Blogs

Write new blog
Mrs B

Mrs B Cooks Luddesdown's Tea!

by Mrs B published on

 

Anyone who knows me would vouch that I am a ‘frustrated chef'.  Over the last few years my passion for cooking and playing around with ingredients, in order to come up with something truly different has increased.  I have dreamt of running my own little restaurant where I can use local produce and my own recipes over the years but not really done to much about it. . . till now

 

As I have mentioned before I live in the middle of an organic farm their speciality is their beef and the steak is beyond any other I have tried.  Just over the road is a pub which years ago were known for their good food. Over recent years it has changed hands more times than Hugh has changed his socks! And as a result the punters are lacking with the menu reduced to some soggy chips and a rubbery sausage, if you're lucky!!

 

Over the last month or so and now that the children are a little older I have decided to follow my idea of catering in some way, shape, or form.  I am going to run dinner parties in peoples homes and have had new cards printed and door magnets for my car with the company name ‘Fusion' which I think just about sums up my style of cooking.  I approached a few eateries in the area to see if they would like to add my Panna Cottas to their menu which had stirred some interest, as I started selling them in our local village store. 

The pub over the road had been taken over, yet again, by two ladies and one morning I knocked on the door, introducing myself as their neighbour and presented a couple of pots of my Panna Cotta, one lavender and one ginger and lemongrass for them to try. They thanked me and that was that.

 

After a couple of days I popped over the pub for a drink with the family.  I spoke to the lady behind the bar and she said that she really liked the samples I had left and would I be interested in doing a ‘Fusion Night' there? I jumped at the chance, as feel the pub is so well appointed being right next door the farm and have always felt they should do an organic menu.

 

I have gone for a 3 course set menu with choice of starters, mains and desserts. I have incorporated the farms steaks, rosemary marinated sirloin being the one on the set menu, but for a supplement they can choose the ‘Hungry Lion Platter' which has 3 steaks, the sirloin, fillet and rib-eye! I will be doing a choice of sauces to go with them, peppercorn, béarnaise and mustard. I have also included a veggie option which is a wild mushroom and thyme risotto and a chicken dish with wine and herb sauce. Instead of chips I will be roasting new potatoes with mixed garden herbs and garlic.

 

The pub have recently added a small upright piano so to make full use of this and add to the ambience of days gone by when every pub had a piano, I plan to get a pianist to come for the evening to play some back ground music as people eat. I am going to advertise the position locally ( I hope that an elderly person will apply who has some experience in stringing along to a request, as they used to in the old days).

 

I am a little nervous as I am planning on catering for 30 people! I am sure it will go ok, and I hope that it will tempt people to use the organic farms fabulous meat and veggies.

 

I will keep you posted on the run up to the event and also how well it went on the night. I am planning on doing it sometime in September. 

 

Wish me luck!

 

Bx

 

 

3 replies
Replied on

I hope to come along and sample your wares my old friend......moving to Kent in 6 days time!!

Jules xx

Replied on

Best wishes Mrs B. hope all goes well for you, and you are a terrific success :)

Replied on

Brilliant - wishing you the best of luck - more power to your elbow!

