Bear with me while I explain.

It’s Gourmet Club once again, but my turn and strangely the theme I’ve been landed with is Molds!
So I started with ice cubes of FeverTree and thin sliced lemon or cucumber to add to G&Ts
A real hit.

Then caramelised red onion and goat cheese tarts for starter,
mains / Ottalenghi cauliflower cake with asparagus
followed by strawberry cheesecake and coulis,
coffee and home made no sugar chocs.

Think it was a hit as normally people leave around 10.30 ish and they left 12.30!
Carpeing the diem.
Night
X