I arrived just after 1pm and was one of the last to be seated. Others were already there and seemed to know each other. Anyway, introductions and pleasantries were exchanged and first impressions of everyone were very good.
Mat was a charming host and kept the atmosphere fun and light whilst at the same time made sure things happened and we were well looked after which we were.
I chose the salmon and it was a light summery start to the proceedings. The sweetness of the apple complimented the salmon and I ate a little of the fennel although it's not really my kind of veg. I think it needed a bit more citrus tang other than the apple so maybe the fennel should have been pickled lightly. However the slices of silky salmon were delicious.
I found the rocket salad a touch underseasoned and the anchovy dressing a tad oversalty so when I mixed the two up it was perfect!
My conclusion on the chocolate mousse was that it was very intense which would suit the chocoholic like my sister or friend Lucy but too much for me. I enjoyed the summertime delight of the strawberries and cream and it was a pleasant finish to a lovely meal. Perhaps not stellar stand out but still very enjoyable.
The other Andy (Andy Wright) who demonstrated how to make chicken liver parfait is the other head chef and in spite of many years of international chef stardom still has a resounding Manchester accent that was a delight to listen to!
Flo kept us entertained with stories of failed souffles whilst working at Vue de Monde as well as his degustation menu he goes for at McDonalds!
Best part of the masterclass was that we got to eat a souffle each. Oh it was like eating clouds made by the sugarplum fairy, actually make that the sugar pistachio fairy. And the apricot foam was tart enough to cut through the sugar kisses the fairy bestowed on the souffle. The molten chocolate centre was like a delightful surprise. Now that's a standout dessert!