The Raspberry Bush Supper Club

Missing Supper? How about Tea?

2012-02-29T15:06:00.000-08:00

Sorry to all those asking about February and March's supper Club ... executive decision..One... don't interfere with the RUGBY in February and Two..... change of scene in March..Pop up Tearoom.!!

The Raspberry Bush Supper Club will be back in April....keep posted for the date and the Spring menu.

There are a few places left for our Pop up Tearoom.........A Charity Vintage Tea.....Don't miss out on this lovey afternoon, local food and for a great local charity. Contact me to book. Julie 01633 869005

March is Time for Tea

2012-02-13T13:36:00.000-08:00

February seems to be racing past after what seemed to have been the longest of January's. With the six nations dominating the scene, there will be no evening supper club in February, this will give everyone plenty of opportunity to get fully absorbed into the rugby celebrations.

In March and as a supper alternative we will be having tea!. Raspberry are holding a 'Pop up Tearoom' at Henllys Village Hall on Saturday 24th March from 2.00pm. After the huge success of the last Pop up Tearoom in aid of St Anne's Hospice we are having another... a Vintage Afternoon Tea.. vintage china, traditional afternoon tea, quality stalls, all for a marvelous cause. Come and indulge in a quintessential tradition, relax with friends and treat yourself to dainty finger sandwiches, homemade cakes, biscuits, welsh cakes, scones conserve & cream all served with Vintage China. We use free range eggs, butter 'Faitrade' sugar and cocoa in our baking, no artificial flavouring and colouring comes from fruit juices. I have a few new recipes to launch at the Tea; plumb and ginger drizzle cake, damson cream cup cake and my favorite blackcurrant cup cake filled with tangy fresh fruit..

Due to the outstanding turnout last year, please book a ticket. Contact me on 01633 869005 / 07891871385 / julie@raspberrycatering.co.uk

Supper Club Sat 28th January

2012-02-05T06:46:00.000-08:00

Having a local food blogger at the last Supper Club has meant that Bill Kings blog Local and Great, summed up the evening perfectly. Thank you Bill I am glad you enjoyed the evening and the food. here is the link to his article http://localandgreat.blogspot.com/2012/02/super-supper.html

Local Shopping and Tasting

2012-01-16T01:25:00.000-08:00

I had a lovely day on Fridaywith a visit toTrealy Farm Charcuterie andAbergavennyMarket . I had a chatwith James Swift explaining the recipes I would be cooking at the Supper Clubon 28^th January. He gave me some samples to try which was a real treat,and I agreed the Monmouthshire air dried ham would be perfect with the lemonand thyme stuffing for the pheasant breasts. I was undecided which type ofchorizo would suit the texture of the Jerusalem artichokes, I thought thesalami would give a contrasting texture, so James suggested a semi dried and softersausage which would crisp when seared. I couldn’t decide and took both chorizosfrom home to try.

Strolling around AbergavennyMarket, I came across a stall with a gorgeous display of crust golden loaves. Ijust had to buy some baked soda bread from Roisin Ballinger @claddaghgal. Intendingto try making soda bread myself, I need a good example to compare with. Thebread was crusty and soft in side delicious! It mopped up the dressing I made forthe Jerusalem Artichoke & Chorizo salad. Once home, I cooked the JerusalemArtichoke & Chorizo recipe to taste test both chorizo and two dressingrecipes. The semi dried chorizo won the vote from myself and two tasters. Thedressing is still in discussion as I liked them both and we ate all the bread.

A few places left for the Supper Club on 28^thJanuary, why not treat yourself to some superb local produce in a lovely setting.Contact me on 07891871385 julie@raspberrycatering.co.uk

Game for January 2012

2011-12-30T04:46:00.000-08:00

The nextSupper and the first for 2012 is on Saturday 28 January 2012. at The Bush Inn Upper Cwmbran I hope that nottoo many of you are dieting as seems the tradition in January! If you are let me know and I can possiblyaccommodated a little reduction of calories although I can’t promise! Evenbetter why not just have one night off?

As we havebeen eating our way through the festive seasonal foods, and experimenting withrecipes for leftovers I have also been looking for local seasonal foods toproduce a menu for the January Supper. Recipes to awaken the palate after all the richfood from the festivities without compromising on all the great produce I havesearched out.

I am reallyexcited about the local produce I have managed to track down as they really areliterally on the doorstep and have some great local suppliers too.

I have previouslyused the goat’s cheese from TheBlaenafon Cheddar Company for a caramelisedred onion tart and it was smooth creamy and soft. It will be perfect with the Roast and StuffedButternut Squash.

Just up theroad from us in Goytre Monmouthshire the award winning local producer of exceptionalcharcuterie TrealyFarm Charcuterie use exclusively locally raised,traditional breed, free range animals. Ihad a chat with James Swift who was very helpful in advising which of their airdried hams would suit the pheasant dish I will be making. I am looking forwardto popping over next week to have a little taster and pick up some chorizo forthe Jerusalem artichoke and Chorizo Salad.

Jerusalem Artichokes are not actually anything to dowith Jerusalem, it is not an artichoke, being grown underground. The Jerusalem artichoke plant (Helianthustuberosus) is related to the sunflower and produces edible tubers producinga versatile root vegetable. It is hardy and grows readily in cold climates, isa great alternative to potato it looks a bit like a knobbly pink-skinned gingerroot and has a sweet, nutty flavour, reminiscent of water chestnuts. The supplierfor these is literally a few yards from the Bush Inn where they grow inabundance by Alison Jacob on her land at Glyn Bran Farm. Alison and I willbarter for these little beauties and I will be seeing her later on next week todiscuss terms!

The pheasantfor the main course will be coming from a local chap who shoots regularly for wildseasonal game in the Monmouthshire and Wye area. I will be making a rillette by cooking the legs separate to the breast, as these canbe tough and need long slow cooking. The breasts willrequire a quick roast, will be stuffed with lemon and herbs wrapped in localair dried ham and butter to keep them succulent and tender,

Best wishesfor the New Year and looking forward to seeing supper club friends old and newin 2012,

Places are limited and new faces very and warmly welcome. To book call on 01633 869005 or julie@raspberrycatering.co.uk

Appetiser

· SpicyParsnip Soup with root vegetable crisps

FirstCourse

· Jerusalem Artichoke and local Trealy Farm chorizo salad

· Jerusalem Artichoke andWild mushroom Salad (V)

Maincourse

· PheasantBreast stuffed with lemon and herbs, wrapped in local air dried ham & in a Marsala jus served with a rillette

· RoastStuffed Butternut Squash with local goats cheese(V)

Accompaniments

· ' Col cannon' buttery mashed potato with kale and leek

· Light Mustard GlazedTurnips

Dessert

· HoneyPannacotta with ginger & orange poachedrhubarb and tuile biscuits

· Aselection of local cheeses with homemade chutney *

Tea/Coffee

· Homemade hazelnutcoffee macaroons

£25.00per person * a supplement of £2.50 if you would like both desert and cheeseselection

Christmas Wishes

2011-12-23T03:14:00.000-08:00

Raspberry Catering and the team are finishing this afternoonfor a few days well-earned Christmas break. After customer deliveries of cakes andSupper Club vouchers we are off for our staff Christmas Lunch at The Bush Inn.

