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.
Apéritif – Aged Beef
Equipo Navazos, La Bota de Manzanilla 32 Navazos NV – Jerez, Spain
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)
Pork Belly, Parmesan Crust, Stems and Flowers
Calvo Grillo 2010, Bruno Fina – Sicily, Italy
Pear Ice Cream, Black Tea
Samos Vin Doux 2011 – Samos, Greece
Potato, Chocolate, Coffee
La Pamelita Sparkling Shiraz NV, Pamela Geddes – Spain
Our first Cambridge Food Tour Chef’s table is on the 24th of November. Looking forward to meeting you there!