Tuscan
canapés
Zuppa di fagioli; fegatelli di pollo con gremolata; panzanella
Sponsored by Westcountry Fine Foods
Pebblebed
Brut Sparkling rosé
Bread
Tomato and olive bread with Tuscan extra virgin olive oil and aged balsamic
vinegar
Starter
Brixham crab raviolo, braised cavolo nero, lemon purée and crab
emulsion
Sponsored by Kingfishers and Dartmoor Provisions
Sharpham Barrel Fermented 2006
La Suvera 2007 Toscana IGT Badia di Morrona
Main course
48-hour red wine braised beef brisket, roasted fennel,
Jerusalem artichokes and red wine sauce
Sponsored by Turtons and Dartmoor Provisions
A Sirio 2003 Toscana IGT San Gervasio
Cheese course
Quickes extra mature cheddar and Tuscan pecorino from Valdera,
candied walnuts and pumpkin jam
Sponsored by Quickes Traditional
Veneroso Toscana IGT 2004 Tenuta di Ghizzano
Dessert
Tuscan olive oil panna cotta, pickled golden raisins, grape sorbet
and pistachio nougatine
Sponsored by Vino, the Fresh Olive Company and H&B Foods
Sommavite Vin Santo Castellani
Coffee & petit
fours
Limoncello dark chocolate truffles
frittelle di riso
cantuccini di Prato
Sponsored by Matthew Clark and H&B Foods
With grateful thanks to Pebblebed and Sharpham, and
to the producers of Valdera, Toscana for supply of wines and cheeses

Ross
Melling demonstrating the Celebration menu in the Festival Cookery
Theatre. Simone and I are eager tasters.