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I was up at 6.30 in the morning picking flowers from the garden. That's the sort of day it was. I did, however, feel moderately in control throughout. I'm not sure whether that was a good thing or just a complete inability to grasp reality.
Arriving at school at 7.35, I sat around until nearly 8 before Lizzie ("I'll be there at 7.30 Frank") turned up. James, my kitchen assistant, arrived at 8.20, by which time we were already behind schedule. Things continued to lag until by 11.00 we were about an hour behind where we should have been on the time plan. I wasn't too worried, as I had built in plenty of contingency, but we did have to shuffle round a few things to make sure the canapés were ready by 1, which was the time the guests arrived (on pain of death at being a second late).
I'm pleased to say we delivered every course on time, didn't miss out any vital ingredients, and the guests seemed very happy with what they ate. One or two minor complaints (by the time we'd got the main course plated up the plates had gone cold, and Simon didn't receive any parsnip and pear purée - not that he ever eats either parsnips or pears anyway, but I suppose that's beside the point), but generally everyone was very complimentary.
After the meal there was a guided tour of the kitchens (including saying hello to those people who were still around, mainly Sam, and Kate (who had of course just arrived), a stroll round the grounds, and eventually everyone dispersed whence they came. I am incredibly grateful to everyone who came up - your support means the world to me - and to everyone else who couldn't make it but who has supported me through the last 6 months. Also to James and Graham, who both did a fantastic job on the day. I'm think I'm about to do a Kate Winslet...
So here's the menu:Arriving at school at 7.35, I sat around until nearly 8 before Lizzie ("I'll be there at 7.30 Frank") turned up. James, my kitchen assistant, arrived at 8.20, by which time we were already behind schedule. Things continued to lag until by 11.00 we were about an hour behind where we should have been on the time plan. I wasn't too worried, as I had built in plenty of contingency, but we did have to shuffle round a few things to make sure the canapés were ready by 1, which was the time the guests arrived (on pain of death at being a second late).
I'm pleased to say we delivered every course on time, didn't miss out any vital ingredients, and the guests seemed very happy with what they ate. One or two minor complaints (by the time we'd got the main course plated up the plates had gone cold, and Simon didn't receive any parsnip and pear purée - not that he ever eats either parsnips or pears anyway, but I suppose that's beside the point), but generally everyone was very complimentary.
After the meal there was a guided tour of the kitchens (including saying hello to those people who were still around, mainly Sam, and Kate (who had of course just arrived), a stroll round the grounds, and eventually everyone dispersed whence they came. I am incredibly grateful to everyone who came up - your support means the world to me - and to everyone else who couldn't make it but who has supported me through the last 6 months. Also to James and Graham, who both did a fantastic job on the day. I'm think I'm about to do a Kate Winslet...
Menu
Refreshing Southern States Mint Lemonade
Canapés
Courgette Candles
Courgette Strips Filled with a smooth artichoke and tomato purée
Shrimp Pastry
with a cannelini bean, pepper and chive spread
Lamb Kofta
with a mint, coriander and yoghurt dip
Starter
Twice-baked Goat's Cheese Soufflé
with blue cheese and cream topping, served with roasted baby tomatoes, salad leaves and caraway seed rolls
Main Course
Duo of Duck Breast and Confit of Duck, with a Cherry and Pomegranate Sauce
or
Chargrilled Marinated Vegetables, with Romanesco Sauce
(a rich tomato, chilli, garlic and almond sauce)
both dishes served on a bed of shredded cabbage, with marinated sweet potato chips, and a parsnip and pear purée
Dessert
Sticky Toffee Pudding
with Creme Anglaise
Tea or Coffee, with Chocolate Ganache Petit Fours
Refreshing Southern States Mint Lemonade
Canapés
Courgette Candles
Courgette Strips Filled with a smooth artichoke and tomato purée
Shrimp Pastry
with a cannelini bean, pepper and chive spread
Lamb Kofta
with a mint, coriander and yoghurt dip
Starter
Twice-baked Goat's Cheese Soufflé
with blue cheese and cream topping, served with roasted baby tomatoes, salad leaves and caraway seed rolls
Main Course
Duo of Duck Breast and Confit of Duck, with a Cherry and Pomegranate Sauce
or
Chargrilled Marinated Vegetables, with Romanesco Sauce
(a rich tomato, chilli, garlic and almond sauce)
both dishes served on a bed of shredded cabbage, with marinated sweet potato chips, and a parsnip and pear purée
Dessert
Sticky Toffee Pudding
with Creme Anglaise
Tea or Coffee, with Chocolate Ganache Petit Fours
And a few photos of the day (courtesy of Butcher Graham and Margaret):
Chef at work
Chef's assistant, James
The goat's cheese soufflé could have made a bit more of an effort to get it's act together
Plating up the main course
Guests enjoying the meal in the Bell Tower Room
It was Barbara's birthday the following day, her present was a little chocolate box holding a tasteful bagpipe pincushion
Ian tells me how I should have done it
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