The theme for this one was Forage to Feast: an evening of wild eating to celebrate the vast array of local and wild foods we are lucky enough to have on our doorstep here in East Cork, even in early March.
The evening is a collaboration of the student's talents - cooking, presentation, serving...and even illustrating.
The cafe was set up with evergreens and candles...
The double sided menu was created by @sievesandspoons
And the fun began... guests were greeted with drinks and live music...
The evening started with homemade creamy labneh cheese, served with foraged wild garlic, almonds and honey, fermented crackers and beetroot puree. And a mushroom and fiddlehead fern quiche.
As well as a whole host of ferments and pickles...
This was followed by a rock pool broth of fresh, local hake and shellfish, with sea spinach.
The main course was a locally reared loin of lamb with wild garlic, accompanied by stuffed butternut squash, kale puree, carrots and a rich potato gratin.
Dessert was a fresh, pink rhubarb tart with a vibrant lemon and ginger ice cream. And for petit fours we had these magical little woodland meringues, sweet geranium shortbread with crystalised primroses and a rich beetroot and chocolate bake.