AN EVENING WITH MARKS AND SPENCER

Recently I was invited to a Marks and Spencer hospitality evening, where M&S chefs gave demonstrations on how to cook recipes to prepare for a spectacular Christmas feast. Guests were treated to a live demonstration of the dishes on the menu, which boasted pan-fried duck breast, Blacksticks walnut and rocket salad, raspberry & vanilla pannacotta amongst others. Chef Gareth Edwards gave advice on the products used in the dishes, which included spaghetti freshly made at the in-store deli.

We were welcomed to the deli by manager Amelia Curley and treated to some wine to accompany each course. M&S wine expert Carl Stuart talked to us about each bottle and why it complimented each course. The nuttiness of chardonnay matched the Blacksticks walnut & rocket salad perfectly. The port brought out the smokey elements of the cheese and the sweetness in the crackers. The duck was perfectly moist and crisp and the plum jus added the perfect level of sweetness.

I will be sharing part 2, including recipes from the demo, on the blog next Monday!