Parmiters School Retirement Evening

Saturday evening we catered at Parmiters School. The occasion was a leaving dinner for one of the long serving Governors and we turned the boardroom into a beautiful dinning room. Guests arrived to Proseecco topped with a raspberry and then sat down to a delicious meal. For starters we served Roasted Field Mushroom, Toasted Olive Croute, Pancetta, Pea Shoots, Garlic Aioli; and for our vegetarian guests a Butternut, Brie and Sage Samosa, Red Pesto Dressing, Herb Salad. Followed by a main course of Rump of Lamb, Chantennay Carrots, Asparagus, Colcannon Cake, Mint Hollandaise and a Spinach, Pea and Broad Bean Risotto, Parmesan Crackling, with Lemon and Tomato Dressing for the vegetarians. Dessert was a Glazed Lemon Tartlet, Clotted Cream, Raspberries, Caramelised Hazelnuts.

The guests loved the food and we had lots of great comments, especially from one of the vegetarians who we have catered for before. She said she was so looking forward to her meal and was not disappointed! A lovely evening had by all.

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