Sabering

Our table d’hôte dinners are very convivial evenings. In the warmer weather, it’s wonderful being able to enjoy the pre-dinner drinks outside, which we serve with canapés.

This week Brian prepared a bottle of Champagne to be sabred by one of our guests.

It’s not something you often get the opportunity to do, so when we can, we like to be able to offer it to our guests as an experience.

Brian talks them through what they need to do, and we all stand back ready to capture a picture or two, and hopefully be rewarded with a glass of Champagne.

It’s still a bit cool outside to have the full dinner served in the garden, so I set the table in the salle à manger. I’d prepared boeuf bourguignon, with potato purée and buttered cabbage with fennel.

It was followed by apple tarte with vanilla crème fraîche.

A delicious evening.