Saturday marked ‘The Last Supper’ - a biblical themed meal, to celebrate our last supper club in Edinburgh.
Prior to the event, we sent out invitations with animal masks, so that attendees came in pairs, aka, the animals came in two-by-two…
We introduced the night with a little bit of help from our old pal Noah, who made an appearance at our very first supper, so it seemed only fitting that he was brought out of retirement for our last Edinburgh event, welcoming our pairs with warm olive bread, baba ganoush, whipped butter, and our signature parsley pesto.
To start, we decided once again to hark back to our first supper, with a dish titled ‘Two Peas in a Pod’ – pea puree, scallops, salmon, mash, white chocolate sauce, dill oil, and pea shoots – two variants of pea on a plate.
Our main course was inspired by the story of ‘Adam and Eve’ - a candy snake, pork rib and caramelised apples, all within a dish of brined pork loin, pork Bolognese, celeriac, beetroot and apple blossom garnish.
Finally, ‘The Exodus’, which historically was the exodus of the Israelites from Egypt to found Israel (also known as the land of milk and honey). A tenuous link perhaps, but milk and honey – what could be taster!? A honey set-cream was served with olive oil and pistachio cake, and half a poached pear, all decorated with edible gold leaf and rose petals.
Needless to say, this was a momentous event for us, after all, it was our last Edinburgh supper, and marked the end of sixteen months of hard graft and growth, and resulted in an emotional (yet tremendously fun) final farewell.
Thank you to everyone that attended this weekend, and all of those that have attended our suppers to date, it has been truly wonderful to meet and greet you through our floral door.
We will shortly be moving to New Zealand, but plan on continuing our suppers on the other side of the world in some form or another, so please do keep your eyes peeled for our latest updates and exciting new projects.
For now, goodbye Edinburgh, you have been fantastic!
All photographs by Isabel McCabe