2009 BPF Annual Dinner Menu

Cornish crab, feta cheese and red pepper salad, gazpacho dressing

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Wild mushroom ravioli with creamed wild mushrooms

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Roast guinea fowl with perigourdine sauce
Cocotte potatoes, roast vegetables and French beans

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Honey and ginger parfait with maple and caramel sauce

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Coffee & Petit Fours


Vegetarian Starter

Buffalo mozzarella with aubergine, chick pea and cumin, pesto dressing

Vegetarian Main


Tagine of vegetables and chick peas with couscous and coriander

To register your interest in the BPF Annual Dinner, please CLICK HERE