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The Leiths Diaries: The Wine Lectures

Food and wine matching at Leiths School of Food and Wine

This is a post in The Leiths Diaries series. Read more here. Before I started the Leiths course, I wrote about wanting to learn much more about wines. I wanted to be able to understand and write eloquently about its history, culture, production, economics, politics and more. That was probably a little over-enthusiastic. After all, the course…

Mari Vanna, Knightsbridge, Afternoon Tea Review

Photographs, Afternoon Tea at Mari Vanna, Knightsbridge

Wellington Court, 116 Knightsbridge, London, SW1X 7PJ You don’t realise how British you are until you sit down to an afternoon tea, see jam on the table and automatically assume that scones are being served. But at Mari Vanna, jam and honey are for sweetening the tea and not for treats. The Knightsbridge restaurant, with…

L’Academie Internationale du Vin at Vintners’ Hall gala dinner

IPOF holding image

Dinner at Vintners’ Hall in honour of L’Academie Internationale du Vin, which was hosting its first symposium outside of Geneva, with food created by Searcy’s to match the selected wines made by members of the Academie: Pol Roger White Foil Warm tian of smoked salmon and minted peas with a chive cream sauce Château de Beaucastel 2008…

The Waterside Inn, Bray, Le Menu Exceptionnel dinner

Pan fried scallop and octopus slices with coriander, served on a bed of celery puree, coconut emulsion and tamarind sauce, The Waterside Inn, Bray

Menu from the three Michelin starred (which it has held on to for some 25 years) Roux establishment, The Waterside Inn in Bray, where Le Menu Exceptionnel was sampled: [Canapés] [Quail’s egg and steak tartare] ~ Flaked Devon crab with melon and fresh almonds, served with a marinated prawn ~ Terrine of foie gras and chicken breast served…

Heston Blumenthal’s The Fat Duck, Bray, tasting lunch

IPOF holding image

Menu from a lunch at Heston Blumenthal’s The Fat Duck, Bray, (I was in the kitchen observing service and trying the food “at the pass”) where a choice of wine flights were available for each course: Nitro poached aperitifs in vodka and lime sour, gin and tonic, Campari soda Red cabbage gazpacho, pommery grain mustard ice cream Jelly…