We always enjoy cooking North American style. It may have been a Mexican book launch for the wonderful eccentric Elizabeth Lambert Ortiz or a reception for the Province of Quebec with Fiddlehead canapes, Poutine and Tourtieres. The highlight of our American experience was a dinner working with Jeremiah Tower and the fantastic Keble team when we cooked the following menu:

Jeremiah Tower

Keble College Dinner, Oxford
Oxford Literary Festival 2017.

FIRST COURSE
White Truffle and Celery Root Timbale with Cornish Crab Meat, Artichoke, Lobster and Mussel Essence, Salted Lemon-Parsley Salad
Vegetarian: Black Truffle and Celery Root Timbale with Artichoke, Salted Lemon-Parsley Salad.

MAIN COURSE
BBQ Duck Leg, Spring Vegetable Risotto, Ancho Chili-Mint Broth, Nasturtiums.
Vegetarian: Spring Vegetables, Risotto, Mild Ancho Chili-Mint Broth, Nasturtiums.

DESSERT
Rose and Rhubarb Fool, Meringues, Crème Careme, Hibiscus Flower Syrup.

WITH COFFEE
Medjool Dates with Pistachio Marzipan.