Without you lovely lot it would not have been the sellout success that it was, and we certainly wouldn’t be considering making it a regular event!
The guys at The Colour Inn were behind us from the start on this one, and special mention goes to James (who also took the lovely photos below). But without Joe and Louis, cocktail makers extraordinaire, the event would have been nothing! Making 45 cocktails every 20 minutes is no mean feat and these two absolutely smashed it!
For those of you that don’t know, #PudClub saw 5 miniature puds, provided by local foodies (more on them in a minute), expertly matched to 5 delicious cocktails, handpicked by the aforementioned Joe and Lewis.
The menu, beautifully crafted by Sam at sgis.co.uk, looked like this:
- Papadeli, for their delicious banana and walnut or cranburry and white chocolate brownies;
- Genevieve Taylor who sadly was unable to attend due to illness, but the lovely Laura at Bellevue Bakery stood in at the last minute cooking Genevieve’s Marmelade Bakewell recipe so as not to spoil the cocktail match!
- Iza at La Cuizine for her delicious miniature eclairs;
- The lovely Tim and Carlton at pop-up restaurant Dinewithi, for their company, sense of humour and most spectacular glittery Limoncello trifles!
- And last but definitely not least Chris Wicks and co at Berwick Lodge for their festive, fun and beautiful pine and mulled wine macaroons.
Luckily James took some pictures of the feast so you can see for yourself below, but believe us, it was a special evening!
Thanks again everyone, and watch this space for mention of future events x
Chocolate Brownies from Papadeli
served with a shot of Manhattan
Marmalade Bakewells made by Belle Vue Bakery, recipe provided by Genevieve Taylor
Which went perfectly with our Stone Sour cocktail
Next up were chocolate Eclairs Petits Fours from Frech cookery school La Cuizine served with Espresso Martini
Limencello trifle from new supper club Dine with I
Which went perfectly with the Ramos Gin Fizz
Pine and mulled wine Macaroons from Chris Wicks of Berwick Lodge, served with our very own homemade mulled wine