Breakfast = Two lightly poached eggs, or five boiled quail eggs, with brown bread and smoked mackerel. Blue Rigdge coffee.
Lunch = Hummus & greek salad with olives, absinthe or orange juice.
Dinner = Two perfectly cooked lamb chops or venison with new potatoes, carrots, broccoli and mint sauce. Followed by apple pie, fresh devon cream and mints. Accompanied by exclusive bottle of 1965 Chataux De Cromaix red and Blue Ridge coffee.
Supper = Caviar or smoked salmon on french bread.