Preparation for the Nelson family Christmas feast is on itsway with, the well matured Welsh black Rib of Beef collected from TownsendButchers in Pontypool.

We love to eat ourbeef rare with roasted caramelised banana shallots, big fluffy Yorkshires, pigsin blankets compiled from award winning pork & leek sausages and home drycure smoked bacon from Rawlings Butchers Abergavenny. No sprouts, but butter braised leeks andcabbage speckled with the same bacon in crispy lardons . Goose fat roastpotatoes made extra crispy with a sprinkling of semolina before roasting. …Nigellastip.

Gravy is a serious matter, the stock made in advance from slowlyroasting beef bones with red onion, carrots and celery, until the onions are caramel. This stock will be used with theliquidised onions, the pan juices fromthe roasting pan, finished with red wine and a secret ingredient, to produce arich savoury ‘jus’

Christmas pud and homemade brandy sauce for Mr N, us girlshowever prefer something lighter, a sweet sharp experience. Homemade meringuecrispy but chewy inside, fruit, sweetened damson puree (frozen from a glut inthe autumn) with a dollop of double cream.

The cheeseboard has to be groaning with a regionalselection, Creamy stilton, Per Las Bleu, Caws Gafr from Blaenavon Cheddar andBlack Bomber from the Snowdonia Cheese Company. I have to have fruit with cheese apples, pears and homemade applechutney, plus home pickled shallots.

The cheese board will be nibbled at throughout the evening,during the card and board games, finishing with the chill out Christmas TVspecials.

The next Supper Club is on Saturday 28 January 2012. The menu will be posted next week. Looking forward to seeing you then

Wishing you Merry Christmas good food and a prosperous New Year to you all. Julie x

Christmas Lunch

2011-12-20T13:27:00.001-08:00

Firstly thanks for all the great comments about Sundays Christmas Lunch at the Bush. It was a great afternoon and when we finally came out of the kitchen it was wonderful to relax and experience the festive atmosphere, by the fire with a little tipple of brandy! Thanks to Sue Pearce and her party for inviting us to join them for cheese later on.... what a treat to have a baked Camembert fresh from France and to be waited on!

I have ( I hope !) responded to your emails and tweets asking for recipes and suppliers. To keep you all updated on the recipes, ingredients and local suppliers.

The Leek and Potato soup made from beautiful big leeks form a friends garden, we trimmed them only slightly..the green part has so much flavour and soften nicely in butter. The most local potato I could source came from Pembrokshire, the vegetable stock was homemde.

Home grown beetroot, Welsh goats cheese from http://www.chunkofcheese.co.uk/ and homemade dressing, were compiled for the salad.

The Free range Monmouthshire Turkey from D Townsend Butchers in Pontypool. The pork and leek chipolata sausages were specially made for me by Dan Townsend. Welsh Black Beef aged for at least 28days from www.rawlingsbutchers.co.uk.

Pleased with numerous requests for Apple Tart, a sweet shortcrust butter pastry baked , was filled with sliced apples, brown sugar and a sprinkle of cinnamon. Served with real homemade custard made with double cream and vanilla pod seeds. The caramalised orange trifle, a must at Christmas I think,, is an old faithful Delia recipe. Tweeked to have far more caramel, a vanilla custard and crunchy orange zest caramel topping and served with double pouring cream....this is my favourite and was delighted to have a taster !

My week is beginning to slow down after a flurry of , Supper Cub lunches and dinners, business lunches, orders for cakes, bakes and mince tarts. I have sold out of chutney, pickles and 'Lemon Velvet' but can rustle up baked goods or Supper Club,Vintage Afternoon Tea vouchers for those last minute but unique Christmas presents.

Looking forward to the new year with new menus and foodie goodness, I will keep you posted.

Festive Food , Log fires complete with real brandy buttercream

2011-12-09T03:48:00.001-08:00

What a lovely Festive atmosphere at the Raspberry Bush Christmas dinner on Wednesday evening. The Holy Trinity Pontnewydd ladies were in good spirits and completed their meal with a quiz and exchanging Christmas gifts. The log fires at The Bush kept all our guests cozy,one couple sank into the comfy sofa in front of the fire while they finished homemade truffles and homemade mince tarts with brandy butter cream. After a busy day on my feet I joined them for a foodie chat and a warming brandy!

Thank you for all the lovely comments on the food. I have to admit I finished off two mince tarts last night, the butter pastry , brandy butter cream were very rich but short crisp and delicious with the port and brandy mincemeat . I also managed to have some of the smoked salmon pate, as its my favourite I probaly ate too much of the creamy smoky fluff with its gorgeous delicate colour.....well it is Christmas and we all deserve a little treat.

Christmas Lunch on Sunday 18th December is fully booked.

The next Supper will be on Saturday 28th January 2012, I have some very local produce on hand, with recipe trials on going in the Raspberry kitchen. A menu will be posted soon!!

Christmas Update & January Supper Club

2011-11-23T01:56:00.001-08:00

Christmas Lunch and Dinners atThe Bush Inn Upper Cwmbran  are now fully booked for Sunday 18th December and there is limited availability on 7th December. There is a possibility of a group booking for another date, contact me for details.

During December Raspberry are available with lovely homemade local food for your Christmas celebrations and seasonal festivities.: Groups, friends, work and business, corporate & private entertaining.   Full menu details http://raspberrycatering.co.uk/christmas-festive-menu.

The next supper club will be Saturday January 28th at The Bush Inn Upper Cwmbran. Im stilll working on the menu and will publish it soon. I'm testing recipes for dishes that will be a contrast to the rich seasonal food we will have been eating through December, with seasonal produce and no leftovers!

To book contact Julie
  Email : julie@raspberrycatering.co.uk or phone; 01633 869005 /07891871385

2011-11-14T14:16:00.001-08:00

A fabulous evening at the Raspberry Supper Club onSaturday. Despite power cuts, resulting in extra candles adding a specialambiance, a Welsh male voice choir in the background plus home cooked heartyfood from Welsh produce.....

The next Supper Club will be in January 2012. During December I am available with lovely homemade local food for Christmas celebrations and seasonal festivities. I am also at The Bush Inn for bookable dates in December for Lunch and Dinner group bookings. For your special Christmas celebration experience home cooked food, Welsh produce and a warm welcoming atmosphere with open log fires. Full menu details http://raspberrycatering.co.uk/christmas-festive-menu/

Email me: julie@raspberrycatering.co.uk or phone; 01633 869005

Christmas Update

2011-11-14T13:58:00.001-08:00

During December we are available with lovely homemade local food for your Christmas celebrations and seasonal festivities.: Groups, friends, work and business, corporate & private entertaining. Full menu details http://raspberrycatering.co.uk/christmas-festive-menu.

