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