SUMMER 2019 CHAÎNE DES ROTISSEURS BAILLIAGE DE GRANDE BRETAGNE

For the Love of Fine Dining

YOUNG PROFESSIONALS AWARDS DINNER A celebration of young talent at The Dorchester

ON THE GRILL With Maître Hotelierˆ Andrew McPherson of Grantley Hall

OMGD WINEMAKER’S DINNER Delicious Gruaud Larose a winner

THE TASTING TROPHY Top award for tasting talent Let us feed your passion

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www.bidfood.co.uk2 Visit www.chaine.co.uk for more information about membership, national and international events

BID 1914_v1_Chaine Table Talk Ad.indd 1 03/01/2019 10:29 In this issue…

Young Professionals On The Grill – Delicious Gruaud Larose Awards Dinner at an interview with a winner at The Park The Dorchester Andrew McPherson Restaurant, London

06 18 19

Chaîne GB returned to the delightful Maître Hôtelier Andrew McPherson is the Members of the OMGD were incredibly Dorchester hotel for the annual event to latest Chaîne member to be put through fortunate to get the chance to taste a celebrate young talent in the food and their paces telling us about what being a number of 30- and 40-year-old vintages wine industries. Members from across the member of the Chaîne means to him, his of this Second Growth St Julien estate country, including many professionals, influences, experience and what three in the elegant surroundings of The Park together with the press and our valued dishes he would select if marooned on a Restaurant of the Royal Lancaster London, partners, assembled to both recognise desert island. introduced by the General Manager of the and support those participating in the estate Nicolas Sinoquet. competition. There was also the awarding of the inaugural Gerard Basset Tasting Trophy in memory of our much loved Chaîne member and Echanson, Gerard Basset, whose brief obituary can also be More ways to get found in this edition. news from Chaîne GB

ChaineGB REGULARS FEATURES

04 Welcome 06 Young Professionals Awards @ChaineGB Dinner at The Dorchester 05 Camaraderie on camera A celebration of young talent at The Dorchester Your favourite pictures from around the Chaîne If you would like to promote a Bailliage event, 17 OMGD Winemaker’s Dinner or you have any news or photos you would like 07 Countrywide with the Chaîne London City bailliage at 110 Taillevent posted on the Chaîne Facebook page, email News from the regional Bailliages with Carlo Mondavi them, together with a brief outline, to the online editor Majorie Vestergaard at 20 Diary dates 18 On the Grill [email protected] Make a note of these dates in your diary With Maitre Hotelier Andrew McPherson of Photographs of events are now available on Grantley Hall www.photos.chaine.co.uk

19 Delicious Gruaud Larose To follow the Chaîne news online An introduction to the wonderful Second Growth internationally, visit estate of Château Gruaud Larose in St. Julien www.chainedesrotisseurs.com/news_online

Visit www.chaine.co.uk for more information about membership, national and international events 3 Dea r members and friends

Just two months to go to in the world in Gerard Basset our Echanson. Read a little more of his our 60th Anniversary Party contributions both to our organisation and others on page 20. — otherwise called a Grand I congratulate Anglia Bailliage on holding an event on World Chapître! I look forward Chaîne Day (WCD) in the hallowed halls of Queens College to seeing many of you join Cambridge and encourage more Bailliages to plan fun events on WCD us for a truly interesting and post their photos on the WCD wall. event and certainly the most In June, like a phoenix rising the from the ashes, we saw the comprehensive we have rebirth of our Sussex Bailliage with an inaugural dinner in the Grand ever staged. The response Hotel in Brighton. If you have friends or colleagues who live in that to the programme has been part of the country do please put them in touch with John Hyde enthusiastic from members or myself. across the country, and across I wish you all a wonderful Summer! the globe. To date we will welcome members from 20 countries and we anticipate a full sell out of all the events. Vive la Chaîne! In August the Bailliage of Sweden celebrates its 60th anniversary and then, the same weekend as ourselves, the Bailliages of Germany and USA also celebrate their 60th anniversaries and we wish these members of our global Confrérie all continued success. In later pages you will read more in detail about the successful Young Professionals Competitions and I wish both our winners great success in Seoul and Calgary. Great teachers as well as personal interest and commitment go into the mix to make winners. It is Bailli Délégué particularly sad therefore that we have lost the best wine teacher Membre du Conseil Magistral

