Upcoming Events


DATES
FRIDAY 08 December - 5 Places Left


SATURDAY 29 October Halloween Dinner - Four Places Left


SATURDAY 28th May - The Gourmand in you




SUNDAY  - 8th MAY - A Grand British Affair


EASTER SUNDAY - 27th March



Sunday 6th September (few places available)

Saturday 8th August (Fully booked)




4th of July Celebrations (Places available)
Menu TBC 


Saturday 9th May (Places available)
Menu to follow
Emily's Brunch Club open every Sunday from 10th May

Sunday 29th March - (a few places available)




A chilled out event with like minded people enjoying good food! 

Thursday 25th December - Menu TBC (only a few places left)




CURRY FRIDAYS - DATES BELOW




SATURDAY 22nd NOVEMBER - Sold OUT




SATURDAY 5TH JULY (Places available)


Entre
Chilled Asparagus with Truffle Vinaigrette
The perfect way to start a Summer night’s feast. A simple dish that is packed with flavours that complement each other

Starter
Ravioli of Beef with Celeriac Puree and Horseradish
This is one of the most surprising and absolutely divine dishes I’ve ever cooked. The beef is marinated in a mirapoix with port leaving it tender and packed with flavours, add the celeriac and horseradish puree and it is a foodie’s paradise

Main Course
Breast of Corn-Fed Chicken with Peas, Shallot Puree, Girolles and Smoked Bacon
The combination of sweated shallots, Peas, Bacon and Girolle Mushrooms make a perfect marriage of flavours that will leave you wanting more

Dessert
Apricot and Chocolate Soufflé
Light and yet melt in your mouth delicious, the perfect way to end the evening

SATURDAY MAY 17TH (Only 5 places left)



Grilled Pork skewers
The pork is marinated overnight in garlic, coriander, palm sugar, soy and fish sauces amongst other spices then grilled leaving it meltingly tender.

Chinese Chive Cakes with a Soy & Chilli dip
A basic example of how simple ingredients can be transformed to the most delightful of flavours. The cakes are made from rice and tapioca flours and then filled with Chinese chives (I’d liken it to wild garlic). They are then steamed and can be eaten this way but I like them best shallow fried after, which is exactly what I’m going to do.

Grilled  Fillet of Beef with a Chilli and Tamarind Sauce Served with Sticky Rice
The beef is left in a soy marinade, to make it tender and succulent then grilled to leave it with a crunchy exterior and a soft centre. This is then served with an equally sour, hot and salty flavoured sauce. The combination is enough to bring a tear to the eye.

Banana, Chocolate, Peanut Butter and Chilli Wontons with Home-made Coconut Ice Cream
It’s exactly what it says on the tin but what it does is something else! I’m sure I needn’t say more to those with a vivid imagination but to those without, come try them

APRIL 19TH - Places Available



Entrée
Courgette Flowers stuffed with Goats Cheese served with a Drizzle of Honey
Crispy on the outside, Soft and Sour on the inside with a drizzle of sweetness.

Starter
Ravioli of Beef with Celeriac Puree and Horseradish
Marinated and cooked slowly, the beef is packed with flavours making this an excellent winter dish.

Main Course
Grilled Rack of Lamb with Mango Salad and Mint Chutney
The Lamb is further tenderised by papaya skin and Asian spices
 producing the most astonishing flavour combinations.

Dessert
Apple Tart Tartin with homemade Vanilla Ice Cream
Crisp, tart and caramelised, a classic combination that when done right, will leave you asking for more!




MARCH 15TH - Only 4 Places left




Entre
Escabeche of Yellowfin Tuna with Aubergine puree and herbs
Light but packed with the most delicate of flavours, this dish is the perfect way to start off the evening. The earthy smokiness of the aubergine puree is the perfect companion to the sharp and tasty escabeche and the home cured and slightly seared Tuna.

