1. DOTTY’S DRINK & DINE SUPPER CLUB IN ASSOCIATION WITH VILLEROY & BOCH
A couple of weeks ago, I held the first ever supper club for Dotty Dishes named ‘Dotty’s Drink & Dine Supper Club’.
I have long admired the ambition of people who run supper clubs and since starting Dotty Dishes over two years ago, I have always wanted to try one of my own.
When Villeroy & Boch contacted me a few months back asking if I would like them to supply their tasteful crockery, glassware and cutlery for a dinner party or meal, I thought it was the perfect opportunity to launch the Dotty Dishes supper club. 
I have a huge passion for entertaining and these days, I much prefer having friends over to my home for a meal and a few drinks from our retro boat bar ‘H.M.S Del Buoy’. I know traditionally, wine is what should accompany fine dining but these days, we always end up drinking an array of cocktails when we cook a nice meal. Now don’t get me wrong, I love wine, but there is something so fun about conjuring up a cocktail to match the flavours of the food you’re eating. 
And that’s where the theme for Dotty’s Drink & Dine Supper Club came from; instead of matching wines, why not have matching cocktails to each course! So that’s what we did and the supper club became a joint effort by myself (food) and my partner Steve (cocktails). 
Above are a selection of pictures of the 6 courses I cooked and some of the matching cocktails by Steve. Here are the food and drink menus in full:
FOOD MENU:
Mozzarella, Tomato, Basil
Salmon, Avocado, Beetroot
***************
Chilled Pea & Mint Soup
***************
Goats Cheese & Beetroot Two Ways 
Toasted Sourdough
***************
Seared Tuna Loin
Crushed Herb Potatoes, Quail’s Egg, Fine Beans, Garlic Croutons, Tomato Vinaigrette
***************
Rhubarb Jelly & Custard Ice Cream
With Poached Rhubarb, Shortbread Crumble
***************
Blacksticks Blue, Barber’s Cruncher, Beacon Fell Lancashire
With Spiced Red Wine Poached Pear & Plot 44 Rhubarb & Date Chutney
***************
Lavazza Coffee

DRINKS MENU:

69er 
Vodka, Amaretto, Chambord, Lime Juice, Prosecco, Maraschino Cherry
***************
Ginger Sting Thyme
Whiskey, Honey, Tequila, Apple Juice, Ginger Beer, Fresh Thyme
***************
Aloha Hawaii
Blue Curacao, Pineapple Juice, Lime Juice, Sugar Syrup, Barcardi, Cocktail Umbrella
***************
Bombay Breeze
Gin, Cranberry Juice, Grapefruit Juice
***************
Wines
Red: Argento Malbec Mendoza, 2013
White: Laurent Miquel Vendanges Nocturnes Viogner, 2012
***************
My guests all had favourite courses but I think mine had to be my pudding as it was the first time I’d made my own custard, ice cream and jelly from scratch and I really have to say, it was the nicest version of each I’d ever eaten! The dessert was basically a summer version of Rhubarb Crumble and Custard and I have to say, it was delicious. The main, which was my take on a Tuna nicoise, was something that was both impressive in taste and on the plate. The starter of Goat’s Cheese and Beetroot two ways was my way of taking two flavours that work together incredibly well, but making those flavours into something a bit more interesting and exciting than the norm. The meal had to start with some homemade canapés and a simple Amuse Bouche of chilled Pea & Mint Soup and of course, had to end with a cheeseboard. And for this, I selected three of my favourite cheeses and served these with half a poached spiced red wine pear, which complimented the saltiness of the cheese perfectly. 
As with the food, everyone had their favourite cocktail. Each was completely different with the evening kicking off with a champagne cocktail with a 69er before moving to a sweet and savoury cocktail of Ginger Thyme Sting, where the flavours of honey and thyme worked perfectly together. The last two cocktails were both fruity in taste with hints of lime and pineapple complimenting the tuna and cranberry working well with the rhubarb. The two wines we selected were both favourites of ours - a Malbec chosen by Steve, which worked perfectly with the cheese and pear, and a Viogner chosen by me which was delicious with both the goats cheese and tuna. 
You can also see the gorgeous crockery, cutlery and glassware supplied by Villeroy & Boch which included NewWave crockery and cutlery and Boston glassware. They also supplied a spectacular 3-arm Candelabra and two Modern Grace wine decanters. 
We had a splendid evening and the matching tableware from Villeroy & Boch really did make the evening extra special. I do love my mismatching retro tableware but there is something about a clean white plate and crystal glass that really makes food and drinks wonderfully elegant. 
Now, onto the next one! If you would be interested in attending a Dotty’s Drink & Dine Supper club, please express your interest at dottydishes@hotmail.co.uk.
    High Res

