First Course: Gin and Beetroot gravadlax, with coconut crusted scallops.

Main Course: Roast Red Grouse

Sweet: Port and Rum steeped Christmas Pudding, with brandy sauce.

Colston Bassett Stilton,Rich fruit cake, Port.

Not many pics, but each course was a success.

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Grouse, prior to cooking.







A fair amount of food,to be sure, but spread over several hours, made it most enjoyable.



Steve.