The Last Supper
Andrew Rooney’s Oysters
from Kilkeel, Northern Ireland
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Thunderbird Blue Label
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Escargot de Bourgogne
after a recipe by Simon Hopkinson published in The Prawn Cocktail Years by Simon Hopkinson and Lindsey Bareham, Macmillan Books, 2005.
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Country White Sourdough
by Brick House Bakery
Salted butter
by Abernethy Butter
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Montes Reserva Chardonnay 2017
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Bacon sandwiches
made with back and streaky bacon from
Hannan Meats, Moira, Northern Ireland.
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Chips
made using Pierre Koffman’s Potatoes for Chefs
www.classicfreshfoods.co.uk/pierre-koffmann/
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Salad of Cos lettuce and Spring onions
dressed with Kressi White Wine Herb Vinegar from terrawines.co.uk
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Henry Harris’s Mont Blanc
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Blood and Pus
(Advocaat and cherry brandy)
