I laid seven places as one of our friends had their grand daughter Charlotte staying (I placed a smaller 'wine' glass out for her so that she wouldn't feel out of place with her alcohol free drink).
I just love the glasses, nice and plain 'n purchased from Woolworth's years and years ago. Each glass is placed on a gold coaster.
Our lovely blue and white dinner service is a family heirloom from my Husbands side of the family, made by Till & Son of Burslem, Stoke on Trent Trade name Tillson. (sadly, there is no patterm name on any piece) I decided against using the whole services as I used my recently aquired hostess trolley, I find it a boon, if only for keeping the plates and dishes hot - which in turn frees up a lot of space in my (very) small kitchen!
Here's a closer look
(You will also see some of the plates on the welsh dresser behind me on my profile photo)
I used my simple gold beaded napkin rings, and used my favourite Viners blue handled flatware.
I purchased a set about ten years ago in a closing down sale for a song, and I've kicked myself ever since for not buying another six place settings. I keep searching but haven't found any more yet :o(
I missed taking a photo of the place mats, but they are Rose Boquet by Royal Victoria with matching
napkins. See this link for the pattern http://www.replacements.com/webquote/ROVROB.htm
The linen cloth is a favoutite of mine, from a charity shop of course...I'm certain it was under £5.
It doesn't show on my photo, but I use a silver table protector underneath it (often seen in the background of my charity shop bargain photos!). You may have noticed that I used battery operated tea lights, I made the descision as Charlotte is only 7 years old and I would hate for any avoidable accident with an open flame.
The menu I (finally) decided upon was:
Starter - Potabello Mushrooms stuffed with Palma Ham, home grown tomato, onion crisps and mozzerella, topped off with (home made) bread crumbs and parmesan cheese. Served with a side salad with home made balsamic dressing. Here are some of them awaiting their turn in the oven!
Perhaps they look a bit boring, and my intention was to do the before and after shots but at this point things in the kitchen got a little hectic and the camera was forgotten! When they were crispy and golden on the top and the flavours had devoloped properly they tasted good!
So you'll just have to imagine the main course....
I cooked pork fillet stuffed with sage and a row of whole apricots, wrapped in home cured streaky bacon. With this I served home grown boiled potatoes with mint, carrots, cabbage, brocolli and home grown runner beans (donated by my dentist!) With roasted potatoes, sweet potato and butternut squash.
Our sweet is a firm favouite with my guests - my version of Ina Gartens Fruit Crostata
I use peaches in brandy, local raspberries and blueberries, served at room temperature with a choice of extra thick cream or custard (Creme Anglaise) I would normally offer a choice of two or even three sweets but time constraints this weekend scuppered those plans!
We had wine with our meal of course, and as we are all usually too full to face cheese and biscuits so I missed out on those but serve either tea or coffee with after dinner chocolates.
I believe a good time was had by all. I hope you've enjoyed my lastest ramble!
Thank you for your time, please - don't be shy leave me your comments - good or bad and let me know you've visited.
Bye for now - best wishes to all :o)