From Start to Finsh
Some of our delicious canapés served during a Champagne and Pimms Reception, followed by a Hot Smoked Salmon, Brown Shrimp & Asparagus Starter on a Hollandaise Sauce
At another recent event the hosts requested a retro starter which we served with a modern twist; Egg Mousse on a bed of Samphire with Micro Herbs, Homegrown Violas and a fresh Tomato Concasse
And to finish we served Homemade Honeycomb Ice Cream with Brandy Snap Cones filled with Cream and Fresh Summer Berries, divine!
Posted on Friday, July 24th, 2015