VENUE

The Opening Banquet will be at Rootes building, starting at 19:00. Any participant who has a opening banquet ticket can attend this banquet. [STARTER] Salt beef Sliced salt beef, celeriac and mustard remoulade, pickled with bagel crumb and tarragon dressing [MAIN] Sea trout Roasted sea trout rested on saffron infused mash, baby fennel braised with star anise, finished with tomato and shallot dressing [DESSERT] Tart au citron Soft set lemon tart served with raspberry sorbet ** Vegetarian menu is not available, but will be provided on a first-come, first-served basis for orders of 10 people only.

The VIP Dinner will be at the Slate, starting at 18:30. This dinner is only for the inviated VIPs. [STARTER] Avocado and prawns Prawns marinated in chill and lime, topped with whipped avocado, served with tomato herbs [MAIN] Feather blade Gently cooked feather blade of beef, brushed with black treacle, served with summer squash mash and finished with gremolata [DESSERT] Tiramisu torte with amaretti biscuit Chocolate sauce and caramel ice cream

The Closing Banquet will be at Rootes building, starting at 18:30. Any participant who has a closing banquet ticket can attend this banquet. [STARTER] Gin and juniper cured salmon Cured salmon with horseradish and celeriac remoulade, picked cucumber, dressed rocket and a lemon oil [MAIN] Lemon and thyme roasted chicken Lemon and thyme infused chicken breast, potato terrine, fricassee of savoy cabbage, peas, broad beans and a chicken jus [DESSERT] Eton mess cheesecake Served with seasonal summer berries, crushed meringue and strawberry coulis ** Vegetarian menu is not available, but will be provided on a first-come, first-served basis for orders of 10 people only.