The cover image of my new book, below, is BIG for a reason. It’s designed to fill the whole of your screen, be it mobile, tablet or desktop so you can’t see the text below it, unless you actively scroll down.
Why? Because this page has been designed for those who’ve already read My Last Supper, know what every dish is and now want to get their hands on the ingredients.
Reading it before you’ve read the book won’t exactly ruin the experience, but I do think it’s more fun this way. So… if you’ve finished reading and now want to know about the good stuff, scroll down.
And the rest of you, read the book. To which end, let me help you.
MY LAST SUPPER: THE MENU
Andrew Rooney’s Oysters, from Kilkeel, Northern Ireland
Thunderbird Blue Label
Escargot de Bourgogne
after a recipe by Simon Hopkinson published in The Prawn Cocktail Years by Simon Hopkinson and Lindsey Bareham, Macmillan Books, 2005.
Country White Sourdough by Brick House Bakery
Salted butter by Abernethy Butter
Montes Reserva Chardonnay 2017
Bacon sandwiches made with back and streaky bacon from Hannan Meats,
Moira, Northern Ireland.
Chips made using Pierre Koffman’s Potatoes for Chefs
Salad of Cos lettuce and Spring onions dressed with Kressi White Wine Herb Vinegar
Available from terrawines.co.uk
Henry Harris’s Mont Blanc
Blood and Pus
(Advocaat and cherry brandy)