Our last Christmas supper for 2014 came in the form of a works event for Swimming Nature - a swimming teaching company, based in Edinburgh and London.
We chose to keep it festive, starting with 'The Star of Bethlehem' - a mushroom duxelle puff with brie, fresh oyster mushrooms, blackberry chutney, radishes and pea shoots. A main course of ribeye beef with potato fondant, shredded Brussels sprouts, charred red pepper, haggis bon bons and dark chocolate sauce. Finally, a rich treat dessert of stemmed ginger cheesecake, mince pie ice cream and caramelised pear.
Great guests and good cheer before a much deserved holiday break. HO HO HOLIDAY!