To leave a response to the post you will need to be a registered user. Sign-up here or Login here
@rivercottage
  • RT @TinaTinaMay: @rivercottage I was made to eat that terrible mash made out of powder as a kid...why, when I could have had proper yummy b…
  • Any more for #21 of #cookeveryday? We're asking for food you were made to eat as a kid, lots of good answers so far! link
  • RT @GelfAlderson: @rivercottage was brought up as a vegetarian, rice flan always stuck with me, it summed up vegetarian cookery at its wors…
  • RT @HappyDaysNo1: @rivercottage I was made to eat liver and bacon casserole. I appreciate it now but wasn't such a fan as a kid. #cookevery…
  • RT @beckybeasley: @rivercottage lentil loaf, me and sis used to sneak it to the dog. #cookeveryday
  • RT @Bentholyptus: @rivercottage #everything. if I didn't eat everything on plate I couldn't leave dinner table. Suprised I'm not 20st #cook…
  • @NickKillingback Hmm, tricky. Let's ask @johnmushroom... #mushrooming
  • RT @allybag1: Gristle!!! Every bit of meat! Had to stay at the table till it was all gone ! Don't eat meat now ! #cookeveryday
  • RT @roryos31: @rivercottage #cookeveryday .My dad a chef loved making us eat all sorts -heart, pigs head , pigs feet etc.Not left leave ta…
  • It's time for #21 of #cookeveryday. What were you made to eat as a kid? Go! link
  • RT @AnnaPitt: @rivercottage fave autumn treat: bonfire, mulled wine, pumpkin soup and the glow of pumpkin lanterns #cookeveryday
  • @jonnytbonewils over to @lambposts...
  • WATCH: Make your own traditional apple and blackberry fruit leather with @thepamthejam link #cookeveryday
  • RT @Alpro_UK: We’re whipping up our hazelnut orange custard @RiverCottage – it's one of our fave autumn treats! #cookeveryday link
  • RT @plymouthcanteen: An exciting opportunity has arisen for a new Head Chef here at the Plymouth Canteen link
  • RT @thetimes: Hugh Fearnley-Whittingstall on how his mum taught him to bake, only in today's @thetimes (@rivercottage) link
  • RT @comeconella: @rivercottage all things butternut! #cookeveryday
  • @JayAllen33 @RiverCottageHQ good question! Let's ask @lambposts...
  • RT @CoopFayB: @rivercottage blackberry & apple crumble. Perfect from the picking through to the eating. #cookeveryday
  • RT @renc_g: @rivercottage My fave autumn treat? It's spring in Oz, so I'm gonna say rhubarb!! #cookeveryday
  • RT @violetpsyche: @rivercottage My favourite autumn treat: has to be treacle toffee. #cookeveryday
  • Happy Monday all! #20 on #cookeveryday is favourite autumn treats (edible or otherwise) - let's hear them now... link
  • RT @violetpsyche: @rivercottage Veg I grow in my garden: None this year. I grow fruit and want to grow more veg, if slugs will let me! #coo…
  • RT @truss_abbie: @rivercottage #cookeveryday grow veg on my allotment but in the garden is fennel...lots of other herbs and wild garlic in …
  • #19 for #cookeveryday is all about veg. What do you grow in your garden? #growyourown link
  • RT @RiverCottageHQ: . @rivercottage we love ALL cheese, especially that made by @tomthecheese on our course! link #cooker…
  • RT @lisa_spelling: @rivercottage all of them!! But especially Waterloo and stinking bishop and sharpham rustic with a large glass of port! …
  • RT @renc_g: @rivercottage Cheese of choice? Too hard! I love them all! Something French, creamy & smelly... Mmm... #cookeveryday
  • Morning #cookeveryday fans! Time for #18, what's your favourite cheese? link
  • Hugh helped raise money for #StandUpToCancer with @starservice! Can you help too? link
  • RT @rose_rambles: @rivercottage My family's favourite cake to make & eat: vanilla sponge filled with cream & sliced pear #cookeveryday http…
  • RT @whitstabob: @rivercottage it's presently Lemon, lavender and almond because it's the only edible one I've ever made! link
  • #17 for #cookeveryday: what's your favourite cake to make / eat? Go! link
  • Hungry? Find high welfare meat retailers near you link @PigBusiness link
  • RT @RiverCottageHQ: Come together to toast the #festive period with a seasonal aperitif & a roaring log fire in our yurt. Book now! http://…
  • RT @johnmushroom: @rivercottage #cookeveryday. Not yet mastered? Pastry. But how hard can it be? River Cottage Handbook needed, I think.
  • Keep your #cookeveryday answers coming - what cookery course would you like to do? What skill have you yet to master? link
  • Vote with your wallet. Watch @PigBusiness’ 3-minute video and sign the #PigPledge link
  • Today's #cookeveryday is: what's your ideal cookery course? What would you most like to learn? #cookeryschool
  • The new 3 minute #PigPledge video reveals the true cost of cheap pork - watch, share and sign! link
  • RT @BloomsburyCooks: Fantastic day today spent down in the farm @rivercottage - we got to ride on a tractor?! WINNING link
  • Keep your favourite chefs coming in - and remember to tag with #cookeveryday. Lots of love for @jamieoliver @rick_stein @Ottolenghi, Hugh...
  • RT @Lanzy_88: @rivercottage fav chefs wud have to be Hugh and the Hairy Bikers #cookeveryday
  • @hugo_harrison Assume you've seen Hugh's new one, #lightandeasy? It's packed with #wheatfree and #dairyfree recipes: link
  • RT @WinCanteen: Who's coming to meet Hugh tomorrow? He will be here at 10.30am to meet guests and sign his new book @rivercottage
  • RT @renc_g: @rivercottage My fave chef/cook..? I do love Hugh and @jamieoliver too. Keep fighting your good fights boys! #cookeveryday
  • RT @plymouthcanteen: The amazing talent Elise Yuill will be playing on Weds 15 October, come and enjoy beautiful music while you dine. http…
  • RT @ddtcm: @rivercottage #cookeveryday Keith Floyd. Full of enthusiasm and an inspiration. He was a legend.
  • RT @HappyDaysNo1: @rivercottage My favourite chefs are @jamieoliver @Rick_Stein & Hugh. 'Three Good Things'! #cookeveryday
  • RT @ar_weston: @rivercottage #cookeveryday My mom had never put a bad plate in front of me. :-)
Login or Sign-up

Login & Sign-up

Forgotten your password? Retrieve it here
Or connect via Facebook
Connect with Facebook
Join River Cottage
Close
Shopping basket: 0 items £0.00