The chef will typically arrive 1.5 hours before.
A menu utilising the amazing produce that Britain has to offer over the Spring time months, including tender cuts of lamb and crisp spring vegetables.
Selection of canapés:
Smoked salmon and horseradish creme fraiche blinis with pea shoots
Mini lamb koftas with mint raita
Goats cheese, red onion and thyme tartlets
Petit pois panna cotta with white crab and a herb mayonnaise, with crostini
Lamb rack on top of pea mint and feta salad with crushed jersey royal potatoes and a light lamb jus
Rhubarb tartlet with creme fraiche