Precision catering

Our surplus food cafe hosted another evening meal, this time for a private party. I was assisting the chef who had concocted the menu based  around items we had in stock or had acquired during the course of the last few days. He'd also foraged some wild ingredients (ramsons and nettles) for a soup. Jon is a very calm, efficient and well-organised chef who is a pleasure to work with. I can't imagine him  ever throwing a tantrum or cutting corners. Here he is shaking a little icing sugar on to the mango cheesecake while I attempted to make the grapefruit babas stand up on their plates (see extra).