Red! Red! Red!

The art of menu writing is something this chef has never been too great at.  You just can't be too wordy, verbose or flamboyant - there just isn't enough room on the menu, nor do you want your guests pulling out thier spectacles, putting their feet up as if settling down with a good book.

No!  you want to hit them quick, then deliver the goods! In other words, you give them just enough information so they make the right decision then get the order into the kitchen where the chefs are ready to bring those words to life, and to the watering mouths that ordered it.

It is so often just plain disappointing after all the intense planning, consideration, effort and bloody hard work that goes into all elements of a whole plate to then condense it to a one-liner! 

Here's exactly what went into this dessert ......

Strawberry and black pepper puree

Fresh raspberries filled with white chocolate

White chocolate crumbs

Black cherry jubes

Black cherry parfait

Fresh pitted black cherries

Micro mint

Raspberry and Sloe gin sorbet

Coconut foam

How could we possibly print all of these components that made up this amazing dessert?

They all took hours of preparation, how could we choose which would feature on the menu, and which would end up on the cutting room floor? Or even, the sticky pastry kitchen floor [which, incidentally is RED!].

"A good rule of thumb when writing the descriptions of your menu items is to keep it short and simple."

So we called it, quite simply, Red! Red! Red!

It was the star of the show at our last Dessert Degustation evening.