The first Liam Tomlin Food Chef’s Table lunch was held today. Presented by chef Liam Tomlin, guests relaxed with Leopard’s Leap wine in the culinary studio while dishes were demonstrated and then served to them. The menu included poached crayfish with mango,basil and sherry vinaigrette; stuffed neck and roast breast of duck; and white chocolate and Christmas pudding mousse.
Large TV screens helped guests to see every detail and everyone received the recipes for the dishes being prepared. The food was paired with Leopard’s Leap wine, and guests could ask questions as the food was made.
The Chef’s Table lunches are themed and take place during the week and on Saturdays and Sundays. Visit www.liamtomlinfood.com for more information or to book.
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