Cooking Instructions

All the preparation will be created by the team at Chapter One. Every item will accompany simple cooking instructions so you can finalise your dinner in the comfort of your own home. 

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Collection Saturday 30th of October.

Nibbles
Green Olives and Freshly Baked Focaccia - PDF

Starter
Cornish Lobster Thermidor Starter - PDF


Main
Crisp Confit Duck Leg, Braised Puy Lentils with Pancetta and a Pommery Mustard Jus - PDF 



Dessert 
Apple Tarte Tatin with Crème Normande -  PDF