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Visit www.chaine.co.uk for more information about 4 membership, national and international events 6738_AZ_Pure_189x95_02.indd 1 15.06.10 19:20 Send your favourite picture to Leslie Cuthbert, [email protected] Camaraderie on camera

Chris & Sarah-Jane Oakes Paul Smith and Anne Scott Romané & Nina Basset José Sol and Daniel Galmiche

David Edwards and Marcelle Rogers Rory Haigh and Janet Evins David Azzopardi and Jillian Gerlach Sheila & Phil Douglas

Stephen Spurrier and Mardi Roberts Alan Cox and Charles Frise Tom Radford and Malcolm Hartley Hannes Sailer and Edwina Morris

Sylvia & Geoffrey Birch Jenny & Barney Quinn Lars & Mary Lenck John & Jean Trowbridge

Visit www.chaine.co.uk for more information about membership, national and international events 5 YOUNG PROFESSIONALS AWARDS DINNER

A celebration of young talent at The Dorchester

Jordon Powell, Paul Fauvel and Matteo Montone Chris Moore

Again, The Dorchester was the venue for off. I have an understanding wife, Eloisa, Chaîne GB’s annual Young Professionals’ who put up with those long hours of Awards Dinner in 2019 and the team extra studying!’ TOP AWARD FOR really did us proud with effortless Both competition winners will have a TASTING TALENT organisation and service, together with mentoring programme to help them prepare a superb dinner! Guests from the Press, to represent Chaîne GB in the International our partners, and supporters of all of the Finals in September, in Calgary for the Chaîne des Rôtisseurs GB competitors, joined together with members Young Chefs and in Seoul for the Young announce the in an exciting evening. . We wish them every success as Dinner started with Cornish brown crab they prepare to take on the world… Gerard Basset Tasting Trophy salad matched with Sauska, Cuvee 113. This was followed by a totally unctuous chicken, wild mushroom and black truffle ravioli matched with Castello della Sala, San ‘Paul is the first competitor Giovanni Orvieto. The miso-glazed turbot in the history of the that followed completely wowed the diners and was accompanied by a beautifully soft competition to identify all Chardonnay from Woodlands in Margaret the wines correctly. Bravo!’ River. Meat lovers were then treated to a 60-day Himalayan salt aged fillet of beef together with Masi Tupungato, Passo Doble. Finally, something completely new for The 2019 winner of our Young Chef these events was the awarding of the Competition was Jordon Powell from South inaugural Gerard Basset Tasting Trophy, in

Lodge Hotel in Horsham in Sussex Bailliage. memory of a much-loved Chaîne member Yoshida Photo credit: Taisuke The hotel has a great track record of and friend. Gerard was known throughout mentoring young staff with three winners of Britain as the Sommelier’s Sommelier. For The Gerard Basset Tasting Trophy this competition in recent years. Second was many years he was both National Echanson will be given to the sommelier, aged Ben Emmerson, from Mosimann’s in London, and Chairman of Judges for the Chaîne and third Ben Whyte, from The Priory Hotel competition, and was always admired for 30 or under, scoring the highest in Wareham, Wessex Bailliage. ‘This is a his compendious knowledge, wonderful marks in the blind tasting and fantastic result as I was up against very tasting ability and skilful mentoring of very food matching sections of the stiff competition’ said Jordon afterwards. many young sommeliers. This trophy was ‘But chef contests have always been an awarded to the competitor in the Young testing finals. important part in my career. I love them, Sommelier Competition attaining the It is fitting to establish a trophy in and am very excited to be going to Canada highest score in the blind tasting and food his name, to perpetuate his memory in September, to represent Great Britain.’ matching sections. We were all delighted – and to honour his extraordinary Meanwhile, the 2019 winner of our Young that his widow, Nina Basset, together with Sommelier Competition was Matteo Montone son Romané, was with us to present this tasting ability throughout his unique from the Edition Hotel in London. In second special award to a very worthy Paul Fauvel career. Gerard chaired the Young place was Salvatore Castano from Mash, also of the Lanesborough Hotel from London City. Sommelier judging panel for the past in London, and third place Paul Robineau Paul is the first competitor in the history from Moor Hall near Liverpool, Cheshire of the competition to identify all the wines 11 years, ever since its inauguration Bailliage. ‘This is a great honour and I am correctly. Bravo! in 2008, and was a legend to us all. excited and proud to win’ commented Matteo. ‘The competition was very tight — but all my hard work and preparation paid

