While my brother, Adam, was cooking at Upper Court, my New Year's eve was spent cooking in the luxury of Kempley Barns near Ross-on-Wye. As I was both cooking and serving, and had two options per course to contend with there was scarce time for photos, until desert time.
Seared scallops champagne with parsnip puree and sauce - as seen last year.
It is still one of my favourite dishes, and suits the luxury feel of new years eve so well. So they are served at their best the scallops are pan-fried as the guests have been seated.
Roast butternut squash risotto with toasted coconut and chilli -
Also as seen last year, but with an enhanced method. Instead of tinned coconut milk which I have used previously I used the coconut milk straight from the inside of the coconut used to make the dried cocnut flakes that go on top. This gave you a real coconut flavour, but a more savoury, and natural one. The remaining coconut that wasn't used to make crisps, I grated and added. Caribbeans use coconut as a savoury ingredient - almost like a vegetable, and that is what I did here, and it turned out very well - as reflected in the comments from the member of the party who had chosen it.
Sticky toffee pudding with sticky toffee pecan sauce and Cotswold clotted cream