    DOTTY’S DRINK & DINE SUPPER CLUB IN ASSOCIATION WITH VILLEROY & BOCH

    A couple of weeks ago, I held the first ever supper club for Dotty Dishes named ‘Dotty’s Drink & Dine Supper Club’.

    I have long admired the ambition of people who run supper clubs and since starting Dotty Dishes over two years ago, I have always wanted to try one of my own.

    When Villeroy & Boch contacted me a few months back asking if I would like them to supply their tasteful crockery, glassware and cutlery for a dinner party or meal, I thought it was the perfect opportunity to launch the Dotty Dishes supper club. 

    I have a huge passion for entertaining and these days, I much prefer having friends over to my home for a meal and a few drinks from our retro boat bar ‘H.M.S Del Buoy’. I know traditionally, wine is what should accompany fine dining but these days, we always end up drinking an array of cocktails when we cook a nice meal. Now don’t get me wrong, I love wine, but there is something so fun about conjuring up a cocktail to match the flavours of the food you’re eating. 

    And that’s where the theme for Dotty’s Drink & Dine Supper Club came from; instead of matching wines, why not have matching cocktails to each course! So that’s what we did and the supper club became a joint effort by myself (food) and my partner Steve (cocktails). 

    Above are a selection of pictures of the 6 courses I cooked and some of the matching cocktails by Steve. Here are the food and drink menus in full:

    FOOD MENU:

    Mozzarella, Tomato, Basil

    Salmon, Avocado, Beetroot

    ***************

    Chilled Pea & Mint Soup

    ***************

    Goats Cheese & Beetroot Two Ways 

    Toasted Sourdough

    ***************

    Seared Tuna Loin

    Crushed Herb Potatoes, Quail’s Egg, Fine Beans, Garlic Croutons, Tomato Vinaigrette

    ***************

    Rhubarb Jelly & Custard Ice Cream

    With Poached Rhubarb, Shortbread Crumble

    ***************

    Blacksticks Blue, Barber’s Cruncher, Beacon Fell Lancashire

    With Spiced Red Wine Poached Pear & Plot 44 Rhubarb & Date Chutney

    ***************

    Lavazza Coffee

    DRINKS MENU:

    69er 

    Vodka, Amaretto, Chambord, Lime Juice, Prosecco, Maraschino Cherry

    ***************

    Ginger Sting Thyme

    Whiskey, Honey, Tequila, Apple Juice, Ginger Beer, Fresh Thyme

    ***************

    Aloha Hawaii

    Blue Curacao, Pineapple Juice, Lime Juice, Sugar Syrup, Barcardi, Cocktail Umbrella

    ***************

    Bombay Breeze

    Gin, Cranberry Juice, Grapefruit Juice

    ***************

    Wines

    Red: Argento Malbec Mendoza, 2013

    White: Laurent Miquel Vendanges Nocturnes Viogner, 2012

    ***************

    My guests all had favourite courses but I think mine had to be my pudding as it was the first time I’d made my own custard, ice cream and jelly from scratch and I really have to say, it was the nicest version of each I’d ever eaten! The dessert was basically a summer version of Rhubarb Crumble and Custard and I have to say, it was delicious. The main, which was my take on a Tuna nicoise, was something that was both impressive in taste and on the plate. The starter of Goat’s Cheese and Beetroot two ways was my way of taking two flavours that work together incredibly well, but making those flavours into something a bit more interesting and exciting than the norm. The meal had to start with some homemade canapés and a simple Amuse Bouche of chilled Pea & Mint Soup and of course, had to end with a cheeseboard. And for this, I selected three of my favourite cheeses and served these with half a poached spiced red wine pear, which complimented the saltiness of the cheese perfectly. 

