Fortnum & Mason Philip Britten London Restaurant Festival Culinary Carnival lunch

Menu from a Philip Britten Culinary Carnival lunch in the Gallery Restaurant at Fortnum & Mason as part of London Restaurant Festival 3rd – 17th October 2011, with a different Michelin-starred chef every day:

Broth of Jerusalem artichokes, fizzy wine and savoury

OR

Beetroot salad with Cornish grilled scallops, Scottish langoustine and toasted chestnuts

OR

Beignets of West Coast lobster in cider batter with apple butter sauce

~

Baked St Ives red mullet in Hill Farm Organic rapeseed oil, fennel and tomatoes

OR

Telamara Farm duck confit on a casserole of Tarbais beans and Lincolnshire roots

OR

Pot roasted grey leg partridge, cep risotto and game chips, sauced with rosemary

~

Brioche of Victoria plums with vanilla sauce

OR

Caramelised pear tart with honey ice-cream

OR

Hazelnut soufflé with orange compote

Illustrations by Emma Wright www.emmadaianwright.com

Related Posts Plugin for WordPress, Blogger...

Comments

comments

Want to add something?