Gluttony

Days 5-8

Then: 216 lbs (15 st 6 lbs)
Now: 214 lbs (15st 4 lbs)

This blog is temporarily suspended. Having had the disastrously delicious seafood linguine the other night (see the consequences this morning), I’ve just arrived at the Sharrow Bay Hotel in the Lake District for a gastronomic weekend. The restaurant here has had a Michelin star for the last 14 years and prides itself on its local fresh produce. Here’s a selection from tonight’s menu – all-inclusive:

Amuse-Bouche: pork and cheese terrine with chutney
FOLLOWED BY
Braised Pig’s Cheek, Sharrow Black pudding, Confit of the Belly and Apple Sauce
OR
Breast of Quail, Truffle Fettuccini, crispy Pancetta and Wild Mushroom Sauce
OR
Fried Calf's Liver on Pearl Barley with Wild Mushrooms and Madeira & Truffle Sauce
FOLLOWED BY
Mushroom Soup with white Truffle Oil
FOLLOWED BY
Fruit Sorbet
FOLLOWED BY
Roast Fillet of Angus Beef, Croquette of Oxtail, Shallot & Thyme Roesti, baby Vegetables, Pea Puree, and Red Wine Sauce
OR
Best End of local Lamb, Herb Brioche Crust, Cauliflower Gratin and Tomato & Rosemary Sauce
OR
Noisette of Venison with roast Butternut Squash puree, braised Red Cabbage, Apple & Raisin, Dauphinoise Potato and Brandy & Port Sauce
OR
Fillet of Sea Bass with wild Mushroom Fricassee, Parsnip Puree and Scallop Veloute
OR
Fillet of Cod with Shrimp Risotto, Seared Scallop and Noilly Prat & Lemon Sauce
FOLLOWED BY
Sticky Toffee Pudding served with Cream and Ice Cream
OR
Stem Ginger Souffle with Honey Sauce
FOLLOWED BY
A Selection of 10 British Cheeses

That’s five courses (or, alternatively, a 10 course tasting menu), including the dish reputedly invented here in 1948: Sticky Toffee Pudding. No pill on earth is going to compete with this. I will pick up the pieces on Wednesday: please join me then. Sorry, Dr Steve, it’s nothing personal.