...restaurant on the move
Red Herring Catering provided lunch over the three days of chicken with rocket and black grapes in a pesto creme fraiche and roast pave of salmon with a lime and tomato beurre blank, served with a summer Greek salad, cous cous with bollotto beans and a new potato and lovage salad. Dessert was a toffee Pavlova filled with clotted cream and fresh summer berries for along with a selection of matured British and continental cheese served with grapes, figs and homemade chutneys and the day finished with afternoon tea of homemade scones with raspberries and cream and miniature chocolate eclairs. |
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