Despite a few major issues with cooking equipment (the oven was a five minute outdoor walk from the venue, the venue kitchen lacked hot water and had only one working hot plate on the hob), guests seem to enjoy themselves a great deal. We served 15 guests in total, and they donated £155.50 between them!
We started with tomato and basil soup, served with low G.L. bread from Nash's the Master Baker.
For mains
3 vegetarians enjoyed the sausages from David John.
6 people chose the slow cooked British lamb. The meat came from Hedges.
6 tucked into the organic pheasant casserole. The birds were supplied by M. Feller, Son and Daughter.
And we finished it off with unpasteurised alpine cheese from The Oxford Cheese company, served with multigrain pan loaf and white bloomer from Nash's the Master Bakers.
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