Expired Pre-Conference Dinner – Birmingham, 21 Nov 2019

Any members arriving in Birmingham on Thursday 21 November for the next day’s conference are very welcome to join us for an informal dinner at The Lost & Found, at 7.30pm. The cost is £40 per head for three courses with wine, and a glass of prosecco on arrival.

DEADLINE EXTENDED: Please book and pay by FRIDAY 15 NOVEMBER.  We may be able to accommodate more bookings after that date, subject to availability – email us at admin@mhla.co.uk

The restaurant has provided us with its seasonal set menu with a choice of five options for each course (below). Please choose your starter, main and dessert when you book.

The Lost & Found is a few minutes’ walk from the conference venue, the MacDonald Burlington Hotel. The hotel is reserving rooms for MHLA members for Thursday 21 November on a first-come-first served basis at £102 including breakfast. Book directly with the hotel on 0344 879 9019, quoting MHLA as the reference.

MENU
Starters:
SPICED CARROT & GINGER SOUP topped with toasted sunflower seeds and garlic oil (v)
CHICKEN LIVER PARFAIT with a cranberry relish and sliced toasted sourdough
GRILLED SMOKED MACKEREL with a beetroot and horseradish purée, goats’ curd and a pickled apple & dill salad
WILD MUSHROOM & THYME PÂTÉ with a caramelised red onion chutney, served with toasted sourdough (ve)
MULLED PEAR, WALNUT & CHICORY SALAD with a blue cheese dressing (v)

Mains:
All dishes come with a selection of star anise roasted carrots & maple-glazed parsnips, braised spiced red cabbage,
and roasted sprouts & kale for the table.
ROASTED TURKEY BREAST chestnut & apricot stuffing, fluffy roast potatoes and pigs in blankets
CAULIFLOWER STEAK topped with Welsh cheese rarebit with a sage & onion crust (v)
SLOW-COOKED TREACLE CURED BEEF BRISKET served with horseradish mash
CHESTNUT MUSHROOM & LENTIL PIE topped with cauliflower and potato mash (ve)
GRILLED FILLET OF SEABASS with crushed new potatoes, spinach, caper, shallot and tarragon butter

Desserts:
DARK CHOCOLATE POT with blackberry Chantilly cream, honeycomb & freeze dried cherries (v)
CRANBERRY & ALMOND TART with toffee sauce & clotted cream (v)
WARM STICKY TOFFEE PUDDING with butterscotch sauce & cinnamon crème anglaise (v)
CHRISTMAS PUDDING with spiced fruit compote & brandy sauce (v)
COOKIE LOAF CAKE with red berry coulis & vegan vanilla flavour ice cream (ve)