We have come up with an idea for Christmas gifts for those people who are tricky to buy for- or who simply have everything! Why not buy them a Peppercorn Kitchen Cafe Voucher?
We have printed some lovely voucher cards which come in their own envelope ready for you to send in the post or simply to put under the tree.
You choose the value of the voucher - anything from £5 (for a coffee and meringue, perhaps??) up to as much as your generosity (and pocket) will allow.
Our lemon curd is still available for you to buy at £3-50 a jar; and our packets of Peppercorn Kitchen Meringue Kisses are only £2-50 per pack.
Also - there are now only 2 tickets left for this Fridays Secret Supper Club. We are really looking forward to the evening- it's a lovely way to be able to spend some time with our lovely customers - instead of just shouting a quick hello over the passe during a busy lunch service.
We'll try to post some 'photos of the evening - and the food!
We think we won't have a Secret Supper Club in December because everyone has far too much on their social calendar already - but the New Year will find us trying out a new style of cuisine with which to tempt you. Not sure what yet ....so watch this space....
Monday, 19 November 2012
Monday, 12 November 2012
Secret Supper Menu for November
Here's the menu for November, as promised.
Do please let us know what you think.
Secret Supper Club Menu for Friday November 23rd 2012
A mixed platter starter of:
Mint paneer tikka‚ Spiced fishcakes and bhajis with pickles & chutneys
Mains
Southern Indian butterbean curry
( A smooth‚ creamy and slightly sweet curry with coconut and tamarind)
Mint paneer tikka‚ Spiced fishcakes and bhajis with pickles & chutneys
Mains
Southern Indian butterbean curry
( A smooth‚ creamy and slightly sweet curry with coconut and tamarind)
Punjabi chicken curry
(Tagged as ‘Soul food for the Punjabis’ it is a balanced dish of whole spice and Garam Masala to give a harmony of flavours that complement the flavour of the chicken)
Goan fish curry
(Layers of depth‚ tartness and a hint of sweetness)
Puddings
Coconut Bebinca
(A rich Goan dessert made up of coconut pancakes stacked with layers of coconut custard)
Spiced poached pears with star anis syrup
Mango mousse
(Tagged as ‘Soul food for the Punjabis’ it is a balanced dish of whole spice and Garam Masala to give a harmony of flavours that complement the flavour of the chicken)
Goan fish curry
(Layers of depth‚ tartness and a hint of sweetness)
Puddings
Coconut Bebinca
(A rich Goan dessert made up of coconut pancakes stacked with layers of coconut custard)
Spiced poached pears with star anis syrup
Mango mousse
Monday, 5 November 2012
Log fires, chutney and Happy Anniversary!
Winter is here...and we love it!
There's nothing lovelier than coming into the cafe at 8-30am and lighting the log burner; the small of the woodsmoke and freshly ground coffee and the comforting crackle of the logs burning is a great accompaniment to the daily chore of early morning scone and meringue making, and that's before the real prep for lunch starts!
The first Secret Supper Club was a resounding success and so we've planned the next for Friday November 23rd. We will be creating a feast of Indian food and the menu will be posted here for you as soon as we've created it...! Again, the price will be £25 per head for three courses and a free cold drink and/or hot drink, plus you get to bring your own wine and there's no corkage fee. There will be a choice of three dishes for mains and pudding and a selection of starters to which you may help yourselves.
Our three apprentices are now well into their stride and doing really well. Toby is astounding us with all that he's learning during his one day a week at college; he has now begun to help with food prep and has even worked a couple of shifts as commis chef! Becca is getting to grips with the front of house requirements and has regular targets to meet and the lovely Amy - our precious manager is taking on even more responsibility - which is freeing Lisa and me up to have an entire admin day- we can plan menus, training schedules and even spend some time planning our book...more about that another time, but it is happening slowly but surely - we have begun to write our story (interspersed with recipes, of course). We have our title but can't decide which way round it should read:
The Afghan Princess and the Fishmonger's Daughter
or
The Fishmonger's Daughter and the Afghan Princess
what do you think....?
This 'photo is of Lisa and a ghostly Ollie during lunch service - sometimes Ollie is only half with us...
Meanwhile we are cashing in on seasonal, reasonably priced veg for our supplier - John Skewes, and so Orange, Apricot, Carrot and Vanilla Chutney is on the stove at the moment. If it works - it will be on sale at Peppercorn form the end of the week. Pop in and buy some - it'll make fabulous Christmas gifts along with our bags of Peppercorn Kisses!!
Finally - today is the two year anniversary of Peppercorn Kitchen Cafe - happy birthday to us- and many happy returns!
There's nothing lovelier than coming into the cafe at 8-30am and lighting the log burner; the small of the woodsmoke and freshly ground coffee and the comforting crackle of the logs burning is a great accompaniment to the daily chore of early morning scone and meringue making, and that's before the real prep for lunch starts!
