Bruno Loubet, chef at Bistrot Bruno Loubet, and Antony Moss MW from the Wine and Spirit Education Trust create a fantastic festive three-course meal paired with a choice of wines.
Bruno’s menu includes a tasty twist on home-cured salmon, roast partridge standing in for turkey, and a luxurious chocolate and chia cake for dessert.
"@andrewjmmullins Hi Andrew, Apologies your order has not arrived with you yet. Could you kindly email the customer… https://t.co/kR4xSa4KJH""@Richard80570098 Hi Richard, I have just sent you a direct message so we can get this resolved as soon as possible! Stay safe, NM""@brammers112 Hi Bill, I have just sent you a direct message. Stay safe, NM""RT @ozclarke: Somehow today, after all that heat, had me pining for a long, cool fraught of red Bordeaux https://t.co/21RfbCfvls"
No Comment Yet