    As with the food, everyone had their favourite cocktail. Each was completely different with the evening kicking off with a champagne cocktail with a 69er before moving to a sweet and savoury cocktail of Ginger Thyme Sting, where the flavours of honey and thyme worked perfectly together. The last two cocktails were both fruity in taste with hints of lime and pineapple complimenting the tuna and cranberry working well with the rhubarb. The two wines we selected were both favourites of ours - a Malbec chosen by Steve, which worked perfectly with the cheese and pear, and a Viogner chosen by me which was delicious with both the goats cheese and tuna. 

    You can also see the gorgeous crockery, cutlery and glassware supplied by Villeroy & Boch which included NewWave crockery and cutlery and Boston glassware. They also supplied a spectacular 3-arm Candelabra and two Modern Grace wine decanters. 

    We had a splendid evening and the matching tableware from Villeroy & Boch really did make the evening extra special. I do love my mismatching retro tableware but there is something about a clean white plate and crystal glass that really makes food and drinks wonderfully elegant. 

    Now, onto the next one! If you would be interested in attending a Dotty’s Drink & Dine Supper club, please express your interest at dottydishes@hotmail.co.uk.

  2. FOODIE NEWS: BIRCHBOX 
I don’t usually post anything beauty related on my blog as Dotty Dishes is solely about food, drink and travel but when Birchbox got in touch about their ‘Good Enough To Eat’ box, I thought it sounded too good not to do a Foodie News post on. 
Birchbox is a monthly beauty and lifestyle subscription service who deliver a personalised box to their members every month filled with must-try beauty and lifestyle treats from over 500 global brands. 
This month their box is themed around being ‘Good Enough To Eat’ and I received a Birchbox in the post recently which arrived in a brown & white cardboard box with a hessian bag inside containing:
theBalm Cosmetics ‘How ‘Bout Them Apples?’ Cheek & Lip Cream
Lord & Berry Couture Kohl Kajal Eye Pencil
Color Club Gala’s Gems Nail Polish
Yes To Cucumbers Facial Wipes 
Laura Mercier Vanille Souffle Body Creme 
Propercorn Sweet Coconut & Vanilla 
When I opened it, I thought it was a delightful little box of goodies and I loved the way Birchbox had thought about the flavours to make it a ‘foodie’ beauty box. They also included a fold-out postcard that included a section on DIY beauty using honey, natural yoghurt and salt and a recipe from Hummingbird Bakery for Salted Caramel Cupcakes along with some cool food and beauty pictures that could be torn off and added to a pin-board or  picture frame. 
As much as I love my foodie deliveries, it was a nice treat to receive some beauty products and I love that they’re all miniature size to take with me for weekends away! 
For more information visit www.birchbox.co.uk. 
    High Res

    FOODIE NEWS: BIRCHBOX 

    I don’t usually post anything beauty related on my blog as Dotty Dishes is solely about food, drink and travel but when Birchbox got in touch about their ‘Good Enough To Eat’ box, I thought it sounded too good not to do a Foodie News post on. 

    Birchbox is a monthly beauty and lifestyle subscription service who deliver a personalised box to their members every month filled with must-try beauty and lifestyle treats from over 500 global brands. 

