I really enjoyed my first visit to Angela Gray’s cookery school, set in the beautiful Llanerch Vineyard, so when I was invited to attend the launch of a special supper club at the school, I was thrilled to accept.
Angela has recently joined forces with the organic food delivery company Riverford. Not only are they supplying the Cookery School with their produce but they are combining forces to present a Riverford Supper Evening. Inspired by the meals created and shared at the Riverford Field Kitchen – Riverford’s award-winning restaurant in Devon, the evening promised a feast of seasonal, organic produce, prepared by Angela before our very eyes!
The supper was held in the cookery school, with guests seated at three large communal table, which combined with the fact that all the food was served on large platters that were put in the centre of the tables for us to help ourselves, made for a very sociable environment, and we met some lovely people on our table, including a family visiting from Canada, who we really enjoyed chatting with.
A lot of the food preparation had been done during the day by Angela, so it wasn’t exactly a demonstration, but we could see her in the kitchen putting the finishing touches to the various dishes we were going to sample while we enjoyed a brief talk from a lady from Riverford who was part of the team for the evening, along with Angela’s right hand woman Sarah. She talked about the Riverford concept and produce, but made it very interesting and it really didn’t feel as if we were being subjected to a sales pitch. There was also a raffle during the evening where one lucky guest (not me, sadly!) won a box of Riverford produce to take home. We were able to hear first hand about Riverford too, as one of the couples on our table were already Riverford customers and had been for years, so we were interested to hear their experiences of the company, which had been extremely positive.
Angela had come up with some fantastic recipes for the evening. We started with mushroom bruschetta, served on toasted sourdough, and drizzled with some of the most delicious pesto I have ever tried. This was served with a zesty salad of asparagus, fennel and artichokes with a citrus dressing.
There were two main courses, one vegetarian and one for the meat eaters amongst us (until receiving the menu for this evening I had always assumed Riverford only supplied vegetables, but they also offer organic meat and a whole range of other organic products, to the extent that you could probably do a large proportion of your weekly shop through Riverford). We enjoyed a sweet potato and leek pilaff, and a slow roasted leg of saltmarsh lamb, served with creamed cannellini beans (which were totally delicious and I’d have loved to have just had a big bowl of those!) The mains were served with slow roasted tomatoes and roasted new potatoes so we had a huge number of delicious flavours on our plates.
We finished with rhubarb crumble and custard tart, which had a lovely oaty topping, and a rich, dense chocolate cake called Chocolate Nemesis! All of the recipes for the dishes we tried were sent to us by email after the supper, and I’m definitely planning to try a few of them as they were so delicious.
We had a lovely evening at the supper. It’s always great to visit Llanerch as it’s such a beautiful setting, and the cookery school is a charming little place. Angela is warm, friendly and welcoming and her food really is delicious, with the Riverford produce absolutely bursting with flavours, and it was a fun, sociable evening where we met some new and different people.
Angela will be hosting various suppers and events over the coming months, including more Riverford evenings, all of which are listed on her website. If you’re looking for something a bit different to do of an evening, then I’d highly recommend booking yourself a place!
Angela Gray’s Cookery School, Llanerch Vineyard, Hensol, Vale of Glamorgan, CF72 8GG
We were invited to the supper evening as guests and as such our meals and drinks were complementary. Thank you very much to Angela Gray for the invitation.