Hi All, with your fantastic support we are full again with 18 confirmed guests. Free range duck legs arrive with the chickens on wednesday just in time to start the confit process. The Boeuf & Coq are straightforward ish. Biggest challenge is the puff pastry. Roll pastry mix, slab butter, fold over, roll, cool, roll, fold, roll, cool and repeat three more times. Thursday night will be very busy.
We have just added our next 2 dates; Coming home with Best of British (using fantastic local ingredients) on the 18th June and New York Fusion (now there is something to grab imaginations) on the 30th July.