The hospitality team has been working on menus this week and Martin, head-chef, in particular has been busy looking into possible options and ideas in detail. We are now well on track to have the 2016 menus ready for distribution to all our wedding couples by mid-end December.
Having photographed and then, purely for research purposes of course, tasted one of the new dishes, I can highly recommend the new Banoffee Brûlée with a Banana Crumb Tuille. It was delicious. Thanks to chef Rosy for preparing and plating it up for me :-).