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Tuesday, 28 September 2010

Menu Fourteen

It's going to be a busy, two supper kind of weekend. We've finally finished the second menu. Here goes:

To start

Scallops, Borlotti, chestnut soup, parsley oil.

To follow

Beef, spiced cocoa, vanilla scented beans, saddleback potatoes.

To finish

Perry poached pears, blackberry-rippled cream.


  1. Can't wait!
    Off on Friday to dine with Jim Haynes over in Wigtown.

  2. We'd love to go and meet Jim. Sounds brilliant. Sadly, I think we'll be in the kitchen. Looking forward to meeting you and hearing what he's like. Legendary no doubt!