We are also at The Bush Inn Upper Cwmbran for bookable dates in December , Lunch and Dinner, group bookings. Spaces at the Bush will be limited and bookings are being taken. There are some places available on Wednesday 7th and Sunday 18th for lunch.
For your special Christmas celebration experience home cooked food, Welsh produce and a warm welcoming atmosphere with open log fires. Full menu details http://raspberrycatering.co.uk/christmas-festive-menu/

The next Supper Club will be in January 2012 and I will post the date and menu details soon

Wine and real ale recommendations

2011-11-11T01:10:00.001-08:00

Wine and Ale recommendations for The Supper Club Sat 12th November

At tomorrows Supper Chris at The Bush Inn Upper Cwmbran will have available recommended wines and for the real ale drinkers a special ale to complement the venison. Penny Black a Porter made by Wickwar Brewing - A smooth and full bodied porter with overtones of roasted coffee and chocolate running through to a long dry finish.

This interesting article gives more information on food and wine matching http://www.matchingfoodandwine.com/articles/20071031/print?printview...

2011-11-09T15:30:00.000-08:00

I have had a busy day shopping and sourcing ingredients forSaturdays Supper Club, and even in the awful weather managed to find my way over the Mountain fromBlaenafon to Bwlch near Brecon. When visiting Blaenafon for somelocally produced goat’s cheese from The Blaenafon Cheddar Company, http://www.chunkofcheese.co.uk/ itwas great to speak to Susan about the cheeses they produce and I loved herenthusiasm for local produce. I came away with some Caws Gafr, forthe Red Onion and Goats Cheese Tarts. The drive to the Welsh VenisonCentre http://www.beaconsfarmshop.co.uk/6.html inBwlch is only a short distance over the mountain, but with viabilitymarred by driving rain and low cloud I was lucky to arrive before closing. Thebutcher was very helpful discussing the best cuts and preparing the meatexactly how I wanted it, cutting and trimming the steaks for me to see. I have had venison from here before and it is superb, tender and lean. Venison has to be cooked either very fast and rare, or slow and cooked through, nothing in between. Because it has so little fat, any other cooking method will produce tough chewy meat.

Carbonnade of Venison is braised in beer,and with recommendation from Chris at the The Bush Inn Upper Cwmbran I am using Twmbarlwm Brew, a real ale from Newmans Brewery in Caerphilly. I taste tested it earlier.and totally agree with their description..this delicious ale, christened Twmbarlwm Brew, has a Beautiful rich brown body, and a sweet spicy, slightly peppery aroma and flavour combined with a light clean citrus fruit aroma. . ...and will be perfect with the caramelised onions and venison.

Spaces for Saturday 12th November Supper

2011-11-07T02:24:00.000-08:00

I have just received a cancellation for The Raspberry Bush Supper Club on Saturday, There are up to four places available, To reserve a place at the Supper Club at the Bush Inn Upper Cwmbran on Saturday 12th November contact me :
julie @rasberrycatering.co.uk 01633 869005 / 07891871385, or Chris at the Bush Inn 01633 483764.

Real ale, beer or pale ale

2011-11-02T14:17:00.000-07:00

Sourcing ingredients and produce for Raspberry Catering and the Raspberry Bush Supper Club,can take time and Im constantly looking for local suppliers who can supply seasonal as well as quality produce. Not a lover of Supermarkets , I have been pleasantly surprised to find some quality dairy, cheese , fruit and vegetable in the local Aldi and Asda, with some beautiful tomatoes from just a few miles away. I hope soon it will be easier to find our local producers and produce without the current searching and examination process I have to sometimes undertake .If you are a local producer,make yourself known! I would prefer to support local businesses and from experience, local produce is far superior.

With that in mind, I am waiting to hear from Chris at the The Bush Inn Upper Cwmbran for his recommendation for a beer for the Carbonnade Of Venison on the Menu at the next Raspberry Bush Supper Club on Sat 12th November.
If you have never tried venison or The Supper Club or the lovely Bush Inn, there are a few places left for the November 12th Supper. All home cooked food, venison is a leaner absolutely free range delicious alternative to Beef and The Bush inn is a cosy traditional Inn with open log fires.

To book contact Julie julie @rasberrycatering.co.uk 01633 869005 / 07891871385, or Chris at the Bush Inn 01633 483764.

Dietary Needs

2011-10-30T08:24:00.000-07:00

With the Festive Season almost with us. just to remind everyone, if you have any dietary needs we can make food suitable for you, just give me call to discuss. You are most welcome to The Supper Club, any of our Christmas Lunch or Dinners and Raspberry Catering is experienced in providing menus for many food needs.

Menu for 12th November Supper Club

2011-10-27T11:15:00.000-07:00

This months Supper will have a venison main course.:
Venison was traditionally thought of as the food of Kings and rich people, thankfully it is now become more readily available. I love venison it is extremely low in fat and is a perfect alternative to beef in any recipe. It does not deserve a reputation of being tough, difficult to cook, with a strong 'gamey' taste. Venison is tender with a mild yet distinctive flavour. We are lucky to have local butchers and the The Welsh Venison Centre to source this great meat.

A winter warmer dish Carbonnade of Venison a traditional braised dish with caramelised onions and beer (Chris will be recommending the best!), taking its name from a time when it was simmered over a charcoal braise or charbon.

Appetisers

Beetroot Tart Tatin with Watercress Creme Fraiche
Smoked Salmon & Chive pate on Sourdough toast

First Course

Red Onion & Welsh Goats Cheese Tart with wild Rocket & balsamic dressing

Main course

Carbonnade of Welsh Venison
Ragout of Roast Butternut Squash & Mushrooms (V)

Accompaniments

Gratin Potatoes dauphinoise - baked in cream & garlic
Braised Red Cabbage with apple (V) and bacon

Dessert

Hazelnut meringue with hazelnut praline & Chocolate sauce
Red wine poached pears with honeyed marscapone cream

Tea/ Coffee
Homemade Truffles & Chocolates

£25.00 per person

All are very warmly welcome to the Raspberry Bush Supper Club, new people join our Suppers every month and return. All the food is homemade and as locally sourced I can get,. A warm friendly atmosphere with open log fires, at the The Bush Inn Upper Cwmbran

To reserve a place at the next Supper Club on Saturday 12th November contact me
julie @rasberrycatering.co.uk 01633 869005 / 07891871385, or Chris at the Bush Inn 01633 483764.

A Raspberry Bush Christmas

2011-10-27T08:13:00.000-07:00

Christmas is coming you may not have noticed? ! In just over a weeks time Halloween and the Fireworks celebrations will be over and the planning usually starts for the festive season.

I'm still busy preparing chutneys, truffles and seasonal treats like sloe gin as well as changing my menus with the distinct change in produce Autumn brings. At Raspberry we are available for business and private bookings, parties, lunches or functions,at home, work or we can come to a place of your choice and cater for you there. We have menus to cater for all your Christmas festivities,

We are also open for group bookings for Christmas Lunch & Dinners. If you would like somewhere different to hold your staff Christmas lunch or dinners the lovely Bush Inn Upper Cwmbran, with open log fires, is available for selected dates up to and including Sunday 18th December.