    This month their box is themed around being ‘Good Enough To Eat’ and I received a Birchbox in the post recently which arrived in a brown & white cardboard box with a hessian bag inside containing:

    theBalm Cosmetics ‘How ‘Bout Them Apples?’ Cheek & Lip Cream

    Lord & Berry Couture Kohl Kajal Eye Pencil

    Color Club Gala’s Gems Nail Polish

    Yes To Cucumbers Facial Wipes 

    Laura Mercier Vanille Souffle Body Creme 

    Propercorn Sweet Coconut & Vanilla 

    When I opened it, I thought it was a delightful little box of goodies and I loved the way Birchbox had thought about the flavours to make it a ‘foodie’ beauty box. They also included a fold-out postcard that included a section on DIY beauty using honey, natural yoghurt and salt and a recipe from Hummingbird Bakery for Salted Caramel Cupcakes along with some cool food and beauty pictures that could be torn off and added to a pin-board or  picture frame. 

    As much as I love my foodie deliveries, it was a nice treat to receive some beauty products and I love that they’re all miniature size to take with me for weekends away! 

    For more information visit www.birchbox.co.uk

  3. MILLENNIUM TANDOORI - REVIEW - 29TH MARCH 2014
Since I love cooking so much and when I’m not cooking, eating out at many restaurants across London, I don’t get the chance to eat a lot of takeaways. However when I do get the urge to order a food delivery, Indian is the culinary route I always take. 
Living in South East London, we’re really lucky to have the brilliant Millennium Tandoori on our doorstep. We first tried Millennium Tandoori after reading a feature in the Evening Standard about the Hungry House Best Takeaway Awards which voted it Britain’s Best Takeaway. We thought that was the strongest recommendation we could probably ever get to try out a local takeaway and knew we had to make an order. We are really glad we did as it’s now the only Indian takeaway we use. 
A few weeks ago, my Mum was visiting so we decided to have a Saturday night treat, get a takeaway and watch a film. We’d told her how nice Millennium Tandoori was and she is a big curry fan, so we ordered a selection of dishes for the three of us. 
We chose Poppadoms & Chutney (£0.60 each), Onion Bhaji (£2.10), Chicken Dosa (£3), Lamb Samosa (£2.10) and Lamb Tikka (£2.80) to start and for main chose Chicken Tikka Taba (£6.20), Anarly Chicken (£6.30) and Green Lamb Masala (£5.90) with Saag Aloo (£2.60), Coconut Rice (£2.40), Peas Rice (£2.40) and Mixed Naan (£2.20). 
We popped the oven on low and when the curry arrived we kept our mains warm while we sat down and enjoyed our starters. The samosas were packed full of minced lamb and spices with really crisp filo pastry, the lamb tikka was tender and really tasty and the bhajis had a great texture but were slightly greasy, which was a little disappointing. The Chicken Dosa however is by far our favourite starter from Millennium Tandoori and it didn’t disappoint. Wrapped in a wholewheat roti packed full of nicely spiced chicken curry, the dosa is always perfect and something I could always eat more of and I often wish I’d just ordered a whole one for myself and some peas rice to accompany it! 
We decided to share the main courses so we could all try a bit of everything. I’d already tried the Anarly Chicken, which is very flavoursome with a strong taste of cinnamon but the Chicken Tikka Taba and Green Lamb Masala were new to us. The Tikka Taba had a good amount of spice with flavours of ginger and garlic and the lamb was very darkly coloured with a much thinner sauce but despite looking unappealing, was delicious with lots of fresh herbs coming through and the lamb was perfectly tender. 
Both rices were fluffy and perfectly cooked, the saag aloo had big chunks of potato with really tasty spinach and spices and the naan, filled with cheese, potato and tikka was unusual but really good. 
All of the dishes from Millennium Tandoori were fresh, flavoursome and not greasy at all, as some curries often can be. My Mum enjoyed her takeaway and we were left very satisfied, as we always have been, by the fantastic Millennium Tandoori. 
If you’ve not tried their curries yet, you really should, and make sure you try the Chicken Dosa!
Dotty Dishes reviewed Millennium Tandoori as a guest of hungryhouse.
http://hungryhouse.co.uk/millennium-tandoori 
http://hungryhouse.co.uk/blog/top-takeaways/london/south-east/
    High Res

    MILLENNIUM TANDOORI - REVIEW - 29TH MARCH 2014

    Since I love cooking so much and when I’m not cooking, eating out at many restaurants across London, I don’t get the chance to eat a lot of takeaways. However when I do get the urge to order a food delivery, Indian is the culinary route I always take. 

