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.
"@CoatesGlyn Thank you for raising this with us. We take all feedback about our stores seriously and will look into… https://t.co/ekk3vZo0ht""@jaclark1980 @BinTwoPadstow We're sorry about your recent experience, James. We will respond to you via private DM… https://t.co/kmuxvrel6s""@pabacchus Hello Katja, we are indeed! We were having a little blip due to the launch of our brand new site but it… https://t.co/MWtlBxwFUN""@mevanwe Hi there. Apologies but we do not stock this item any more. We can look to see if we have anything similar… https://t.co/xmjbpTuaSr"
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