Event Location

Contact

Katrina Munnelly
Email: Km612@cam.ac.uk

More Information

Conference Dinner - 3 course meal, including starter, main and desert. 

Vegetarian menu:

1.    Wild mushroom ‘porridge’ puffed wild grains (V) soy gel, cep powder
2.    Beetroot pasta cannelloni (V) spinach and ricotta, roasted beetroot, sprouting broccoli, toasted pumpkin seeds, vegetable nage split with dill oil
3.    Honey vanilla pannacotta with strawberry gelee basil gel, raspberry meringue stick, biscotti crumbs, lemon sorbet

Vegan menu:

1.    Salt baked celeriac (VE) fermented celeriac puree, dashi broth, lovage emulsion, pickled & crispy onion, celery cress and chopped chives
2.    Moroccan chickpea and vegan feta pastilla (VE) giant couscous, roasted baby aubergine, pomegranate dressing
3.    Honey vanilla pannacotta with strawberry gelee basil gel, raspberry meringue stick, biscotti crumbs, lemon sorbet

Meat menu:

1.    Smoked corn-fed chicken parfait tart, lovage and pickled grape, daikon and spiced dukkha
2.    Rump of English lamb lamb fat potato terrine, caramelised turnip puree, baby nave, anchovy emulsion, watercress, chive oil split jus
3.    Honey vanilla pannacotta with strawberry gelee basil gel, raspberry meringue stick, biscotti crumbs, lemon sorbet

The University of Cambridge is the main organiser and host of the workshop and is responsible for the scientific programme, invitations, local organisation and delivery of the meeting. PAGES is collaborating with the University by supporting the workshop as part of its international scientific activities and providing financial support towards the participation of Early Career Researchers.