Menu for The Translator Made Corporeal Conference

It’s May Day… and our conference is exactly one week away.

Here’s our menu for the day.

Registration: We’ll have Danish pastries to greet you at registration.


  • Thyme and garlic roast guinea fowl, roasted rosemary root vegetables and blackcurrant jus
  • Poached and smoked Salmon pasta bake with chopped dill
  • Falafel with roasted Moroccan carrot, chickpea, and lentil salad with Harissa and tomato pesto dressing (V)

There will also be a  baby leaf salad, cucumber tomato and shallots and mixed roasted vegetables and, for dessert, a selection of cheeses and panna cotta with spiced pear.

Afternoon: Coffee, tea and cakes.

Post-conference: A wine reception.

Happy May Day everyone!

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