Last night I had the most marvelous dinner with London Aunt, the Scientific Chef and Event Whizz. It was six courses long and included a blowtorched steak.
Up until last night, I had never had blowtorched steak. Nor had I had duck cooked in a water bath at the perfect temperature for the protein bonding or something scientificky.
There was also a spicy pumpkin soup, some sort of amazing paté and poached pears with crème fraiche and chilli chocolate to finish.
The Scientific Chef excelled himself. He whipped up dishes quicker than a flash, served up wine to complement each course and finally, from the bees that reside in his back garden, we had mead.
I LOVE MEAD! And with the BBC recently reporting that it’s making a come back, we were right on trend, too!
Seriously, you can see why people got so blotto on it in the olden days. It’s a sweet tasting liquid that kicks like a mule as it goes down.
I’d heartily recommend that you try some as soon as possible…
And on that note, I’m off to meet the Singing Swede and GBman for a night of revelry. The absence of mead shall be dealt with by the presence of wine.
Have a sunshiny evening, peeps.