On the menu...
Black pudding, free range egg and farm crab apple jelly on Irish soda bread
Carrot puree with overnight wood-roasted octopus
Roasted garden Jerusalem artichokes with vinegar, chilli, mint and strained yogurt
Wood-roasted squash with bacon, wild mushrooms, cheese, white wine and thyme, served with buttered cinnamon rice and crispy onions (available without the bacon upon request)
Toffee apple tart
Previous feasts have been well documented on this site, so the unintiated should take a look.
See you there!