READY, STEADY, COOK

Clarkes Restaurant went mobile at the 2007 Abergavenny Food Festival.

Head Chef Julie Carey abley assisted by Chef Joanne Merrick thrilled an  audience of almost 300 people at one of the timed cookery demonstrations given over this culinary week end.

Those lucky to be present were treated to the recipes and preparation secrets of the following dishes;

Smoked trout on crab risotto with rarebit sauce

Pork tenderloin with caramelised belly pork and rhubarb compote

Peanut butter and honey cheesecake with caramelised banana and chocolate sauce

In the 9 years that the food festival has been running it was the first time that two female chefs had done a cookery demonstration - another first for Clarkes.

Clarkes Restaurant at Glen-Yr-Afon House Hotel - where the assurance of quality is all in the name!