What's for eats - anything vanilla-y?
Cèpe and chestnut velout‚ with white truffle; pan-seared scallops on confit of red onions and vanilla poached pear; braised short rib of beef in port with candied vanilla apple mash; and for dessert, a small assortment: chocolate fondant with pistachio liquid centre; praline risotto with Fisherman's Friend jelly and ginger panna cotta; and honey brûlée with confit of pumpkin.
Are you kicking off with a cocktail?
Vanilla Champagne cocktail with a few fingerling potato crisps and vanilla foam.
Will we find you on a vanilla plantation?
No. At Loch Ness. I had some great times there as a child.
And you'll arrive on Nessie's back?
In a Mini Cooper would be more fun.
Who's behind the stove?
Hywel Richard, my sous chef. He knows how I like things done.
A few further glugs for the food?
Pinot Blanc d'Alsace 2000 L‚on Beyer; Mas de Daumas Gassac; Chƒteau Laplagnotte-Bellevue Saint-Emilion Grand Cru 1995; and vanilla liqueur to finish.
What's in the bread basket?
Pierre Koffmann's tomato, bacon and onion, and cèpe breads
Who'll be at the bash apart from you and Hywel?
My wife, Stephanie, and my children, Marcus and Natalie, Mark Askew, Eric Chavot, Herbert Berger, Nico Ladenis, Pierre Koffmann, Gordon Ramsay, Dominique Toulousy, Marc Bonzo. All have taught, guided, supported, advised and inspired me to be where I am today.
Who's sitting next to you?
Marcus and Natalie.
Mood music?
Oasis tracks performed by Marcus and Natalie (it is my last supper).
How about a bit of table decoration?
Vanilla orchids.
Who's your after-dinner speaker?
TS Eliot - he lived in the house [now the Vanilla Pod restaurant] before me.
The Waste land's appropriate - but what about light relief?
Billy Connolly.
What about cheese and the black nectar?
Aged Stilton with digestive biscuits followed by a glass of Ferreira Port 1982. Then cappuccino - with mini Double-Deckers, Boost bars and marshmallows.
Michael Macdonald is chef-proprietor of the Vanilla Pod, Marlow, Buckinghamshire