Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
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Luke Matthews

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Luke Matthews

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Paul O'Neill of Cliveden

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Luke Matthews and students

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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The chefs and students

Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.

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Food on the Edge 2019

Food on the Edge 2019 saw chefs and food writers from around the world gather at the National University of Ireland in Galway for a two-day symposium attracting more than 600 people. The event, organised by director JP McMahon (pictured), took migration as its theme, exploring how food travels and how that affects people’s perception of it.

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Silver Sunday board game gala

Hospitality companies joined a Silver Sunday board game gala at the Victory Services Club in London’s Marble Arch. Volunteers from the Hilton London Metropole and Montcalm Marble Arch hotel were among 30 businesses joining the event, which was a nationwide celebration of older people