14th December 2012

We are now taking bookings for the 14th December. As you know, Sheen Suppers is now a rare event and all bookings are done on a first come first served basis – please email: sheensuppers@googlemail.com to make a reservation.

The deal:

£30 per head plus service and this includes canapes, starter, main, cheese, dessert, tea/coffee and iced water. You also get matched wines with 3 courses. We will cater for all dietary requirements if notified in advance!

16th December 2011

We are now open for reservations for 16th December – please email sheensuppers@googlemail.com to book a table.

 

Sheen Suppers – December dates

At last, I have found the time to sort out some more Sheen Suppers dates. Not confirmed yet but looking like a couple of evenings in early to mid December. More news soon.

Update

Sorry kids, still rather too much day job to be doing Sheen Suppers too regularly. I will, however, try and sort some dates out soon – do watch this space.

At last, new dates….

We are now open for reservations for Sheen Suppers on 20th and 21st May….email sheensuppers@googlemail.com to book!

A selection of past menus….

I have been asked about menus from Sheen Suppers nights – so I’ve added a few which you can see here:

http://picasaweb.google.com/101535519461872439082/SheenSuppersMenus#

(I can’t remember how to do the nice, shortlink thingy – sorry!)

Tomato & Orange Ice Cream

We served this ice cream with a chilled tomato soup at the 4th and 5th June Sheen Suppers. It was inspired by a dish served at the restaurant at The Petersham Hotel last Summer – my lovely friend Nik ordered it and kindly shared! Perfect for the weather at that time and early June this year…..

Makes 1 litre

Cook 1kg of good, ripe tomatoes (chopped up and including skins and pips) over a very low heat along with a good grind of salt and pepper for around 30 minutes or until soft and very pulpy.

Cool a little and push through a sieve, discarding the pips and skins etc. Once completely cool, stir in a pint of whipping cream and add some very finely grated orange zest plus the juice of up to 2 oranges – gradually though, tasting as you go. Churn in an ice-cream maker according to instructions.

We served it with a simple chilled and slightly creamy tomato soup, poured around the ice-cream at the table – just as they do at The Petersham.