The weeks have flown by since we celebrated a very special friend's, very special 80th birthday. We created a feast of his favourite things, he brought some delightful friends and family and some excellent wines and asked us to cook but also unusually to join the diners for dinner. It was such a happy celebration with a room full of love and laughter, old memories shared and new ones made.
Would you like to see?
Prepped.
All flowers bright, sunny and beautiful.
The new Charlie and Evelyn's Table by candle light.
To welcome: Stilton gougeres.
Soft-boiled Quail's eggs with asparagus tips, bacon and hollandaise.
To amuse: Prawn and fennel bisque.
To start: Scallops, pea puree, snow pea shoots and pancetta crumbs.
To follow: Pan-fried duck breast, confit duck leg, beetroot dauphinoise, wilted spinach, buttered mushrooms.
To finish: Classic creme caramel, braised rhubarb and vanilla cream.
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