The Secret Supper Society
Relaxing with Greek milk (ouzo). Spent many hours thinking about what’s next for the secret supper society. If covid stays controlled our plan is to open occasionally for private suppers for between and 10 and 16 guests during the winter months and back in the dining room. It’s just an acorn of a thought at the moment but we would love your feedback… . . #supperclub #foodie #privatedining #oxfordshire #secretsupper #secretsuppersociety #supportlocal
The Secret Supper Society
I’m back. But not for long. I’ve fallen out of love with FB. It makes it so hard to share for people like me and I’m sick of messages trying to monitorise everything. Please note my use of the word “hack” in the video. I guess that means a shortcut or in my case a flavour enhancer. In future I’ll be mostly on Instagram @secretsupper
The Secret Supper Society
FREE pad to jot down your recipe notes & share -
FREE pad to jot down your recipe notes & share
You will only be able to make this recipe if you have a lemon verbena plant or know someone who grows it. It's really worth planting if you don't have it as it grows fast and you will have a good size plant within a year.... This content is for GOLD Members only - please…
The Secret Supper Society
It’s been all about beetroot for the last couple of days in the name of recipe testing. Last night’s risotto and today’s ravioli with the beetroot as the hero.
I roasted the beetroot with a good glug of extra virgin olive oil and a generous amount of Maldon sea salt. Wrapped in foil and baked for 90 minutes at 180C fan. Left to cool, slipped the skins off ready to use in both recipes.
The Secret Supper Society
I’ve posted these berries once already this week but when you can pick amazing blackberries why not have a few every night? White chocolate sauce with a dash or rum
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