An Evening with the Apprentice

Friday 26th January

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Alex Cook our Apprentice Chef serves up a 3 Course Dinner from a menu he has put together himself as part of his Level 3 Professional Cookery qualification, ably assisted by our Food Production Manager Michael Brand

To Start
Belly Bon Bon – Pork Belly, Bury Black Pudding, Apple Chutney
Homemade Broccoli Soup, Stilton Croutons
Plaice Paupiette, stuffed with Mackerel Mousse, Crispy Cabbage
Cashew & Pine Nut Risotto Stuffed Pepper (v)

The Main Event
Minted Pea Puree Stuffed Leg of Lamb Fondant Potato, Tenderstem & Roasted Carrot
Salmon Supreme, Crushed New Potatoes, French Beans, Dill Cream Sauce
Greek Vegetable Moussaka, Home Made Garlic Bread
Gressingham Duck Duo – Roast Breast, Confit Leg, Fondant Potato, Tenderstem & Roasted Carrot

To Follow
A selection of Alex’s Indulgent Homemade Desserts

Freshly Brewed St Catherine’s Blend Fairtrade Coffee or Tea

£30.00 per person
Booking is essential – £15.00 deposit per person required

Tables from 7pm until 9pm, Licensed until 11pm

Call: 01772 695277 – Email: themill@stcatherinespark.co.uk

All profits raised through the Mill Café go back to supporting the specialised care of St Catherine’s Hospice

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