This is to cover the cost of a private supper for 12 people at the agreed location for a three course menu as follows...
Starter: 
- 10 x Pan-seared scallops with apple & celeriac puree & pork scratching scraps
- 2 x Spanish chicken skewers with dipping sauce 
Main: 
11 x Slow roast leg of pork with rhubarb ketchup, roasted fennel, carrots & potato rosti
1 x Chicken, leek, taragon & mushroom pie with hassle back potatoes & seasonal vegetables
Dessert: 
12 x Baileys & Banoffee pie with caramelised bananas
 
The price includes all food, Chef, serving staff & three course meal for 12 people. Serving plates for starter and dessert will be supplied for the evening by The Cooking Shed. Cutlery, glassware and main dinner plates will be arranged by the host. Drinks are not included, and table set-up will also be organised by the host. 
 
Event date: 
Saturday 10th November 2018
Dinner to be served for 8pm 
Arrival time for The Cooking Shed Chef & serving staff: 5.30pm
 
Event location: 
Copse Avenue, West Wickham
 
Chef: 
Regan Anderton
 
Total price: 
12 x £40 per head for food = £480
TOTAL: £480
 
Please note: Tables, linen, and glassware plus drinks to be provided and set up by customer prior to our attendance.
 
Payment must be made in full 10 working days prior to the event. Please note our full booking terms and conditions 
https://www.thecookingshed.com/termsandconditions