Starter
Ravioli of Beef with Celeriac Puree and Horseradish
A welcome and popular favourite, the beef is marinated and cooked slowly so that it soaks up the wonderful flavours of the marinade which is the used to bind the beef for the Ravioli. Utter heaven when combined with horseradish sauce

Main Course
Slow cooked lamb shoulder with Piperade and Goat’s Cheese Ravioli
The goats cheese and Piperade (a mixture of onions, garlic and piquillo peppers) are the perfect backdrop for this lamb dish, providing a lovely sweet and acidic flavour.


Dessert
Caramelised Peaches with home-made Lavender Ice Cream
Yes, I’m at it again. I love the use of lavender in cooking and there is no better combination than in this dish.


FEBRUARY 1ST (Only 2 Places left)

Entrée:  Courgette Flowers stuffed with Goats Cheese served with a Drizzle of Honey
Crispy on the outside, Soft and Sour on the inside with a drizzle of sweetness.
Starter: Ravioli of Beef with Celeriac Puree and Horseradish
Marinated and cooked slowly, the beef is packed with flavours making this an excellent winter dish.
Main Course: Breast of Corn-Fed Chicken with Peas, Shallot Puree, Girolles and Smoked Bacon
Peas, Bacon and Girolle Mushrooms make a perfect marriage of flavours.
Dessert: Poached Pears with home- made Pain D’Epices Ice Cream
Served warm, this classic dish is transformed to different heights by the combination of Cinnamon, Ginger, Nutmeg, Lemon, Aniseed and Cloves.

NOVEMBER DATES

Saturday 30th November-Indulge Your Senses (4 Places left)








Entre:- Roquefort filled Figs wrapped in Pancetta with a balsamic reduction


The strong and majestic flavour of the Roquefort, the saltiness of the pancetta and the combined bitter sweetness of the balsamic reduction and figs create the most incredible sensations on the palate ever.



Starter:- Crunchy seared Scallops with a coconut and ginger sauce
The scallops are pan seared  then finished off under the grill with a sprinkling of coriander & cumin seeds and chilli flakes to form a tasty crunchy crust. These are then served a rich and warm coconut and ginger sauce with an end result of a dish well balanced and utterly divine
 Main Course:- Asian spiced Duck with Tamarind Sauce
The Duck is marinated over-night in shallots, spring onions and aromatic spices then steamed to break down the fats and grilled in the oven for a crispy finish.  The spicy sweetness of the tamarind is a great accompaniment to the duck.
Dessert:- Chocolate Ricotta Souffle
This is about the only time you’ll indulge in the richest of ingredients and not feel guilty as the soufflé is both rich and light.
Saturday 27th October
Menu TBC



SEPTEMBER DATES
Saturday 14th September - Places Available

All Things Decadent


Join me for an evening of camaraderie, good company and a sumptious 4 course dinner.
Menu TBC but it is bound to be exotic and delightful.

JULY DATES

Saturday 17th August (Places available)



The complexity of Thai Seasoning is created by the interesting interplay of sweetness, saltiness and richness resulting into the most exciting of flavours, which is why I get very excited by it all. Get it right and its utter heaven, i.e. off the Richter scale. I intend for Emily’s kitchen to be an ambassador and the best of this fine art of cooking on this side of SW. A tall order I know but when have I ever been deterred by a challenge. Come join me in a sensory delighting journey through the streets of Thailand, captured in these six dishes.
Crispy Prawns and Turmeric Wafers with a Cucumber Relish
These thin crispy wafers are made with coconut cream, rice flour, mung bean flour, lemongrass and turmeric. They are then filled with a mixture of prawns, coriander, grated coconut and garlic to create a crunchy fragrant and soft combination that will leave you wanting more.
Chinese Chive Cakes with a Soy & Chilli Sauce
A basic example of how simple ingredients can be transformed to the most delightful of flavours. The cakes are made from rice and tapioca flours and then filled with Chinese chives (I’d liken it to wild garlic). They are then steamed and can be eaten this way but I like them best shallow fried after, which is exactly what I’m going to do.
Prawn & Chilli jam with Fresh Rice Noodles
This dish is quite a contrast to the above dish given its complexity, it is smoky, nutty (nothing to do with nuts but the flavour of roasted mung beans), rich, salty and sweet.
Grilled Pork skewers
The pork is marinated in garlic, coriander, palm sugar, soy and fish sauces amongst others then grilled to provide a tender melt in your mouth dish.
Grilled salted Beef with a Chilli and Tamarind Sauce Served with Sticky Rice
Home salted beef (will write a blog on this) in a soy marinade, to make tender and succulent, the beef is then grilled to leave it with a crunchy exterior and a soft centre and served with an equally sour, hot and salty flavoured sauce. The combination always brings a tear to my eye.
Banana, chocolate, peanut butter and chill wontons with home-made Coconut Ice Cream
It’s exactly what it says on the tin but what it does is something else! I’m sure I needn’t say more to those with a vivid imagination but to those without, come try them!

