Champagne School and High Tea, Friday 22nd February 2019

Join us for an indulgent high tea spent tasting seven Champagnes in three flights. The first flight will showcase the different grape varieties used in Champagne alongside a lobster salad and some delicious London-cure smoked salmon terrine prepared by our Head Chef. The second flight will showcase some well-known producers, comparing and contrasting different house styles. As you learn how Champagne is made, coronation chicken and a scrumptious home-made sausage roll will be served. Finally, we will discuss the concept of vintage Champagne and deluxe cuvée. Should you happen to tire of Champagne, an assortment of artisan leaf teas will also be available for you to try, served alongside a sumptuous sweet selection encompassing two plump scones (one fruit and one plain) with home-made raspberry jam and, of course, clotted cream, plus a delectable brownie dressed with our King's Ginger sauce.

Wines to be tasted:
Berry Bros. & Rudd Rosé Champagne by Marguet, Grand Cru, Brut
Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
Berry Bros. & Rudd Blanc de Blancs Champagne by Le Mesnil, Grand Cru, Brut
Champagne Mailly, Blanc de Pinot Noir, Composition Parcellaire, Brut
Champagne Bollinger, Special Cuvée, Brut
Champagne Moët et Chandon Brut Impérial
Champagne Louis Roederer, Brut Premier
2009 Berry Bros. & Rudd Champagne by Mailly, Grand Cru 
Nyetimber, Demi Sec, Sparkling, Sussex 


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.

Dress code: smart casual