Oxford Guild of Chefs at Hertford
5 April 2013
We’ve made some key appointments recently: Principal, Bursar, Registrar, Head Porter, but perhaps most importantly of all, our Executive Chef Eamonn Bennett. This year Eamonn had the great honour of cooking for his peers, at the Oxford Guild of Chefs’ annual black tie Gala Dinner at Hertford on Saturday 6 April. As Eamonn said before the event:
Last year it was held at Jesus College, the year before was New College. This year, as Secretary of the Guild, I volunteered Hertford to host the dinner, this is a huge honour and will boost the reputation of Hertford, so no pressure then…….
A great time was had by all – and to whet your appetite for your next Hertford meal, here’s the menu:
Corn-fed Chicken Confit and Baby Leek Terrine, Potted Chicken Liver with Laverbread and Sesame Rye Sourdough and a Plum Chutney
Wild Mushroom, Brandy and Pink Peppercorn Terrine with Ruby Chard Cress and Cucumber Dressing (v)
Crab, Crayfish and Sun Blushed Tomato Soup with Wilted Baby Spinach, Pan Fried Fillet of Sea Bass and Truffle
Roasted Yellow Courgette and Parmesan Soup with Wilted Baby Spinach and Goats Cheese Ravioli (v)
Mojito Sorbet
Seared Venison Racks, Roasted Venison Loin and Crispy Pancetta with Port and Orange Jus and Chanterelle Mushrooms
Saffron Dauphinoise
Savoy Cabbage
Chargrilled Baby Vegetables
Roasted Baby Turnip, Baby Pattipan and Red Lentil Stew with a Chestnut and Scottish Oats Crust (v)
Banana and Custard Tart with Chocolate Fritter, Praline Parfait and Toffee Sauce
Followed by homemade petit fours