It was a "no problem" kind of evening at the Table, wine flowed, food was served and old and new links were discovered among diners.
To welcome Mini Tandoori stuffed mushrooms.
To amuse Beetroot, mustard, orange.
To start Crab, celeriac, apple salad with scallops.
To follow Saddle of hare, beetroot, mash.
{This was the first tried and tested recipe from Mark Hix's new book, British Seasonal Food, published by Quadrille in a couple of weeks. We used parsnip mash as an alternative to white beetroot. Watch out for a full review of the book soon.}
Just out of the oven.
To finish Marmalade souffle.
perfectly risen souffle and a gorgeously colourful menu! yum xxxxx
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