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The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

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This year’s menu started with Earl Grey salmon with a whiskey gel followed by roast pepper panna cotta, mozzarella cream, balsamic gel and grilled artichoke. Guests then enjoyed a main course of beef fillet with girolle sauce, asparagus and emmental potatoes with a delicate pistachio and caramel mille feuille to complete the menu.

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1. BFFF PRESIDENT Peter Allan, extends a warm welcome to all his guests 2. Leyla Edwards (cr) enjoys reception with guests 3. Anthony Marshall, Executive Chef, (centre back) welcomes student placement Declan (far l) from Barnsley College to the Hilton team 4. The Hilton’s delicious Pistachio and Caramel Mille Feuille go on and on…

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July / August 2017