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