The first Secret Supper Club was a resounding success and so we've planned the next for Friday November 23rd. We will be creating a feast of Indian food and the menu will be posted here for you as soon as we've created it...! Again, the price will be £25 per head for three courses and a free cold drink and/or hot drink, plus you get to bring your own wine and there's no corkage fee. There will be a choice of three dishes for mains and pudding and a selection of starters to which you may help yourselves.
Our three apprentices are now well into their stride and doing really well. Toby is astounding us with all that he's learning during his one day a week at college; he has now begun to help with food prep and has even worked a couple of shifts as commis chef! Becca is getting to grips with the front of house requirements and has regular targets to meet and the lovely Amy - our precious manager is taking on even more responsibility - which is freeing Lisa and me up to have an entire admin day- we can plan menus, training schedules and even spend some time planning our book...more about that another time, but it is happening slowly but surely - we have begun to write our story (interspersed with recipes, of course). We have our title but can't decide which way round it should read:
The Afghan Princess and the Fishmonger's Daughter
or
The Fishmonger's Daughter and the Afghan Princess
what do you think....?
This 'photo is of Lisa and a ghostly Ollie during lunch service - sometimes Ollie is only half with us...
and this is Lisa - post coffee!
Finally - today is the two year anniversary of Peppercorn Kitchen Cafe - happy birthday to us- and many happy returns!
Monday, 15 October 2012
Secret Supper Club Menu for October
The take up for our Secret Supper Club was tremendous - in fact there are only 4 tickets left. Here's the menu so that you can see what you're getting (or what you're missing...?)
Secret Supper Club Menu
Friday
26th October 2012
Starters
A
Mezze of Hoummous:
Parsnip‚ fenugreek
& nigella
Beetroot
& orange
Pumpkin
& za’atar
All served with warm pitta
Mains
Slow-cooked
lamb and cherry tagine with Bohorat and honey
Prawn
& ling tagine with capers‚ roasted aubergine & Ras el Hanout
Butternut & chickpea tagine with Berber spice and
pine nuts
All served with saffron cous cous
and yoghurt flatbread
Puddings
Honey
spice cake with orange blossom & honey syrup
Date
& rum ice cream with a cinnamon biscuit
Orange
& dried fig salad with rosewater & crème fraîche
Saturday, 6 October 2012
An idea...
Wouldn't mind some feedback on this one.
We've been asked so many times about our Blue Moon evenings and whether we'll ever revive them. Well, we've thought about it and have come up with an idea. How about a Secret Supper Club? The idea is basically that we host a dinner party at Peppercorn Kitchen once a month. We'll provide a three course meal (there will be a choice of dishes and guests will have chosen beforehand) and you can bring your own wine/beer. There will only be about 22 tickets available for each event and everyone would eat at the same time at one huge table.
We may even theme some or all of the evenings; so we could start with a Moroccan evening and next time maybe move on to the Middle East etc.
It's a way for us to see you in a more relaxed, convivial and social setting, and it's also a way for us to pilot some of our new recipes.
At the moment we're compiling a database of contacts who are interested in hearing more about the idea, so if you'd like to be on the list- please let us have your e mail and if there's enough interest for the idea to run then we shall e mail you with the menu for the first evening and any further details.
Other than that it's business as usual at Peppercorn. The recession is really affecting us all now, the price of raw materials has rocketed and so some of our prices have gone up a little- but we hope that we still offer real value for money and dishes that you won't find anywhere else! We are so appreciative of our loyal local trade - we absolutely love seeing our regulars and value your friendship as well as your custom! Trade is still good at Peppercorn and we love coming to work every day - we have such FUN!
Amy (our wonderful manager), Becca and Toby have all officially started their various apprenticeships now. Toby attends Cornwall College once a week and works with us for the rest of the week, whereas Amy and Becca are both completing their courses in house.
The Lamb Kofte disappeared pretty darned quickly so we'll be making more of that soon, but meanwhile how do you feel about Parsnip and Potato Latkes (a bit like a rosti) with soured cream and salad, or Spiced Salmon fritters with sweet chilli sauce, pitta and salad, or local Sausage Hotpot with crusty bread to name but a few; and follow them up with Cardamom and rosewater rice pudding with pistachios, or Caramel giant meringues and clotted cream- and Lisa is really keen to make a Sticky Toffee Pudding........
We've been asked so many times about our Blue Moon evenings and whether we'll ever revive them. Well, we've thought about it and have come up with an idea. How about a Secret Supper Club? The idea is basically that we host a dinner party at Peppercorn Kitchen once a month. We'll provide a three course meal (there will be a choice of dishes and guests will have chosen beforehand) and you can bring your own wine/beer. There will only be about 22 tickets available for each event and everyone would eat at the same time at one huge table.
We may even theme some or all of the evenings; so we could start with a Moroccan evening and next time maybe move on to the Middle East etc.
It's a way for us to see you in a more relaxed, convivial and social setting, and it's also a way for us to pilot some of our new recipes.
At the moment we're compiling a database of contacts who are interested in hearing more about the idea, so if you'd like to be on the list- please let us have your e mail and if there's enough interest for the idea to run then we shall e mail you with the menu for the first evening and any further details.
