Last week we catered for a dinner at The Guildhall, Worcester in the Queen Anne Assembly rooms. The guests were served a hot four course meal with coffee and chocolates. The menu consisted of a Trio of Gravadlax with micro leaf salad and was followed by Saddle of Lamb with a herb farce and glazed shallots. This was served with fondant potatoes, turned carrots and baby leeks. For dessert the guests had warm local pears poached in grenadine and spices with clotted cream ice cream. To complete our catering service we also supplied the wines for the event.