So, onto our next year of events. Expect more food, more fun and a few more surprises in store… Happy birthday to us!