Although events are quieter at this time of year, we still had the pleasure of hosting an Indian Night in Salcombe back in January for a regular client, sharing the experience with 15 guests. Our homemade Earl Grey ice cream went down particularly well, especially when paired with a
moist citrus cake.
Looking further ahead into February we’re excited to continue working on new projects to help grow the business. One of the biggest developments is our trailer, which is currently being restored into a cocktail and canapé bar for future parties and wedding events. We’re also hoping to launch our own products in a new local farm shop—another milestone we’re really looking forward to.
We’re also planning to expand our delivery service options after the incredible response we received over the Christmas period. As we move into the rest of February, we’re thrilled to have new clients booked for a variety of events this year, from private chef bookings to weddings and cocktail bar gatherings. We look forward to sharing more of our experiences again next month.
Below is a recipe for Caramelized celeriac mash with spiced walnuts, fantastic as a side dish or paired with pork.
2tbsp Honey
½ tsp nutmeg
½ tsp cinnamon
100g walnuts
Place the honey, cinnamon and nutmeg in a small saucepan and heat until the honey begins to bubble. Add the walnuts, stirring to coat, and season with salt. Spread the walnuts on a baking tray lined with parchment paper and bake for 10 minutes, stirring every few minutes. Allow to cool, then finely chop.
1 Celeriac peeled and diced
50 grams butter
100ml milk
Salt
Pepper
For the celeriac purée, heat the butter in a large saucepan over a moderate heat. When hot, add the celeriac and season with salt. Cook for 20–25 minutes until the celeriac is soft and has a deep golden colour.
Add the milk to the saucepan and bring to a simmer for a few minutes. Scrape the bottom of the pan well, then transfer everything to a blender. Blend until smooth, adding a little more milk if needed.
Taste and adjust the seasoning as necessary. Serve hot with the chopped walnuts on top.
