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  • Suzanne James
    Royal Observatory Cutty Sark Foundling Museum Westwoodhill House London Cru Clapham One Library Madame Tussauds Kingsway Hall Alexandra Nurseries The London Dungeon Royal Hospital Chelsea Garden Museum Lady Daphne Cartoon Museum Household Cavalry Museum October Gallery Dulwich Picture Gallery Bankside Gallery Somerset House The Courtauld Gallery Trinity House Greenwich Yacht Club 6 Fitzroy Square Toynbee Hall Fan Museum Trinity Laban Benjamin Franklin House Dr Johnson s House London Transport Museum St Dunstan s College National Maritime Museum Neptune Court SE10 Capacities 500 Dinner 1 000 Reception Bar Can be hired Garden Views over Greenwich Park Stage Can be hired Dinner 500 Reception 1 000 Licensed for civil ceremonies No The National Maritime Museum has a number of historic buildings available to hire for private and corporate events in a unique and beautiful setting in Greenwich London The modern spaces within the National Maritime Museum itself are perfect for corporate entertaining on a large scale An ideal venue for gala dinners and award ceremonies the Upper Deck is a dramatic glass roofed mezzanine gallery situated at the heart of the Museum This stunning space has been recently redeveloped and is now home to over 400 of the Museum s most spectacular

    Original URL path: http://www.suzannejames.co.uk/venues/maritime.asp (2016-02-15)
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  • Suzanne James
    Hospital Chelsea Garden Museum Lady Daphne Cartoon Museum Household Cavalry Museum October Gallery Dulwich Picture Gallery Bankside Gallery Somerset House The Courtauld Gallery Trinity House Greenwich Yacht Club 6 Fitzroy Square Toynbee Hall Fan Museum Trinity Laban Benjamin Franklin House Dr Johnson s House London Transport Museum St Dunstan s College Garden Museum SE1 Capacities 120 for Dinner 200 for Reception Bar Can be hired Garden Yes Stage Yes Dinner Yes Reception Yes Licensed for civil ceremonies No There s an oasis of calm in the middle of London that you may well have no idea existed The Garden Museum is the world s first and is housed in the restored church of St Mary at Lambeth adjacent to Lambeth Palace The Museum is available from 5pm on weekdays or 4pm on Saturdays It provides the perfect location for wedding receptions corporate events and dinners whilst the garden provides a wonderful escape from the hustle and bustle of central London and is an ideal setting for a pre dinner drinks reception or a barbeque The Garden s focal point is the beautiful 17th Century inspired knot garden which creates the perfect romantic setting for wedding photography Please note that the

    Original URL path: http://www.suzannejames.co.uk/venues/garden-musuem.asp (2016-02-15)
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  • Supper Club Vouchers
    Environmental Policy Testimonials East Dulwich Supper Club Vouchers Supper Club vouchers make an unusual and totally unique gift and are the only way to be sure of securing seats for our Industrial Dining experience They may be purchased individually or for up to 10 guests at a cost of 30 per person Vouchers may be collected from our premises by prior arrangement and are valid for 6 months 6 Supper

    Original URL path: http://www.suzannejames.co.uk/SupperClubVouchers.asp (2016-02-15)
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  • Suzanne James
    Hollandaise and Chives Cold Fish Canapés Dill Buck wheat Blinis with smoked Scottish Salmon Chive Cream Cheese Melba Toast with Potted Shrimp Capers Thai inspired Cornish Sea Bass Salad with Physallis Shallots Cucumber Coriander Holy Basil Mint Cucumber Cups with Lobster King Prawn Salad in Saffron Mayonnaise English Pea Blinis with Cromer Crab Salad Tiny Dill Scone topped with Dill Lemon Crème Fraiche Northumbrian Hot Flaked Salmon Hot Meat Canapés Skewers of Rose Harissa spiced Organic Chicken with Lime Crème Fraiche to dip Coconut Lime Chicken skewers with Lemongrass scented Mayonnaise Dip Confit Duck with Tamarind and Apple Chutney in Choux Buns Skewers of Spring Lamb Loin with Minted Pea Puree to Dip Hand dived Orkney Scallops wrapped in Pancetta with Lime and Coriander Butter Cold Meat Canapés Iberico Ham Black Fig Mozzarella on Bruschetta Lemon scented Crostini with Broad Bean Puree crispy Chorizo Fillet of Dexter Beef wrapped with Cucumber Carrot Holy Basil Pickled Ginger Mint Wasabi Tarragon scented Scones with Dijon Mustard Butter Aberdeen Dexter Beef Carpaccio Pink Peppercorn Truffle dressing grated Parmesan Canap é s Autumn Winter 2016 Please contact us to discuss quantities pricing Hot Vegetarian Canapés Wild and Cultivated Mushroom Tartlets with Madeira Crème Fraiche and Chives Pearl Onion Tarte Tatin with Kidderton Ask Rocket Cress and Balsamic Caramelised Red Onion Roquefort and Thyme Tartlets Portobello Mushrooms filled with sautéed Spinach fried Quails Eggs In Cumin Butter Spiced and Roasted Root Vegetables with Aioli Baby Carrots with Cumin and Orange Baby Potatoes with Lemon Thyme Parsnips with Honey and Mustard Rosemary Foccacia baked with Perl Las Roasted Grapes Cold Vegetarian Canapés Grilled Polenta with Caramelised Red Onion and Fig Relish with crumbled Goats Cheese drizzled with a Thyme dressing Roquefort on Potato Scones with Sage Butter Pear Chutney Sweet Corn and Stem Ginger Madeleine s

