Dinners
Join us for one of our fine dining evenings. A perfect way to find out more about a specific wine region or style, or to simply relax over a more leisurely affair absorbing the knowledge of your expert host over several courses of the finest food and wine.
Food will be prepared in-house by our fantastic team, with Head Chef Stewart Turner at the helm; while our range of wine specialists will guide you through the glass in your hand.
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Description
We will be joined by historian Hugh MacDonald-Buchanan and our very own Don Shannon to commemorate the 100th anniversary of the end of the First World War. Hugh will talk about the Champagne region during the war while Don talks more specifically about the Champagnes. Chef Stewart Turner will procure a fitting four-course menu for the occasion.
Over an apéritif we will introduce you to how Champagne and the German Army have been linked over the ages, especially in the modern era. This also links back to the early development of Champagne. Before the first course we will touch on the Schlieffen Plan and the invasion of Champagne. In the third stage of the evening Hugh will tell us about “Life in Champagne” as a battlefield, and how the Champagne houses coped. Finally, we will hear about the aftermath of the occupation and how Champagne has coped in the post-war world. We hope that this is will be a fitting dinner on the eve of the Armistice. Hosted by Don Shannon, Fine Wine Specialist
Wines to be tasted:
Champagne Louis Roederer, Brut Premier
2008 Berry Bros. & Rudd Champagne by Mailly, Grand Cru
2009 Champagne Pol Roger, Blanc De Blancs
2010 Champagne Mailly, L'Intemporelle, Grand Cru
2010 Champagne Larmandier-Bernier, Terre de Vertus, Non Dosé
2006 Taittinger Comtes de Champagne, Blanc de Blancs
Dress code: smart casual
NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stocks and may not be available to order following the event.
Event details
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