Cooking the perfect roast was never going to be easy... Especially not for 90! After lugging two huge ovens upstairs, spending (literally) days peeling spuds, chopping veg, and boiling stock pots, it was great to see so many happy faces on Sunday.
Chris, Mark and I are probably our own toughest critics, and whilst we might not have reached absolute perfection, I reckon we didn't do too badly at all. Thanks to everyone who came along - hope you enjoyed it as much as we did!
Ham hock terrine, Chris' mum's chutney, pickled golden beets, London's finest sour dough.
Rare-roast ribeye with the works: Yorkshire pudding, duck fat and polenta roast potatoes, braised red cabbage, and proper gravy, plus smashed root veg and sauted curly kale, rainbow chard and broccoli on the side. 
Dark chocolate pot with my foraged crab apple, rosehip and hawthorn jelly, chantilly cream, and almond 'triscotti'. 
Chris' sticky toffee pudding, with toffee sauce and vanilla ice cream... As described by one very satisfied customer as "orgasmic". We're looking forward to the next one already!
(Thanks to Meesh for the photos)
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