The Last Supper
Starter: Enormous Tiger Prawns swimming in garlic butter, seasoned with black pepper and a smidge of lime juice. Or, depending on season and availability, a simple charcoal grilled mackerel fillet, caught that day.

Mains: BFO Steak (Rare) with all the trimmings. Hereford or Aberdeen Angus beef, dry hung for at least a fortnight, naturally.

Dessert: I have no sweet tooth, so I'll go back a century or so and opt for a savoury, either a roast woodcock on toast, or maybe angels on horseback.

To finish, a really whiffy stilton and a chunk of crusty bread.

The wine list: a nice Boxhead Reisling with the starter, a vintage Tempranillo with the former cow, Crusty Port with the Cheese, and either Glenmorangie Solera Reserve or a 20 year old Armagnac to chase it all down.

Mind you, I'd settle for faggots, peas, chips and gravy and a pint of IPA if I was in a hurry.

(Never ask a foodie this question)

Edit Or Mr MacSween's Finest Haggis, Tatties, Neeps and a bottle of Highland Park.
(osok Rebel without a clue, Tue 14 Oct 2008, 9:35, Reply)