Other than that it's business as usual at Peppercorn. The recession is really affecting us all now, the price of raw materials has rocketed and so some of our prices have gone up a little- but we hope that we still offer real value for money and dishes that you won't find anywhere else! We are so appreciative of our loyal local trade - we absolutely love seeing our regulars and value your friendship as well as your custom! Trade is still good at Peppercorn and we love coming to work every day - we have such FUN!
Amy (our wonderful manager), Becca and Toby have all officially started their various apprenticeships now. Toby attends Cornwall College once a week and works with us for the rest of the week, whereas Amy and Becca are both completing their courses in house.
The Lamb Kofte disappeared pretty darned quickly so we'll be making more of that soon, but meanwhile how do you feel about Parsnip and Potato Latkes (a bit like a rosti) with soured cream and salad, or Spiced Salmon fritters with sweet chilli sauce, pitta and salad, or local Sausage Hotpot with crusty bread to name but a few; and follow them up with Cardamom and rosewater rice pudding with pistachios, or Caramel giant meringues and clotted cream- and Lisa is really keen to make a Sticky Toffee Pudding........
Friday, 7 September 2012
Gorgeous September
What a stunning week of sunshine we've had - truly champagne days.
Trade is still pretty darned good - the garden is full every day and we are blessed with people who really seem to love the food we offer, rather then asking us for something which isn't on our menu!
We've had a busy time of it this week - catering for teachers in Nancledra on Monday, catering for more teachers in Ladock on Thursday and Friday and a beautiful wedding feast tomorrow for 36 guests. The food for the wedding has been an absolute joy to plan and prepare because the bride and groom want Middle Eastern food - hummus, mackerel pate (OK- bit of a local twist, that one!)lamb kofte with a pistachio and tahini sauce, roasted aubergine salad with feta and a fresh herb and olive oil dressing, sweet labneh with rose petals and cardamom, rich yoghourt with dried fruits and honey - it will be beautiful to the eye and in the mouth! We'll post some pictures of the dishes so that you can salivate! We also wish Gail and Chris every happiness for their wedding and their future life together.
We'll be losing some of our staff soon as they go off to university and start a new year of exciting developments in their lives. We shall hear all about their adventures when we see them again at Christmas - and then we shall tell them all about OUR adventures at Peppercorn - we have quite a few exciting things planned ourselves which we shall be revealing in the fullness of time.......!
Trade is still pretty darned good - the garden is full every day and we are blessed with people who really seem to love the food we offer, rather then asking us for something which isn't on our menu!
We've had a busy time of it this week - catering for teachers in Nancledra on Monday, catering for more teachers in Ladock on Thursday and Friday and a beautiful wedding feast tomorrow for 36 guests. The food for the wedding has been an absolute joy to plan and prepare because the bride and groom want Middle Eastern food - hummus, mackerel pate (OK- bit of a local twist, that one!)lamb kofte with a pistachio and tahini sauce, roasted aubergine salad with feta and a fresh herb and olive oil dressing, sweet labneh with rose petals and cardamom, rich yoghourt with dried fruits and honey - it will be beautiful to the eye and in the mouth! We'll post some pictures of the dishes so that you can salivate! We also wish Gail and Chris every happiness for their wedding and their future life together.
We'll be losing some of our staff soon as they go off to university and start a new year of exciting developments in their lives. We shall hear all about their adventures when we see them again at Christmas - and then we shall tell them all about OUR adventures at Peppercorn - we have quite a few exciting things planned ourselves which we shall be revealing in the fullness of time.......!
Monday, 6 August 2012
Lavender Blue!
We have at long last discovered culinary pure lavender extract - we have one for hot food and one for cold (don't ask us what the difference is - we simply do what we're told!).
So - the latest additions to our summer menu are:
So - the latest additions to our summer menu are:
- Lavender meringues - snowy white and beautifully fragrant
- Lavender and honey ice cream - a rich blend of the two flavours- very evocative of lazy hot summer afternoons.
We also have a new dish on the savoury menu this week - Pan fried blue shark with a rose petal salt and black pepper crust and served with an avocado and crisp leaf salad.
We had never tasted shark before and were impressed with the softness of the raw flesh - almost like scallop - and the meaty toothsomeness of the cooked fish - it's lovely!
For the sweet toothed, we have individual Summer puddings on at the moment. They are - as are the meringues - entirely fat free.....until you add the oodles of Chantilly or clotted cream, of course!
Business is thriving - and we seem to have just as many of our lovely local customers this summer as we normally expect at the end of the season, it's just what we'd hoped really; it's great to meet new customers and fantastic to see loyal and valued friends- a perfect balance.
We seem to be attracting more and more gluten intolerant eaters, too - since the majority of our dishes contain no gluten. This is great news - although we do always point out that all food is prepared in the same kitchen so we can't claim to be a gluten free kitchen, but we do make delicious dishes which do not contain gluten. (Does that make sense?)
Thank heavens that the weather has perked up a bit and the children (and adults!) can have some outdoor fun before they get back to school in September. Here's to the rest of the summer - may it remain warm, sunny and full of fun and colour.
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