Memories are made of this. What a night!! Richard flew his head chef from Lindsay House in for the preparation of the feast (prep took two whole days). Then Richard himself arrived like a maelstrom. He was the boss and we were the boys. Oysters with a sublime Vietamenese dressing, creamy cauliflower soup with Helvick shrimp and almonds, lamb’s sweetbreads, kidneys and liver served with buttermilk shoulder of lamb – simple food said Richard – by God, there was nothing simple about it. A quivering elderflower jelly with summer berries to follow and the rest of the memories remain precious to the lucky few. Thank you Richard!