North Star Supper Club launch

Our supperclub launch - hopefully the first of many themed evening events at North Star

Well, after weeks of umming and aahing, planning and tweeting, we finally reached the day of our first ever Supper Club at North Star Delicatessen. The idea behind it is to show how the deli can be used for all sorts of interesting private evening events and also gives our talented chefs the opportunity to create something quite different in our kitchen. The Supper Club will be once a month to start with and each 3 course menu will follow a different theme. As we’re so proud of being based in Chorlton, this month’s theme was supporting other local independent businesses and local produce.

Mediterranean fish soup which has a rich tomato base including aromatic fennel, roasted peppers, red wine and a hint of chilli.

The first course was inspired by our local fishmongers ‘Out of the Blue’. We wanted to use fish that was in season, but also some lesser known varieties, all caught in British waters. After a chat with owner Dave Yarwood, we decided to make a Mediterranean inspired fish soup with seasonal shellfish, hake and pollock. The base is cooked slowly the day before to intensify the flavour and the raw fish is added to the re-heated soup base to cook just before garnishing with the shellfish and serving. To accompany this, we made a rouille, the traditional and incredibly garlicky accompaniment to fish soup, thinly spread on crispy toast.

Laying out the plates of lamb Dijonnaise whilst butcher Lee Frost was talking to customers.

Our local butcher Lee Frost from WH Frost’s was on hand to explain to our guests a little more about why people should buy meat from them, rather than the supermarket (– we’ll post a more detailed blog about this soon.) For our main course, we decided to serve best end of Cheshire lamb Dijonnaise with roast garlic and broad bean puree and chargrilled vegetables.

Lee Frost told us that this lamb had been hung for 10 days to maximise the flavour and had travelled less than 10 miles from field to fork.

For dessert, we were after something light containing seasonal fruit. Together with our local theme, it could only mean a Manchester Tart. There are lots of variations on this dessert, some even include banana, but the principal ingredients are a pastry shell, spread with raspberry jam, topped with custard and sprinkled with coconut. We thought we’d dress the plate with a syrup we made from Vimto, which was famously created in Manchester as part of the temperance movement.

Our Manchester Tart with seasonal local raspberries

Anyway, everyone seemed to enjoy the evening and there was a brilliant atmosphere. One guest even said that the lamb was the best she’s ever tasted. Here’s a link to a blog from one of our satisfied customers and we’ll post links to all photographs and blogs as we get them. If you’d like to be a guest at a future supper club at North Star Deli, keep an eye on our own  blog for further details. You can also ‘like’ our Facebook page or follow us on Twitter @JoinUs4Supper. If you’re considering hiring the deli for a private event, call Adam on 0161 862 0133.

Empty plates and satisfied customers. We look forward to meeting and feeding you soon.