TV chef Mike Robinson will be cooking a stunning gourmet meal for the BASC centenary ball on Saturday 14th June.
Mike’s love for wild food is fully indulged in a series of mouth-watering dishes drawn from the stream, the field and the hedgerow. A select few have already tasted the menu with unanimous acclaim. The meal will be preceded with champagne from Pol Roger and accompanied with excellent table wines ensuring a fitting celebration of the centenary of BASC.
BASC’s director of operations, Simon Hamlyn, said: “We are delighted that Mike has agreed to put together such a fantastic menu for the ball. The centenary ball will be a great way for people to celebrate BASC’s first highly successful 100 years in business.”
ENDS
