Sanon Restaurant was closed to the public for a few hours on the afternoon of Christmas Day as the team of students and staff catered for a private function. Ballooning families wanted a very British luncheon and were thrilled with the five course menu.
Sanon sourced ingredients from far and wide to produce a baked chicken dinner with six vegetables, Yorkshire puddings, chipolate sausages wrapped in bacon, sage and onion stuffing, bread sauce and lots of yummy gravy. There was also canapés, smoked salmon salad, fruit/cheese platters and shortbread ‘baskets’ with profiterole balloons for dessert.
It was an excellent opportunity for the Sanon students to gain function experience and by the end of the day applause from the guests showed how greatly they were appreciated. Many said it was the best Christmas lunch they’d had in years and haven’t stopped talking about their wonderful Sanon feast for days after.