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 support of our friends and guests throughout.
Join The Society community now!
It’s clear that we will not be able to run our home restaurant for the foreseeable future, so we have invested in an exciting new online version of The Secret Supper Society.
Here you can find loads of my recipes and tips I have gleaned from the professionals. You can watch detailed cooking tutorials, now join me in Zoom cook-alongs and even book one-to-one cooking classes.
A delightful dish for a special occasion. The millefeuille can be prepared up to 3 hours before you need them and the sauce can also be made ahead of time. Guinea fowl can be found in many supermarkets or order on line but is usually only stocked between September and March. It has a beautiful…