    Original URL path: http://www.suzannejames.co.uk/menus/canapes.asp (2016-02-15)
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  • Suzanne James
    Baby Leeks Dorsten Goats Cheese Baby Watercress New Seasons English Asparagus Mimosa with Chervil Pesto Cheese Brulee May June only English Asparagus from Seed to Stem Baked Ricotta with English Asparagus Salad Chervil Walnut Pesto Dressing Tomato Tartar with Thyme Fine Beans Basil Oil Moo Towns Telfi Cheese Tart with Sautéed Red Chard Greek Salad Basil Mousse roasted Cherry Tomatoes Red Onions Black Olives Feta Fish Locally smoked Scottish Salmon with pickled Cucumber Dill Salad Confit of Scottish Salmon with Fennel Norfolk Marsh Samphire Salad Lemon Sabayon dressing Home made Gravadlax of Scottish Salmon with Shrimps Waxy Potatoes in Dill Dressing Dorset Crab Salad with Radish Baby Capers Chives Sprouted Pea Bean Salad with seared encrusted Yellow Fin Tuna Lemon Vinaigrette Meat Poultry Ham Hock Terrine with spiced Peach Chutney Home Cured Magret of Gressingham Duck with Lapsang Souchong Dressing Poached Egg Pancetta Watercress on Rice Four Potato Pancake with Maple Vinaigrette Meze Sharing Platter Italian Hams Very English Charcuterie with Truffle Oil Parmesan Manchego Cheese Hummus Baba Ganoush Tzazaki Garlic Mayonnaise Black Olive Dip Couscous salad with Tomatoes Cucumber Red Onion Parsley Mint Lime Feta with Olives Sundried Tomatoes Spinach Selection of Artisan Breads Starters Autumn Winter Please contact us to discuss quantities pricing Vegetarian Spiced Pumpkin Veloute with Young Watercress Parmesan and Truffle Oil Salad of English Beetroot and Goats Cheese with a Citrus Dressing and Mache Salad Watercress and Wild Garlic Soup with Poached Quails Eggs Pear Stilton Pistachio Tart with Winter Herb Salad Butternut Squash Ravioli with Sage Butter Grilled Baby Artichokes with Sweet Garlic Puree Braised Baby Leeks Watercress Sala d Fish Potted Loch Duart Salmon with Pickled Cucumber Salad Sweet corn Fritters with Locally Smoked Scottish Salmon Crème Fraiche and Coriander Rillettes of Wild Sea Trout with Braeburn Apple Horseradish Smoked Haddock and Tender

    Original URL path: http://www.suzannejames.co.uk/menus/starters.asp (2016-02-15)
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  • Suzanne James
    scented Fondant Potatoes Baby Leeks a Tarragon Cream Sauce Navarin of Spring Somerset Lamb with buttered baby Vegetables Celeriac Puree Chervil Red Wine Jus Rump of Spring Kent Lamb on a Medley of Summer Beans Rosemary Red Wine Jus Slow roasted Belly of Pork Baby Carrots Boulangere Potatoes Fine Beans Crackling Thyme scented Jus Medium roasted Saddle of Kent Lamb with Wild Garlic Herb Stuffing Buttered Runner Beans Lamb Jus Blanquette of English Rose Veal Minted Jersey Royals Broad Beans Early Summer Peas Char grilled Fillet of Dexter Beef on Spinach with twice baked hand cut Chips Grilled Field Mushrooms Béarnaise Hampshire Baby Watercress Vegetarian Warm salad of Lemon glazed seared Haloumi with marinated Aubergine smoky Aubergine Puree Roasted Red Peppers with Harissa Spiced Puy Lentils Lime Yoghurt Dressing Scattered with dried Rose Petals Risotto Milanese with Sautéed roasted Baby Tomatoes Basil Asian spiced Tofu with Lemon Grass Sambal Lime Coconut Rice Spiced Chick Pea Casserole with Toasted Cumin Yoghurt Baby Leeks Courgette Aubergines with Rigatoni in a Parmesan Cream Sauce Sautéed Gnocchi with Broad Beans Artichokes Portobello Mushroom with twice baked Goats Cheese Soufflé Polenta Balsamic Glaze Courgette Wilted Spinach Galette with Crispy Leeks Goats Curd Main Courses Autumn Winter Please contact us to discuss quantities pricing Fish Seared Fillet of Cornish Bream on Sautéed Spinach with Braised Puy Lentils Cherry Tomatoes Thyme Roasted Sea Bream with Wild Garlic Gnocchi roasted Cauliflower Sherry Vinegar Thyme Seared Fillet of Sea bass with Parsnip Mash Balsamic Caramelised Red Onions Chervil Oil Roast Turbot with Lobster Tomato Tarragon Vinaigrette Seasonal Vegetables Meat Poultry Roasted Guinea Fowl with Wild Mushroom Butter Creamed Brussel Sprouts Madeira Jus Roasted Breast of Barbury Duck Confit of Fig Celeriac Puree Hand Cut chunky Chips Seven hour braised Shoulder of Kent Lamb with braised Puy Lentils Sautéed Hampshire

