Seasonal SUPPER CLUB IN ST MAWES

Last night Potluck members' Clare and John Roberts generously opened their home to a group of strangers at our first Autumnal Supper Club in St Mawes.

Guested dined on 5 fine Seasonal Courses hand-created by Chefs Tareg Morris and fiancé Alfie Petty.

On arrival guests were welcomed to a Apple and Ginger non-alcoholic spritz by the fire and a Smoked Salmon/ Roasted Pepper (Vg) Sushi.

Once seated we had a Red onion, fig and parmesan/ Vegan Cheese (Vg) croute and a Beetroot and Goats cheese/ hummus tartlet (Vg).

Next was the wonderful bread course which included a Marmite and Vegan Cheese Scone with a whisked Malt butter, Focaccia and sea salted butter.

Followed by:

Starter

Pumpkin Tortellini, beurre noisette, rocket & toasted seeds

Mains

Slow cooked Brian Etherington Meats, Farm Shop & Butchery Academy Lamb shoulder with a herb crust, lamb cutlet, mustard mash, buttered carrots & jus

or

Roasted Celeriac with a herb crumb, braised leek, mustard mash, buttered carrot & onion jus (Vg)

Dessert

Autumnal Eaton Mess, fig, poached pear, apple & blackberry

Sweetly Ending with Petit Fours

Billionaire flapjack

Blackberry wine gum

Lemon creme profiterole

I loved everything on the menu but especially the slow cooked and lamb cutlet, it was cooked to perfection, such lovely soft flavoursome meat.

Thank you to everyone that came out and joined us to celebrate such wonderful seasonal produce. It was lovely seeing a few new faces and seeing old friends.

Huge thank you again to Clare and John and to our incredible Chefs Tareg and Alfie. There were many memories created together.