Goodbye October - we've enjoyed you. and now we're ready for winter and all that it brings.
Lighting the logburner and getting on with the task of creating comforting and delicious tagines and treacly pudds for your delectation.
We are planning a rather festive evening event for mid December - we'll give you the details when we've got them all sorted - be sure to check our Facebook page for all the new dishes we're working on. The pickles, chutneys and curds we made last month disappeared withing a few days - so we plan to make more tomorrow and in the coming weeks - they make fabulous Christmas gifts; as do our Peppercorn vouchers which are available to buy at any time.
We have given a lot of thought to the idea of introducing loyalty cards to our lovely local supporters, and have decided to try them out - so within the next week or two we shall be inviting you all to come and pick one up!
We have always stocked locally made greetings cards at Peppercorn -and we now have some delightful cards made by Sophie Huband (a regular visitor to Peppercorn!) and her Christmas cards are absolutely gorgeous - I am booking at least 20 for my own family and friends - so hurry down to see them!
All in all - we're really looking forward to the winter and all the exciting things ahead - many, many plans and meals and dishes and people and events and cakes ...........
Wednesday, 30 October 2013
Sunday, 1 September 2013
September at last!
It's September and we are so happy!
It's the start of the Autumn - and hopefully an Indian summer- to top off a great season. Cornwall has really needed this bumper summer and I think every local business is breathing a sigh of relief - we live again!
The autumn gives us a chance to reflect on what has been successful for Peppercorn this summer, and what hasn't. Here are some for instances:
Successes - Blue Moon events. These have worked well for our customers - we have seen the same people pretty much every month, alongside some lovely new faces too - and feel that we are really getting to know what you want to eat and how you want to eat it.The events have also worked well for us as a team- it is an ENORMOUS amount of research and effort - but we love it and it informs our menu for the future - the dishes which were easier for us to prep and serve and which were voted for by our customers - will stay on the menu, provided we can price them correctly.
- The extra table - the one by the loo! I know it isn't ideal to sit and eat right next to the loo - however it is definitely better than going home unfed because there's nowhere for you to sit - and people really seem to appreciate this.It's also increased our seating capacity by 25% - I think we'll all see the real benefit of this extra seating in the cold wet winter months when waiting outside for a table to become free is really out of the question.
- The espresso machine - despite the inevitable extra time it takes to make cappuccinos, lattes etc, everyone loves the new coffees (staff included!).
- Puddings! We've dedicated a lot of time to developing our pudding menu, and you - our customers - seem to love them. It appears that Peppercorn is now becoming somewhere to lunch as well as somewhere to come for coffee, tea and cake. this is really exciting for us because it allows us to continue to experiment with the dishes that we love.
- Cakes - we are creating a new line of cakes - a more exotic offering which includes delicacies such as Rose and vanilla cake, coffee and cardamom cream cake, rose petal shortbread, lavender and chocolate cake ....the possibilities are endless.
Failures - the pizza evenings of last summer. We looked at the figures and realised with horror that they actually made us a loss! So despite the fact that several people asked us to consider doing it again this year, we really couldn't.
- staying open until 5pm. Again - we had to look at the breakdown of the day and we quickly noticed that from 4 until 5pm we saw very few customers, and the income from that last hour was not enough to cover our overheads - so we decided to close at 4pm and to stop hot food which requires the gas hob (and a dedicated cook) at 3pm. These decisions are very carefully thought out and discussed at length by Lisa and me, and often we find them really difficult decisions to make - because the last thing we want to do is to upset or alienate our customers - but of course, we also have to stay afloat. It's a delicate balance, and we both are astounded at the learning curve we are on. Ultimately it's the same as many other areas of life - it's the little things that make the difference between success and failure.
We are having SUCH FUN inventing dishes, cordials, spice blends, cakes etc;at Peppercorn and we look forward to seeing you all very soon. Remember to check the menu on our website to keep up with any changes. Do give us a call to ask about anything at all - on 01736 719584.
It's the start of the Autumn - and hopefully an Indian summer- to top off a great season. Cornwall has really needed this bumper summer and I think every local business is breathing a sigh of relief - we live again!
