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Kicking off


By Strictly Fine Dining (Visit website)



December is here and the streets are hustling and bustling full of shoppers trying to buy that special gift for their loved ones.........................Did that in November!!

Heres some plates...





















Pan roasted loin of venison, Valrhona chocolate and raspberry ganache, warm leek terrine, poached salsify, port sauce



















Loch Duart salmon and Jon Dory mosaic, pink grapefruit, fennel, ginger, Bormano olive oil


Merry Christmas everyone : ))

Valrhona and raspberry vinegar ganache

200ml good quality raspberry vinegar (reduced to 50ml)
60g butter
50g 70% chocolate

Over a double boiler, add the vinegar. Melt the butter into the vinegar reduction until fully incorperated. gradually add the chocolate until fully incorperated. Control the heat to make sure it does not get too hot. Pour into a container and chill.



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