Those daffodils peaking up through the ground are a metaphor for the promise of spring and longer sunny days ahead. I celebrated the coming of Spring by attending Hello Spring Supper Club…
A few of my northern school friends and I chose to welcome in the Spring by attending our talented friend’s supper club this weekend just gone. Joe (our Yorkshire classmate) and Cara met at Leiths School of Food and Wine and together delighted us in an evening of new acquaintances, jolly jazzy ambiance and, of course, fabulous food!
After an appetiser of an orange twist on an aperol spritz and tantalising canapés (best god dam mushrooms on toast I ever tasted), the highlight for me was the Spring Salad. Goat’s curd puree with toasted hazelnut crumb, blanched asparagus, broad beans & peas, pickled cauliflower and asparagus ribbons, roasted beetroot & celeriac on a bed of watercress mousse topped with a deep fried quail egg and drizzled with truffle emulsion. How’s that for a mouthful?! Although this list of components is extensive, the flavours and varying textures were a clean balance rather than fighting for centre stage, resulting in the best and freshest that Spring has to offer!
I also loved the roast hake served Spanish style reminiscent of the bacalao often tasted during my time living in Andalucía in Spain. The gents either side of me preferred the meat course which cheekily included both rabbit and the cute bunny’s favourite snack… rabbit loin and kidney served with a delicious confit rabbit leg croquette (superb!) was accompanied by a braised whole carrot... a nice touch of irony to a delicious dish!
All washed down with a Spring take on a trifle with rhubarb and orange. Trifle happens to be my least favourite dessert due to a personal dislike for the textures so often involved. However Joe and Cara managed to tempt me and there wasn’t the slightest hint of blobbiness nor wobbliness. A light and uplifting finish to a perfectly balanced and considered culinary journey into Spring time! Compliments to the chefs; a splendid job and a great team at Hello Spring Supper Club!