Some of the delicious food we served at the conference last week at the Guild Hall, Cambridge.
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- Smoked haddock with pesto topping and marinated courgette ribbons.
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- Lightly spiced chicken thighs with marinated peppers and coriander
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- Cucumber, poppy seed salad with chilli and coriander
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- Beetroot with spring onions and walnuts, hazelnut oil dressing
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- Lemon tart
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- Bowls of boscaola and kalamata olives and bowls of sun blush tomatoes. Cheese board selection including Cambridge blue, quicks mature cheddar and somerset brie
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- New potatoes with spring onions, parsley, chives and wholegrain mustard mayonnaise
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- Whole legs of Parma ham carved to order
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