All this time and no blog posts. So angry with myself as I've had so much to say during this time, from divine Caribbean jerk pork belly on the beach to food tastings during wedding planning, there would have been so much tasty food to talk about.
However, there is no time like the present and after getting married and buying a house over the last couple of months I will now have more time to not only cook delicious dinners but also blog about them... And at least it'll get me out of doing the DIY!
So I'll start off with a short post about a delicious lunch I had last week with a very exciting visitor.
For anyone who hasn't made it to one of Raymond Blanc's Brasserie Blanc restaurants I would most definitely recommend it. Last Thursday I went to the Oxford branch, where I ummed and ahhed over a deliciously tempting menu featuring starters of 'Rainbow Beetroot Salad' and 'Escargots' and mains including 'Seabream a la Bouillabaisse' and 'Boeuf Bourguignon'.
I opted for the Scottish Queen Scallops with tomato butter to start. Superbly cooked, sweet juicy scallops with a hint of zesty lemon and fresh grassy herbs washed excellently down with a crisp glass if Chenin Blanc. Wonderful.
For main course I was tempted by pandered Atlantic hake fillet served with white wine, clam and samphire broth and new potatoes. The hake was cooked to perfection with a crispy skin and delicate flaky fish, while the broth served as the perfect companyment sigh the salty samphire and juicy clams.
However, the best was yet to come and as we were discussing dessert options a gentlemen with a soft French accent and charming demeanour came by to ask how our meal was. It was none other than Raymond Blanc himself! As I attempted to remain composed he seat down on the banquet seating and we chatted about our meal and weddings at Le Manoir.
The perfect end to a wonderful meal.
However, there is no time like the present and after getting married and buying a house over the last couple of months I will now have more time to not only cook delicious dinners but also blog about them... And at least it'll get me out of doing the DIY!
So I'll start off with a short post about a delicious lunch I had last week with a very exciting visitor.
I opted for the Scottish Queen Scallops with tomato butter to start. Superbly cooked, sweet juicy scallops with a hint of zesty lemon and fresh grassy herbs washed excellently down with a crisp glass if Chenin Blanc. Wonderful.
For main course I was tempted by pandered Atlantic hake fillet served with white wine, clam and samphire broth and new potatoes. The hake was cooked to perfection with a crispy skin and delicate flaky fish, while the broth served as the perfect companyment sigh the salty samphire and juicy clams.
However, the best was yet to come and as we were discussing dessert options a gentlemen with a soft French accent and charming demeanour came by to ask how our meal was. It was none other than Raymond Blanc himself! As I attempted to remain composed he seat down on the banquet seating and we chatted about our meal and weddings at Le Manoir.
The perfect end to a wonderful meal.
