A Winemakerís Dinner with a Difference
Friday, 27 March 2013
Our Camel Valley Winemaker’s Dinner was always destined to be a winemaker’s dinner with a difference. This is the Scarlet, after all, and daring to be different is one of our mottos.
So, instead of doing the done thing and starting with a menu and matching the wines to the food, Meeche Hudd, our food and beverage manager, decided to turn our winemaker’s dinner on its head.
She presented Scarlet head chef Tom Hunter with the wines - Camel Valley Brut, Annie’s Anniversary Brut, Camel Valley Brut Rose and Camel Valley Bacchus White - and challenged him to conjure up a menu to match.
Tom has worked backwards to create four courses that pair beautifully with each Camel Valley wine.
Tom said: “It’s a very different process, usually you are matching the wine to the food but this is the exact opposite. I take a lot of advice from Meeche, our food and beverage manager. I taste the wines myself…there’s a lot of tasting involved.
“Once I’ve got an understanding of the wine and what will work with it, it’s a matter of trialing out those ideas and quite often they don’t work and you have to go back to the drawing board.
“We also have to work with what’s fresh, local and available, which adds to the challenge and makes it really interesting.
“It’s great having Camel Valley right here on our doorstep. They are a great local brand, but we’d be using them wherever they were based because the quality of the product is so good.”
Hotel guests and day visitors are welcome at the dinner, which takes place on Saturday, April 27th.
Read more about our winemaker's dinner here.
Book your place quickly. Call 01637 861 800.