Annual Ken Hom lecture at Oxford Brookes University dinner

Menu from dinner in the Brookes Restaurant following the Ken Hom Lecture at Oxford Brookes University by Sheila Dillon entitled Bollinger Bolsheviks Vs The ‘Foodies’:

Seared scallops on a apple and celeriac salad, watercress leaves

Levin Sauvignon Blanc 2006 France

Ballotine of guineau fowl, squash puree and local greens

Domaine de la Vidaliere 2009 Cotes du Rhone Villages

Waterperry pear frangipane tart, clotted cream with a blackberry coulis

Fair trade coffee and petit fours

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