6 Visit www.chaine.co.uk for more information about membership, national and international events Countrywide with the Chaîne

WESSEX BAILLIAGE DINNER AT Lainston House Hotel

The first Wessex event for 2019 was held at Lainston House Hotel, a beautiful 17th Century Country House Hotel, set in its own grounds on the outskirts of . The evening started with the AGM and was followed by drinks and canapés in the Drawing Room. New Executive Chef, Andrew Birch, created an interesting menu for us. David Haigh, Verna DuFon, Ian Simpson and Peter Welsh Andrew started his training in South Wales, and spent time working at Whatley Manor, Lower Slaughter Ludlow before joining Lainston House. a very convivial evening concluded with Manor and London’s Cafe Royal. From After an amuse bouche of cep cream, coffee and petit fours. there he became Senior Sous Chef at blue cheese and pine nuts truffle, A few members even stayed the night the Montagu Arms, where he worked we were served rolled rabbit terrine, to continue enjoying the charm of closely with Matthew Tomkinson followed by roast loin of the hotel! to whom he attributes much of his venison as a main course, accompanied style of cooking. He then went on to by Te Mata, Estate Cabernet Sauvignon/ Christine Wallage become Head Chef at Fishmore Hall in Merlot, Hawkes Bay 2015. After dessert,

Anglia Bailliage A SUSSEX PHOENIX celebrates World A group of about 20 members Chaîne Day at Queens met for an inaugural dinner for the newly reformed Sussex College Cambridge Bailliage in the splendid Regent Members, guests and officers met at Queens Room of the Grand Hotel in College, Cambridge for our AGM and lunch, Brighton, hosted by Maître under the new leadership of Bailli Sue Hôtelier Andrew Mosley, and Pickard. Our AGM was held in the Munroe room, with its fine views over the cloisters, enjoyed a menu created by with good discussions on a number of Maître Rôtisseur Alan White. subjects, and finished promptly at 12 noon More good things to come. as the college clock struck. We awarded a Gold Star to Sue for excellent time keeping! We moved on to the adjacent boardroom for our lunch. Starting with Devon Crab, Prawn and Avocado with a Gazpacho Sauce LONDON BAILLIAGE and a small herb salad, all very tastefully arranged and served with a Marlborough Diner Amical at The Churchill Sauvingnon Blanc from the Mamaku estate. Our main was a Pan-fried Duck Breast with crispy Duck-leg crackling, with a garnish of spring vegetables, served with a very drinkable Saint Emillion — Château Pavillon Lavallade — from the college cellars. Dessert was a most attractive Mango and Passion Fruit Delice with Lime Curd, Italian Meringue and a crisp pineapple slice for Guests dined on Green Asparagus Soup, Soft Poached Organic decoration. It tasted as good as it Kent Egg, Pan-Seared Trout, Slow Cooked Lamb Rump and Dark looked too. Chocolate Gypsy Tart. A super fun evening! Altogether a perfect light lunch for a sunny spring day! Liz Tee

Chris Lewis

Visit www.chaine.co.uk for more information about membership, national and international events 7 COTSWOLDS EARLY SPRING LUNCH The Greenway Hotel & Spa

