The Vineyard five star hotel and spa are notoriously known for their 30,000 bottle wine cellar. Yes you did read that many zero’s, it is not a typo!
To celebrate their anniversary The Vineyard hosted a 7 day culinary festival, inviting back all the fantastic Michelin starred chefs who have been through their kitchen over the past 20 years.
I not only got to meet and photograph each chef, but also got to taste every single dish. It was incredible fun. In fact, mind blowing. To be working in the same kitchen with such amazing chefs was a real honour.
Asking Nathan Outlaw to ‘pretend to cook’ and telling Matt Gillan that his ‘dish looked like a jelly fish’ were some of my top highlights of the week. There was so much going on in the kitchen, at one point I counted over 20 chefs bustling away. There was also a camera man streaming live footage into the dining room as well as group guest tours. It was crazy.
Best experience ever.
I would especially like to thank Executive Chef Robby, Restaurant Manager Rebecca and Head of Marketing, Sarah. As well as the rest of the team for treating me like one of their own. You are all amazing at what you do.
I know you can’t quite enjoy it as much as being there, but at least you can drool and gasp at the food and also take a peek behind the scenes of what went on that week. (Press the arrow button on the photos above.)
To all the Chefs and The Vineyard team, thank you for this great foodie adventure.
I loved every minute of it.
Chefs Info, Menu & Wines:
Monday: Shay Cooper – The Goring Hotel – London
Rose veal tartare, smoked anchovy, beer pickled onions, crispy potato
Winjkasteel Genoels-Elderen, Chardonnay, Blauw, Flanders, Belgium, 2014
***
Poached Loch Duart salmon, native oyster, green pepper and cucumber relish
Sancerre, Pierre Morin, Loire Valley, France, 2016
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Summer vegetable salad, Iberico ham, sheeps curd, smoked bacon oil
Priorat, Alfredo Arribas, 4 Gotes, Catalunya, Spain, 2016
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Salt marsh lamb, haggis bun, shallot puree, seaweed tapenade
Yangarra, Mourvedre, McLaren Vale, Australia 2015
***
“Eton Mess”
Ferrari-Carano, Black Muscat, Eldorado Noir,
Russian River Valley, CA, 2015
Tuesday: Nathan Outlaw – Restaurant Nathan Outlaw – Padstow & Dubai
Raw Scallops, fennel, ginger and yoghurt
Tyrrell’s, Semillon, HVD Vineyard, Hunter Valley, Australia, 2011
***
Cured Salmon, seaweed cream, cucumber relish
Alsace Gentil, Hugel, Alsace, France, 2015
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Smoked Haddock Fishcake, curry sauce
Cambria, Viognier, Tepusquet Vineyard, Santa Maria Valley, CA, 2016
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Turbot, Porthilly crab sauce and asparagus, minted new potatoes
Te Mata, Gamay Noir, Hawkes Bay, New Zealand, 2017
***
Profiteroles, chocolate sauce, raspberries
Graham’s, Six Grapes, Reserve, Douro Valley, Portugal, NV
Wednesday: Matt Gillan – Pike & Pine – Brighton
Beetroot tartare, orange jelly, watercress puree,
Horseradish ice cream
Alsace Grand Cru Riesling, Cave de Turckheim, Grand Cru Brand, Alsace, 2013
***
Pecan crusted Pollock, caramelised aubergine,
roasted garlic arancini, Pickled blueberry
Rueda, Bodegas Naia, Verdejo, Naiades, Castilla-y-Léon, Spain, 2014
***
Lamb shoulder, roasted pineapple, lamb fat dumpling,
red pepper, marzipan
Waterkloof, Syrah, Circumstance, Stellenbosch, South Africa, 2016
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Peach pannacotta, peach sorbet, sumac meringue
Moscato d’Asti, Alasia, Piemonte, Italy, 2017
***
Tonka bean parfait, strawberry sorbet, balsamic jelly, poppyseeds
Cline Cellars, Mourvèdre, Late Harvest, Contra Costa, California, 2016
Thursday: Richard Davies – The Conservatory at Calcot Manor – Gloucestershire
Mushroom, quail’s egg, sherry vinegar
Oloroso, Valdespino, Don Gonzalo, VOS, Jerez, Spain, NV
***
Ravioli of Cotswold white chicken, white onion veloute, pancetta
Quinta dos Carvalhais, Branco Reserva, Dão, Portugal, 2013
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Beer cured Loch Duart salmon, beetroot, orange, horseradish
Greywacke, “Wild Sauvignon”, Marlborough, New Zealand, 2015
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Welsh lamb two ways, alliums, potato compression, black olive,
peas and broad beans
Casa Ferreirinha, Quinta da Leda, Douro Valley, Portugal, 2014
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‘Strawberries and cream’
Greywacke, Botrytis Pinot Gris, Marlborough, New Zealand, 2013
Friday: John Campbell – The Woodspeen – Newbury
Cured Loch Duart Salmon, young beets, goats curd
Tikveš, Cuvée Cyril Belo, Macedonia
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Risotto of wild mushroom, summer truffle
Tramin, Pinot Noir, Italy
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Aged beef, horseradish galette, tomato fricassee
Pagos Del Moncayo, Prados Fusión Garnacha Syrah, Spain
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Cucumber, lime and mango
Gérard Bertrand, Code Rouge, France
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Strawberry brûlée, black olive and PX jelly
Berton Vineyard, Botrytis Semillon Halves, Australia
Saturday: Daniel Galmiche – 190 Queen’s Gate at The Gore – London
Pea velouté, fresh peas, mint tortellini
Coopers Creek, Albariño, The Bell-Ringer, Gisborne, New Zealand, 2016
***
Pressed Guinea fowl, parsley terrine,
onion marmalade, mix leaves
Masi, Campofiorin, Veneto, Italy, 2014
***
Line caught wild halibut, feta, almond crumb,
and lemongrass jus
Lapostolle, Chardonnay, Cuvée Alexandre, Valle de Casablanca, Chile, 2015
***
Slow cooked grass fed Aberdeen Angus beef short rib,
carrot confit, creamed potato
Crozes-Hermitage, Ferraton, La Matinée, Rhône Valley, France, 2016
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Apricot Tatin with rosemary, roasted pine kernel,
Vanilla ice cream
Finca Antigua, Moscatel, Naturalmente Dulce, La Mancha, Spain, 2016
Sunday: Billy Reid – Danesfield House Hotel and Spa – Marlow
Scallops ‘Vierge’
Terra Alta, Herència Altés, Benufet, Catalunya, Spain, 2015
***
Roasted Herefordshire Beef, ‘Yorkshire Pudding’
Bodega Luigi Bosca, Gala 1, Mendoza, Argentina, 2015
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Rhubarb brûlée, Rhubarb Sorbet
Jurançon, Domaine Charles Hours, Clos Uroulat, South West, France, 2014
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Selection of Lancashire Cheeses ‘Garnished’
Dolcetto d’Ovada Superiore, Tacchino, Du Riva, Piedmont, Italy, 2013
SLR x