We enjoyed a fantastic menu at this Brun Bear Foundation Dinner... Heritage beetoots with goats curd and sourdough raisin bread; smoked haddock risotto with an English mustard sauce; spiced Morocan lamb with apricots and dates; chilled chocolate fondant with banana and yoghurt ice cream; season cheeses from Androuet served with grape chutney... with fine wines, coffee and petit fours! But of course the magical ingredient not listed is the people who came! What a fantastic cro