On Monday evening, Jonathan and Alice served canapés and a three course meal to 8 guests in a stunning Edinburgh flat. The canapés included:
Goat’s Cheese Chiboust, Rosemary Sable and Red Onion Marmalade
Scottish Bresoala Money Bags Filled with Truffled Celeriac Remoulade Tied with a Chive (one of our most popular canapés this season)
Gruyere Souffles in Crisp Tartlets with Red Onion Marmalade and Crisp Sage
Scottish Lobster with Smoked Paprika Hollandaise served in a Black Sesame Cone
Strips of Griddled Courgette Filled with Mascarpone, Basil and Sun Blushed Tomatoes
Sesame Coated Tuna with a Mirin Dipping Sauce
At 8.15, the guests came through to the dining table, which was in the kitchen so that they could see all of the prep and cooking for their meal. The starter was scallops on griddled spring onions, followed by Guinea Fowl for main, and a dessert of lemon tart with raspberry coolis and fresh raspberries. Two of the guests requested gluten-free food, so Jonathan made a delicious lemon ice cream using the lemon tart filling, and served this with coolis and summer berries.
One of the guests had brought a selection of French cheeses, so these were presented after the dessert and, after cleaning the kitchen, Jonathan and Alice left the guests to enjoy the rest of their night.
If you would like find out more about how Ginger Snap could cater for your evening, get in touch via firstname.lastname@example.org!