I'm just waiting for them to come up north and I will be applying lol!!
I would cook:-
Starter
Twice Baked Cheese Souffle served with Warmed Salad Leaves tossed with Pancetta.
Main
Beef Wellington with Dauphinose Potatoes, Broccoli sauteed with Garlic and Red Wine Sauce.
Dessert
Tarte Tatin with Homemade Vanilla Ice Cream & Cheese Board with a mixture of national, international and local cheeses.
I would serve Prosecco on receving my guests and with the first course. A choice of a light red wine or crisp white wine with the main and a dessert wine with desert. I would also serve fresh coffee and amaretti biscuits at the end.
I would cook:-
Starter
Twice Baked Cheese Souffle served with Warmed Salad Leaves tossed with Pancetta.
Main
Beef Wellington with Dauphinose Potatoes, Broccoli sauteed with Garlic and Red Wine Sauce.
Dessert
Tarte Tatin with Homemade Vanilla Ice Cream & Cheese Board with a mixture of national, international and local cheeses.
I would serve Prosecco on receving my guests and with the first course. A choice of a light red wine or crisp white wine with the main and a dessert wine with desert. I would also serve fresh coffee and amaretti biscuits at the end.