The autumn gives us a chance to reflect on what has been successful for Peppercorn this summer, and what hasn't. Here are some for instances:
Successes - Blue Moon events. These have worked well for our customers - we have seen the same people pretty much every month, alongside some lovely new faces too - and feel that we are really getting to know what you want to eat and how you want to eat it.The events have also worked well for us as a team- it is an ENORMOUS amount of research and effort - but we love it and it informs our menu for the future - the dishes which were easier for us to prep and serve and which were voted for by our customers - will stay on the menu, provided we can price them correctly.
- The extra table - the one by the loo! I know it isn't ideal to sit and eat right next to the loo - however it is definitely better than going home unfed because there's nowhere for you to sit - and people really seem to appreciate this.It's also increased our seating capacity by 25% - I think we'll all see the real benefit of this extra seating in the cold wet winter months when waiting outside for a table to become free is really out of the question.
- The espresso machine - despite the inevitable extra time it takes to make cappuccinos, lattes etc, everyone loves the new coffees (staff included!).
- Puddings! We've dedicated a lot of time to developing our pudding menu, and you - our customers - seem to love them. It appears that Peppercorn is now becoming somewhere to lunch as well as somewhere to come for coffee, tea and cake. this is really exciting for us because it allows us to continue to experiment with the dishes that we love.
- Cakes - we are creating a new line of cakes - a more exotic offering which includes delicacies such as Rose and vanilla cake, coffee and cardamom cream cake, rose petal shortbread, lavender and chocolate cake ....the possibilities are endless.
Failures - the pizza evenings of last summer. We looked at the figures and realised with horror that they actually made us a loss! So despite the fact that several people asked us to consider doing it again this year, we really couldn't.
- staying open until 5pm. Again - we had to look at the breakdown of the day and we quickly noticed that from 4 until 5pm we saw very few customers, and the income from that last hour was not enough to cover our overheads - so we decided to close at 4pm and to stop hot food which requires the gas hob (and a dedicated cook) at 3pm. These decisions are very carefully thought out and discussed at length by Lisa and me, and often we find them really difficult decisions to make - because the last thing we want to do is to upset or alienate our customers - but of course, we also have to stay afloat. It's a delicate balance, and we both are astounded at the learning curve we are on. Ultimately it's the same as many other areas of life - it's the little things that make the difference between success and failure.
We are having SUCH FUN inventing dishes, cordials, spice blends, cakes etc;at Peppercorn and we look forward to seeing you all very soon. Remember to check the menu on our website to keep up with any changes. Do give us a call to ask about anything at all - on 01736 719584.
Wednesday, 14 August 2013
Blue moon evening - Friday August 23rd 7-00pm
Here it is - the promised menu for the Blue Moon event - on Friday August 23rd.
The bad news is - that we're absolutely sold out!
The good news is - that if the weather is looking good a few days beforehand - we'll do what we did last month, and sell some more tickets, but for the outside tables only. Do let us know if you'd like to be on the last minute list.
The bad news is - that we're absolutely sold out!
The good news is - that if the weather is looking good a few days beforehand - we'll do what we did last month, and sell some more tickets, but for the outside tables only. Do let us know if you'd like to be on the last minute list.
Middle-Eastern
Mezze
at
Peppercorn Kitchen Café on Friday August 23rd 2013
First
stage
Courgette Moutabel Labneh
with pistachios
Spiced labneh Labneh
rolled in za’atar
Labneh
with sumac Parsnip
Moutabel
Walnut
Tarator
Beetroot‚ orange and black olive salad
Spiced Moroccan carrot salad
Fattoush
Second
stage
White fish with rose petal salt
Spiced saffron fish with aubergine
Marinated mackerel with preserved lemon &potato
Sujuk roll (lamb)
Aubergine‚ feta & butternut stack
Pomegranate & lamb kebabs
Third
stage
Pistachio &
frangipane tart
Orange &
vanilla Crème Caramel
Greek yoghurt
& honey
Poached cardamom apricots with Chantilly
cream and an almond biscuit
Monday, 5 August 2013
Long time - no post!
It's been ages since I last posted on the Peppercorn blog - for which I apologise profusely. I shall try to behave more diligently forthwith!
