The meal was spectacular. 10 courses...(sorry the pics are backwards, but hey, life is uncertain...you shoulld always eat dessert first!
highlights included little icecream cone canapes of caviar and spring onion plus wafer thin potato slices with pesto inbetween...sorry no pics of that one.
Soup (Baz LOVED this one) of parmesan and cep mushrooms served on slate.
FRESH Perigord black truffles (pretty much an entire truffle) grated onto mushroom ravioli...
the world's smallest cuted ratatouille in a teeny tiny pepper
(not forgetting the fois gras course with sweet almond foam and the scallops course done with parmesan on a bed of octopus or the 'pre dessert' vanilla creme brulee sprinkled with cardamon and sour apple at the bottom, or the lamb done to perfection which came with the ratatouille)
I loved the coconut and pineapple soup with chilli oil and POP ROCKS!! Crazy as they popped in your mouth,an amazing chocolate hazelnut cylinder dessert,
then see through turkish delight, a spiky sculpture with silver dusted choc truffles on and a silver dish with dry ice holding white choc strawberry icecream balls.
And then Gordon came for chat. Well, he came out for a chat with someone he knew and I stopped him and thanked him. But then he talked to us for about 10 minutes. He's SO nice.
He heard we were getting married in Fiji and offered his services as a 'part time chef earning £4.50 an hour and he does his own dishes'.
Baz told him he was hired on the spot.