    Living in South East London, we’re really lucky to have the brilliant Millennium Tandoori on our doorstep. We first tried Millennium Tandoori after reading a feature in the Evening Standard about the Hungry House Best Takeaway Awards which voted it Britain’s Best Takeaway. We thought that was the strongest recommendation we could probably ever get to try out a local takeaway and knew we had to make an order. We are really glad we did as it’s now the only Indian takeaway we use. 

    A few weeks ago, my Mum was visiting so we decided to have a Saturday night treat, get a takeaway and watch a film. We’d told her how nice Millennium Tandoori was and she is a big curry fan, so we ordered a selection of dishes for the three of us. 

    We chose Poppadoms & Chutney (£0.60 each), Onion Bhaji (£2.10), Chicken Dosa (£3), Lamb Samosa (£2.10) and Lamb Tikka (£2.80) to start and for main chose Chicken Tikka Taba (£6.20), Anarly Chicken (£6.30) and Green Lamb Masala (£5.90) with Saag Aloo (£2.60), Coconut Rice (£2.40), Peas Rice (£2.40) and Mixed Naan (£2.20). 

    We popped the oven on low and when the curry arrived we kept our mains warm while we sat down and enjoyed our starters. The samosas were packed full of minced lamb and spices with really crisp filo pastry, the lamb tikka was tender and really tasty and the bhajis had a great texture but were slightly greasy, which was a little disappointing. The Chicken Dosa however is by far our favourite starter from Millennium Tandoori and it didn’t disappoint. Wrapped in a wholewheat roti packed full of nicely spiced chicken curry, the dosa is always perfect and something I could always eat more of and I often wish I’d just ordered a whole one for myself and some peas rice to accompany it! 

    We decided to share the main courses so we could all try a bit of everything. I’d already tried the Anarly Chicken, which is very flavoursome with a strong taste of cinnamon but the Chicken Tikka Taba and Green Lamb Masala were new to us. The Tikka Taba had a good amount of spice with flavours of ginger and garlic and the lamb was very darkly coloured with a much thinner sauce but despite looking unappealing, was delicious with lots of fresh herbs coming through and the lamb was perfectly tender. 

    Both rices were fluffy and perfectly cooked, the saag aloo had big chunks of potato with really tasty spinach and spices and the naan, filled with cheese, potato and tikka was unusual but really good. 

    All of the dishes from Millennium Tandoori were fresh, flavoursome and not greasy at all, as some curries often can be. My Mum enjoyed her takeaway and we were left very satisfied, as we always have been, by the fantastic Millennium Tandoori. 

    If you’ve not tried their curries yet, you really should, and make sure you try the Chicken Dosa!

    Dotty Dishes reviewed Millennium Tandoori as a guest of hungryhouse.

    http://hungryhouse.co.uk/millennium-tandoori 

    http://hungryhouse.co.uk/blog/top-takeaways/london/south-east/

  4. FOODIE NEWS: THE COLLECTIVE DAIRY YOGHURT MOUSSES
A few weeks ago after publicly drooling over after seeing one of my friend’s tweets, I was sent a selection of yoghurt mousses from The Collective Dairy. 
It was the Banana and Salted Maple Caramel flavour I was particularly interested in but the flavours of Raspberry and Vanilla and Passionfruit sounded delicious too. I liked the sound of the yoghurt mousses as they feature West Country milk yoghurt instead of cream in the mousse and are less than 5% fat and 130 calories per pot but I thought they looked really naughtily nice too. 
And indeed they were! My favourite had to be the original flavour I was drooling after, Salted Maple Caramel and Banana as the fruitiness of the banana mousse and saltiness of the caramel sauce just worked perfectly together. I had to stop myself going in for a second after finishing it! 
The yoghurt mousses come in a pack of two and are priced at £1.89 RRP for two 90g pots. 
For more information visit www.thecollectivedairy.com.
    High Res

    FOODIE NEWS: THE COLLECTIVE DAIRY YOGHURT MOUSSES

    A few weeks ago after publicly drooling over after seeing one of my friend’s tweets, I was sent a selection of yoghurt mousses from The Collective Dairy. 

