Back To The Vine – Celebrating 20 years. 7 Chefs. 7 Days

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


Summer vegetable salad, Iberico ham, sheeps curd, smoked bacon oil

Priorat, Alfredo Arribas, 4 Gotes, Catalunya, Spain, 2016


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


Smoked Haddock Fishcake, curry sauce

Cambria, Viognier, Tepusquet Vineyard, Santa Maria Valley, CA, 2016


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


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


Beer cured Loch Duart salmon, beetroot, orange, horseradish

Greywacke, “Wild Sauvignon”, Marlborough, New Zealand, 2015


Welsh lamb two ways, alliums, potato compression, black olive, 

peas and broad beans

Casa Ferreirinha, Quinta da Leda, Douro Valley, Portugal, 2014


‘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


Risotto of wild mushroom, summer truffle

Tramin, Pinot Noir, Italy


Aged beef, horseradish galette, tomato fricassee

Pagos Del Moncayo, Prados Fusión Garnacha Syrah, Spain


Cucumber, lime and mango

Gérard Bertrand, Code Rouge, France


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


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


Rhubarb brûlée, Rhubarb Sorbet

Jurançon, Domaine Charles Hours, Clos Uroulat, South West, France, 2014


Selection of Lancashire Cheeses ‘Garnished’

Dolcetto d’Ovada Superiore, Tacchino, Du Riva, Piedmont, Italy, 2013













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