30
October
Trafalgar Night
It was Trafalgar Night last night & the Millar Catering team cruised into service for the Royal Navy at Glasgow University. With Chef Jim & Chef Allan at the helm up in the galley we knew the Navy were in the most capable hands for battle. That’s just the way things rolled & the dinner was a storming success.
Our clients’ cannons were stoked with a starter of Smoked Loch Duart Salmon, Beetroot & Horseradish Remoulade, Rocket Leaves, Capers & Lemon then kept afloat with Roasted Parsnip & Sweet Potato Soup. We finally conquered with the main of Roast Fillet of Beef, Fondant Potatoes, Roasted Root Vegetables, Celeriac Puree & Port Wine Jus, then raised the flag with a British/ French armada of fine cheeses. The navy saluted in delight & another glorious victory was sealed for Millar Catering
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