Keston Kitchen Popped up on 19th May…
… and the chefs would like to thank all their guests for making it such a success. All our diners commented on the friendly, relaxed atmosphere, which was definitely their own doing.
As for the food, we created a menu to beckon the summer….
….beginning with smashed broad beans with mint and mozzarella on home-made bread - a starter so fresh we had to open the windows to calm everyone down.
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| If I had to pound this many beans every day I'd have guns of steel |
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| Fresh as a summer breeze, as Kool and the Gang would say. |
Next up Ms Ceri Wade with her pop-up main course debut - a delectable fish pie. We'd had a lot of fun with the Fishmongers examining their catch and interrogating their sustainability credentials. The result was a pie of pollock, salmon, clams, haddock, and a smoked trout from the River Severn. Topped with creamy mashed potatoes and served with buttery carrots and purple sprouting.
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| Ceri's piece de resistance. |
Charlotte went all french on us for le dessert - bit risque when we had to pass the Monsieur Clark taste test. Fortunately he gave the Cherry Clafoutis a Michel Roux-style nod of approval.
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| Delicieux |
The grand finale was coffee with Rachael's amazingly light vanilla madeleines dipped in rich dark chocolate.
The evening was rounded off with wine and chats, as is customary for supper at the Keston Kitchen.
A massive thanks to Lindsay for being a super sous chef - especially for the immaculately scraped carrots and perfectly dipped madeleines. Your mild OCD does not go unappreciated in the Keston Kitchen.
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| Soft and sweet - just like Miss Penny |
A massive thanks to Lindsay for being a super sous chef - especially for the immaculately scraped carrots and perfectly dipped madeleines. Your mild OCD does not go unappreciated in the Keston Kitchen.
Now let the summer commence!
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**News Flash**
The Keston Kitchen Supper Club will be popping up on Saturday 19th May!
If our blog posts have you got you salivating, and you like the look of our friendly, informal supper club from the menus below, book your place at our next pop up on Saturday 19th May.
We have space for 16 lucky foodies, and will be serving the menu below made from local, seasonal and fresh ingredients.
Drop us an email your reserve your place: thekestonkitchen@googlemail.com. Please provide a contact number and let us know if you would prefer the vegetarian main course option. Suggested donation: £20 per head. BYOB. 7.30 pm.
Keston Kitchen Supper Club
19.05.12
Starter
Mozzarella with smashed broad beans and pecorino, served on a sourdough bruschetta
Main
Ceri's special fish pie
or
Fennel and tomato gratin
served with seasonal veg
Dessert
Cherry Clafoutis
Coffee and madeleines
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Bespoke Supper Club at the Keston Kitchen!
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| David's Decadent Dinner |
I was impressed to learn that a friend from work had a dining club with his university friends, taking it in turns to organise a meal out at one of London's fine restaurants. It was David's turn to organise, did I know anywhere nice? Well, funny you should mention it….. In a rash moment of bravery, the Keston Kitchen Bespoke Supper Club was born.
Something told me these gentlemen knew a thing or two about food, so the pressure was on. I took the day off work to devote myself to the task. David had also casually mentioned; 'no pressure, but we really like meat'. William Rose here I come.
To start we served two types of bruschetta: parma ham, asparagus and rocket; and goat's cheese and pear (fortunately I had purchased a contingency ciabatta, as my sourdough was something of a flop).
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| Parma ham, asparagus and rocket bruschetta |
For the main I bought 2 kilos of beef fillet (even the price of this meat is enough to give you a coronary). I decided on Boeuf en Croute; a delicacy like this deserved to be encased in delicious chicken liver and brandy pate and Rachael's to-die-for homemade puff pastry. It was nerve-wracking to be responsible for such fine ingredients, but I knew that the worst thing that could happen would be to overcook it so I took courage and removed it from the oven when it was still juicy pink. To make the indulgence complete, we served it with creamy dauphinoise potatoes and purple sprouting.
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| Melt in the mouth meat |
Charlotte's Calvados Rice Pudding brullee seemed an appropriate finale; memories of school day puds with a twist of grown-up sophistication.
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| Creamy rice pudding with a brulee top |
To round the evening off we served coffee and homemade dark chocolate and brandy truffles.
I think it's fair to say a good time was had by all. We were taken to the Gowlett afterwards and plied with too much red wine as a reward for our efforts. Not every Friday you get to dally in decadence, meet a whole gang of lovely gents and raise moeny for a good cause.
Well done lads you raised £250 for War on Want!
I think that's what you call a result.
Jules x
Keston Kitchen Supper Club
Pop-Up Supper Club
The Keston Kitchen’s next supper club is popping up on Saturday 8th October. We’re going to be cooking up some tasty seasonal dishes, using locally sourced ingredients. All profits are going to Love Food Give Food. Read a review of our first pop-up.
MENU
To start - Potted crab with homemade bread
The Main - Roast duck with plums and seasonal vegetables
The sweet - Frozen blackberry parfait
To end - Coffee and a Chocolate Truffle POP
We’ve got room for 16 hungry diners so take a look at the menu and drop us an email if you fancy coming along for the evening. We are located in South East London.
BYOB - please bring a bottle of whatever you would like to sip on.
Four courses for a contribution of 25 pounds per person (cash only please)
We will give you more information when you book a place. Email us at thekestonkitchen@gmail.com to book and if you have any questions, queries or comments!
Menu may change, let us know if you have any dietary requirements.
See you soon!
The Keston Kitchen’s second supper club popped up on Saturday 4th June.
MENU
To start - Green Gazpacho with homemade foccacia
The Main - Free range chicken stuffed with homemade ricotta and moon blush tomatoes. Served with Gloucestershire asparagus and Pommes Anna
The sweet - A assiette of strawberry desserts
Strawberry Ice-Cream
Strawberry & Elderberry Jelly
Strawberry Shortcake
Strawberry Vodka
To end - Coffee with a vanilla macaroon
The Keston Kitchen’s first supper club popped up on Saturday 12th March.
MENU
To start - Green Gazpacho with homemade foccacia
The Main - Free range chicken stuffed with homemade ricotta and moon blush tomatoes. Served with Gloucestershire asparagus and Pommes Anna
The sweet - A assiette of strawberry desserts
Strawberry Ice-Cream
Strawberry & Elderberry Jelly
Strawberry Shortcake
Strawberry Vodka
To end - Coffee with a vanilla macaroon
MENU
To begin - Ménage á Trout
Sharing plates of cold smoked trout, potted trout and fishcakes
The main – Belly Pork with crackling & Bramley Lemon Curd
Served with potato rosti and seasonal vegetables
The Sweet – Rhubarb and Custard Tart
Served with vanilla crème fraiche
To end – Coffee with a mini-Meringue Cupcake
With hazelnuts, vanilla cream and South London honey
