~ Ajo blanco (white almond gazpacho) with caramelised beetroot, grapes and dill (many thanks to chef Ignacio Pinilla at Copita for this recipe)
~ Organic chicken breast stuffed with garlic, saffron, coriander and cumin, mejadra rice, seasonal vegetable
~ Mango and cardamom fool with fresh Alphonso mango
~ Tea/coffee, hazelnut swirls
Suggested contribution £23. All proceeds from this event will be donated to fund-raising for Trinity Hospice.