Spring Time Pudding Night was a great success! Here’s to our next gathering later in the year but for now, have a read of what my lovely guests have to say about the night.
I went out with some mummies last night to @beththefreerangechef Pudding Night and one of the mummies piped up and asked me ‘so what are we having tonight’ Puddings I said and puddings we did get! And lots of wine and giggles! A marvellous idea and brilliantly executed by Beth who by the way has a 4 month old breastfeeding baby Esme. Her husband just brought her along to the evening and took her to her Mummy when she needed a feed! You should be proud, it’s bloody hard work and you nailed it. We women are something else! 💪🏻💪🏻💪🏻 if we want to and are determined enough we can have our cake and eat it 🎂🍰 Follow her to join her for her next pudding night.
It was SO difficult to chose a favourite. Everything had just the right balance, nothing was too sweet and I did’t leave feeling like I’d been overdosed on sugary treats. There were take away boxes to use but I have to say my friend and I cleared the LOT! Read the full review here…
Emma aka The Happy Wise Owl
” Great night out with friends. Amazing cakes and a fab atmosphere.’
” Loved the marathon of cakes and puds. Much more interesting than your standard desserts.”
” Excellent presentation and use of great quality ingredients.”
” Loved the ability to take bits home. Final dessert was the best!”
” I would come again and recommend to friends. Very generous portions leaving you very happy and full.”
” Couldn’t possibly give a favourite pudding as they were all amazing. Couldn’t believe some were gluten free and dairy free.”
” Your sensational culinary skills have sent me to my happy place! ”
” Lovely mixture of flavours on each platter. Profiteroles and treacle tart were stand out triumphs.”
” What a treat for a school night. See you next time.”
Feedback from other 2017 events
“A fabulous foodie, she started out freelancing for FareShare South West’s Surplus Supper Club, which gave her a taste of catering for large numbers but also opened her eyes to the huge problems of food waste. Now she’s committed to seasonal ingredients and sustainability.”
“The fabulous Beth, one of my #bathindiechat regulars, was in the kitchen, and created a delicious three course menu with a staggering 80% of all ingredients used being sourced locally – how awesome is that?”