WhAtthechefs presented...

CANAPÉS AND ARRIVAL DRINK

By Anthony Gascoigne, Chef/Lecturer at North Hertfordshire College, former Chef at the two Michelin Starred Heathcotes Restaurant, Preston. STARTER

Cooked and introduced By James Mackenzie, Chef/ Patron of the Michelin Starred Pipe & Glass Inn, near Beverley. Recommended wine introduced by Ronan Sayburn, Master Sommelier. Braised Fur ‘n’ Feather Faggot of Local Game, Curly Kale Colcannon, ‘Two Chefs’ Ale Gravy, Crispy Pickled Onion Rings.

FISH COURSE Cooked and introduced By Paul Welburn of The Leconfield, Sussex, former Head Chef at Gary Rhodes’ Michelin Starred W1 Restaurant, Recommended wine introduced by Ronan Sayburn, Master Sommelier.

Gin and Tonic-cured Salmon. MAIN COURSE Cooked and introduced By Andrew Pern of the Michelin Starred Star Inn at Harome. Recommended wine introduced by Ronan Sayburn, Master Sommelier.

The Whole Hog... Suckling Pig Loin, Pork and Pickle Pie, Cider-braised Cheek, Sticky Ribs and Black Pudding Scotch Quail Egg, Scrumpy Juices.

DESSERT

Cooked and introduced By Martel Smith of the Dawnay Arms, near York. Former Pastry Chef at Marco Pierre White’s three Michelin Starred Oak Room. Recommended wine introduced by Ronan Sayburn, Master Sommelier. Autumn Forest Gateau with Brambles, Damson, Quince, White and Dark Chocolate. COFFEE & PETIT FOURS By Master Chocolatier Andrew Thwaite and students from Yorkshire Coast College. Andrew Thwaite is the Head Chocolatier at Autism Plus and former Master Chocolatier at Callebaut and The York Chocolate Story.