Afternoon tea at the Westbury Hotel, DublinThursday, 17 July 2014
Truffled chicken on a brioche bun
Free range egg and chive mayonnaise on milk pan
Honey baked Limerick ham, whiskey mustard relish on malt harvest
Oak smoked Salmon and Crab with lemon aioli on malt harvest
The veggie at the back had a tomato and cucumber sandwich, a quinoa wrap, the same egg and chive mix and a smoked applewood cheese. She also had my egg mayonnaise because bleugh.