Robert Owen Brown with Inca Pop Ups: Ancoats Coffee Supper Club Sparks Octopus Cravings

Facebook Memories can be a bit of a mixed blessing. Some days it throws up lovely memories, and reminds you of much-loved friends, and splendid nights out; sometimes, the memories are things you might perhaps rather forget, or reminders of quite what a greedy girl you really are. My own account is keen to remind me, for example, that four years ago I was seemingly a regular nuisance at The Mark Addy, where the wonderful Robert Owen Brown would rustle up six courses of unmitigated joy, the odd foray into brains or testes excepted, at his monthly Gourmet Nights; the menus serve as a constant reminder of how much I miss those nights.

Fortunately (well, for me, not so much for the wildlife of Greater Manchester), we can still enjoy Rob's distinctive menus via his semi-regular supper clubs in partnership with Inca Pop Ups, the most recent of these being last week at Ancoats Coffee House. I've been to pop up events at this venue before and it works really well for supper clubs - it's friendly, and has sexy brickwork, and sociable seating, and a generous bring-your-own policy that I applaud most heartily. And, of course, it's always a pleasure to see Rob. Here's what he cooked for us this time (and fear not - there's nary a bollock in sight):

Wild mushroom soup with summer truffle. Rob does a good soup, and this was one of his very best - rich, smooth and earthy, with a proper hit of truffle. Everyone loved this.

Pressed smoked duck, with raspberry vinegar emulsion. Another winner - I love duck in all its forms, but it is a meat that smokes particularly well, and went well with the sweetly tart dressing. And yes, I've now got an image of a duck in a velvet jacket smoking a cigarette in a long holder.

Octopus, heritage tomato, Yorkshire Chorizo with garlic & saffron mayonnaise. Genuinely one of the nicest things I have eaten this year - a really meaty, flavoursome stew completely brought to life with a big dollop of really garlicky aïoli and some nice crisp toast to dip in it. We didn't really share this very nicely on our table, and truth be told we found our portion of one medium and one small bowl between four a bit sparse. If the boys had had pistols, I think they would probably have duelled over the last piece of octopus (which, obviously, I ate - just to alleviate the tension).

Butter-roast free range guinea fowl, with candied honey, lemon & lime. Well, it wasn't guinea fowl but chicken; Rob had apparently been let down by a well-known butcher, although I know better than to comment on this. The meat was lovely - moist flesh (a phrase I don't type that often, thankfully), and the most perfectly crispy skin (again, likewise). The vegetables were beautifully cooked and the light jus brought everything together with exemplary cohesion; we did all feel the mashed potato was a little bland though, and could have stood a little more seasoning.

Classic summer pudding with vanilla ice cream. I wasn't initially that excited about this one, as summer pudding isn't my favourite dessert, and I can take or leave ice cream. I should have known to trust Rob though - the whole dish was stunning both in taste and presentation - and just look at the dinky little ice cream! Look!!

All in all, this was great value at £35 for food of this standard cooked by a chef of such high repute, particularly as taking your own booze keeps the costs down anyway. Do remember to factor in though that Rob will make you buy a copy of his excellent book, even if you already have a copy. You can catch him and Inca Pop Ups again at the Manchester Food and Drink Festival with an Edwardian-themed supper club on Saturday October 8th - more info and tickets here. And as there's cheese soup and lobster on the menu as well as a chance to dress up, you'll very probably see me there.