DEVIZES chef Peter Vaughan was delighted that Prince Charles was able to sample his amuse bouche when he made a surprise appearance at a banquet.
The event at The Harbour Hotel in Bristol to mark 800 years of mayors in Bristol included food by the glitterati of chefs including Raymond Blanc. Mr Vaughan developed a recipe for medieval peppercorn pottage with barley bread for the event and it was given special mention by Brian Turner, president of the Royal Academy of Culinary Arts.
Mr Vaughan said: “I’m honoured to have been selected to produce a course for the banquet and very proud to be working alongside some of the most respected chefs in the industry."
The evening raised money for the academy's Adopt A School programme and for the charity Anthroplasty for Arthritis.
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