FOOD & DRINK
Scott started off his demonstration with 3 canape ideas – quail egg scotch eggs, gazpacho and a delicious tomato/olive salad with goat’s cheese curd. He explained in detail each process as he demonstrated with exact timings on the eggs, the best ingredients to use and professional tips to help us get it just right when we tried it at home for ourselves. We were then able to sample each dish and they were all delicious. I am not a fan of goat’s cheese normally but, combined with the tomatoes it really worked and it is certainly something I look forward to making for my own guests this summer. Next up was venison with chocolate and raspberry with mini potatoes roasted in lamb dripping. I did wonder about the combination of the meat with the chocolate and raspberry but it worked really well and was faultlessly delicious. We were told what cuts to ask for when purchasing the meat and how to complete the dish to give it
that professional presentation. Again, we were all given a plate to sample. To finish off we were shown how to make a lemon tart. Lemon tart is one of my personal favourite desserts so I was pleased to be able to learn to make my own. Again and unsurprisingly, it was fantastic and we were not disappointed. The experience
you get when visiting ICE is first class. Every detail has been covered. I have already booked a private ICE bar lunch for my birthday in September which I am very excited about so watch this space… Thank you so much Scott and team at ICE for the fantastic evening.
Cat Dube x
JULY 2017 | 35