    It was the Banana and Salted Maple Caramel flavour I was particularly interested in but the flavours of Raspberry and Vanilla and Passionfruit sounded delicious too. I liked the sound of the yoghurt mousses as they feature West Country milk yoghurt instead of cream in the mousse and are less than 5% fat and 130 calories per pot but I thought they looked really naughtily nice too. 

    And indeed they were! My favourite had to be the original flavour I was drooling after, Salted Maple Caramel and Banana as the fruitiness of the banana mousse and saltiness of the caramel sauce just worked perfectly together. I had to stop myself going in for a second after finishing it! 

    The yoghurt mousses come in a pack of two and are priced at £1.89 RRP for two 90g pots. 

    For more information visit www.thecollectivedairy.com.

  5. FOODIE NEWS: HAWKE’S POINT REGIONAL FOOD REVIVAL WEEKEND WITH MASTERCHEF WINNER STEVEN WALLIS 
I am a huge fan of Cornwall so when I was told about a wonderful foodie weekend in St Ives at the coastal retreat of Hawke’s Point with Masterchef winner Steven Wallis, I just had to share it on Dotty Dishes. 
Taking place over three days during the weekend of 6th-9th June, the event will explore the heart and soul of Cornish food from its produce to regional dishes both loved and forgotten. Activities will include fun workshops studying the regions traditional dishes, demonstrations on how to playfully elevate simple dishes and make them from home and food sourcing trips to fish markets, farms and dairies to source local produce. 
The self-catering penthouse apartments of Hawke’s Point, with their picturesque sea views, will offer the perfect base for the weekend and their high-spec kitchens will give the ideal area to experiment in following the gastro workshops. 
The Food Revival weekend costs £650 per person and includes three nights en suite accommodation in your own room at Hawke’s Point with Cornish champagne on arrival, daily gastronomy workshops and food sourcing trips with Steven Wallis, an organic food hamper of larder staples, a hosted dinner on Carbis Bay Beach by Steven Wallis (weather permitting) and a hosted dinner at Porthminster Beach Cafe. 
Dotty Dishes are in fact visiting Hawke’s Point for a little coastal break in July so look out for our review then! 
For further information visit www.hawkes-point.co.uk. 
    High Res

    FOODIE NEWS: HAWKE’S POINT REGIONAL FOOD REVIVAL WEEKEND WITH MASTERCHEF WINNER STEVEN WALLIS 

    I am a huge fan of Cornwall so when I was told about a wonderful foodie weekend in St Ives at the coastal retreat of Hawke’s Point with Masterchef winner Steven Wallis, I just had to share it on Dotty Dishes. 

    Taking place over three days during the weekend of 6th-9th June, the event will explore the heart and soul of Cornish food from its produce to regional dishes both loved and forgotten. Activities will include fun workshops studying the regions traditional dishes, demonstrations on how to playfully elevate simple dishes and make them from home and food sourcing trips to fish markets, farms and dairies to source local produce. 

    The self-catering penthouse apartments of Hawke’s Point, with their picturesque sea views, will offer the perfect base for the weekend and their high-spec kitchens will give the ideal area to experiment in following the gastro workshops. 

    The Food Revival weekend costs £650 per person and includes three nights en suite accommodation in your own room at Hawke’s Point with Cornish champagne on arrival, daily gastronomy workshops and food sourcing trips with Steven Wallis, an organic food hamper of larder staples, a hosted dinner on Carbis Bay Beach by Steven Wallis (weather permitting) and a hosted dinner at Porthminster Beach Cafe. 

    Dotty Dishes are in fact visiting Hawke’s Point for a little coastal break in July so look out for our review then! 

    For further information visit www.hawkes-point.co.uk