Summer was fantastic wasn't it? The whole of June and most of July seemed to be heavy with promise; the sun shone nearly every day and we all felt as though we were on holiday. Going home from work and sitting in the garden with a glass or two of wine was de rigueur and the outside tables in the Peppercorn Kitchen garden were full to burstibg with hungry, happy groups of locals and holidaymakers.
August seems to have brought all that to an end - but hopefully this is a temporary blip and summer will roar back in.....?
Our blue Moon events have really taken off and the Jerusalem evening in July was so popular that we even sold garden tickets - the weather was so settled we just KNEW that it'd be balmy in the evening and it really was. Eventually almost all the diners de-camped to the garden which was candlelit and really very pretty. The date of the next evening will be finalised this Wednesday - so watch out for news of this which will be posted on our Facebook page.
Our menu continues to develop - and we are loving the local fresh fish which is in abundance at the moment. Butterfiled local sardines is only beaten in popularity by the Persian shredded lamb with minted yoghourt and flatbreads. We're struggling to roast enough lamb shoulders to keep up with demand! The really exciting news is that we are in the process of sourcing goat meat to add to the menu - can't wait!
We have starting making a selection of ice creams to sell and consequently the pudding menu is much more exciting - we even make two sorts of iced lollies using only fruit and sometimes yoghourt - so it's ideal for children, too.
On hot days - the ever popular salads are back on the menu - they were so popular last year that everyone has asked us to put them back on the menu this year. With pleasure!
Have you all been to gaze in amazement at our new colour scheme in the cafe? If not - come and visit soon - it's pretty zany!! See you soon.
Summer was fantastic wasn't it? The whole of June and most of July seemed to be heavy with promise; the sun shone nearly every day and we all felt as though we were on holiday. Going home from work and sitting in the garden with a glass or two of wine was de rigueur and the outside tables in the Peppercorn Kitchen garden were full to burstibg with hungry, happy groups of locals and holidaymakers.
August seems to have brought all that to an end - but hopefully this is a temporary blip and summer will roar back in.....?
Our blue Moon events have really taken off and the Jerusalem evening in July was so popular that we even sold garden tickets - the weather was so settled we just KNEW that it'd be balmy in the evening and it really was. Eventually almost all the diners de-camped to the garden which was candlelit and really very pretty. The date of the next evening will be finalised this Wednesday - so watch out for news of this which will be posted on our Facebook page.
Our menu continues to develop - and we are loving the local fresh fish which is in abundance at the moment. Butterfiled local sardines is only beaten in popularity by the Persian shredded lamb with minted yoghourt and flatbreads. We're struggling to roast enough lamb shoulders to keep up with demand! The really exciting news is that we are in the process of sourcing goat meat to add to the menu - can't wait!
We have starting making a selection of ice creams to sell and consequently the pudding menu is much more exciting - we even make two sorts of iced lollies using only fruit and sometimes yoghourt - so it's ideal for children, too.
On hot days - the ever popular salads are back on the menu - they were so popular last year that everyone has asked us to put them back on the menu this year. With pleasure!
Have you all been to gaze in amazement at our new colour scheme in the cafe? If not - come and visit soon - it's pretty zany!! See you soon.
Monday, 10 June 2013
Turkish evening menu
Here is the menu for the Turkish evening this Friday June 14th - do give us a call if you'd like to book, there are currently 8 places left. Remember to bring your own wine and prepare yourselves for a feast!
The cost is £25 per head.
The cost is £25 per head.
Mezze
Starters
- Almond tarator
- Whipped feta dip
- Spiced beetroot hoummous
- Aubergine griddled rolls with various fillings
Mains
- Spiced pumpkin, walnut and feta kofte
- Crunchy red lentil kofte with fresh mint
- Mackerel fillets topped with goats' cheese, sun
blush tomato and herb crumble
- Slow roasted lamb, shredded and served with
aromatic herbs
all the above
served with freshly made Turkish flatbreads and salads
Puddings
- Lemon and cardamom ice cream with a filo petal
- Turkish chocolate - coffee pot with a chocolate
heart biscuit
- Turkish rosewater milk pudding diamonds with
pomegranate syrup and a butter biscuit
the idea is that
you only need to pre-order the main course. The starters and puddings are a mezze
for you to select on the evening.
