Page 159 - Paddock Life Issue 13 ADRENALINE

LOBSTERS AND HATS
GASOLINE, GLAMOUR AND THE GASTRONOMICAL GARDEN PARTY
Lobster is a difficult dish to get right, I’ve eaten in some fine restaurants were the lobster is overcooked and tough, but the buffet luncheon
at Salon Privé served a perfectly cooked succulent half Lobster that melted in the mouth. Especially hard to achieve when you are cooking thousands of them on outdoor bbq grills behind the scenes on a lawn at Blenhiem Palace, which just goes to show that even eleven years on this events attention to detail is still paramount.
IMAGE JENNIFER SCHAUERTE