logo courtesy of Isabel Chenciner, age 5 1/2

Sunday Lunch Menu in Honour of Alan Davidson

Rempeyek Kacang & Rempeyek Kacang Hijau
produced by Sri Owen
Bisol Molera di Valdobbiadene 2002
contributed by Gianluca Bisol
1999 Nierstein Riesling
contributed by Dr Alexander Michalsky, Weingut St Antony, Nierstein

Avruga
contributed by Land & Sea

Ortiz anchovies: cured Cantabrian anchovy fillets
contributed by Brindisa

Smoked eel
by Brown & Forrest
donated by Sri Owen

Smoked mussels
contributed by Frank Hederman of Belvelly Smokehouse

Smoked organic salmon
contributed by Frank Hederman of Belvelly Smokehouse

Scottish Salmon Rillettes
contributed by Forman & Field

Loch Fyne Kippers
contributed by Loch Fyne Restaurant, Oxford

Breads
contributed by Dan Schickentanz of De Gustibus

“Per Me” extra virgin olive oil 2002
contributed by Armando Manni

Cashel Blue farm produced cheese
contributed by Jane and Louis Grubb

Montgomery’s Cheddar
contributed by Jamie Montgomery

Vignotte
contributed by Jonnie Archer of the Huge Cheese Company

Cabra del Tietar
contributed by Brindisa of Exmouth Street & Borough

Oatcakes
produced by Laura Mason

Betty’s Yorkshire Oatcakes
contributed by Bettys and Taylors of Harrogate

Worcester apples and Victoria plums
contributed by Marks & Spencer

Scots Trifle with a Bearsden’s twist
produced by St Antony’s kitchen

Crystallised rose petals contributed by The Chocolate Society

Fazenda Rainha estate Brazilian coffee
contributed by Union Coffee Roasters

*******

With special thanks to Symposiasts
Myrtle Allen, Ann Barr, Sarah Freeman, Ursula Heinzelmann, Mark Lake,
Laura Mason, Sri Owen, Gae Pincus – and to Helen Saberi,
for divulging Alan’s favourite foods

Report on
2003 Symposium Nurture

Saturday menu based on theme of Nurture