We had guests attend over two days at a Media lunch, afternoon tea for regional media and a Dinner Party attended by Space customers and key VIPs. I demonstrated all the key equipment to the guests as I cooked, using the Combi Oven, Blast Freezer Vacuum Sealer, Induction and Searing plate throughout the entire menu.
Some of the dishes were beetroot tart with caraway and cumin, pomegranate dressing. Roast cod with cockles chorizo goulash broth and dehydrated red pepper, Poached lychee with coconut tapioca. Scallops fried bread, black pudding and onion ash, brined pork belly with botanical glaze and fermented grains. So, in front of the guests I cooked the whole menu on all the various different parts of the range, to give the guests a real insight and feel into how the Grand Cuisine range really works to such a high cooking standard.