 Not long until these are all gone A week after our (slightly early) Thanksgiving Dinner we have now tidied up, cleaned up, consolidated and got back to work. Even though we're getting ready for our Christmas Event (by the way, get tickets for that event here) there has still been a bit of admin to get through...
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We have had a rather momentous week on our end meaning that Thanksgiving was officially our biggest event to date in terms of guests, hours put in and food prepared. Think we're going to hold back and take it easy? Think again....
 We are in the final testing stages for our Thanksgiving Event, which is happening next week and thought this would be one of the cooler things to share. We found that our mackerel dish needed some texture; and I remembered learning about this cool method for making some crispy, tasty treats which are gluten free and yet still delicious. Unfortunately I can't stop snacking on them and I reckon others might struggle with this too...
 Pretzel tasting sessions I think I can safely start off by saying that this is one of those things that is personal to every chef in the world. There are different thought process which an individual uses to be inventive and invigorate their creative minds, and I can only comment about how we start....
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December 2018
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Monday - Thursday 6pm-10pm Friday 12pm-3pm | 6pm - 10pm Saturday 12pm-3pm | 5pm - 10pm Sunday Closed |
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