Meeting 419

Meeting 419 -" Lunch at The Boathouse, Henley on Thames"
Sunday 2^nd December 2018

"Shaun Dickens at The Boathouse, Henley-on-Thames, brings together fresh, local British produce, an unparalleled riverside setting, and the very highest standards of service. Recently awarded our coveted AA 3 Rosette Award, our uncompromising approach to sourcing the best ingredients and placing them in the innovative hands of our creative, dynamic young team means food at Shaun Dickens at The Boathouse is what food should be - all about the flavour."

30 members of the Berkshire Branch will fully agree with this statement after attending the 2018 Christmas Lunch at The Boathouse. After a glass or two of Prosecco to get us all in the right mood, we settled down to an excellent meal provided to us by very hospitable an efficient staff. We sat in comfort indoors - there was not enough room for us to sit outside in the famous 'igloos' The meal was accompanied by a pleasant, easy drinking, Arzens 2017 Terre d'Or Sauvignon Blanc and a robust Senso 2017 Sangiovese.

The Starters presented a choice of: Tartare of Hake
Golden beetroot, horseradish, crispy beetroot skin and rocket
Burrata
Compressed pear, balsamic, tasted pine nut and frisee
Winter Salad
Swede spagetti, parsnip, honey oats roast mushrooms and mustard mayonnnaise

The Main Course choices were: Braised Beef
Duck fat potatoes, roast squash, spiced red cabbage, cauliflower cheese and bone marrow
Roast Turkey
Duck fat potatoes, roast squash, spiced red cabbage, cauliflower cheese and pork stuffing
Cauliflower
Cous cous, golden raisin, cauliflower beignet, burnt young leek and prunes
(All the Members being carnivores, no-one took this option!)

The Dessert choices were: Poached Clemetine
Mascapone, graham cracker, clementine jam and ice cream
Bitter Chocolate Curd
Confit passion fruit, chocolate strusel, passion fruit sorbet and chocolate orange crisp
Warm Bix Cheese
Short bread, chicory jam and honey

Overall, a very pleasant lunch. The staff were efficient and helpful.

Many thanks to Chris and Jules for organising the event.