3 course gourmet meal cooked by Masterchef finalist, Alex Rushmer. Alex will share his tips for making a reduction sauce using seasonal beetroot, creating Sage beignets as well as how to prepare elegant food in advance to be finished off just before serving.
Menu:
Scallops with parsley, mushroom and bacon
Pheasant with sage, pommes fondant, beetroot and butternut squash
Chocolate Fondants with thyme ice cream