I’ve spent many hours writing out and photographing all my famous supper club recipes and kitchen secrets in an exciting new online version of The Secret Supper Society.
I’ve researched the best ingredients, demystified the chefiest tricks and made sure all of my recipes are ‘doable’ in an average domestic kitchen.
Please subscribe now to enjoy cooking along with me.
I'm proud to have started 'The Secret Supper Society' over 13 years ago — one of the first home restaurants in the UK.
Like the rest of the country, and the world, we have found the last year immensely difficult through the effects of the Coronavirus pandemic. We worked hard to serve our village and guests as best we can while following the Coronavirus guidelines. We’ve done picnics in the garden, Spanish and Indian Events in our marquee and prepared boxes and boxes of takeaways and we’re so pleased to have enjoyed the continued support of our friends and guests throughout.
Since I’m unlikely to be able to run my home restaurant for the foreseeable future, I hope you will continue to support my supper club online.
Halibut isn't always available and it's expensive (but not as expensive as steak) so when it's available, I buy a large piece, portion it up, eat some and freeze the rest. It's a lovely meaty fish. Take care when cooking as it is easy to overcook and the meat dries out. You might think that…