Festivities at Mayford Grange are well underway with residents enjoying a scrumptious five course Christmas supper this week!
Guests were welcomed into the lounge with Prosecco and assorted canapés.
The mouth-watering menu consisted of a choice of starters; Roasted celeriac soup with roasted chestnuts and parsley, served with sourdough toast or Asian cured salmon with prawns, pickled salad and dill lime crème fraiche.
This was followed by a palate cleanser of water melon and Prosecco sorbet or mint and lime sorbet.
For the main course, guests could choose from traditional roast turkey breast with Chef’s homemade caramelised apple and wild mushroom stuffing, Cumberland pigs in blankets and cranberry sauce, served with braised chestnuts with buttery brussel sprouts, ginger and orange glazed carrots, salted maple roasted parsnips and gravy or pan fried halibut with wild mushrooms and gnocchi served with a lemon butter sauce and broccoli.
And if anyone had any room left, dessert was either traditional Christmas pudding with brandy sauce or clotted cream or custard, or chocolate and chestnut parfait with cranberry and raspberry sauce
To finish, there was a tasty cheese board and biscuits.
Mark, the staff restaurant chef was assisted in the kitchen by Farouk and guests were served by Gemma.
Everyone enjoyed the evening, guests and staff alike.