With smaller numbers of guests and a fine dining menu we can really create the unexpected. A maximum of fifty guests can be catered for with this type of menu due to the intensive nature of the preparation and service required.

That's not to say that this type of menu necessarily uses unusual or specialist ingredients, it means that a high skill level is required. The Gastronomic menu is technically intricate pulling on Franck's years of training in France, the home of fine food.

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