Magnificent Seven Dinner hosted by Daniel Galmiche and his suppliers

Picture from left to right: Ben Cartwright - Oakleaf European, Steve Downey - Ritter Fresh, Dominique Willer - Fine France, Daniel Galmiche - The Vineyard, Martin Purnell - Channel Fisheries, Eric Charriaux - Premier Cheese, David Swain - Mash Purveyors, Russell Allen - Aubrey Allen.

Picture from left to right: Ben Cartwright - Oakleaf European, Steve Downey - Ritter Fresh, Dominique Willer - Fine France, Daniel Galmiche - The Vineyard, Martin Purnell - Channel Fisheries, Eric Charriaux - Premier Cheese, David Swain - Mash Purveyors, Russell Allen - Aubrey Allen.

Executive Chef at The Vineyard, Daniel Galmiche, will be hosting a very special dinner at The Vineyard on Friday 20th March, together with his suppliers who provide him with fantastic produce to be able to create such a varied and seasonal tasting menu at the hotel.

Aptly named the Magnificent Seven Dinner, guests will be able to enjoy a seven course tasting menu with seven matching wines, hosted by seven suppliers and Daniel. Each supplier will provide a special ingredient for one of the courses, introduce the dish that incorporates their ingredient, and choose their favourite wine to match. The suppliers are Mash, Fine France, Channel Fisheries, Ritter Fresh, Aubrey Allen, Premier Cheese and Oakleaf European.

As well as meeting the suppliers, and having the opportunity to ask questions, guests will take away a copy of Daniel’s most recent cookbook, Revolutionary French Cooking. There are limited spaces available for this exclusive dinner so please book well in advance to avoid disappointment. Dinner - £155 per person. Stay the night with breakfast from £173.50 per person. For further details on the dinner and the suppliers, please visit - http://www.the-vineyard.co.uk/Magnificent-Seven-Dinner.asp

 

Menu

Wild garlic velouté, morels fricassee (Mash)

Rioja Crianza, Lopez de Heredia, Viña Gravonia, Rioja, Spain

 

Pressed confit foie gras, pear, cucumber, ginger (Fine France)

Alsace Gewürztraminer, Cave de Turckheim, Vendanges Tardives, Alsace, France

 

Brixham lemon sole, shellfish emulsion, pak choi (Channel Fisheries)

Roero, Arneis, Bruno Giacosa, Piedmont, Italy

 

Skrei cod salad, smoked Jersey Royals, spring vegetable roquette (Ritter Fresh)

Coopers Creek’s Albarino Bell Ringer, Gisborne, New Zealand

Grass fed Aberdeen Angus beef, asparagus, Laverstoke feta (Aubrey Allen)

Easton, Cabernet Franc, Sierra Foothills, CA

 

Selection of farmhouse cheese, fennel bread (Premier Cheese)

Vdp des Collines Rhodaniennes, Domaine du Monteillet, Rhône Valley, France

 

‘Around the Rhubarb’ (Oakleaf European)

Tokaji, Sauska, Cuvée, Tokaj, Hungary

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