Well Marco’s Great British Feast, a great example of the culinary arts, has come to an end. Last night the dessert was chosen, well actually all three desserts were picked.

Eton Mess

Cambridge Burnt Cream

Red Fruits In Jelly

Eton Mess - A delicious mixture of ice cream, raspberry and strawberry puree, meringue and cream. It might not be the pretties looking dessert, but I bet it eats like a dream.

Cambridge Burnt Sugar - An egg custard with a crunchy sugar glazed topping. Just the sound of the spoon breaking through the burnt sugar was enough set my taste buds tingling.

Red Fruits In Jelly - Summer on a plate. This beautiful rose jelly with summer fruits looked so fresh.

With the final dishes in place the menu for the feast was now in place.

The menu

Appetiser

Venison tartar with Melba toast

Starter

Smoked eel with potato salad

Main Course

Fish pie

Dessert

Eton Mess

Cambridge Burnt Cream

Red Fruits In Jelly

The setting for this culinary feast was a beautiful converted barn. With over 200 guests due for the feast the front of house was in the capable hands of Marcos right hand man.

Considering the fact that the 200 plates had to be changed after every course and that front of house staff had not to worked together, the evening passed off virtually hitch free. Yes there was the issue with the lack of sauceboats, which meant that some people did not get the horseradish sauce, for their smoked eel, but that was about it. Quite a culinary feat.

At the end of the feast Marco Pierre White walked through the dinning hall and met the guests, before leaving in triumph through the large barn doors.

Marco’s Great British Feast was at an end, and Marco was left to reflect on his epic eight month culinary journey to discover great British food.

Technorati Tags: Culinary, Culinary Arts, Culinary Schools, Culinary Training