So today was the big test - a few weeks ago we had to come up with a menu - 3 courses & 1 bread (we were allocated a bread), 3 hours - what fun?!

On my menu was:

Spiced Goujons of Sole with a Wild Garlic Aioli

Roast Chicken with Stuffing, Roast Potatoes, Glazed Carrots, Purple Sprouting Brocolli, Bread Sauce & Gravy

Panna Cotta with a Rhubarb Compote & topped with Almond Praline

White Yeast Bread Rolls

All courses have to be served up at the same time, kept hot etc. One plate is to be served up as you would serve in a restaurant and the rest has to be served on a platter as if for a buffet or something.

Didnt burn anything and didnt ruin anything but have no idea how I did so its done anyway & thats all I can say right now.