A husband and wife team. Yusuf is a professional chef, Clarissa is a designer, events organiser and very good cook. Regular supper clubs in Norfolk, Suffolk, Devon and London. For bookings and event information email unthanksupperclub@gmail.com

Monday, 21 January 2013

Pop Up at The Sir Garnet

We are excited to announce that for two weeks in February we will be keeping the very talented 'The Baron of Beef's' kitchen warm at The Sir Garnet of Norwich while he is taking a much needed holiday. 
Nick, AKA The Baron of Beef cooks what Yusuf and I consider to be the best gourmet burgers in Norwich. Every single element to them is perfect. The perfect brioche style bun, soft and light. The perfect hand minced and made burger, and delicious home made kimchi. We always choose the 'Umami Burger' it's a heap of meaty, umami lusciousness, it dribbles down your wrist and makes you feel happily a bit on the dirty side. 

The Unthank Pop UP! Pops UP! From 12th - 26th February 
Lunch & Dinner & Bar snacks
Private dining room for 12 guests available
Valentines menu over the Valentines weekend 14th,15th,16th 4 courses £35pp 
For bookings email unthanksupperclub@gmail.com with your contact number or call Clarissa on 01603 615892 or 07748 987 147 .
The Valentines menu is Here.

Tuesday, 15 January 2013

Have you got beef ?

DJ's Beef 2 ways, feather blade and soy/miso short rib with shallot puree and potato terrine

Yusuf and I have some exciting plans this year, which means we are recipe testing a lot at the moment. As we become submerged in snow the wintery slow roasts are very much in the forefront of our minds.

Our butcher (and meat based hero) is John at DJ Barnard. They are a family run business and graze their own animals. John is highly experienced and has great culinary knowledge. And he cuts my Osso Bucco (beef shin) by hand, which is not easy.

 DJ's shop is in the middle of nowhere, down a miniscule lane. If I ever dream of moving away, this shop is the first thing I know I will miss. 
Before the big changes to slaughter, they would raise, slaughter and butcher their animals all in one place. No lorries taking them away. It must have been very hard after all of those years raising animals properly, being every part of the process, to see them driven away to slaughter.

Being so close to the reality of farming, seeing Johns cows grazing, buying the meat he has hung and butchered himself keeps us very focussed on not just the quality, but the choices one makes as a consumer. I can't buy meat anywhere else now. If I go to a supermarket I walk past the meat aisle completely...it is not 'real' in my mind. For us, DJ's is the best in Norfolk.
          Ham from DJ's, a family recipe. Mulled baked ham glazed with honey and mustard
We will be serving beef 2 ways on January 25th at our Norwich supper club. Email to book.