The Cotswolds Bailliage’s first event of 2019 was lunch at The Greenway Hotel & Spa located on the outskirts of the Regency town of Cheltenham. The Greenway is an Elizabethan manor house hotel surrounded by landscaped grounds and views over the Cotswolds hills. Chaîne members and guests met in an elegant drawing room to enjoy delicious canapés served with a Crémant de Loire, Langois Château, Saumur before entering a contemporary and stylish dining room. What a treat lay in store for us! Restaurant Manager, Roland Udvari, expertly guided us through the menu and wine pairings and introduced a beautifully presented starter of Pressing of Trout, Confit Potato cream, served with Hazelnut Praline and remarked on how much they had enjoyed and Leek, with Crispy Oyster and a tartare Meringue, was delightful especially when the occasion as the food, wine selection dressing which was accompanied by a enjoyed with a Domaine l’Ancienne Cure, and the overall ambience were all truly particularly delicious Chablis, Jean Marc Jour de Fruit, Montbazillac, 2013. excellent and certainly made for a Brocard, 2017. Glazed Goosnargh Duck a Vice Chargé de Missions, Richard splendid first event of the Cotswolds l’Orange followed, which was exquisitely Maxwell, thanked Head Chef, Marcus Bailliage 2019 season! cooked and enjoyed by all with a Malbec McGuinness, and his team for a truly Perdriel, Mendoza, Argentina 2015. The wonderful lunch and they were generously Joanne Cook dessert of Bergamot Lemon Curd, Clove ice applauded by us all. Many attendees

THE OLD PASSAGE, ARLINGHAM Crab & Lobster The Seafood Restaurant beside the Sidlesham

River Severn It was a dark and rainy February night on the shores of Pagham harbour, but within Members and guests of the Cotswolds the Crab & Lobster all was cheery and Bailliage enjoyed a splendid luncheon light on this, coincidentally, the day of the at The Old Passage, Arlingham, Chinese New Year. Nothing Oriental or pig- Gloucestershire in June 2019. This like however about the evening held in the seafood restaurant is located at the historic smuggling hamlet of Sidlesham. farthest point in Arlingham, on the banks 26 members and guests enjoyed the exclusivity of this establishment owned of the River Severn, facing Newnam in the by Sam Bakose and ably managed by Mark Forest of Dean. Vincent. Chef Dan Storey had put together Following a reception of canapés a great menu and we started at the bar served with Three Choirs, Classic Cuvée; with some charcoaled mussels with a glass we sat down for lunch. All three courses of Charles de Fére, Blanc de Blanc. of this summer menu were exquisitely The starter of gin-cured trout with some presented: the Scallops with green chilli frozen tonic granita worked well and then and coriander had an excellent flavour; it was on to some brill which was cooked beautifully on a bed of lentils. beautifully cooked Turbot and the dessert In some trepidation, for those who felt of Elderflower parfait with summer already sated, the very tasty blade of beef fruits was a visual treat with a good arrived — slow cooked in a circular mould. combination of textures as well as flavour. For many the quantity could have been The wine pairings were well matched and reduced and the jus a little more generous the Terres de l’Aumonier, Touraine Chenin but there was no denying that the flavours 2015 was particularly enjoyed with the shone through and the Rhone Crozes- main course. Hermitage made a great accompaniment! Bailli Andrew Crawford proposed the The Santé du chef and du servis was Santé du chef et du service to Dan and proposed by Richard Maxwell and Sally his two sous chefs who had delivered Pearce and her team were warmly a splendid meal in most pleasing applauded by us all. A thoroughly surroundings.This has been the third enjoyable occasion and, whilst it’s true Chaîne event we have held at The Crab that the restaurant is in quite a remote & Lobster and each one has been a location, it is certainly worth the drive to resounding success. Our thanks to Sam reach it! Bakose and his team. Andrew Crawford Joanne Cook

8 Visit www.chaine.co.uk for more information about membership, national and international events WESSEX BAILLIAGE Visit to Chewton Glen Cookery School & Kitchen Restaurant

A very special lunch and cookery demonstration was enjoyed by Wessex members and friends at the Chewton Glen cookery school and The delicious canapés, we watched Luke Cotes du Rhone 2015. Dessert was Kitchen restaurant in New Milton near prepare a plate of Quantock duck again a sharing plate for the table, Bournemouth on Wednesday 5th June. breast, sweet potato and ginger puree, consisting of Strawberry Eton Mess, The really interesting demonstration plum sauce and pak choi, a main course basil and macadamia, doughnuts with preceding lunch was given by Luke we would all enjoy later and a dish cinnamon and milk sauce, and chocolate Phillips assisted by Head Chef, Adam from the competition. Chewton have profiteroles. Of course, we had to Hart. Luke is a Chewton Glen home their own kitchen and herb garden, so try everything! grown talent who has risen through produce is always fresh. This rather different event concluded the ranks of the kitchen to Sous Chef. Following the demonstration, we with coffee, everyone having had a He trained at Bournemouth and Poole retired to The Kitchen Restaurant very relaxed, highly enjoyable and college and shot to fame in 2018 when where we indulged in a selection of informative occasion. he reached the semi-finals of BBC fabulous starters on sharing plates. Masterchef — The Professionals. We then got to savour the delicious Christine Wallage Whilst enjoying a glass of fizz and duck accompanied with a Guigal

