Thursday, 10 November 2011

An artisan lunch for the boardroom

I was invited to provide an artisan lunch for the MD meeting hosted by ANT telecom and I am pleased to report it was a great success. As I presented through all the goodies that I had made I found the room full of MDs and CEOs of local companies literally wide eyed at the platter that lay before them. I was proud as punch.

Artisan Breads using Shipton Mill Organic Flour

Focaccia with rosemary & rock Salt
Light Rye Walnut Bread
Pain de Campagne made with natural sourdough starter
Olive & Feta bread wrapped in golden linseed and crushed pine nuts

Light Rye with walnuts

Pain de Campagne / Olive & Feta
with Golden Linseed & Pine Nuts
Seasonal Salads
Red, golden & candy roasted beetroots with goats cheese & toasted sunflower seeds
Warm runner beans, fennel, walnuts & apples
Organic cucumber with poppy seed and sweet peppers

Charcuterie board with figs, rocket & cornichons

Italian Parma ham
Polish Kebanos
Hungarian Mangilika Sausages
German Peppered Salami

Cheese Board 

Wookey Hole Cave Aged Cheddar (thanks to Lee-Anna my seriously cheesey expert for the recommendations!)
Blue Stilton from Melton Mowbray


Apple, Cinnamon & walnut tea cake
Victoria sponge with homemade raspberry jam and fresh whipped cream
Winter berry sweet pastry tartlets with mascerpone & creme fraiche filling
Apple, Cinnamon & Walnut
tea cake
Winter berry tartlets with
mascerpone & creme fraiche

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