Thursday's Formal Hall and BA dinner enjoyed a starter of marinated artichokes with Parmesan and pesto.
This light antipasti was full of Mediterranean flavours, perfect for a warm summer's evening.
Next up, we served traditional roast beef with Yorkshire pudding, locally sourced asparagus, and Anna potato.
We finished the meal with an infusion of summer berries, served with fromage frais and lime sorbet.
Bon Appetite!
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