Bacchus Dinner - фермерска кухня

We were invited by Bacchus Magazine to be guest chefs for a dinner at ShowHow on 20 September - what a blast it was! We were nervous and excited, of course, but we had fantastic support from the chefs at ShowHow and from Bacchus and we managed to rustle up a four course dinner of our farm grown produce for 70 paying diners. There were clean plates all round!

The menu started with an amuse bouche of our prosciutto, followed by smoked trout and goats' cheese pate on crostini with a garnish of our 'Japanese Black' tomatoes. We followed this with a beautiful salad of our pickled vegetables - beetroot, golden beet, green tomato, onion and peppers. The main event was gorgeous twice-cooked pork belly, celeriac and potato purée and mixed greens. We were really pleased with the way dessert turned out - our goats' cheese and orange parfait with orange curd and honeycomb, decorated with calendula flowers.

It was hard work, but tremendous fun and if we ever get invited back, we'll jump at the chance! Thanks to everyone for joining us there and for your support, it means an awful lot to us.

You can read about our adventure here in Bacchus Magazine:

Pictures courtesy of Bacchus Magazine.

Pictures courtesy of Bacchus Magazine.