That Big Comfort & Spice Christmas Lunch at Blacks
Wot larks! Much fun was had and there was a lot of cooking. We got started at 8am. The pork had, of course, gone in the night before and was cooking away gently on an overnight roast – the smell was luscious when we arrived. Fuelled by a strong black coffee, I got cracking on the chocolate mousse and honeycomb, regretting quickly the decision to plate up 40 individual chocolate mousses. A messy laborious business, I even got some in my eyebrows.
The day chugged along, the pork finished and we crisped up the glorious crackling. Time to make the spiced pumpkin soup, a big vat of it. We made a robust root veg mash, some cavolo nero with bacon and chestnuts to serve with the pork. Some spiced apple relish too, a big bowlful for each table.
The pescetarians had a lovely crab bisque with crayfish and red mullet, and the vegetarian (there was only one) a jerusalem artichoke, pear and gorgonzola risotto.
Time then to make the bacon jam, it was just an hour to arrival. And to bring the brie from Neals Yard Cheeses to room temperature. Toast the bread, spice and heat the cider and get ready to serve in gorgeous silver teapots, and we were almost good to go.
We lit the fire and guests arrived and Blacks started to bubble. It was fun! Not awful. I secretly worried it might be really stressful, having never catered for such numbers by myself at a sit down lunch before. (I had, of course, catered for large numbers with a team of others many times before).
I loved it. I really did. Being in a proper kitchen was great, and tough, but I liked the pressure and I liked getting things done, ticking things off the checklist. Robin, head chef at Blacks, was terrific and calm and a brilliant support. He guided me gently through a mornings work in his kitchen.
So that was that. And it’s Christmas now, almost. Another tick for a lovely year. I will definitely be going back to Blacks. And hopefully to their kitchen.
The food looks fantastic – that crackling, I can hear it snap just looking it. Well done you : )
Thanks Ailbhe! x
What a feast! Will you be doing any more Comfort and Spice lunches in the new year? Happy Christmas x
Hi Katy! I do hope so. It was a lot of fun and I really enjoyed cooking. Maybe a Spring one! :)
Happy Xmas to you too x
Looks fantastic and a lot of fun.
Thanks! It really was :)
Well done mate x
Thanks Kirsten! x
That pork looks wonderful. Really puffy crackling. The lunch looked great and the venue’s fabulous.
It’s 6.00am and I’ve just read about your fabulous meal at Blacks. I swear I could smell the aromas wafting off the page – your pork looked so ‘scrumptious’ (that’s the best word to describe how it looked) and just loved the soup and choc mousse with honeycomb. Blacks looked a great place to eat – makes me realise that a few trips to London are necessary. Will buy the book in January. Well done for a great blog, Niamh, and Happy Christmas.
Looks like it was a blast and a good time was had by all…the food looked scrumptious!!!
That crab bisque looks delish *correction*, it all looks delish!
Happy Christmas, Niamh.
As I couldn’t make it this time, I REALLY REALLY hope there’s more to come! Here’s to the New Year!