For availability please call me on 01633 869005 or 07891871385

The Raspberry Bush Christmas Menu

Homemade Creamy Leek & Potato Soup with Stilton rarebit

Homemade Smoked SalmonPate & toast

Beetroot, Pear , Welsh Goats cheese Salad

Local Monmouthshire RoastTurkey,

Served with HomemadeSage Stuffing &

Pork &Leek pigs inBlankets, Cranberry & Apple sauce and real gravy

Roast Welsh Black Beefserved with Roast Shallots Homemade Yorkshire pudding & Horseradish Creamand real gravy

Mushrooms ragu layered with Spinach & Crisp Filo (V)

Goose Fat RoastPotatoes

Braised savoy cabbage& bacon

Welsh Cheese & Cauliflower Gratin

Glazed Carrots &Parsnips

Traditional Christmaspudding with Brandy Sauce

Homemade Caramelised Orange Trifle

Homemade Apple Pie& Custard

Coffee or Tea

Homemade Mince & brandy Buttercream Tartlet

or Homemade Truffles

Lunch or Dinner £16.99 per person

November 12 th Supper Club

2011-10-20T04:06:00.000-07:00

Things are getting pretty busy at Raspberry Catering .Celebration cup cakes, canapes for a birthday,business lunches, craft fares and Christmas bookings coming in, I decided today was going to be chutney making day, but I need to finish menu planning first!

The next Raspberry Bush Supper Club will be on 12 November 2012 at The Bush Inn from 7.30pm. With Autumn well settled in and winter on its way I'm looking for some warming recipes, and hoping to source some local venison or possibly game. Chris assures me the two fires at the Bush will be roaring away, to keep us warm and cosy.

It was lovely to see new faces at the last supper, which was a great evening. A very jolly event despite the Rugby defeat. Our Welsh pride and spirit certainly not dented.

The menu for November 12th will be posted very shortly. Places will be limited. To book please contact me via Facebook on Raspberry Catering page, email julie@raspberrycatering.co.uk phone 07891871385 or Chris at the Bush 01633 483764

As we are coming up to Christmas I am able to cater for groups, friends, work and business groups, parties etc. We can come to you or some dates at The Bush Inn, subject to availability. I have Christmas Menus for ; Canapes, Finger & Fork Buffets and Festive Lunch & Dinners. Contact me for a chat about what you would like. I can always make a menu especially for you !

Welsh Lamb, Welsh Leeks and Welsh Hymns & Arias

2011-10-16T12:14:00.000-07:00

This Saturdays Supper Club was particularly memorable; the Welsh spirit certainly was not crushed by the gutting result of the rugby semi finals when Wales were beaten by France
.
The menu, which as always was 90% local produce. included some of the most delicious Welsh lamb we had ever tasted. Tender and perfectly complemented by the leeks, I was tempted not to call it 'Navarin' especially on this particular day with its French connotations! It was such delicious lamb and I was so pleased to source It from a farm very nearby. John from Pentranch Farm has a small holding and is fanatical about rearing his small flock He was so helpful and informative about his husbandry and the local butcher he used, which made me feel confident of the decision to.purchase from him . http://www.pentranchfarm.webs.com/

The appetiser wild mushroom tartlets were a hit , the secret to the flavour is not just the addition of wild mushroom stock and wine but also some finely chopped buttered leeks, which I find give a deeper flavour than onions.By the way, leeks weren't in any other courses, I'm not pushing 'the' Welsh vegetable too far! Next came Watercress, Pear & blue cheese salad with the addition of a sprinkle of fresh walnuts ( French & not local but I was in a French market less than a week ago and couldn't resist them) obviously because of the virulent patriotic Welshness of the evening, I did not push the information of the lovely creamy fresh walnuts. from ....France.

The lamb served as a 'Navarin'....no translation known, but its a slowly braised lamb dish with garlic. white wine, rosemary and garlic. Traditionally served on a bed of fresh vegetables. To get the best flavour from our seasonal 'root' veg , they were roasted to intensify their flavour, butternut squash, turnips carrots and parsnips slicked in olive oil and a little butter,, roasted until edges were crisp and charred and centers soft .

It wasnt long after the Tart Tatin, with possibly a little too bigger slosh of Calvados , and ginger sponge with gorgeous deep purple sharp and sweet damson, were served and eaten , that the singing began !. The Hymns and Arias were repeatedly sung, with gusto.....This made me wonder, if the atmosphere would be any different if Wales had won? What would we talk about if not of the injustices the Irish Referee inflicted on us.?

Our waitresses were humming along to Hymns and Arias in the kitchen....I'm still humming it now...addictive.. Welsh atmosphere in the lovely Bush Inn http://www.thebushuppercwmbran.co.uk/ and Welsh food, home made......Bread of Heaven.

French Influence for Supper Club Saturday 15th

2011-10-10T13:19:00.000-07:00

I have just returned from Normandy in France after a relaxing week staying in a delightful stone cottage surrounded by beautiful countryside. The food was superb and we ate far too much but it was gorgeous. I went to the markets most days and just had to buy the produce all so fresh and local.

Restaraunt Du Delice tucked away in the lovely town Gavray

We ate out in a few local eateries and the best, I have to say was actually run by a lovely British couple Pat and Nicky. They have been running their restaurant Du Delice in Gavray for 9 years after moving to France with their family. The restaurant having a lovely French cafe atmosphere, serves French food and set menus at a very good price also offering traditional British fish and chips. Arriving at lunchtime were lucky to get a table,as they were almost full with locals who were obviously regulars. The food was delicious, caramelised onion tart to start, followed by pork loin stuffed with prunes in a jus served with gratin dauphiniose potatoes with leek, . Finally simply the best creme brulee I have ever tasted, with a thick crunchy caramel top and a velvet creme... When Nicky (who is the Chef) came out of the kitchen I couldn't wait to speak to her.

We chatted about food and recipes, I could have stayed for hours !. I had to applaud her for the flavour of leeks in the traditional french potato dish, we discussed the Navarin of lamb I was cooking for Saturday with leeks too. She is adamant on local seasonal produce and the French love her cooking, she has been asked to give the local ladies a cooking demonstration. I came away wanting to go back soon!

I couldn't resist bringing something home for Saturdays supper..... OK i know it not particularly local, but its quality produce and there are no'air miles' as I was there anyway... I was tempted by the blue cheeses the fabulous veg straight from the farm, in the end bought some walnuts from a farmer. The will be superb with the blue cheese and pear salad. Oh!.. and of course some Calavdos...apple brandy will be superb with the apple Tart Tatin, just need to decide if it would be best with the apples or in the creme fraiche....

If you would still like to book for Saturday 15th Qctober we have a few places remaining due to a cancellation.

Contact me on 01633 869005 or julie@ raspberrycatering.co.uk or via Facebook https://www.facebook.com/pages/Raspberry-Catering/206395732703925

October Supper Wine Recomendation

2011-09-24T13:41:00.000-07:00

We like to give you the opportunity to try wines to complement your meal and always source those recommend by a local wholesaler who has 40 years experience of supplying quality wines. Here is his advice.

