( the supper club )
Clockwise from top left: chargrilled chicken; blistered aubergine with fresh goat’s cheese and coriander; salad leaves picked by Cotswold Cooks’ Sophie; cannellini beans with barbecued courgettes and peppers with a basil dressing
“The weather was amazingly good, and we had a lot
of produce in the garden,” explains Talia. “We’d also just bought a new Indian barbecue that I wanted to try out, and the Raj tent hadn’t been up for a long time” – oh, there’s us forgetting that Talia’s husband, Simon, also runs his own events company. He bought this ornate tent direct from India. “It seemed like the perfect excuse to have my sisters and some friends over for a jolly get together,” she smiled. The menu was a Mediterranean-inspired feast
with lots of fresh veggie salads, barbecued chicken and simple canapé starters. Talia even made her own drinks, including an insanely refreshing cool lemon sherbet, which she served in pretty Moroccan glasses, and a fresh mint tea as an alternative to coffee after dinner. Talia says the key to any party is preparation.
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“I jointed and brined the chicken six hours before
we were ready to barbecue it,” explains Talia. Possibly the biggest barbecue we had ever seen, it is also used as a fire pit to keep warm at the end of the night. “The coffee semifreddo affogato was made the night before with some leftover cream I had that needed using up and my sister’s roasted coffee, and I had made rillettes, for the canapés, a couple of days before when the Farm Shop had plenty of spare pork belly and shoulder. We made the courgette and cannellini bean salad with basil leaves, and a roasted aubergine salad with goat’s cheese and herbs, in the morning.” Delegation also helps... “I collared my husband Simon to be in charge of the barbecue, my sister Rowie to make the alioli (a Catalan aioli) and my daughter Eva to serve the rillettes on
crumbsmag.com
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