_What with summer holidays and all it's unusual for us all to be able to get together around the same table at this time of year, but we managed it and what a splendid time we had. Steve and Nick were in charge again producing four dishes that gave them the chance to experiment and try new things and the remaining four of us to joyfully act as guinea pigs.
Our starter was a delightful Broad Bean, Sage and Pancetta Risotto, creamy and flavoursome and just enough to tickle the taste buds before a second dish consisting of perfectly seared Salmon with Blanched Ginger, Rhubarb Wafers and a subtle Vermouth Velouté. The main course was something of a revelation, Mr Johnson served up a Celeriac Lasagne with Braised Shin Beef and Snails. Having sourced the snails from L'Escargot Anglais in Herefordshire he braised them for hours with liquorish root to produce these fantastic little meaty mouthfulls. All of this held together with Wild Garlic and a Roasted Garlic Foam. Desert was an amazing Pistachio and Olive Oil Cake with Roasted Strawberries and a Cottage Cheese Mousse. Well done chaps, another fine example of how these evenings are pushing us all a little harder to try new things – not only to cook but to eat as well.
What a bunch of ponces we are!