Lamb traditionally calls for the most outstanding red wines. In France you would reach for the finest Claret – a blend of Cabernet Sauvignon, Merlot and Cabernet Franc from Bordeaux.. In Spain it would be your finest Rioja or Ribera del Duero – In Italy a full bodied Barolo or Brunello and in South America your very oldest and best Reserva”

For your next Supper I recommend a Cru Bougeois Medoc and a Rioja Reserva available at The Bush Inn….it will complement the Welsh lamb beautifully ….

Real ales available as usual of course!

Cheers

Menu for Supper Club 15 October 2011

2011-09-18T13:56:00.000-07:00

When I was thinking of some lovely autumn produce for Octobers supper, I was drawn to recipes with a French twist. Excited to have sourced some very local Welsh lamb from literally up the road at Pentranch Farm, I thought to try a very 'Welsh' recipe, however looking at the ingredients and adapting a few to include homegrown leeks, the Navarin of Lamb suits our local Welsh produce perfectly. Just returned from the Abergavenny Food Festival with a few ingredients and a little inspiration.

Menu

Appetisers

Homemade Liver Pate crostini
Wild Mushroom Tartlet

First Course

Watercress, pear and blue cheese salad - with spelt and sour dough breads

Main course

Navarin of Welsh Lamb - Autumn lamb cooked with wine, leeks tomatoes, rosemary & thyme
Red Onion and Goats Cheese Tart (V)

Accompaniments

Boulangerie Potatoes - Sliced potatoes oven baked with onions garlic, rosemary and stock
Roasted seasonal vegetables - the most local & homegrown I can source

Dessert

Apple Tart Tatin served with creme fraiche
Damson & Ginger Sponge served with cream

Tea/ Coffee

Homemade chocolates and truffles

£25.00 per person

The Suppers are held at the lovely Bush Inn in Upper Cwmbran, but places are limited. Everyone is very welcome to this informal relaxed dinner. Any special dietary requirements please let me know.

To book:

Contact me on 01633 869005 or julie@ raspberrycatering.co.uk or via Facebook https://www.facebook.com/pages/Raspberry-Catering/206395732703925

Contact Chris at the Bush on 01633 483764

October Supper Club Local Lamb

2011-09-09T14:43:00.000-07:00

I have been determined to source some locally produced lamb for the next supper club and have been searching local farmers and smallholders for some as there is no taste to compare to it. I have now secured a lamb from a lovely farm overlooking the North of Torfaen, Autumn lamb has always been my favourite as I feel it has a better flavour than Spring lamb. John & Sandie Lewis from Pentranch Farm have been lovingly tending their pedigree south down sheep, assure me the breed and the fact they do not overfeed the sheep to fatten them quickly ensures a leaner meat.

The October Supper will be on Saturday 15th October at the Bush Inn Upper Cwmbran. The menu will be dishes cooked with produce of Autumn that I have sourced as locally as possible. The menu will be published in the next few days and will definatley include Welsh lamb and a vegetarin option of course.

If you would like to reserve a place , contact me on

Telephone 01633 869005

Mobile 07891 871385

e Mail Julie@raspberrycatering.co.uk

OR Chris at the Bush Inn Upper Cwmbran on 01633 483764

Supper Club September. The Blackberry Way

2011-09-04T12:15:00.000-07:00

Thank you for all the lovely compliments from last nights Supper Club.

The Broad Bean Filo tarts with homemade Beetroot Relish were a hit and I was delighted to hear people say;
'they were absolutely gorgeous but I don't like broad beans'

The numerous compliments about the Blackberry, Pear and Hazelnut Crumble, moved me to making two more today. Last night there was only a very small portion left that Chris and Pam from the Bush Inn hurriedly shared. As its one of Becca ( daughter and waitress) and my favourites, we had to have some today. We have just polished off two large portions and the remains are in the dish calling me to eat another bigger portion, I am at present resisting with distraction tactics and writing this.

Next months Supper Club will hopefully be lamb, I have a very very local supplier I am able to source for the meat eaters and the dishes will possibly have a little French influence. Date and menu will be published shortly here and on Raspberry Caterings Facebook Page

Spaces available for Tonight's Supper Club 03.09.11

2011-09-03T03:35:00.000-07:00

Just received cancellations for tonight's Supper Club At the Bush In Upper Cwmbran. Why not come along and experience a delicious home cooked Supper using very local produce, in a superb Inn with real ales good wine and good company.

See Menu http://theraspberrybush.blogsp
ot.com/2011/07/menu-for-supper-club-3-september-2011.html

Call Julie on 01633 869005 if you would like to reserve

One of Your Five a Day

2011-09-01T14:18:00.000-07:00

Tomorrow is preparation day for the Supper on Saturday......I really must make time away from making 'Lemon Velvet' which has become so popular and in demand....it is delicious though , light and fresh but smooth like lemon curd without the fat content. I'm using at least six lemons for a batch that fills 6 jars, plus the main ingredient......eating this could easily be one of your a day?

My neighbor has been eating 'Lemon Velvet' with yogurt, she said it was gorgeous. She has also made tarts and a fairy cakes, I have taste tested it with may friends who say they love it. Octobers Supper Club will certainly have a recipe using 'Lemon Velvet'..

The plan tomorrow is to concentrate on the Roast Tomato & Red Pepper soup. I have a basket of beautiful ripe tomatoes almost bursting with juice and ruby red. They will be roasted slowly with garlic, red onion, herbs, red pepper and olive oil, this will intensify there flavours, resulting in a velvety rich soup.

Beetroot Relish also needs to be made and bottled, I fell in love with this and admittedly ate most of the batch I made specifically for the Broad Bean Filo appetisers and have just enough to complete the recipe ready for Saturday.

I am really looking forward to the second Raspberry Bush Supper Club, and meeting new guests who appreciate local produce and home cooking. I will come out of the kitchen as soon as I can to chat and have your comments and suggestions. Julie

Ps any growers out there with any surplus produce please contact me, I can take you produce off you hands , make use of it and donate to you.

My Mini Harvest Festival : Fruit and Veg Fresh,straight from the Garden

2011-08-30T14:44:00.000-07:00

A mini Harvest

A big thank you to Mike Edwards for all the beautiful fruit and veg, straight from his garden. My table looked like the harvest Festival this morning...georgeous. I have been making chutney and a very special 'Lemon Velvet' ....a lighter and delicious alternative to Lemon Curd. There are a few jars with your name on Mike!

Calling All Allotment Holders and Fruit & Veg Growers.

2011-08-27T10:06:00.000-07:00

The next Supper club is only a week away,so I have been out in the garden dodging the showers to check out the Nelsons vegetable 'pots'. Having a sloped garden backing on to woodlands and a stream, doesn't present the ideal veg plot, so we try hard to grow in pots. Having limited success this year with the rain, sparse sun and late planting. The squirrels have helped themselves to the broccoli and something has eaten the carrot tops right away. Some of our tomato plants have shriveled and others have given a fair yield. The cucumbers and courgettes have been the winners, the green beans are way behind.!