    Original URL path: http://www.suzannejames.co.uk/menus/main.asp (2016-02-15)
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  • Suzanne James
    Confit Frozen Yoghurt Dark Chocolate Mousse with Banana Cake Honey Comb Passionfruit Crème Brulee with Lime Madeleine s Elderflower Tart with Kent Strawberries Clotted Cream Roast Peaches with Pistachio Cream Almond Crumble Kent Strawberry Shortcake with Vanilla Cream Yorkshire Rhubarb Panna Cotta with warm Ginger Cake Pimms on a plate Jelly Tuille Granita White Chocolate Panna Cotta with Scottish Raspberries Prosecco Jelly served with Clotted Cream Summer Berries Cherry Bavarois with roast Cherries Rose Lemonade Jelly Mango Délice with Passion Fruit Pastille Coconut Lime Tuille Kent Strawberry Passionfruit Mille feuille with Balsamic Caramel Suitable for Vegans Summer Fruit Platter with Raspberry Coulis Desserts Autumn Winter Espresso Orange Panna Cotta with Coffee Gelee served in a Martini Glass Baked Amaretto Plums with Granola Clotted Cream Apple Soufflé with Calvados Sabayon Kent Granola Custard Tart dusted with Nutmeg served with Rum soaked Vine Fruits Sticky Ginger Pudding with Vanilla Ice Cream Ginger Wine Syrup Star Anise Creme Caramel with Blackberries and Pinenut Brittle Vanilla Blancmange poached Rhubarb Ginger Wine Jelly Honeycomb Rum Stem Ginger Panna Cotta with Champagne Poached Forced Rhubarb and Hazelnut Shortbread Chocolate Pear and Almond Tart With Pouring Cream Beetroot Brownie with Roasted Beetroot Thyme and Balsamic Glaze Fig

    Original URL path: http://www.suzannejames.co.uk/menus/desserts.asp (2016-02-15)
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  • January 2012
    mid January Ingredients For the ragu 4oz chestnut mushrooms 4 tomatoes 3 tbsp unsalted butter 2 leeks trimmed and finely sliced 2 tbsp tomato puree 2 tbsp cabernet sauvignon wine 2 rabbit legs or diced rabbit if easier to obtain 2 tbsp olive oil ½ lemon juice and zest For the pasta 100g plain white flour plus extra for dusting 1 egg yolk Method Preheat the oven to 180C Gas 4 For the ragu slice the mushrooms and then sauté them in 1 tbsp of the butter Set aside Blanch tomatoes in a pan of boiling water for 10 20 seconds then drain and transfer to a bowl of cold water until cool enough to handle Peel and discard the skins then roughly chop the flesh Melt the rest of the butter in a frying pan over a medium heat until foaming then fry the leeks for 5 6 minutes or until softened but not coloured Add a quarter of the chopped tomatoes to the pan and cook for a further 4 5 minutes or until the tomatoes have softened Set aside to cool Blend the tomato and leek mixture with a stick blender until smooth Place an ovenproof pan over a medium heat pour the mixture into the pan and stir in the tomato paste wine and the remaining tomatoes Season to taste with salt and freshly ground black pepper Carve the meat from the rabbit legs and cut into strips Heat the olive oil in a frying pan over a medium heat and fry the rabbit meat for 3 4 minutes turning occasionally until browned all over Add the browned rabbit meat to the tomato and leek sauce Place the pan into the oven for 12 14 minutes or until the rabbit is tender For the pasta sift

    Original URL path: http://www.suzannejames.co.uk/news/menuJanuary2012.asp (2016-02-15)
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web-archive-uk.com, 2017-12-17