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Season 3
Tomato tartlets, lobster with mayonnaise, broad beans with dill, and raspberry and strawberry shortcake for the Benedictine nuns at Kylemore Abbey in Connemara, Ireland.
Tomato tartlets, lobster with mayonnaise, broad beans with dill, and raspberry and strawberry shortcake for the Benedictine nuns at Kylemore Abbey in Connemara, Ireland.
Welsh rarebit soufflé, pork with clams, Pete's pommie pommes, and chocolate crème brûlée at the Pony Club in the Cotswolds.
Welsh rarebit soufflé, pork with clams, Pete's pommie pommes, and chocolate crème brûlée at the Pony Club in the Cotswolds.
Asturian bean and sausage soup, rabbit Isabel, peas with lettuce, and cheese and honey pie for the oarsmen at Cambridge University.
Asturian bean and sausage soup, rabbit Isabel, peas with lettuce, and cheese and honey pie for the oarsmen at Cambridge University.
Salmon mousse with cucumber sauce, beef in pastry, Swiss chard with garlic and anchovies, and strawberry breasts for the barristers at Lincoln's Inn, London.
Salmon mousse with cucumber sauce, beef in pastry, Swiss chard with garlic and anchovies, and strawberry breasts for the barristers at Lincoln's Inn, London.
Roasted salmon with scallops in mustard butter, venison pasty, red peppers stuffed with aubergines, and chocolate egg snowballs for the air race at East Fortune Airfield, Scotland.
Roasted salmon with scallops in mustard butter, venison pasty, red peppers stuffed with aubergines, and chocolate egg snowballs for the air race at East Fortune Airfield, Scotland.
Soused herrings, Burnetts woodcock, hoppin' John, and Quercyan apple cake for the lock keepers at Grindley Brook Canal, Shropshire.
Soused herrings, Burnetts woodcock, hoppin' John, and Quercyan apple cake for the lock keepers at Grindley Brook Canal, Shropshire.
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