We started with a fresh pea soup that Claire served with a small helping of mint gelato. This dish is perfect for summer dinner parties. A green fresh soup with a contrast of cool crisp mint gelato made an unusual and impressive starter.
Ham hock terrine served with a ginger chutney was the other starter. This dish would also travel well in a picnic.
Our first main course was a delicious fish tagine, bursting with Mediterranean flavours, served with light fluffy couscous. Alison's second main dish was chicken in provencal sauce served with a green salad and a refreshing cucumber dressing.
For pudding we had a fresh lemon tart and a rich baked cheese cake served with a raspberry coulis.
This was a delicious menu and several customers commented that everything served was absolutely delicious. "Their best demonstration yet" was a comment heard around the cookery school kitchen! Well done Alison and Claire!
