15 Oct Chef’s Table October

A taster of our Chef’s Table – Last week I wrote about the concept of ‘a Chef’s table’, but what can you expect on an evening like this?

A few weeks ago our private Chef Damian organised a Supper Club in Bottisham serving a 6-course tasting menu. A great evening with vivid conservations, delicious food and amazing wines of The Wine Fusion. I thought I would share this experience with you to give you an idea what you can expect on ‘the Cambridge Food Tour Chef’s Table’. Our set up is slightly different though, but it will give you a very good idea what you can look forward to.

 The Chef’s Table October will be in Bottisham

The Cook’s Barn is a perfect location for a Chef’s table as it is one of the only venues in Cambridgeshire with an open plan kitchen and set up in a theatre style so you can watch the chefs in action. Bottisham is only 10 minutes to the east of Cambridge and easy to get to by car or taxi, which we advise so you can enjoy the wines served on an evening like this.

A Chef’s table starts at 7 pm and sit down is shortly after this. The atmosphere is relaxed and informal as it is the food, the wine and the chefs in action, which will steal the show that evening.

The October 6-course Tasting menu of  our private chef Damian and The Wine Fusion

Apéritif – Aged Beef

Equipo Navazos, La Bota de Manzanilla 32 Navazos NV – Jerez, Spain

Szmalec

A Polish dish (bread and fat)
Rkatsiteli Amber Wine, Alaverdi Monastery Cellar – Kakheti, Georgia

Scallops, Pea Ash

Attie’s Long Shadow Shiraz Viognier Rosé 2011 – Slanghoek, South Africa

Venison Pie, Cherry Wood Smoked Carrots

La Traversée 2009, Gavin Crisfield and Andrew Baker – AOC Languedoc Les Terrasses du Larzac, France (magnum)

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