|Amalfi lemons - spot the odd one out!|
|Palely beautiful buffalo butter|
|Students tuck into treats|
|Niels and Florian - passionate about seriously great food|
|Tuna in jars|
The food I loved the most out of such a wonderful array was the tuna - there was roe preserved as bottarga which, thinly sliced is an intensely salty umami rich mouthful and thoroughly moreish. I tried tuna heart, which was a little chewier and stronger in flavour, the liver which was very strong, not quite to my taste really, and lastly there was Ventresca. Cured tuna belly, preserved in olive oil, it was the best I have ever tried. Utterly gorgeous.
|Loveliest fig I've ever eaten|
|Students clearing the kitchen|