Fortnum and Mason's Supper Club

Having been invited to meet Tom Parker-Bowles at Fortnum and Mason's Supper Club, I went along and enjoyed the menu fresh from his new cookbook, 'Let's Eat Meat'.

So we started the evening with Bullshot Cocktails - I won't lie, they were STRONG to the extent that I couldn't have a mouthful without coughing (whoever made these put wayyyyy too much Lea and Perrins in!)

Then came the beautiful starter of buffalo wings with blue cheese sour cream, spiced venison tartare and sourdough bread - Tom is a notorious lover of chilli and spared none on these mouth-swellingly hot buffalo wings but the chilli was cooled by the creamy smoothness of the blue cheese sour cream. As for the tartare with egg yolk on top, when partnered with the sourdough bread made a delectable combination of flavours, textures and the richness of the venison really came through.

  

Next came the Peposo, a peppered, braised beef cheek with chianti and tomato, accompanied by horseradish mash and buttered sprout tops. Suffice to say that this dish was gone within minutes, and they even brought over second helpings! The beef had been marinated for 24 hours, so it practically fell apart in my mouth, along with the light yet flavoursome horseradish mash and the buttered sprouts (seasoned perfectly) I was in absolute meat heaven! It is also worth me mentioning here that Tom is a firm believer in supporting our local trade, and uses only British-bred meat and encourages others to do the same, along with using every single piece of meat possible so as to avoid waste - even the bones (which, when boiled, make fabulous soups!) 

Once the main had been taken away, and I had recovered from my food-induced pseudo-coma, dessert was laid; traditional British treacle tart with clotted cream. I have a sincere weakness for desserts and all things sweet, but even I had to eat this slowly as to avoid suffocating myself from the inside out due to food overload! 

Finally came the hot chocolate and truffles, which (shockingly) I demolished. Struggling to keep my eyes open, having been fed and wined (and even champagned!) to the limit, it was time to thank the host and retreat to the realms of pyjamas and bed!

What an absolutely sensational evening, the food was elegant, traditional, well-executed and truly special; I heard not one complaint and it seemed all the talk was focused around the chef, the menu and of course, our host Tom Parker-Bowles.

Obvs got to have a selfie with Tom Parker-Bowles!

Photo with Fortnum's executive chef, Sydney Aldridge