Hold the gravy...

It is dinner for three on Wednesday, four on Thursday and so it escalates to the weekend. All I do is multiply what I would normally eat by the number of guests and add to this a little taste-bomb to kick things off with and possibly something sweet or some cheese afterwards. In the spirit of eating at home I like to keep it a bit loose [if you know what I mean?] like keeping plates. I love it when the juices left on your plate could add to the next course. Last night it worked a treat! Seared meaty scallop with smoked white balsamic glaze followed by minute gratin dauphinoise with crème fraîche and a generous helping of caviar. The creamy slightly fishy mess on the plate was perfect for the roast rack of lamb with anchovy gravy. Steamed fennel with a lemon and olive oil dressing to cut through the gravy. With the help of a slice of sourdough bread the plates were squeaky clean - ready for the next course! I could have gone on for ages………..

Comments

[msmarmitelover]

Hi Arno,
I'm writing a book on the underground restaurant movement and I'd like to come and report on your restaurant. As you may know I run one myself...The Underground Restaurant ...in Kilburn. Good to see one down South.
Please get in touch asap so I can come down

x

[Mel]

Dear Arno, an Australian tourist, I was lucky enough to be invited to Saltoun Supper Club by a dear friend to celebrate my birthday. Our visit, meal and shared conversation is the dining highlight of my eight-week trip. I felt honoured to be so welcomed in your home, so well fed - a lovely meal, thank you - and so sweetly attended to by Chris. Many thanks for an extraordinary evening and please do keep on inspiring others through food.

[pimmi]

love your photos :)