In my last blog, I mentioned the menu at Raymond Blanc’s Restaurant in Oxfordshire. So here are details of that incredible meal.

We started with two amuse bouchées, mouthfuls of delicious appetisers that just melted away.

First course was a light as a feather butternut squash pasta, served in a blue cheese and walnut broth, followed by Scottish langoustine with miso and dashi sauce. Third course was a truffled egg sitting in a mushroom tea

Cornish turbot with wasabi and caviar was served next, delicious, fiery and so colourful.

We had the perfect position in the restaurant, opposite the sommelier’s table, where we watched as the sommelier opened the bottles, checked the cork, poured a sip into a glass and tested it, then took the bottle to the table. Ed’s dream job.

Next was the venison, full of flavour, served with red cabbage and cranberry.

A sharp sweet delightful orange carpaccio followed which cleansed the palate, ready for the final course, a chocolate and coconut delight.

We finished with coffee in the sitting room, next to the fire. A truly marvellous meal.

We are now in Spain, enjoying the sun and food – more stories to come from the Mediterranean soon. Happy Valentine Day! 💕