black prawn ravioli, prawn mousseline & champagne-chervil cream
It’s only two more sleeps until I’m back on the plane, hurtling my way back to London. My two weeks in J’burg feels like it’s flown by, but at the same time, I feel like I’ve been here for eons and I want to go home so that I can get back to some semblance of a normal day to day life. Don’t get me wrong, it’s been awesome being here with the team but H.E.C.T.I.C. Understatement. It’s been work work work work work and then back to the hotel for more work work work.
But in between all this work I’ve managed to fit in tiny little parcels of fun… and time to blog, obviously, because how else would I keep sane?