Friday, 25 January 2013

Quintessentially Create

Last night create teamed up with one of our brand new venues,
29 Portland PlaceQuintessentialy Events and Tom Parker-Bowles
for a Burns Night bonanza.

Tom kindly donated some of his delicious canapé recipes to go alongside create's tailor made menu, full of handpicked Scottish produce and some Scottish classics re-invented for the occasion.

The evening kicked off with some tasty canapés...
little cups of cullen skink
whisky cured salmon with a mustard sauce served on oatcakes
scotch rarebit
create's (now infamous) pint of scottish prawns

Followed swiftly by a traditional haggis with neeps and tatties

A magnificent main course of...
rare roasted fillet of buccleuch beef
with potato topped scotch pie filled with confit beef cheek, wilted spinach, scottish girolles mushrooms and mcewans ale reduction

Finished off with...
tipsy laird
free form vanilla sponge, scottish raspberry jelly, heather honey macaroons and a drambuie chantilly cream

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