Mixed leaf salad with Strathdon blue cheese, pickled cherries and radishes, toasted oats and violas, British night, Global Feast 2012

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Olympic Opening Ceremony, British night at Global Feast 2012 dinner

ByQin Xie 27/07/201219/05/2020

Menu from a dinner at British night of Global Feast 2012 at Old Town Hall, Stratford, also Olympic Opening Ceremony evening, with food by Aoife Behan (Scottish/Irish starter), Kerstin Rodgers (English main), Denise Baker-Mclean (Welsh dessert), and cocktails by Courvoisier:

Courvoisier Punch and Courvoisier Cooler

Oat cakes with Isle of Mull cheddar, beetroot chutney.

Tartlettes with Welsh shiitake mushrooms, and oak smoked tomatoes.

Marmite on toast with silver leaf

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Mixed leaf salad with Strathdon blue cheese, pickled cherries and radishes, toasted oats and violas

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Pollock in beer batter, twice cooked chips, petits pois à l’anglaise and tartare sauce

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Bara Brith, ice-cream, gingerbread, vanilla caramel with a shot of Welsh whisky from Penderyn

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Globe pops

Marque, British night, Global Feast 2012

Setting up, British night, Global Feast 2012

Table set-up, British night, Global Feast 2012

Table jigsaw, British night, Global Feast 2012

Map flower, British night, Global Feast 2012

Kerstin_Rodgers, British night, Global Feast 2012

Table setting, British night, Global Feast 2012

Courvoisier bar, British night, Global Feast 2012

Courvoisier cocktail menu, British night, Global Feast 2012

Alex Haw, British night, Global Feast 2012

Mixed leaf salad with Strathdon blue cheese, pickled cherries and radishes, toasted oats and violas, British night, Global Feast 2012

Pollock in beer batter, twice cooked chips, petits pois à l'anglaise and tartare sauce, British night, Global Feast 2012

Bara Brith, ice-cream, gingerbread, vanilla caramel with a shot of Welsh whisky from Penderyn, British night, Global Feast 2012

Global pops, British night, Global Feast 2012

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.