11/03/2024
A recent private wine tasting by VinVest and dinner at the Richmond with catering by Home Cook School.
On the menu we had:
Canapé
Scallop crostini
Starter
Panko Crumb Deep Fried Ballochmyle Brie, Cranberry Sauce and Babyleaf Salad
Main
Loin of Venison, Juniper, Hazelnut Crumb, Roast Root Veg, Celeriac Puree, Gratin Dauphinoise
Dessert
Dark Chocolate Fondant, Chantilly Cream, Red Berries
Cheeseboard, Bloody Mary Chutney and Selection of Biscuits
😋😋🍷🍷🍾🍾
Ballochmyle Fine Cheese
Ayrshire Food Network