Our second group of diners have now arrived at the magnificent V&A Museum for the main event of tonight’s innovative dinner party, create’s mouth-watering main courses.
Our two chosen dishes focus on the best of British ingredients, with seasonal ingredients taking centre stage in both options.
Guests have the choice of seared fillet of british beef served with chard and cashel blue bread and butter pudding, wilted spinach, glazed beetroot and roasted garlic cream sauce or baby cauliflower cheese with a potato and sage rosti, sauteéd kale and a parsley and pesto sauce.
Main courses are accompanied by a choice of two wines, chosen to complement the robust flavours of tonight’s dishes. Diners are enjoying a choice of Bourgogne Pinot Noir, Jean Curial 2010 or Sancerre Bernard Reverdy et Fils, 2009.
We’re going to find it difficult to top that, so we best get to work on the bounty of desserts our lucky third group have in store...