Exclusive Wine Tastings and Culinary Masterclasses
Sample menu only, view current menus.
WINE CLUB 11 MAY 2015
GREAT TERROIRS OF FRANCE – “LOIRE VALLEY & ITS VILLAGES”
Our next exclusive Wine Club event takes place on 11th May 2015 at 6:30 pm, showcasing an exceptional selection of wines from Domaine Cédrick Bardin in Sancerre and Pouilly-sur-Loire.
Based in the picturesque village of Pouilly-sur-Loire, the Bardin family’s celebrated estate spans ten hectares across both banks of the river. Cédrick Bardin is renowned as one of the leading producers of Pouilly-Fumé and Sancerre. His elegant Sauvignon Blancs deliver consistent excellence across vintages, regularly securing top awards throughout France.
During the evening, guests will have the unique opportunity to sample these magnificent wines and converse directly with the makers. To complement the tasting, Chef Patron Andrew McLeish has designed a superb array of seasonal dishes, each meticulously paired to elevate the featured wines.
The ticket price for this exclusive event is fully inclusive of all food and wine pairings. Furthermore, guests will have the special opportunity to purchase their favourite bottles at cellar prices on the night.
In addition to our wine events, we invite you to join Chef Patron Andrew McLeish for one of our highly anticipated culinary masterclasses. These informal yet highly informative evenings provide a rare opportunity to master essential professional kitchen skills and prepare a selection of delicious, seasonal recipes. Set within a relaxed and interactive atmosphere, each masterclass concludes with a sensational three-course dinner, perfectly paired with fine wines by our sommelier team.
APRIL 28TH 2015
Prepare, Cook, and Eat: Pasta Masteclass
Includes an interactive demonstration and a three-course meal with paired wines.
During this hands-on class, attendees will discover:The art of making perfect, silky pasta dough from scratch
Techniques for rolling and shaping various styles, including tagliatelle, pappardelle, and raviolo
Professional methods for preparing, cooking, and beautifully plating pasta for a refined main course
SAMPLE MENU
Quail Raviolo with Potato Purée, Spring Onions, Ginger, and a Sesame Soya Dressing
Reuilly Pinot Noir 2011, Domaine Beurdin, Loire Valley, France
Roast Cod with a Pappardelle of Chilli Garlic and Cockles
Unoaked Chardonnay, 2012, Foundstone, Eden Valley, Australia
Tarte Tatin of Pink Lady Apples, Tahitian Vanilla Ice Cream, and Crème Fraîche
Muscat de Beaumes-de-Venise 2007, Rhône Valley, France
