evoo

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Our first supper club took its inspiration from evoo (that’s extra virgin olive oil for those of you who don’t own a beard and/or work in a hip pizza bar). The king of condiments featured in surprising and creative ways in our three course menu.

We opened up the living room of my gorgeous west end apartment to adventurous Glasgow foodies for a unique dining experience and are chuffed with the results. Thank you to everyone who came, we had a fantastic time, and judging by the empty plates and full bellies, so did you!

You ate and drank:

welcome cocktail: coriander infused gin sling with dehydrated cara cara orange, orange syrup, lemon juice and sugared thyme sprig

warm homemade horseradish with a selection of infused oils: lemon, thyme and garlic, cara cara orange, pink pepper corns, focaccia and saffron

starter: evoo confit salmon, cherry tomato sauce, focaccia, compressed focaccia crisp and spinach ball

main: beef cheek with evoo fondant potato, horseradish puree, heritage carrots, beef glaze and sourdough and garlic crumb

dessert: lemon tart with chocolate and evoo crust, evoo and thyme ice-cream, candied orange, chocolate orange shard with a splash of orange syrup

We loved hosting our first supper, we met some fabulous folks and had a fantastic time cooking some tasty food for you. Next supper 29th April book here:

https://www.eventbrite.co.uk/e/gsc-decadence-tickets-32201651005

evoo

Our first supper club took its inspiration from evoo (that’s extra virgin olive oil for those of you who don’t own a beard and/or work in a hip pizza bar). The king of condiments featured in surprising and creative ways in our three course menu.

We opened up the living room of my gorgeous west end apartment to adventurous Glasgow foodies for a unique dining experience and are chuffed with the results. Thank you to everyone who came, we had a fantastic time, and judging by the empty plates and full bellies, so did you!

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