As I always say to the clients at the events I do - it's much more interesting cooking in a different place each time than being stuck in the same underground kitchen of a hotel or restaurant. And there's also a much better client - chef interaction, none more so than when you are doing a tasting menu.
Pork Cheek, Celariac and Watercress
Roast Guinea Fowl with Samphire, Gremolata and a Honey and Lemon Dressing
Pavé of Halibut with Oxtail
Hendricks Gin and Tonic Sorbet
|Whole Fillet of Beef Wrapped in Wild Mushrooms and Rosemary|
Rosemary Roast Whole Fillet of Beef, Rainbow Chard, Wild Mushrooms, Roast Garlic and Oxtail Jus
|Cotswold Organic Brie baked in Brioche|
To go with it there were some caramelised oranges I made, pickled figs and pickled cherries that I picked up from Upton Smokery a few days before, and just before I left for this party I found some barberries in the local Turkish shop - their acidity works really well with the brie I found.
Pressed Apple with Pistachio Crumble and Blackberry Sorbet
|Rose Flavoured Macarons|