"Amuse -bouche"

Only in the most expensive restaurants does a meal start with “amuse-bouche”, tiny morsels of delicate food.
In this case smoked salmon served by catering students Jack and Louise. 
But that is the gold standard aimed at by Forth Valley College catering Department in Stirling.
The presentation was perfect and a forerunner to the meal - crab bisque followed by roast pigeon, and mulled apple tart with vanilla and strawberry ice cream- and all £12.
Advance booking is essential if you want to sample this hidden catering gem.

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