CHAÎNE ECOSSE Borthwick Castle

Sometimes it seems that there can be Our amuse bouche was a veloute of nowhere in Scotland, or England, which Scottish shellfish with subtle flavours of Mary Queen of Scots did not get to champagne and nutmeg. The starter was before us! Borthwick was her favourite Pig Head Terrine with ox tongue, pickle place to stay and the last residence she and an exquisite quail’s egg. For our freely visited. Though on her sixth stay, main course we had slow cooked rump she had to make a quick escape via a of Scottish Hogget accompanied by a window, after some protestant lords came delightful Nebbiolo. to demand her surrender and return to A brief interlude involved Ragstone Edinburgh. So a truly royal residence for goat’s cheese served in cones with Chaîne Scotland and our guests! roasted sun dried tomatoes, this time A cream tea on arrival was the idea of complimented by a refreshing Sauvignon our Chef, Derek Johnstone (winner of the Blanc Fume from Germany. Finally came inaugural MasterChef the Professionals in dessert — Derek is famed for his desserts 2008 and who began his career working and this was no exception — a rhubarb with Michel Roux Jnr at Le Gavroche), medley that was truly divine! who feared that such hearty gourmets After this elegant sufficiency, we might flag, as we then embarked upon dutifully returned to the State Room, a private tour of the castle. Then the to exercise carefully honed OMDG skills call for us to descend to the Great Hall. sampling two whiskies from Patricia and A cavernous, barrel vaulted room with Jem’s personal cellar. Then it was away to a great oak table and a roaring log fire. bed ere break of day… Chef Johnstone did not stint on our fare. His inspiration may have come Ian Bailey from history, but the presentation was thoroughly 21st Century.

Visit www.chaine.co.uk for more information about membership, national and international events 9 Wessex trip to Austria Photo credit: Ubimo

