Chris celebrated his 60th birthday last Wednesday, and Sunday marked the grand finale to a week of celebrations! The lunch began with one of Chris' favourite starters; Foie Gras and Game Terrine with Cumberland sauce and toast. This lovely starter contains foie gras, pigeon, pheasant, quail and black truffles, all wrapped in Parma ham and savoy cabbage.
Following the terrine, we prepared fillet of beef, cooked sous vide at 60C for three hours. The beef was served with a fondant potato, steamed spinach, pumpkin puree and Cabernet Sauvignon jus.
After the beef, we served pears poached in beetroot jus and roasted plums. This unusual sweet was garnished with cinnamon, and pistachio macaroons.
Sara, one of our many talented chefs, prepared a special cake for the occassion. This large cake was actually four smaller cakes combined into one. Half of the cake was flavoured with chocolate, and the other half was flavoured with coffee and walnut; you don't see that every day!
We hope you had a very happy birthday!