WHERE WE ARE

Off and running, three dates set, the first full already and the second is booking up. Unbelivable.  I’m really excited and at the moment the only problem seems to be deciding what not to cook.  The three meals planned so far have different beginnings. The first takes its lead from Stevie’s travels in India, the second from the date and the third from a writer whose books I enjoy reading but to be honest haven’t cooked enough from.

I can’t wait for the Keralan meal. Some of the very most memorable things I have eaten over the past few years have been as a result of Steve’s zeal for Indian food and I’m hooked.

We have booked kid for the Roman lunch. Lucky to find the ‘abbacchio’ (young lamb or goat) essential to an Easter meal we’re so excited that we can’t choose how to cook it. Tied up like rabbit is I think winning at the moment, but the idea of jointing and cooking with artichokes seems also appropriate. I don’t think we are going to be totally faithful to tradition with this one and I’m looking forward to taking some of the Easter food apart. Spring will start here.

The rowing club is going to be a brilliant venue, but we are waiting to hear from a second on the other side of town to broaden things up. We will announce more details when we are sure as we hope to hold the Elizabeth David supper there. I’m looking forward to the discipline of cooking from her recipes having benefited from their impact all my life. This meal deserves to be as authentic as possible and we have a few ideas to that end.

What to make for Easter?

Our Indian supper is booking up fast, which is exciting. Having never cooked in the rowing club before I am a little nervous. However we have started to research our next one, an easter feast. Traditionally in Italy kid would be eaten so we are trying to source some, and think we have found some with a very good english goats cheese producer. This is encouraging as in my experience kid can be a bit strong and the source sometimes unreliable. Easter is quite early this so many of the usual accompaniments are not yet in season, we are wondering about peas and broad beans, contacting farmers to see if they think they will be ready for our dinner. 

A Beginning

We are just starting to plan our first supper club under our new Moveable Restaurant umbrella. Thoughts about the future are moving fast and we are remembering the obstacles of previous endeavors. Where can we find a site with a professional kitchen and a decent atmosphere where the present chef or restauranteur wont begrudge us the space?

I think we have found somewhere and it couldn't be closer to home. The rowing club just by my Barge in Hammersmith. It has a good kitchen, a roof terrace, a bar, and we can afford it...if someone turns up for dinner that is .

Now we have to work out what to cook, that part is normally pretty easy for us, though what to write on the rest of this website is a real challenge. We'll manage though. Eventually.

Stevie