Friday 15th May 2015 7.30pm
Ends approximately 10.30pm.
Exploring Crab: Chicken: Elderflower
Chef Chris Hughes shows us how to work with the best traditional English ingredients, mixed in the most unexpected and unusual pairings. You will be greeted with Prosecco on arrival and wine will be served throughout the evening.
Tasting Notes will be handed out at the dinner and we will spend the evening in an informative evening of foodie conversation.
The menu for the evening will be:
Starters: Crab Donut, Soft boiled duck egg and grilled asparagus for dipping
Mains: Salt baked Poussin with spring vegetables
Dessert: Perry Jelly with berries, Elderflower ice-cream and fritters
Date(s) - 15/05/2015
7:30 pm - 11:00 pm
The class is now full