{"id":3646,"date":"2014-05-23T08:02:20","date_gmt":"2014-05-23T08:02:20","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=3646"},"modified":"2014-05-23T08:02:20","modified_gmt":"2014-05-23T08:02:20","slug":"farewell-to-the-secret-larder","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2014\/05\/23\/farewell-to-the-secret-larder\/","title":{"rendered":"Farewell to the Secret Larder"},"content":{"rendered":"
\"Alex<\/a>

by Alex Henderson<\/p><\/div>\n

It is with a mixture of sadness and excitement that we\u2019re announcing July will be our last month of running the Secret Larder.<\/p>\n

Sadness because, after over four years, three venues, almost 3,000 guests, scores of wonderful helpers, licked plates, broken glasses, drunk washing up, 5am meat and fish<\/a> deliveries, irked neighbours, new teammates, guest chefs, loyal regulars, TV appearances,<\/a> and, just simply, some of the best times I\u2019ve ever had in the kitchen, it\u2019s a lot to say goodbye to.<\/p>\n

I met my wife at the Secret Larder. My sister met her husband. It has been an extraordinary four and a bit years and it\u2019s harder than I thought it would be to put an end to.<\/p>\n

But excitement because the future holds something bigger, something \u2013 whisper it – permanent, something with the heart and soul of the Secret Larder but the body of…well, I\u2019ll say no more for now. Watch this space.<\/p>\n

In the meantime, nothing would bring us more joy than to go out with a bang, to see some old faces and new, and to cook the best ruddy food ever to come out of a supper club.<\/p>\n

Here\u2019s what we\u2019ll be cooking:<\/p>\n

July 3rd<\/sup> and 10th<\/sup>:<\/span><\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 English XO, sugar snaps, peas, radish, wild herbs, sourdough toast<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Broad bean and rosemary puree, roast beetroot, smoked goat curd, hazelnuts<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Grilled neck of lamb, squid ink polenta, charred broccoli, samphire, lemon confit<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cucumber gin sorbet, strawberries, sorrel<\/p>\n

July 17th<\/sup> and 24th<\/sup>:<\/span><\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Whipped lardo, pickled carrot, flowers, sourdough toast<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Braised squid, padron peppers, wine-braised kombu, bonito, pickled potatoes<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lamb breast, romesco, charred aubergine, yogurt, flatbread<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Green granita, chevre ganache, brown butter financier<\/p>\n

To make a booking for any of these dates, click here<\/a>.<\/p>\n

Thank you to all of you who have supported the Secret Larder since its inception in an old school house in North London in March 2010. It\u2019s been emotional.<\/p>\n

\"1470379_10100429580510942_1906287775_n\"<\/a><\/p>\n

\"Secret<\/a><\/p>\n

\"LARDER_SUPPER\"<\/a><\/p>\n

 <\/p>\n

\"photo<\/a><\/p>\n

 <\/p>\n

\"IMG_3562\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

It is with a mixture of sadness and excitement that we\u2019re announcing July will be our last month of running the Secret Larder. Sadness because, after over four years, three venues, almost 3,000 guests, scores of wonderful helpers, licked plates, broken glasses, drunk washing up, 5am meat and fish deliveries, irked neighbours, new teammates, guest […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3646","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-WO","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=3646"}],"version-history":[{"count":4,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3646\/revisions"}],"predecessor-version":[{"id":3653,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3646\/revisions\/3653"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=3646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=3646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=3646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}