WEEK 10

I went futher on to research on the ideal menu for the dinner, that would not be too costy at the same time tastes fantastic.
After speaking to carol we came up with a great menu.

The Menu.
1)Chilled watercress soup, served in an espresso cup

2)Huge platters of fruits de mer - lobster, langoustines, mussels and crayfish, on a bed of samphire, served with a classic aioli

3)Pistachio-stuffed lamb on a bed of braised endive.

4)Tian of glazed red onion, roast pepper and aubergine.

5)A handmade chocolate 'teardrop' filled with a coffee, praline and white chocolate semifreddoOrWith a raspberry and redcurrant and passion fruit sorbet
Almond tuile biscuits.

This may sound quite expensive. Not to forget our limited budget of £50,000. However with room for negociation this is what Carol came up with. The cuttlery, table clothes and candles are already included in the foor and drink cost.

FOOD- £5387.

DRINKS-£8000.

WAITERS-£6 per hour per waiter. Therefore we need about 20 staff. The total cost of this would be app. £1600 for the night.

4 HEATED MARQUEES- £2200.

MY total expenses therefore are £17,187