Our group of happy travellers met at of fine veal. The ‘Symphony of Desserts’ of the Schafberg before continuing on Vienna airport in June and boarded was served with a Beerenauslese dessert to Mondsee, the town at the head of the the coach for our Austrian adventure. wine from the vineyard we would visit lake of the same name, and the We first travelled south to Illmitz on next, the Ernst Triebaumer winery. Krone Hotel. Neuseidlersee, Austria’s largest lake and Next day commenced with a guided a UNESCO World Heritage site, to visit tour of the Esterhazy Castle. Most ‘That evening we enjoyed a our first vineyard and congenial host, famous of all is the Haydnstaal (Haydn Gerhard Kracher. Gerhard is a third Concert Hall) both for its perfect acoustic rare and special treat… an generation winemaker for the famous properties and its association with the ‘Oldtimer Fahrten’ around producer of sweet wines, Alois Kracher. composer Josef Haydn who was a loyal Here, several climatic factors come servant of the family for 40 years. Finally, the lake in vintage cars, the together — moisture evaporating from we saw the Palace Chapel where Haydn oldest dating back to 1911’ the lake, evening fogs and the warm worked and where Lord Nelson visited and Pannonian climate – providing ideal heard the ‘Nelson Mass’, so nicknamed conditions for Botrytis cinerea to as its first performance, at Esterhazy, flourish. This provides the basis for coincided with his victory at the Battle of the fantastic and much awarded sweet the Nile. Beerenauslese and Trockenbeerenauslese Then on the Ernst Triebaumer winery. wines. Gerhard explained that his This is a small family run, biodynamic vineyards are located on what was the vineyard of 23 hectares. The grandfather bed of a receding lake and this plays and founder of the vineyard was known a part in the dry white wines, which in the town as the ‘Maulwurf’ or ‘Mole’ exhibit a salty characteristic. Harvesting because of the depth of the cellars that must be done by hand so that only the he dug. One fascinating difference to botrytised grapes are picked. This means other vineyards is that the family run that up to six harvestings take place both pig and sheep in the vineyard; the between October and December. We idea being that they will ‘prune’ by were generously treated to a tasting eating the lower leaves and branches. of 11 wines including some Icewein, That evening we dined at the village That evening we enjoyed a rare and which Gerhard grows in Transylvania, of Schutzen am Gebirge in the Eselbock’s special treat. Professional du Vin Ernst accompanied by a light lunch. Michelin-starred ‘Taubenkobel’. Piech, a Wessex member, invited us to This small Relais & Châteaux his Fahrtraum Museum at Mattsee. Ernst hotel has a great reputation is the grandson of Ferdinand Porsche for food. On arrival we were and built the museum as a tribute to his treated to sparkling wine by the grandfather. The ‘rare and special treat’ pool in the beautiful garden. was to experience an ‘Oldtimer Fahrten’ Our multi-course dinner around the lake in vintage cars, the commenced with ‘Pigeon food’, oldest dating back to 1911. Many of us crispy morsels of potato and who were not car enthusiasts suddenly truffle. We then enjoyed char became so as we learnt more and more and peas served with acacia about the cars. On our museum tour, blossom. The fish course we also heard how Ferdinand Porsche was a pike dumpling with developed engines for the likes of green almonds and sorrel. Mercedes and Daimler before the Porsche We again enjoyed the local car was launched. After our drive we veal, cooked this time in a enjoyed a refreshing Danebury Sparkling wood oven and served with wine with canapés followed by a convivial spinach. The meal finished dinner in the museum with our friends with strawberries covered in poppy seeds from the Salzburg Bailliage. accompanied by a poppy seed infused Next day we ‘popped over the border’ We travelled around the lake to Rust cream. into Germany for a guided tour of and the Seehotel. Dinner that night Next day we travelled cross country to Hitler’s famous Eagles Nest high in the was a casual affair on the terrace of St Wolfgang in the Salzgammergut, made Berchtesgaden National Park, before the Seehotel in Rust. ‘Casual’ needs to famous by the Lehar operetta ‘The White dropping into Salzburg where we spent a be defined. We were treated to a five Horse Inn’, Die Weisses Rossl, on the few hours wandering or enjoying a much- course meal! Our table were particularly lakeside. Our trips always involve a train needed beverage in the heat. impressed with the veal which was a and that day we took the steam hauled Early on Saturday morning we boarded delicate pink, almost white, the hallmark rack-and-pinion Schafbergbahn to the top the Johanna at Linz for a day’s trip down

