Join us on Saturday 21 March to celebrate the beginning of spring with some lush and sunny French and Greek food. As usual we will be cooking some authentic dishes from our home countries, some traditional ones and some out of our own families' cooking books (thank you mum!). The main dish of the evening will be "agneau à la cuillère" which will be slow cooking in wine and herbs for 8 hours.
Roasted peppers salad
Lamb "à la cuillère" & home made mash potatoes
Gâteau Bourguignon & custard
(You'll be redirected to the event page at edible experiences where you can make a booking)