Teaming up with good friend and fellow food obsessee Aimee Hunter, of Anatomy of Food, the menu was as follows
Brie and Appalachian cheese
Country Pate (from Marlow & Sons)
Spiced Braised Beef Shanks
Parsnip Dumplings with Roast Kale
Brussels Sprouts in Butter
Pomegranate, feta, mint & Cous Cous Salad
Champagne (of course)
Anatomy of Food was in charge of the meatier side of the menu (Beef Shanks & dumplings), and The Bookery Cook bought the vege option and sides to the table.
The feast was a success, and all 16 mouths and stomachs were sufficiently satisfied, big thanks to Aimee, think this is the start of a very long and delicious friendship.