Saturday, October 3, 2009

Constructing a cheese menu

Just a final note on British Cheese Week: I've posted a few thoughts on a cheese menu that was served at one of London's most fashionable restaurants the Modern Pantry this week on my website (This was the starter, above - baked bee pollen crusted ricotta, pear, sorrel and lucques olive salad, manuka honey and lemon dressing)

My conclusion was that it's quite a difficult feat to pull off. Have any of you attempted or experienced one?

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