Last Night's Feast Night Formal Hall 3/11
Last night's dinner featured two recipes from Alan Murchison's great cook book, Food for Thought. Alan is Director of Alan Murchison Restaurants, which includes L’Ortolan, Le Becasse and newly acquired Paris House. He has also worked with Raymond Blanc at Le Manoir aux Quat' Saisons, in Oxfordshire, for more than four years as a senior sous chef and teacher.
We began last night's dinner with Alan's crab and fennel salad. This dish consists of a white crab meat salad, tempure fried soft-shell crab, mango, fennel, red chilli and wasabi yoghurt.
Vegetarians were served a shaved fennel and orange salad, garnished with pea shoots, mango and red chilli.