Thank you all for your suggestions which I will include. I will be making the traditional fondue with Gruyere and Emmental and also a separate hot oil one with fillet steak. I used to serve fondues back in the 70's and 80's quite frequently and was asked by an old friend to make one for her birthday. We are aware of the issues with cross contamination and will have an abundance of fondue forks. Also all the guests will be 'testing' for CV on the day. Thanks again all
July 23 Limerick (continuation of July 21)