Saturday 6th July - Places Available but going fast, only 6 left
 A few of my Favourite Things

This dinner is themed along the lines of my most favourite dishes. I hope you will agree after tasting them!

 Entre: Seared Scallops with coconut and ginger sauce.
This turned out to be quite a revelation when I tried it last week. The scallops are quickly seared in a pan then put under a grill with a coriander seed, cumin, chilli flakes and seas alt topping that forms the yummiest of crusts. Combined with the slight sweetness of the coconut sauce, it really is a dish to behold.

Starter: Chickpea Fritters in a yoghurt sauce
A very simple dish with an interesting play of textures and flavours, using some of my most favourite ingredients like turmeric, ghee, ginger and chickpea flour.
Sorbet:- Green Goddess, green grapes, lemon and ginger. Refreshing to the palate and soothing to the tummy in readiness for the next course.
Main:-Duck with a peanut, sesame and Tamarind Sauce served with rice
This dish is beautiful with fragrant spices (only about 12 or so), complex flavours and a nutty richness.

Dessert:- Apricot and Chocolate Souffle
As Apricots are one of those fruits that are only best eaten in the Summer, I try to take advantage of them as much as possible when the season’s here. It didn’t disappoint last week by the gasps and exclamations from present. Though packed with flavour it’s also very light so just perfect for such a sumptuous meal.

JUNE DATES

Friday 28tTH JUNE - Places Available
La Dolce Vita

Entre:- Caponata with warm homemade olive Focaccia

The slight sweetness of the Caponata works very well with the herby olive focaccia to create sensational flavours in mouth. Your taste buds will be fully awakened by this dish

Starter:- Fried Ricotta with a mixed tomato salsa

Served hot, these little cakes are crispy and golden on the outside and fluffy and silken on the inside. The tomato salsa is a great accompaniment to the dish

Main Course:- Spicy Grilled and Roast Pork served with Roasted Squash

Spiced with fennel seeds, chillies, red wine vinegar and rosemary, this roast is enough to bring tears to your eyes.

Dessert:- Deconstructed Tiramisu

Layers of Chocolate cake with an Amaretto, Coffee and Mascarpone mousse finally topped with Amaretto biscuits. We really are living the good life!
 
MAY DATES
SATURDAY 18TH MAY - 4 places left
Entre:- Tempura of courgette flowers stuffed with goats cheese and served with a drizzle of honey.
A modern take on a traditional dish, absolutely moreish.
Starter:- Crunchy seared Scallops with a coconut and ginger sauce
The scallops are first seared and finished under the grill with a sprinkling of coriander, cumin seeds and chilli flakes to form a tasty crust. The sweetness of the scallops is balanced by the coconut and ginger sauce.
Main Course:- Herb Crusted Lamb with Saffron Sauce
The lamb is marinated in yoghurt, coriander and lemon leaving it tender with a tangy crust that is well complimented by the slightly sweet saffron sauce.












Dessert:- Banana Soufflé served with a Homemade Vanilla, Caramel and Hazelnut Ice Cream
My take on a Banoffee pie, a lot lighter but still as moreish.
SUNDAY BRUNCH - 26TH MAY - Places Available

Starter:- Caramelised Red Onion and Goats Cheese Tart


Main Course:-Spice-Roasted Whole Chicken

A roast with a difference. The chicken is marinated in Ginger, Chilli, Garam Masala, Fenugreek, to name but a few, to form a delicious crust. It’s then stuffed with rice, cumin seeds, crisp fried onions and saffron. Yummy!


