Prepping the goose fat roasties at 8.30am.
Putting the pastry on the wild mushroom pie at 9am.
Plating up starters of potted shrimp, walnut crostini and watercress at 1pm.
Eating the main course 2.15pm.
The aftermath 4.30pm.
Hitting the bottle, 5pm.
What a brilliant day. I'm a bit tipsy and a bit tired to talk about it all now but I'll be back tomorrow with all the details.
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