German Supperclubs

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Potato and samphire salad


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.


Samphire is sometimes edible raw, but it can sometimes be very salty. Taste a little and see. If you find it too salty, or too crunchy, blanch for 1 minute in boiling water and refresh immediately in ice water. This will remove some of the salt and soften the texture.


If you can get hold of it, a few sorrel leaves are good mixed into the salad.


Serves 4 as a light lunch or starter


200g samphire, picked over and washed in cold water, blanched if necessary

20 small waxy potatoes, scrubbed clean

8 roasted tomatoes, allowed to cool

6 rashers of bacon

4 small hens eggs (or 16 quails eggs)

a knob of butter

olive oil

1 lemon, quartered


Put a pan of water on to boil. Cut the potatoes into bite-sized chunks - if they are very small, you won't need to do more than halve them. Steam for about 10 minutes, until tender.


Meanwhile, fry the bacon in a frying pan until crisp and the fat is golden. Remove from the pan onto a piece of kitchen paper to drain, then break into pieces.


Melt the butter in the bacon pan over a medium/high heat and tip the potatoes in when they are cooked. Fry lightly until they catch at the edges and go slightly crispy.


Boil the eggs to your liking. I like them almost hard boiled, but with the yolk still slightly soft in the centre - a matter of about 5 minutes. (Quails eggs will need a maximum of 2 minutes.) Peel the eggs.


Toss the samphire, warm potatoes, tomatoes and bacon pieces together and divide between 4 shallow bowls or plates. Drizzle with extra virgin olive oil and grind over a little black pepper. You probably won't need any salt. Cut each egg carefully in half and place two halves on top of each plate, yolk side up. Serve the lemon quarters on the side to squeeze over.