Stargazey and Hare

The inaugral banquet kicked things off in fine style. 42 guests braved the deluge to join us in St Paul’s crypt and indulge in copious quantities of food, wine and cocktails. We’d like to thank all of our staff for their generous help, without which it would not have been possible. Particular credit goes to Justyn Bell, who designed some delicious cocktails especially for the night, and our chefs Chris and Lewis who gave up their days off and kept cooking while electrical equipment was blowing up around them. That is, I’m told, all part of the fun. The menu was as follows:

Hare cocktail sausages

Cheese straws

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Stargazey pasties

Brawn and mustard sauce

Celeriac soup and bone marrow toasts

Lamb shoulder, rowan jelly and chips

Apple and quince pie

Chocolate and chestnut ice cream

Gould’s Cheddar and spelt crackers

If you like the sound of all this, rest assured we have plenty more plans up our sleeves for the coming months. If you’d like to join our mailing list, drop us a line at: stargazeyandhare@gmail.com.