FESTIVE LUNCH CLUB EXTRAVAGANZA
Saturday 08 December 2018
10am–3pm
This has become one of the hottest tickets in our calendar year and it’s full on festive fun all the way!
Delicious treats await you upon arrival as we open our special Christmas Market showcasing edible gifts, cooking gadgets and Angela’s Cookery Books which make perfect stocking fillers and treats for friends and family.
Delicious treats await you upon arrival as we open our special Christmas Market showcasing edible gifts, cooking gadgets and Angela’s Cookery Books which make perfect stocking fillers and treats for friends and family.
Inside the kitchen we welcome you with delicious treats and hot drinks. Then sit back and relax as the culinary extravaganza begins! Angela will be presenting three short demonstrations highlighting some of her favourite celebratory dishes including a stunning Ballotine of Free-Range Goose (de-boned, stuffed and trussed) and an eye-popping Layered Spiced Winter Fruit and Amaretti Pie, plus lots more! We will be serving a complimentary glass of festive fizz to accompany a selection of fabulous pre-lunch canapés.
Following the final demonstration, Angela and her team will serve a fabulous two-course lunch. The event will end with the infamous festive raffle, featuring all the dishes that have been demonstrated, plus a couple of surprises from Angela.
Here is the Menu-
On Arrival:
- Mini Viennese Mince Pies
- Sour Cherry Stollen
Demonstration 1:
- Chestnut, Winter Herb and Pancatta Party Bread.
- White Onion Velouté with Truffle.
- Santa-Pasti Wreath (this is a fabulous decorative platter for a gathering- cured meats, marinated olives, pickles, onions etc wrapped in a herbal wreath of sage, rosemary, bay and thyme) will look fabulous!
- Layered Seafood Terrine- fillets of home-hot smoked fish fillets, layered with salmon rillette, pickled cucumber and smoked oysters wrapped in Smoked salmon.
Demonstration 2:
- Three- Bird Ballotine- free-Range duck, guinea fowl and partridge, layered and rolled with two stuffings
- Hot Smoked Venison Haunch with Molee Spices- Rubbed and marinated for 48 hours, then smoked for 5 hours
- Little Baked Squash filled with Wild Mushroom and Truffle Ragu, finished with Winter Herb Salsa
- Festive Gougére filled with Coq au Vin Blanc and Bayonne Ham
Fizz and Canapés :
- Pomegranate Kir Royale
- Parmesan and Sage Twists
- Two-Salmon Tartlet
- Crisp Pancetta wrapped Armagnac Prunes
Demonstration 3:
- Layered Spiced Winter Fruit Pie with Cinnamon and Orange Crust
- Snowball Cake with Liberty Christmas Ornament- this is Angela’s alternative Christmas Cake- triple layered vanilla, white chocolate and coconut all the way, topped with white chocolate snowballs and a decorative ornament from Libertys- totally OTT!!
- Cranberry and Toffee Torte with Caramel Pecans
Lunch:
- Festive Gougére filled with Coq au Vin Blanc and Bayonne Ham,served with Winter Greens and Candied Butternut Squash
- Cranberry and Toffee Torte with Caramel Pecans
Lunch:
Beef Fillet, 3 sauces, with Winter Greens and Chestnuts, Charred Carrots and Potato Dauphinoise
Pithiviers for Vegetarians with the layered Squash, Potato and Leek with a wine and herb sauce
Sticky Toffee Cake with Spiced Bourbon Toffee Sauce, Cranberries, Cinnamon Ice-Cream
Wine and Prosecco will be available to purchase at the event.
**Please let us know if you have any food allergies and who you would like to be seated with**
