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FRESHLY PEMBROKESHIRE SUPPER CLUB

Transition Haverfordwest

Hi

We’d love you to join us at the new FRESHLY PEMBROKESHIRE SUPPER CLUB on 11 November…

The first Freshly Pembrokeshire Supper Club held on 14 October was a great success. The Picton Centre was transformed into an atmospheric bistro-style restaurant which set the scene for the evening. It was good to see so many of the Farmers Market stallholders enjoying a social evening, tucking into their own delicious produce and meeting others from the local community.

Many thanks to Robbie and Freddie from Spring Gardens catering for serving up such a mouth-watering menu. The Spanish lamb meatballs made from local lamb, and the vegetarian curry showed off local produce at its best.

Several bookings have already been made for the next supper club on 11 November so get your order in early to be sure of a place. Please book by Wednesday 9 November at the latest, giving the names and food orders of all the people in your party. The food is bought and cooked to order to ensure there is absolutely no waste.

About the chefs…

Robbie Coles and Freddie (Frederica) Riley who have agreed to put their combined catering expertise into the Freshly Pembrokeshire Supper Club, have been working together since 1983. Freddie married Robbie for his pastry and they moved to Pembrokeshire in 1987. They have been catering using largely local and/or fair trade produce ever since.

Their involvement in the Supper Club is partly to support the local food economy, partly to offer food producers and the public an enjoyable and informal way to share a meal and each other’s company, and partly as a showcase for their business, Spring Gardens Catering.

Here’s the menu for the next supper club date…

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Supper Club Menu for 11 November

STARTERS:

Pumpkin Soup

OR

Goat’s Cheese Tartlets

MAIN COURSES:

Lamb Tagine – a traditional Moroccan dish of tender lamb cooked with seasonal vegetables and delicately flavoured with aromatic spices (no chilli). Served with couscous.

OR

Timbale de Crepes – thin buckwheat pancakes layered with a spinach and soft cheese filling, served with Mornay sauce and a seasonal vegetable.

DESSERTS:

Cranachan – a Scottish dessert of cream, honey, toasted oatmeal and blackberries.

OR

Selection of local cheeses.

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It really is as delicious as it sounds! Booking is essential. To book, call Sally on 07766 213606 or email mail@transitionhaverfordwest.org.uk remembering to let us know the menu choices of all the people in your party. See our website for more information.

Hope you can join us!