OK I know about cooking, and I am trying to produce home grown produce, but its obviously a big learning curve! However I am determined to source local seasonal produce and need help!!

So anyone who 'grows' or knows someone who 'grows', I am looking for green beans and carrots and actually can take most things off your hands if you have a glut. I make chutney and all sorts of delicious recipes. I will make a fair contribution in exchange for produce.

Please contact me on
Telephone 01633 869005

Mobile 07891 871385

e Mail Julie@raspberrycatering.co.uk

Thanks

Julie

Supper Club Sat 3 September 2011

2011-08-27T09:38:00.000-07:00

The next Supper Club on Saturday 3 September is fully booked. Please contact me on

07891871385 or julie@raspberrycatering.co.uk if you want to be added to the reserve list.

The October Supper date and menu will be posted in the next few days keep posted to see the

Autumn Seasonal Menu using fresh local produce. Cheers Julie

Two spaces left for Supper Club on 3 September

2011-08-11T06:50:00.000-07:00

There are just two places left for the September Supper Cub, a four course seasonal menu http://theraspberrybush.blogspot.com/2011/07/end-of-summer-menu-sept-3rd.html

If you have never been to a supper club,come along and experience home cooked food using the best local produce, interesting company, fine wine, without a restaurant price tag. Its good dinner with an informal friendly atmosphere.

You also may be intersted in this article about Supper Club - The Supper Club craze comes to Abergavenny - http://abergavennyfoodfestival.wordpress.com/2011/08/01/james-ramsden-secret-supper-craze/

The Supper is held at The Bush Inn in Upper Cwmbran.

To book please contact me on 07891871385 or julie@raspberrycatering.co.uk

Chutney etc

2011-08-10T15:15:00.000-07:00

This week I have been making chutney with the donations of fruit and veg from friends allotments.

Following Hugh Fernley Whitingstalls 'Glutney' Chutney recipe, the idea is you can adapt the recipe to whatever vegetables and fruit you have available. Founded on, use what you have available rather than go out and buy what you need. Every batch of 'Glutney' is individual and Hugh encourages the use of old fruit and veg that have passed their prime, so bruised apples, and wrinkled tomato are allowed. The chutney is cooked for up to three hours. All my fruit and veg was fresh and recently picked, but I can see the veg growers and allotment keepers struggling to keep up with the gluts of seasonal produce and not having time to use it all straight away. This chutney is a great way to use your surplus crops

Homemade chutney is delicious with cheese and cold meat, an absolutely divine but simple meal.. some good local mature cheddar, home cooked ham, fresh bread, fresh tomatoes and relax....my favourite,

GLUTNEY CHUTNEY

1kilo courgettes or marrow or pumpkin or squash (diced into very small pieces)
1 kilo green or red tomatoes (skinned & diced) or plums (diced)
1kilo apples (peeled & diced)
500g onions (peeled & diced)
500g sultanas or raisins
500g brown sugar
750ml malt vinegar made up to a litre with water
2 inches of fresh ginger peeled & finely diced or grated
2 teaspoons chilli flakes (or 2 chopped fresh chillies)
½ tsp ground cloves
1 tsp ground black pepper
1 tsp ground coriander
½ tsp ground mace or nutmeg

1. Put all the ingredients into a large pan.
2. Bring to boil and simmer uncovered until reduced to a thick mix. Stir occasionally to keep from sticking. It should take around 3 hours. Test by scraping a wooden spoon across the bottom of the pan. If the pan bottom shows clear for a while before the chutney slowly fills the gap then it is ready. (In other words there should be very little thin liquid sloshing around).
3. Put into warm sterilised jars and seal.
4. Once the jars have cooled check the lids are still secure and then label. Store in a cool place. Chutneys improve in flavour if kept for at least a couple of weeks before use.

You can tweek the spicing as I did, which means I have a spicy version and think it tastes lovely. I kept the mace and nutmeg out, added some salt and used,3 fresh chilies and fresh grated ginger in double the quantities. I like a spicy chutney, the salt help brings out the flavour and balance the sweetness. It is better kept for about a month. I'm hoping to keep mine to take to The Abergavenny Food Festival where I have a stall on 17th and 18th September. I will be giving out tasters, It would be nice to see you there.!

Preparing for the next Supper on 3 Sept

2011-08-07T11:20:00.000-07:00

I made Beetroot Relish a few weeks ago, ready for the appetisers at September's Supper Club. After tasting it last week, to see how it was maturing. I ended up eating a whole jar. Its a light relish, fresh tasting and succulent. Since then I polished off another jar with some extra mature welsh cheddar one evening and some gorgeous home cooked ham another!! Its definatley improved with keeping! I have now hidden the remaining jars.

Conscious that our Summer or lack of sunshine has caused problems for certain produce, I am hoping the fruit and vegetables on the menu are going to be available from my wonderful suppliers (in the main, friends gardens and allotments).

My veg 'garden' is struggling with the lack of sun, tomatoes are late, and the green beans are small. With the added battle to keep squirrels, birds and all sorts of leaf eating creatures away fom the veg pots, I have lost carrot tops. Completely chewed off in the night . I'm not sure what creature? If you have an idea who would eat carrot tops I would be very interested to know. Not that I could do anything to control it....living on the edge of woodland with a stream and a huge oak tree, wildlife is very happy here.

Bizzarely I have, spotted the hedgerows full of big juicy blackberries ready for picking. They are early apparently due to the lovely warm spring, I need to get out there before the birds.

Septembers Supper will still be seasonal produce, whatever, the Season lets us have!

Anyone with a garden or allotment with surplus fruit or veg, please let me know, I can make a contribution.

Julie

Beetroot Recipes

2011-08-01T10:03:00.000-07:00

Having quite a lot of produce on my hands from friends gardens and allotments I decided to have a cooking and preserving week. Beetroots in abundance were cuddled together in the cool of the garage, I brought them out , cleaned them and realised I had an aful lot! After washing them I started looking up recipes , and began with a beetroot relish

Actually Beetroot, pear and ginger relish: have a look at this recipe http://nourish-me.blogspot.com/2008/04/useful-weekend.html I was quite pleased with the result, The relish is tangy and sweet, but I did cut the sugar by a third and would prefer more ginger as a preference. The recipe made four jars, which I will keep to test the flavour in a few weeks, as relishes and chutneys improve with time

I have to admit beetroot ftom my youth was dreadful stuff....harsh dull and acidic, brought out at Christmas, usually given to us by a relative. After I had roasted and skinned the beetroot for the recipe, I sneaked a few tasters...it was delicious as it was...tender , distinct earthy and mellow, I could have eaten it all! I should and will be using it as a vegetable accompaniment.

Tomorrow, I have to try a Beetroot Red Velvet Chocolate cake... the natural deep luscious red of the beetroot gives the cake the 'red velvet' look without artificial colours and adds a moistness to the finished cake . All that needs to be ascertained is the flavour.

