Supper club menu

June 16th

Inspired by the cooking of Skye Gyngell recipes from

A year in my Kitchen & My favourite ingredients

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Welcome drink – Home made cherry cordial, vodka & soda

Mini cuppa soup – Parsley

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Home smoked sea trout, pickled cucumber & mayonnaise

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Slow- cooked lamb shoulder with red wine vinegar

White beans & spinach

or

Baked aubergines Tomatoes, tarragon & crème fraiche

Sourdough crumbs

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Raspberry & apricot bread puddings with local cream

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