Learn how to wow your guests with Nik Westacott’s exciting Christmas menu. Nik will demonstrate 3 canapés, 3 tapas, 3 mains and 3 miniature desserts.

To follow Nik will cook guests a 3 course supper.

To start: Warm leek, bacon and mushroom salad in a mulled wine dressing.
Main: Turkey escalope in a cranberry and chestnut dressing served with potato gratin
Dessert: Mincemeat filo parcel

Nik Westacott, Chef, Catering and Mushroom expert, well known in Chichester for his Restaurant, Platters, Charity Work and Cookery Demonstrations, now runs a stylish Bed and Breakfast and small Bistro style Restaurant in Fishbourne, just outside Chichester.

Nik does one to one Cookery Lessons, outside Catering for small parties or large events, Cookery Demonstrations, and seasonal Mushroom Hunts.