End of Summer Menu Sept 3rd

2011-07-27T05:44:00.000-07:00

Our second Supper club on 3rd September is now fully booked !

If you still wanted to secure a place for The September Supper please let me know and I can put you on the reserve list and let you know straight away if we have a cancellation. Anyone who is interested in coming to a Supper , email or phone me with your details and I can let you know the dates and menus.

Julie

Telephone 01633 869005

Mobile 07891 871385

e Mail Julie@raspberrycatering.co.uk

Web www.raspberrycatering.co.uk

Menu for Supper Club 3 September 2011

2011-07-21T11:48:00.000-07:00

After the success of the First Supper Club , there are already places booked for the next one on Saturday 3 September. This is fabulous, as it means people appreciate homemade food with homegrown fruit and veg, locally sourced free range meat and interesting new company.
Going out to a Restaurant can be very expensive, the Supper Club means delicious food and interesting company in an informal relaxed environment.

The four course menu will be a celebration of the produce from the end of Summer. The poor Summer weather so far, means that I should be inundated with tomatoes, peppers, courgettes, potatoes, green beans and hopefully some chantennay carrots! My usual fruit and veg suppliers, (friends with allotments and gardens) assure me I will have plenty to cook with. The herb garden is flourishing and I'm looking forward to the usual feast of plump blackberries from the nearby hedgerows. The menu will once again be seasonal local produce and all the dishes homemade.

The next Raspberry Bush Supper is on the 3 September 7.30 pm at The Bush Upper Cwmbran.

Some places are still available and we are really looking forward to it after the lovely atmosphere and great evening in July.

An End of Summer Menu

Appetisers

Broad Bean Filo tartlets with beetroot relish
Smoked Mackerel Pate filled salad leaves
Courgette,Mint & Caerphilly Cheese potato cakes

First Course

Roast Tomato & Red pepper Soup with homemade herb bread

Main Course

Free Range Monmouthshire Loin of Pork in White Wine. Garlic, Sage and Roasted Apple, Crackling served separately
Mushrooms in White Wine, Garlic & Spinach Filo Tart (V)

Accompaniments

Warm Potato salad
Green beans in shallot butter
Glazed Chantennay Carrots

Dessert

Blackberry, Pear & Hazelnut Crumble with cream
Chocolate Tart with Raspberry Coulis

Tea & Coffee

Homemade Chocolates & truffles

£25.00 per person

To book please contact:

Julie on 01633 869005 or 07891871385 julie@raspberrycatering.co.uk

What to do with Gooseberries

2011-07-11T14:23:00.000-07:00

I have been asked what recipes I have for gooseberries....those love them or hate them Summer fruits.....I absolutely love them and this is what I would make if I had lots bursting ready to pick in my garden.!! If you don't like them, try one of these recipes... you may be converted.

For me it has to be Gooseberry Fool try this Delia recipe, I agree what she says about Greek Yoghurt, I eat it all the time, it is really creamy and not sharp like normal yoghurt. http://www.deliaonline.com/recipes/main-ingredient/gooseberry/gooseberry-yoghurt-fool.html

The other recipe I would make would be a chutney....that would really really be good with ginger I have made a few fruit chutneys with ginger and it works really well. In fact the function this evening had homemade chutney, Apple & ginger, with a cheese board.

I make chutney recipes as I go with whatever I have around and without following a recipe .I use the basics of onions, vinegar sugar, fruit, and a spice & seasoning. I found this recipe though that sounds fab...I personally would add some raisins and you may want to increase the amount of ginger or add fresh and/ or stem ginger?!!. Gorgeous with oily fish..if you like mackerel or meat , sausage and cheese

http://www.allotment.org.uk/recipe/1527/gooseberry-and-ginger-chutney-recipe/

Supper guests relaxing and enjoying a pre dinner drink. Aperitif ready for the antipastiti

2011-07-04T15:41:00.000-07:00

Tables laid and waitresses ready for the 1st Raspberry Bush Supper

2011-07-04T15:34:00.000-07:00

The First Supper Club

2011-07-03T08:07:00.000-07:00

Thank you to all those who attended the first Raspberry Bush Supper Club and made it such a great successful evening. A fabulous atmosphere, oozing conversation, glasses clinking, and lots of food! Informal dining at its best.

Special thanks to Tracey Pike who is a diamond in the kitchen and to David English for the lovely piano music. Our waitresses Ellie & Hannah were hands on and great helpers !The Bush Inn was the perfect venue and Chris' choice of wines went down very well too.

The extensive Antipasti selection was leisurely eaten , with favorites; the Broad bean. pea & mint dip and the sliced award winning sausages from Rawlings butchers. Following the Italian menu tradition on to the pasta course, a creamy but light bacon and courgette tagliatelle with marjoram & lemon. In the kitchen we were battling through the washing up and letting the guests leave some room for the main course, As we were dishing up. the beef 'involtini 'did look very plump on the plate. As the plates went out with Ellie& Hannah, we received requests from some of the female guests for 'only one ' portion of beef. Italian size portions are generous. The deserts weren't refused and slowly eaten. lemon tart with fresh raspberries and coulis, in demand. It certainly was a hearty menu, and foil had to be distributed for take home bags!

I am already planning a menu for the next supper on Saturday 3rd September. it will be a set price menu using seasonal and local produce. I will post the menu in the next few weeks. if you want to be notified of the full details , please let me know your details and I will email or phone you.

Julie x

The Raspberry Bush Supper Club Saturday 2 July

2011-06-30T10:25:00.000-07:00

The Raspberry Bush Supper Club Saturday 2 July 2011

The 1st Supper on 2 July 2011 is now fully booked. If you would like to be notified if there should be a last minute cancellation please contact Chris or Julie .

If you are interested in future Suppers and Afternoon Teas please let us know if you wish to join our mailing list. Email is preferable but you can always call if you don't have access to email.

Contact : Julie on 01633 869005 07891871385 julie@raspberrycatering.co.uk

Chris at The Bush Inn 01633 483764

The South Wales Argus report on the Pop up Tea Room

2011-06-27T14:35:00.001-07:00

http://www.southwalesargus.co.uk/news/gwentnews/9054200.Just_your_retro_cup_of_tea/

http://www.southwalesargus.co.uk/news/gwentnews/9068395.Torfaen_chef_raises_cash_with_tea_and_cake/

ITVs Britains Best Dish 2011

2011-06-27T12:38:00.000-07:00

I met Denise from Moel Faban Supper Club when we were filmed together on ITVs Britain's Best Dish. We were competing with each other, both making trifles, both from Wales, both been made redundant and looking to work with food. The ITV researchers loved it and called it 'The Trifle Off'

Denise and I got on really well, talked food, recipes, Supper Clubs, local produce and Wales. we keep in touch and swap recipes and ideas. A fabulous experience and I would do it again.

One day of sunshine..after the rain.....Herbs

2011-06-26T12:39:00.000-07:00

At last some sunshine after the rain!

