logo courtesy of Isabel Chenciner, age 5 1/2

Saturday Night Menu based on theme of Nurture
devised by Caroline Conran and Elisabeth Luard

Sweet-cured herring fillet with radishes and soured cream
dark rye bread
Meantime White beer

Truffled boudin blanc with sautéed new potatoes and hot beetroot
Meantime Red beer

Salad of red and white chicory
Fougasse
Wines selected by St Antony’s Steward

Tetilla D.O. Pérez Oliveira with membrillo

Buffalo milk ice cream
with crushed raspberries and cinnamon sugar
Piebald chocolate with rose petals

Finca Santa Ana La Huerta Estate Guatemalan coffee

Notes on suppliers:
Herring fillets from Aberdeen Sea Products;
Truffled boudin from Rosslyn Deli,NW3;
Tetilla and Codonyat membrillo from Brindisa;
ice cream by Labelle Rouge;
chocolate by The Chocolate Society;
coffee from Union Coffee Roasters;
breads by Dan Schickentanz of De Gustibus;
vegetables, salads, sauces and dressings by St Antony’s chef and staff.

Report on
2003 Symposium Nurture

Sunday lunch in honour of Alan Davidson menu