FOOD : Bluebell Dining Club, Fine Dining, Penicuik
Dining across the capital, I get to know a few chefs that are behind some of the wonderous creations set down in front of me to eat. You can tell what your food is going to be like when you meet a Chef. If they are full of passion when they talk about food; when you see the twinkle in their eyes when they describe the menu, then you know that the dishes you are going to taste are going to be their masterpieces! The opposite also applies!
REVIEW OF BLUEBELL DINING CLUB, PENICUIK
Chef Maciek Zielinski invited myself and a few diners to try out his latest project - his monthly Supper Club at his home in Penicuik. Maciek is the former Head Chef of The Atelier Restaurant on Morrison Street and Mono on South Bridge; and if you have dined at either, you will know that he has a twinkle in his eye and we were all in for an absolute treat.
The Dining Room is beautifully and simply decorated and you’d be forgiven for thinking you were in a private dining room at a restaurant in the city. The kitchen is located right next to the dining room, but magically very little noise, the clatter of pots n pans, plates and cutlery, that you’d expect from a restaurant kitchen, doesn’t filter through to the dining room. I’d like to think that Maciek has cast a spell over the evening, but I think it was just his charm, the fabulous company and the incredible food. That’s enough magic to create a special evening!
Maciek had sent over the menu prior to us dining and with most modern contemporary menus, its really just a list of ingredients that doesn’t give anything away, leaves your imagination wide open but also results in you being surprised time and time again with each new course.
APPETISERS OF
Roe Deer, satay and hazelnut
Herring, keffir and dill
Potato and egg yolk
Three stunning dishes laid out. The Roe Deer Satay was incredible and that satay sauce - wow! Who knew venison and peanuts work together. The Herring was finely diced and with the keffir and dill sauce made for delightful bites. The Potato and egg yolk was a complete surprise with the confit egg yolk nestled snuggly inside the pot of potato.
1st COURSE - Rye bread with pork fat and sour cucumber
Maciek’s Polish heritage most certainly comes to the fore here, with many of his dishes being a Polish Scottish fusion. This is a very well know dish in Poland, rye bread with pork fat. Love the wee pork silhouette and this is scrumptious.
2nd COURSE - Roe Deer Tartare with sesame, soya and pear
As a massive fan of venison, this was a favourite course of mine. Time and care were taken here to remove all sinew and fat leaving only the cleanest cuts of venison that was lightly seasoned resulting is succulent sweet meat accompanied with pear, pickled soy cucumber and a tapioca cracker.
3rd COURSE - Scallop with pumpkin and nasturtium
So many favourites on this menu, and if you know me, you know Scallops are what I live for. This was another fantastic dish. The scallop was caramelised on both sides, whilst silky smooth and perfectly cooked inside. Paired with a pumpkin puree, a dashi sauce and nasturtiums.
4th COURSE - Trout with ponzu, chicory and celeriac
These next two courses were sublime.
The trout, although looking firm, when cut into flaked away leaving gorgeous large flakes of well seasoned fish on your fork. Every single element on this dish worked. All plates were cleared.
5th COURSE - Lamb with oyster, broccoli and blue cheese
The dishes just kept getting better and better. Lamb just how I like it, pink and rare served with a deep fried oyster. Perfection
6th COURSE - Cep with berries, coffee and zabaglione
A really difficult decision, but this was my favourite dish. Wild foraged mushroom ice cream set on a bed of sorrel with berries, coffee and a sweet leaf lattice and a creamy zabaglione cream to pour over the top.
7th COURSE - Chocolate, coconut and fermented beetroot
Lastly, another unexpected dish. Fermented beetroot sorbet with chocolate and coconut, with boozy meringue shards. Stunning!
Maciek’s attention to detail and beautiful plating along with a strong knowledge of flavours that work, has to be applauded and held in high regard. He most certainly knows his way around a kitchen and a plate. The presentation of his dishes along with the unbelievably gorgeous crockery, really made this a dining experience to remember.
Maciek hopes to run this Supper Club one or possibly two days per month, and the next one could be just before Christmas where the theme might lean itself towards a traditional Polish Christmas Dinner.
The seating is intimate, only 6 seats available, but ideal for a large group/family or 2-3 groups of 2’s or 3’s. It’s BYOB too.
Do follow BLUEBELLDININGCLUB on Instagram for up to date news on the next Supper Club and most definitely book!
My Spoon Award : Gold 9/10
I was invited by Chef Maciek to review the menu. Food was complimentary but the views are very much my own.