Not long to go now before we all meet up at The Lancaster in our finery on the 26th January.
To whet your appetites for what’s to come, I thought I might give you a sneak preview of the delicious menu we’ll be serving on the night.
Poached Brixham Dover sole fillet with a smoked salmon mousse, steamed leeks and a Champagne cream sauce
Vintage Cheddar Soufflé with roasted red peppers, creamed corn and wilted spinach (V)
Roasted West Country fillet of beef with pickled red onion, spinach and noisette potatoes, and a burgundy truffle jus
Wild mushroom, wilted spinach and smoked applewood money bag with a white wine cream sauce (V)
Blackberry mousse with a pistachio sponge and pistachio ice cream
Sticky toffee pudding with a butterscotch sauce and vanilla ice cream
Coffee and petit fours
I’m looking forward to seeing you all on the 26th.
Chair of White Hat Committee