10 Visit www.chaine.co.uk for more information about membership, national and international events the Danube to Krems. Highlights included Melk Abbey, and the four locks on the way down the river, and the vineyards of the Wachau. Then to the Steigenberger Hotel for a winemaker’s dinner with Bert Salomon, owner of Weingut Salomon in the Wachau and also in Finniss River in South Australia. The absolutely delicious Gruner Veltliners and Rieslings were enjoyed by all — plus Shiraz from Finniss River — with the 2017 Riesling from the Ried Steiner Kogl single plot being considered the wine of the evening. The Steigenberger provided a superb meal including a sirloin with a balanced bearnaise sauce and white asparagus. On Sunday morning we set of for nearby Langenlois and the famous winery of Willi Brundlmayer. We were greeted with a glass or two of award-winning sparkling Tim Runge, Philip & Janet Evins, Rupert Schnait and Norbert Simon and an introductory talk amongst the vines before retiring to Heurigenhof Brundlmayer for lunch and a tutored We were we joined by Bailli Délégué goldsmith work at the end of the twelfth tasting lead by Master Sommelier Martin Norbert Simon and over 20 members century. This estate is also the oldest and Schierhuber. The refreshing Brundlmayer of the Vienna Bailliage who provided largest winery in Austria. sparkling Brut is a blend of Pinot Noir, delightful company. Our dinner and Then, sadly, our eight days of great Chardonnay and Gruner Veltliner. The matching wines was the culinary highlight camaraderie were at an end as we vineyard is certified organic and we of our trip. Our dishes included Breton headed for the airport. discussed the complexities of convincing lobster served with a 2018 Wiener neighbouring vineyards to adopt organic Gemischter Satz from Rainer Christ at Edwina Morris methods. The Zobinger Heiligenstein Jedlersdorf. A delightful 2017 Chardonnay Premier Cru Riesling Alte Reben won top from Stift Altenburg which accompanied vote amongst the diners. both the Iced Tomato Consommé and ‘The Imperial Hotel is Our dinner that night was hosted by the Salmon Trout served with fennel Maître Restaurateur Stephanie Huber at fronds. The chilled soup was particularly majestic and we learnt Heurige Das Schreiberhaus in Neustadt welcomed after the mercury touched on the slopes of the Vienna Woods. Built 39 degrees that day. Dry aged Austrian that we were to dine in in 1746 Das Schreiberhaus had many beef was accompanied by the 2016 the stables with original different occupants being renovated Blaufrankisch Eisenberg Reserve from in 1989, reverting to a traditional Weigut Jalits from Badersdorf. Finally, carved roof and parquetry Heurige. It houses Austria’s largest our Carmelised Opalys with currants, corkscrew collection. balsamic and bergamot was served with a floor — Austrian horses Monday was at leisure in Vienna before Beerenauslese from our good friend and were truly spoilt!’ dinner at the splendid Hotel Imperial host, Gerhard Kracher. Truly professional prepared by Maître Rôtisseur Rupert staff meant that we had an enthusiastic Schnait. We knew we were in for a Sante before bidding our new Viennese treat when we realised that the Italian friends farewell. president was also dining there The final event the next day was a that evening! visit to the 900-year-old monastery and The Imperial cellars, Klosterneuberg. Hotel is majestic and we learnt that we were to dine in the stables with original carved roof and parquetry floor — Austrian horses were truly spoilt!

The most famous treasure is the Verdun Altarpiece which is the best-preserved artwork of the Middle Ages. It is named after Nikolaus von Verdun, the artist who created the tripartite enamel and Gerhard Kracher

Visit www.chaine.co.uk for more information about membership, national and international events 11 OVER THE SEA TO… NEWPORT, ISLE OF WIGHT

Members of Solent Bailliage and Guests

On a calm and sunny day in May the served on fried crackers: squid, sea bass hit all the right notes for this writer and Solent Bailliage ventured to the Isle and some goats cheese and beetroot plus the sharp blackcurrant sorbet cut right of Wight for another fine meal at the some cheese gourgeres. through — as it should. The petit fours restaurant of chef proprietor Four tables were arranged across two were a triumph of ingenuity and creativity Robert Thompson. rooms and the ‘lucky dip’ seating plan replicating some traditional sweets set off The hovercraft from Southsea whisked (picking a table and seat number out in old sweet boxes! 29 members and guests from Southsea to of a bag on the coach) seemed to work The group thanked the staff with a Ryde where the waiting double decker well whilst causing wry amusement. rousing Sante and the meal had been coach led to a rush for the top deck — a The asparagus starter was very preceded by retiring member Paddy mistake as the heating seemed to be set unusually presented, as though in aspic, Dawson saying Grace. A fun and enjoyable in the ‘On’ position for much of the short accompanied by a soy marinated egg and day with some great food and company. journey and, as we all know, heat rises!! ginger mayonnaise and the Mad Tokaj dry It perhaps made the first glass of Prosecco Furmint wine from Hungary. Poche-grilled Andrew Crawford Frizzante Bernardi all the more welcome chicken followed but it was the dessert of enjoyed with some unusual canapés ‘melt in your mouth’ panna cotta which DINING FOR A GOOD CAUSE at The Clink Brixton

