So while we're stuck in the press room with a "pour your own booze" bar (we like it)
and some nice looking plates of asparagus salad, the crowd downstairs is busy tucking into the following menu, which has been designed by Mark Hix:
Salt beef with green bean and dandelion salad and sourdough paired with Jordan Chardonnay 2007
Roast partridge with potatoes, wild mushrooms and red wine jus and Jordan Carbenet Sauvignon 2005
Dorset blueberry cheesecake and Jordan Mellifera Late Noble Harvest 2006
