Lily
baked her delicious bread and created a luscious ginger sticky toffee
pudding, just right for a chilli evening. I cured fresh herrings in
lemon and white wine followed by a foies gras terrine served with a pear
compote. Popular was a thai infusion with prawns, octopus and scallops.
I served rack of lamb with a crispy granola crumble or sea bream with a
mussel and clam beurre blanc. All seemed to go down well. We are
looking forward to our first cooking course weekend on the 6th of
December with our Chinese chef Jo Lee, contact us for more info and next
weekend’s menu.
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