Hedsor's Kitchen The Battle of Dorney Lake

THE INTRODUCTION:

The evenings cooking is under the strict supervision of Melissa Webb Caterers and during the evening the Athlete Chefs will be following the recipe under the 'strict' supervision of Melissa and her colleagues. All concerned would like to express our utmost thanks to Melissa without whom this evening would not have been possible. Also to Bibendum Wines for supplying the Champagne and Wine for your complimentary drinks.

THE FORMAT FOR THE BATTLE OF DORNEY LAKE:

• Two teams of five the rowers and the kayakers
• Both teams make a canapes for the reception
• One team makes the starter
• One team makes the main
• Both make a pudding
• Each table gets the starter and the main then five people get the rowers pudding and five people on the table get the kayakers pudding.
• The team with the most votes win. 
• The colour codes on this menu will be explained on the night.

THE MENU:

CANAPES

Quail eggs with vine tomatoes and basil

Beef carpaccio with salsa verde

Stem ginger tiger prawns served on china spoons

Little rosti potatoes withpea puree and smoked pancetta

Sparkling Wine:

Graham Beck Brut NV, South Africa

A range of soft drinks are available.

STARTER:

Goatscheese galette with olive tapanade and roasted tomatoes

MAIN COURSE:

Pulled shoulder" of lamb with creamed rosemary potatoes and market vegetables 

Roasted baby pepper stuffed with butternut and wild mushrooms.

Table Wines:

Valdivieso Sauvignon Blanc 2011, Chile

Cave Terraventoux Rouge Les Sablons 2009, Rhone, France

A paid bar is also in operation throughout the night. 

PUDDING:

A feast of chocolate

Sticky toffee pudding with ginger cream

If you have any dietary requirements, PLEASE, let us know when booking and we will

get an answer to you as quickly as possible.