On Saturday night guests gathered to witness a display of vibrant food and dynamic flavours cooked and served with a passion that was more than matched by some of the opinions and excellent wines at the Table! Here's how it was presented:
To welcome Grouse carpaccio, horseradish and caper cream.
To start Kale, Taleggio risotto, Parmesan crisps.
To follow Beef, brioche, spiced cocoa, vanilla scented beans.
To finish Iced ginger meringue, pomegranate and red currants.