CDC Weddings: British Cuisine

Driftwood Goats’ Cheese, Beetroot Marmalade, Walnuts, Watercress

Driftwood Goats Cheese

1 goats cheese log

Cut log into 4 equal pieces. Use a blow torch to caramelise the top of the goats cheese straight onto the plate.  


Beetroot Marmalade

100g grated raw beetroot

40ml water

40g caster sugar

1 cinnamon stick

2 bay leaves

90g redcurrant jelly

20g walnut halves

Salt and pepper

Place all ingredients into a pan and bring to the boil. Gently simmer for 2-3 hours until liquid has reduced and the beetroot is cooked, stir and check seasoning. Set aside to cool.



12g watercress

Wash and trim watercress


Candy Beetroot

2 candy beetroot, raw

Thinly slice and elegantly arrange on the plate as per the picture.


20g walnut halves

Tablespoon melted butter

Mix walnuts through melted butter. Line a tray with grease proof paper and lay out the walnuts halves and bake in the oven until golden.


Arrange all elements onto the plate as per the picture.