So - please
let us know if you'd like to join us on June 14th, how many places you'd
like and finally your choices for the main course.
Leave the
rest to us!
hope to see you
soon
Jenni and Lisa
xx
Wednesday, 15 May 2013
We will be closed for one day on Monday 20th May for a 're-vamp'.
We can't believe that the last entry was back in March! I think Facebook and Twitter have taken precedence but we're back on the blog!
So what's new? The Secret Supper Club is a great success but we decided to go back to our much loved title of Blue Moon Event - a much better name as the secret supper club was anything but a secret and in fact we went out of our way to advertise it! Our next Blue Moon Evening will be on Friday 14th June and will be a Turkish themed event. Menu to follow.
We can't believe that the last entry was back in March! I think Facebook and Twitter have taken precedence but we're back on the blog!
So what's new? The Secret Supper Club is a great success but we decided to go back to our much loved title of Blue Moon Event - a much better name as the secret supper club was anything but a secret and in fact we went out of our way to advertise it! Our next Blue Moon Evening will be on Friday 14th June and will be a Turkish themed event. Menu to follow.
Monday, 11 March 2013
Thursday, 7 February 2013
Valentine!
There are lots of fun and delicious things to make and eat this month.This weekend we have Coconut bebinka on our pudding menu - layers of rich coconut custard sandwiched between about fifteen layers of wafer thin coconut pancakes - sublime!
Main
Black Forest Gateau
We have also designed a retro menu for our February Supper Club menu - we've gone back to the 60s for our inspiration for the event, which is on Friday 15th incidentally. Here it is:
Starter
Classic Prawn
Cocktail
Country pork
terrine with melba toast
Tomato Farci
(filled with savoury rice & vegetables)
Cornish wild
venison 'Bourguignon' with creamy mash
Coq au Vin
Honeyed sweet
potato with chickpeas in a rich tomato sauce
with wilited
spinach and a garlic and yoghurt dressing
(not retro but we
couldn't bear the thought of offering
nut loaf)
Pudding
Banoffee Pie
Knicker Bocker
Glory
If this is ringing bells with you - or if you fancy finding out what life was like in the 60s (that includes Lisa and me, clearly!) then call us on 01736 719584 to book places. Everyone will be sitting at one table - and remember to bring your own wine/beer because we're not licensed.
You may even find the cafe and the staff decorated to fit the theme.....!
Sunday, 6 January 2013
Secret Supper Club Persian Evening
This month we are planning a Persian evening for you.
Mains
Kabab – e mahi
Persian food is one of the most sophisticated and complex cuisines of any in the Middle East. There is, however a unifying theme of generosity and sharing. Persian meals are less structured than we are used to in the West- but there is a definite order to proceedings.
We cannot provide you with the authentic experience, but we will try to convey the sense of generosity and of sharing whilst offering you a selection of traditional, beautiful and gorgeous dishes from this rich and fascinating part of the world.
The menu this month is priced a little higher than the previous two - this is because the dishes we have selected for you are complex and extravagant - but we think that's what feasts are all about - and we hope you agree!
Please do let us know if you'd like to come - we have only 26 places and two have gone already!
Remember too, that we are not licensed - but you are welcome to bring your own wine/beer etc.
Either 'phone us on 01736 719584 or contact us via e mail. All contact information is available on our website
peppercornkitchen.co.uk
Peppercorn Kitchen Cafe
Secret Supper Club Menu for Friday January 25th 2013
£30 per head
Starters
A selection of Pirashkis (stuffed pastries) with assorted fillings and served with fresh salads, herbs, white cheese and yoghurt
Mains
Kabab – e mahi
(skewered Tamarind fish with lime butter and chives)
Served with rice and flatbreads
Morqu-e zafaran
(grilled saffron chicken with lemon, chilli and mint)
Served with rice and flatbreads
Morasa polow
(jewelled rice with grilled goats’ cheese and an apple and mint dressing)
There will be an accompaniment of mixed vegetable Khoresht for all mains
Puddings
Shir-berenj
Shir-berenj
(saffron rice pudding with caramel oranges)
Mango and orange blossom cream possets with Persian fairy floss
(complimentary cold and hot drinks will be available)
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