Another great End of Season Supper on Saturday night. For the second year running Jamie cooked up a storm. 25 of us sat down to a Michelin quality menu – take a look at what we had
Pre starter: smoked haddock veloute
Starter: pressed ham hock, apple salad and pea foam.
Main: pan fried duck breast, braised duck leg wontons, pal Choi, spiced carrot purée and a red wine and star anise sauce.
Dessert: dark chocolate tart, honey comb and raspberry sorbet.
Ray handed out the year’s trophies, most of which as usual went to Renato who unfortunately was away on holiday. Highlight of the evening was Ray changing Renato’s name to Armand Attard and suddenly Armand was a new champion and receiving all the prizes. How he enjoyed that!