24th March Beauty editors dinner

We served:

Canapes- Summer crab rolls with a tart dipping sauce, seared fillet of beef with a wild mushroom and truffle pate, sweet potato, chorizo and goats cheese croquettes with a rocket walnut pesto

Starter- Roasted beets with caramelised fennel, feta and pea shoots on a rosemary white bean puree

Main- Sea bass with polenta, roasted harissa tomatoes, mixed beans and a miso salsa.

Desert- Indulgent chocolate pots with salted spiced pecans and raw coconut balls.