Fine Dining by Virginia Hainsworth

Fan shaped symmetry, resting in sand

yields its core.  Not pearl, but clam.

A scallop plucked by careful hand,

gently wrapped in Parma ham.

 

Then stone bass pulled from stormy seas

meets crab spiced up with chilli heat.

Gnocchi flavoured by emerald peas

and wilted spinach with crispy leek.

 Followed by chocolate fondant ooze

and candied orange kissing smooth ice-cream,

laced with just a hint of booze,

delighting taste buds, the sweetest dream.

 

Conversation floating above cutlery rows

in music-filled, candle-lit rendezvous.

The chef’s fine palate, the sommelier’s nose.

They weave their magic.  Just for you.

 

Inspired by an article in the Huddersfield Examiner (12 January 2016). Eric’s restaurant in Lindley appeared in the Sunday Times list of the Top 10 best restaurants in Yorkshire and the North East. Visit www.ericsrestaurant.co.uk