Final Night Dinner

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With the exception of a HUGE thank you to Arundel Fairy Godmothers (who not only organised a wonderful evening but catered it exceptionally) the menu for the 2012 Final Night Dinner says it all. A faultless collaboration. Roll on 2013!

Arundel Food Festival 2012 Final Night Dinner

The Arundel Food Festival Final Night Dinner: Sunday 28 October 2012
A celebration of the food of Sussex, with a menu created by a collaboration of Arundel chefs

Sussex Sparkling Wine: Nutty Brut, Nutbourne Vineyards
Smoked South Coast mackerel, confit beetroot and watercress with horseradish creme fraiche.
Created by Craig Baldwin, Arundel House Brasserie
Stopham Estate Pinot Gris 2011
Main Course
South Downs venison seared loin and braised haunch,’Acker’s’ glazed root vegetables, celeriac and potato dauphinoise with juniper and thyme jus.
Created by Alan Maynard and Laura Sylvester of Boca Nuevo at the White Hart
Château Deville 2006, Premières Côtes de Bordeaux
For Him – Rich Madagascan chocolate torte, milk chocolate and gold mousse, foraged berry compote, served with orange tuille biscuit.
For Her – Lemon and English lavender tart, vanilla and stem ginger clotted cream, foraged fruit jelly, with salted walnut brittle
Created by Sam Walker, The Waterside Tea Garden & Bistro
Sussex Cheeses
Charlton Mature Cheddar & Molecomb Blue from the Goodwood Estate
Burwash Rose from the Traditional Cheese Dairy, Stonegate, East Sussex
Selected by Pallant of Arundel
Coffee & Chocolates
Columbian Excelso Fairtrade coffee supplied by Pallant of Arundel
Food Festival truffles supplied by Castle Chocolates
Wines selected by Mark Robinson, Pallant of Arundel

We are very grateful to our hosts the WWT Arundel Wetland Centre and to their chef Lee Pratt for his assistance this evening.

This event is kindly sponsored by Jackson-Stops & Staff

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One Response to Final Night Dinner

  1. What a stunning menu! My mouth is watering just reading it, the venison in particular sounds incredible.

    It’s really great to see the local Arundel area represented so well with such high standards of cuisine!

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