Wednesday, May 28, 2014

Here are some exerts from our menus and what you might expect to feast on when on one of our tours.   Ham, wholegrain mustard & tarragon crepes Goat’s cheese terrine with figs, crème de balsamic reduction, fig chutney and roquette Crispy, slow roasted belly pork, sage sauce & roasted fennel Strawberry and vodka jellies […]