Dessert:- Sticky toffee pudding served with a caramel sauce and a home-made Vanilla Ice Cream

No Sunday lunch is complete without a sticky toffee pudding.
SATURDAY 20TH APRIL - All About Flavour - SOLD OUT
Entrée:- Coconut and Sweetcorn fritters with a trio of dips
Starter:- Scallops Juste Tiede with a vanilla and lime foam
Main Course:- Roast Pork chop with sweet spices in a date and chilli sauce
                          Served with turmeric and coriander mash  
Dessert:- Raspberry and Chocolate Soufflé

SATURDAY 27TH APRIL - All About Flavour - Only 2 places available
Entrée:- Coconut and Sweetcorn fritters with a trio of dips
Starter:- Scallops Juste Tiede with a vanilla and lime foam
Main Course:- Roast Pork chop with sweet spices in a date and chilli sauce
                          Served with turmeric and coriander mash  
Dessert:- Raspberry and Chocolate Soufflé  


SATURDAY 26TH JANUARY - Oriental Express - only  5 places Available
Entree:- Tuna and Avocado Tartare on Sesame Crips
Starter:- Prawn Parcels
Main Course:-Black Sea bass with rice and Vegetables
Dessert:- Chocolate, Banana and Peanut butter Wontons served with Home made Coconut Ice Cream

SATURDAY 1ST DECEMBER - Sold out (Private event)
Entrée:- Prawn Parcels
Starter:- Salad of Heritage Beetroot, Watermelon, Tomato Seeds and Goat's Curd
Sorbert:- Lime and Mint
Main Course:- Roast Duck with a Prune and Armagnac Sauce served with a Potato Gratin and Spinach
Dessert:- Red Chocolate Chilli Peppers

SATURDAY 30TH JUNE - An Asian Affair - 6 places left
Entrée:- Filipino Shrimp Fritters
Starter:- Green Papaya Salad
Main Course:- Massaman Curry
Dessert:- Hot Chocolate Fondants with Raspberries

SATURDAY 19th MAY - All Things Decadent - Sold Out (Waiting List)
Entrée:- Scallops Juste tiède with a Lime and Vanilla foam
Starter:- Imam Bayaldi
Main Course:-
Slow-cooked short-rib of beef with shallot purée in a Hermitage wine served with plantain
Dessert:- Apricot and Chocolate Soufflé with Dark Chocolate Sorbet
SATURDAY 31st MARCH - A Touch of Spice
I'm back at alast and I'll be doing it celebrating Indian cooking

Entrée:- A duo of Masala Wada and Spinach Bhaji
Starter:- Wild Prawns baked with Coconut and Mustard
Main Course:- Rack of Lamb with a Saffron sauce served with Rice
Dessert:-Iced Raspberry Soufflé


SATURDAY 19TH FEBRUARY - India, more than a curry - Part 1
Entrée:– Potatoes filled with Paneer and dried fruit
Starter:- Wild prawns baked with coconut and mustard
Main Course:- Hyderabadi style lamb biryani served with pomegranate raita
Dessert:- Crisp Sesame Tuille filled with a mixed berry coulis and home made mango sorbet
Saturday 30th October - Halloween Dinner, only 4 places left

Appetisers:- Newts Eyes
Figs stuffed with Roquefort and wrapped in pancetta
Starters:- Dracula's eyes served pureed worms served with a sprinkling of graveyard dust!
Pan seared scallops served on a celeriac puree with pancetta dusting.

Main Course:- Devil's Chicken
Hot and Sweet chicken garnished with potato straws and served with basmati rice and chapatti
Dessert:-The Ultimate Sin
Dig into the crunchy exterior of this wonderful chocolate fondant to reveal melting chocolate and toffee sauce served with vanilla ice cream.

NOVEMBER DATES

Saturday 13th November
Menu to follow

Thursday 25th November - Thanksgiving dinner
Turkey with all it's trimmings. Full menu to follow

Saturday 27th November
Menu to follow