When? Sunday 23rd, Saturday 29th February and Sunday 1st March 2020, 11:15am for 11:30am start - 3pm
with Mirin, Lime, Soy and Caviar
with Avocado, Blood Orange and Cuttlefish Wafer
with Jerusalem Artichoke Risotto, Parmesan and Sussex Truffle
Pan Fried Scallop
with Pork Belly, Black Pudding Caramelised Apple and Cider Szechuan Sauce
Lemon Verbena Mousse
with Rhubarb, Citrus Compote and Sorbet
Coffee and Sweetmeats
Includes appetiser drink, Cookery Demonstration and Lunch by Chef Paul Webbe.
Full payment on booking.
Posted in Cookery Demonstrations, Luncheon, Menus
Tags: Apples, Avocado, Black Pudding, Blood Orange, Canapés, Caviar, Ceviche, Cider, Cuttlefish, Jerusalem Artichoke, Mirin, Parmesan, Pork Belly, Risotto, Sashimi, Soy, Truffle