Then came the Swiss Chard gratin and the fresh coco beans that slow-cooked in a classic bean pot. We finished with a blueberry and yellow plum tart, that glazed beautifully.
At the end we were sweaty, exhausted and buzzing with the knowledge that we had passed to a higher level.
And lastly, just before heading off to bed, we put an 8kg Pork Shoulder (which we had scored and rubbed with garlic and fennel seed paste) into the still hot oven to cook over night. This photo is the following morning, as the breakfast room filled with smells of pulled pork and barbecue!