We are going to make delicious food using local ingredients for private events. Our first was for Flagship Wines Autumn Wine Event at The Abbey School on Friday night. We made tasty nibbles for 110 guests using the very best of seasonal and local ingredients.
Redbournbury mill fruited and rye sticks (note not baguettes – as Steven the baker pointed out “we are not in France”) were toasted and smothered in tasty wild mushroom pate, Childwickbury goats cheese, Yorkshire Blue cheese (ok but it was from the local cheese market stall), mackerel (again local market) and chicken liver pate. Home-made preserved quince and caramelised and spiced walnuts added an “oooh what is that” to the cheeses.
We had lots of interest from Julia’s customers including one customer who just wanted to buy bags of Liz’s walnuts for pressies.
We’ve eaten the walnuts so no pics of those, but the spiced almonds were delish too and we remembered to photograph those before sharing them out:
The most difficult thing of the event for me was driving home from Redbournbury Mill with 20 freshly baked fruit breadsticks in the car – I nearly had to pull over to eat them! But otherwise, it all went smoothly and Julia Jenkins, owner of Flagship was very lovely “I just wanted to say thank you very much for your delicious food for our event last night – was delicious and deserved the compliments from those who ate it!”
We plan to do workshops in people’s homes, talks, parties etc. If you want to know more thelocalkitchen.net is the place to go.