For the starters, I was presented with the Beetroot Cured Royal Fillet of Salmon, it was flavourful considering there was Almond Nut Butter and Apple Cider Vinegar. The green powder used to garnish the dish were both Barleygrass Powder and Pistachio Kernels. This complimented the meal very well and added richness to the Salmon. After a few glasses of wine, I was presented with the Honey Glazed Duck Breast with delicately baked Quinoa. As someone who is a calorie counter it was great to know that Low Salt Vegetable Stock Cubes were used to prepare the meal as well as Butternut Curd. The meal was decorated with Pumpkin Seeds which I added texture to the duck. Lastly, the Green Tea and Ginger cheesecake dessert indescribable! It was just perfection. Considering that I’m a fan of Green tea, it was interesting to know that actual Green Tea Bags were used to make this dessert. I’m not really a fan of cheesecake, but this changed my mind. The threesome of the mango sauce, Pineapple and Coconut Powder was a real surprising party in my mouth.
Because, Holland and Barrett couldn’t spoil us enough we were sent home with a bag bull of gift. I’m particularly interesting in trying the Cocowhite Whitening Coconut Oil. I’ve heard its largely popular in the US, but I hadn’t heard of it until now. I’ll let you know how I get on in a subsequent post.