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TEN THINGS TO EAT! BEFORE THEY DIE MENU

May 16 2008 by Peter Leathley, The Journal

Canapes: Potted Windermere smoked char with traditional Swiss rye bread, mini bakers with Gouda fondue, Herat raisins with seared monk fish, mini beef Wellingtons, cappacio of venison with Saxon Village cherry preserve

Starter: Formby asparagus, Jersey Royal warm salad and Lindisfarne oysters (not endangered) served with Champagne sauce

Main course: Poached Herdwick mutton with Saint-Flour Planèze golden lentils and Ballobar capers

Dessert: Mananara vanilla cream with pears poached in Three Counties perry

Cheeses: Artisan Somerset Cheddar, Dorset Blue Vinny, Irish Raw Milk Cow’s Cheese, traditional Gouda

Huehuetenango coffee and chocolates from Alnmouth.

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