Layers

On Monday 16th July, as the winter weather had set in, we held a dinner on the theme of Layers. Kerri served dessert, and Andrew cooked the savoury dishes and hosted the dinner.

Mains

Andrew served up Thomas Keller’s Confit Byaldi, a gluten-free Feteer Meshaltet (egyptian), and Rakott Krumpli (hungarian).

Dessert

For dessert, Kerri made an Archeology Trifle.