This means the herbs in my garden have perked up and are looking much better. With the recent wet weather the only herb loving it and just getting on with growing outdoors is Marjoram. It grows wild on the banks down to the stream at the bottom of the garden and even in the patio where the slabs desperately need re- pointing. I have big pots of it too. I have been using it in my cooking , it gives as subtle flavour , a milder version of oregano/ thyme, a light summer herb. I will be using it in the tagliatelle dish for the Supper Club next week as its flavour wont overpower the dry cured bacon and will keep the sauce light. I have some really pretty lemon sage, which looks so tender and delicate, but the flavour is very deep and intense, lovely with pork. The basil is struggling as is the parsley, the pots on the window sill inside on the kitchen window sill are doing far better.

Like vegetables, use the best available and whatever the weather produces, herbs thrive in different climates and temperatures. Mint and marjoram are ignoring the lack of sunshine this month.....think of fresh vegetables with mint...peas , broad beans, courgette.new potatoes and make a yogurt& mint dip ... superb with salads grilled meat and bread.....if the rain holds off long enough for a barbecue...even better.

Marjoram and mint will be used in he recipes for Supper Club next week. I do need lots of basil though, please make the sunshine for a week and look after my herbs!

The Full Dining Experience

2011-06-15T01:37:00.000-07:00

The Lower Bar

Guests will dine in the lower bar of the delightfully renovated Bush Inn, Upper Cwmbran. The leisurely evening will start with a complimentary glass of wine and finish some hours later with a cup of coffee. Wine suggestions to accompany each course will be available to complete the dining experience.

The Italian Welsh Menu, will be served in four courses, using local produce and include some traditional Welsh favorites .In Italy and other European countries the evening meal is taken very seriously with lots of dishes eaten at a leisurely pace throughout the evening.

A fabulous butcher in Abergavenny will supply meat for the recipes.He cures his own hams and bacon using free range Gloucester Old Spot pigs from a farm in Raglan . The Welsh Black Beef he hangs for 28 days and has a deep flavour. I phoned him to ask if he was familiar with the cut I needed to make' Involtini', he knew straight away, he has many Italian customers ! Abergavenny is typical of many South Eastern Welsh towns with a large population of Italians and Italian eateries. Having eaten Invotini in various areas of Italy the recipes do vary, the one I am using is based on on a Southern Italian recipe using a fresh tomato sauce.

A few years ago I stayed in a Sicilian farmhouse and learnt how to make the pasta course Pancetta& Zucchini Taglietelli , its a Sicilian version of Carbonara eaten in Norther Italy with eggs and cream. This Sicilian version is lighter and the flavour of the dry home cured bacon from Abergavenny is superb.

The desserts recipes are taken from the ‘Taste for Living’ cook book, compiled by Franco Taruschio (from the famous Walnut Tree) in aid of St Anne’s Hospice, both are my favourites and I can't choose which to make therefore I will make them both!

Julie

What is a Supper Club?

2011-06-14T08:39:00.000-07:00

I am Julie and I love food, eating it, talking about it, reading about it and best of all cooking it and always have. Hence I set up Raspberry Catering

After a relatively short time of starting Raspberry I feel its time to expand the initial corporate/ business meeting catering, which has been my core business. Having been asked to cook and cater for varying events including 500 logo cup cakes for a Business's Annual Conference. A 'Pop up Tea Room' - Afternoon Tea, a charity event for St Anne's Hospice, which was such a huge success; people keep asking me, when will I be holding another.

I have been interested in the idea of holding 'Pop up Tearooms' and 'Secret Supper Clubs' for some months. After meeting fellow contestant Denise Baker Mc Clearn on ITVs Britain's Best Dish, in February this year, I was inspired further. Denise runs Moel Faban Secret Supper Club, and is keen to spread the supper club‘word’….throughout Wales.

The production team were keen to have us filmed together as we were both making Trifles, both from Wales, both been made redundant and setting up business with food. Denise and I keep in touch, we are both passionate about cooking, local ingredients and recipes.

For those of you who are not sure what 'Pop up tea Rooms and 'Secret Supper Clubs' are, they are informal dinning or 'dinner parties' with quality food, run by amateur chefs usually in their own homes. The Secret part is that peoples homes may not be registered for food safety or have an alcohol licence and therefore locations were initially kept secret. Unable to charge, diners are asked to give a contribution and bring their own wine. They are a great way of getting together people who want a relaxed atmosphere to eat good food but not pay restaurant prices.

After meeting Chris at The Bush Inn and probably bending his ear several times about food, cooking and Supper Clubs, he came up with the great idea of holding a Supper Club there.

Ok it won't be secret and doesn't need to be, The Bush has a licence and is fully authorised for food health and safety, I had no hesitation in saying yes to the idea. The Bush has a wonderful traditonal charm and warm atmosphere, perfect for a relaxing dinner.

The first Raspberry Bush Supper Club will be held at the Bush Inn on Saturday 02 July 2011. I have checked and there are no major sporting events on !

Why not come along and experience delicious food, local seasonal produce, in relaxing surroundings at the prettiest Inn in the area.

Details of the menu and how to book will be posted shortly. Numbers for each supper night will be limited, so please book early!
.

The Menu

2011-06-13T16:58:00.001-07:00

Menu for the first Raspberry Bush Supper Club

at The Bush Inn, Upper Cwmbran

Saturday 2nd of July 2011 7.30 p.m

(An Italian Welsh Menu)

All dishes are homemade & lovingly prepared by Julie of Raspberry Catering, using fresh Welsh produce, free range meat and recipes inspired by visits to Italy, Sicily and the influence of the many Italian Chefs in the South Wales Valleys. (Vegetarian option to order, please ring Julie!)

APERITIF

Glass of Prosseco on arrival

ANTIPASTI (Appetizers)

Served on platters , Selections of ;

· Italian & Welsh locally cured meats, salamis and sausage

· Italian & Welsh bruschetta & toasts with seasonal vegetables and local welsh cheese

· Homemade dips, salads, cheese, olives, pickles & preserves.

· Homemade freshly baked focaccia bread, olive oil & balsamic

PRIMI (First Course)

· Pancetta & Zucchini Taglietelli. - Locally produced dry cure bacon lardons & home grown finely diced courgettes in a light creamy sauce with fresh Taglietteli

SECONDI (Main Course)

· Involtini alla prosciutto con salsa al pomodoro e basilico - Welsh black beef escalope's rolled & filled with fresh herbs, cheese and ham, pan fried & braised, served with a fresh tomato sauce

CONTORNI (Accompaniments)

· Patate al Rosmanno - Roast potatoes with rosemary

· Insalata mista du pomodoro con parmigianna - Mixed green salad roast cherry tomatoes & parmesan

DOLCI (Dessert)

· Lemon Tart & Fresh Raspberry Coulis served with Mascarpone Cream
· Panna Cotta & fresh balsamic strawberries

Freshly Brewed Coffee or Tea & Handmade Chocolates

Introductory offer Price £20.00 per person

Places are limited. To book please contact

Julie on 01633 869005 07891871385 julie@raspberrycatering.co.uk

Chris at The Bush Inn 01633 483764