Bake Off Again?!

It's already that time of the year for the Great British Bake Off and it's been brilliant so far.  But in true TAOH style we thought we'd have a go at a "show stopper".  Here's a take on a true British classic syrup sponge and custard. The sponge can be baked directly in a Tate and Lyle tin (which is a nice touch)  and when its served straight from the oven looks really impressive.  Baking the sponge just above half way leaves just enough room for the all important custard or ice cream if that's your preference.  Because we do a lot of baking we tend to have surplus golden syrup tins lying about the place, now we've found the perfect use for them.

Dining Italiano

Ravioli, tortellini, lasagne, everyone loves a good pasta dish and its even better when you've made the pasta yourself.  We've had our pasta machine for quite some time and love making our favourite red pepper and chorizo ravioli but have never tried making tortellini.  so ta dah! our first attempt.  It took a while to get the hang of folding the pasta right after that we were on a roll and was very impressed that they all didn't burst while in the pan!  We chose spinach and ricotta for our filling and served it with a simple but tasty tomato sauce.  Hopefully you'll see it on the menu soon so watch this space.

Happy New Year!

We had a brilliant ( and busy) Christmas time with a fully booked december at our table.  Dawn, one of our guests was kind enough to give us some feedback of her evening at our house.  Here's what she said:

"Awww Bob and Carrol, we all thoroughly it enjoyed it!  They say lightening doesn't strike twice... but it was as perfect as last time.  All your prep and peeling paid off!

Thank you both again for your warm hospitality and making us feel so welcome.

I say roll on April, so we can dine with you again... it can't come soon enough!!"

Thanks Dawn!

The Great British Bake Off!

Its that time of year again all ready for one of our favourite TV shows, after last year it has been our mission to perfect the humble bread loaf.  Paul Hollywood's "Bread" book has been brilliant and the recipes are so tasty.

After a few months trialling every flavour under the sun, it turns out that wholemeal is by far the most superior for the everyday loaf.

We now bake a new loaf every week instead of buying from the supermarket, it's something everyone should try! Next week we're going to try a new loaf, garlic and rosemary so watch this space!

Happy Diners!

Here's another lovely email from our last weeks diners, thanks guys it's really nice to know we're doing things right!


Hi Bob & Carrol,
Sorry late to reply this weekend has been a bit of a social roller coaster !!!
Everyone thourghly enjoyed their evening. The food was to die for and was beautifully presented.
A lovely and relaxing evening, you were both the perfect hosts and made us feel very welcome in your lovely home.
As for meeting expectations  I new the standards were high, but you more than exceded that. (When we drew up outside your house are friends were panicking as they were expecting a restaurant. We told them it was a different kind of evening, can you imagine there faces when we told them it was fine dining combined with a swingers party !!! lol)
So thank you both so much for all your hard work and effort to making our first experence of a pop up restaurant such a  memorable one, and we hope to dine with you again before the end of year^(we are all on count down already!! lol  )
So until then take care ..... Bob carry on chopping and peeling and Carrol keep smiling !!
 Another group of very satisfied customers ! x x