Just a quick note to say that I really enjoyed the weekend. The charcuterie course was brilliant and the meals were outstanding.  The “Prince Albert” onion soup was a real standout, maybe that is incorrect, every morsel was standout, even the nuts.  Well done to you both on a brilliant Charcuterie course. Hopefully I will be back some day not too far in the future. Richard, I will wait patiently until my bacon and chorizo is ready and will visit you at work if that is ok.   BRILLIANT!!!!!!