Last week, twelve months of celebrations to mark the British Hospitality Association's centenary climaxed with a lavish dinner in the magnificent Locarno Suite of the Foreign and Commonwealth Office (FCO) on Whitehall.
If BHA Chief Executive Bob Cotton had received air miles for all his nationwide travels during the centenary year, he'd surely be enjoying a well-deserved holiday in Australia this Christmas. As well as this summer's well-attended BHA Luncheon in London, the association has held a series of events throughout the British Isles, enabling members nationwide to share in the festivities. Bob has been at them all.
Sodexho's boutique catering arm, Directors Table, laid on a suitably impressive dinner that drew inspiration from all of the regions Bob has visited during the past year. For an expat Welshman like me, the highlight was the Welsh lamb with laverbread mash. Who'd have thought seaweed and potatoes would combine to such delicious effect?
Donegal crab cake on FCO tartar sauce
Haggis and Scottish skirted mushroom tortellini on nips fondant
Slow braised Welsh shoulder of lamb, lava bread mash, greens and carrots
British cheeses with celery, quince jelly and soda bread with salted Irish butter
English coxes orange pippins baked in puff pastry on Famous Grouse cream