Nathan Welcomed Michael Caines to celebrate South West produce by cooking a six course tasting menu. With live interviews and demonstrations the chefs showcased their skills and talked of their commitment to cooking at the top whilst balancing a successful business. With beautiful wines to accompany each course selected by our sommelier Damon Little the evening was truly unforgettable. A special treat for all guests was the Dom Ruinart 1996 Champagne served with the cheese course.
All the action was streamed live from our website for all of those at home wanting to watch the masters at work. Relive the menu below
Michael Caines & Nathan Outlaw Master Class Menu
with accompanying wines
Canapes
Pickled Herring on Treacle Bread. Ham Hock & Piccalilli Croquette
NV Ruinart Blanc de Blancs Champagne, Reims, France
~~~~
Monkfish Scampi
Tartare Sauce
Te Koko 2008, Cloudy Bay, Marlborough, New Zealand
~~~~
Terrine of Winter Vegetables
Caramelised Hazelnuts, Mushroom á La Grecque, Truffle Vinaigrette & Buttervilla Salad
Roussette de Savoie 2009, G. Berlioz, Savoie, France
~~~~
Brixham Scallops
Caramelised Cauliflower Purée, Sweet Raisin Vinaigrette & Cumin Velouté
Dr. Heger Ihringer Winklerberg Grauer Burgunder GC 2009, Baden, Germany
~~~~
Saddle of Devon Venison
Braised Belly Pork, Chestnut & Fig Purée
Langhe Rosso 2000, Poderi Luigi Einaudi, Piedmont, Italy
~~~~
Cheese
Cornish Blue with Quince Chutney. ’5 Year Old’ Davidstow Rarebit with Pickled Celery
Dom Ruinart 1996 Champagne, Reims, France
~~~~
Warm Bitter Chocolate
Salted Caramel Ice Cream, Pistachio & Orange
Malamado Malbec 2008, Familia Zuccardi, Mendoza, Argentina
For more Master Classes click here