It’s not everyday you can say you just Clink’s reservations manager, came back from a fancy dinner in a Jonathan Kent. 200-year-old, working prison! London’s Vice-Conseiller Culinaire and This unique experience was hosted Clink Chef Ambassador, Daniel Ayton, by the Chaîne GB’s charity partner, led the team of learners that evening to The Clink, a charity that rehabilitates create a wonderful three course meal, prisoners by teaching the skills of the punctuated by an array of creative culinary and horticultural trades. Through mocktails. We were thoroughly impressed this, they hope to provide these learners by the wide array of dishes, from an a means of equipping them with the enticing sea bream ceviche to confit duck, experience and qualifications needed to classic roast chicken leg, tofu bonbons, re-enter the workforce with confidence, a tarragon polenta gnocchi on a bed of and thereby reducing reoffending. In assorted greens and beans, and perhaps Chloe Chia and Tal Sunderland-Cohen support of this wonderful program seeking most surprisingly, a beetroot melba for to change attitudes, transform lives, dessert! Nearly all of the ingredients and create second chances, it was only a used were grown by and delivered from matter of time for us to return to the Clink’s horticultural branches in HMP The Clink. High Down and HMP Send. Were it not for After going through the standard the plastic cutlery (used due to security security procedures at HMP Brixton, restrictions), one would have forgotten we were escorted into the restaurant they were actually dining in a prison, and quarters where we were greeted with a not in a fine-dining establishment. refreshing cup of tea given that alcohol We at the London Bailliage eagerly is not allowed on the premises. Chaîne await the next time we can patronise this members from various bailliages in wonderful cause! and outside of London and their guests mingled over canapés before everyone Chloe Chia was seated with a warm welcome by the

12 Visit www.chaine.co.uk for more information about membership, national and international events LUNCH AT THE FRENCH HORN Sonning-on-Thames

The Chilterns Bailliage has in three of The French Horn is known for — the the last five years opened its annual magnificent Beef Wellington. programme with a lunch here. The It was great to receive the positive room location overlooking the Thames feedback from members who came is very difficult to beat — the view is from throughout the country for second to none! Michael Emmanuel, the event, some of whom stayed Maître Restaurateur, and his team overnight in the hotel. What a great were at their usual creative best. way to start the year. On to the Our reception had their traditional next time! Kir Royale cocktail and we had one of the dishes as a main course that Barney Quinn

COTSWOLDS The Manor House, Castle Combe

On a fine Spring day, members and through to The Bybrook dining room was enhanced by the excellence of guests of the Cotswolds Bailliage and enjoyed a beautifully presented the wines and the generosity of the gathered at The Manor House Hotel and delicious starter of Everleigh suppliers, Ridgeview and in the village of Castle Combe, Farm asparagus with Cornish crab, Matthew Clarke. Wiltshire. To many, this idyllic village accompanied by a Dashwood Pinot After an introduction by Bailli John needs no introduction and has won Gris. This was followed by a pressing Bishop, Richard Maxwell warmly the coveted ‘Prettiest Village in of Perigord foie gras expertly paired thanked and congratulated Executive England’ award many times. The with a Les Garonnelles Sauternes. Chef, Robert Potter, and his team, Hotel is a stunning 14th Century The main course of fillet and shoulder for producing such an excellent manor house in this quintessentially of Wiltshire Downlands lamb was meal with very friendly and efficient English village and is part of the flavoursome and balanced with a Vina service. Richard then handed over to Exclusive Hotels collection. Real Rioja Crianza. The dessert of Philip Evins, who gave an encouraging We enjoyed a reception of assorted passion fruit mousse with chocolate, speech about the Chaîne network canapés served with either Pimms mango, coconut and lime was a of members all over the world and or Ridgeview sparkling wine. The taste sensation and very cleverly the welcome and friendship that is Bailliage was delighted to welcome presented; served with Muscat de extended to all through enjoying special guests, Philip Evins, Bailli Beaumes de Venise Fenouillet. great food and good wine. The Santé Délégué, and Janet Evins, Bailli of Overall, the luncheon was du chef was kindly proposed by the Wessex, as well as Gaius Wyncoll, declared one of our best ever with Bailli Délégué. Maître Hôtelier and General Manager a superb menu complemented by its of The Manor House. Chaîne members presentation and service. It should Joanne Cook and guests then made their way also be mentioned that the luncheon

Gaius Wyncoll, Richard Maxwell, Robert Potter, John Bishop and Philip Evins

Visit www.chaine.co.uk for more information about membership, national and international events 13 LONDON BAILLIAGE SOUTH WEST BAILLIAGE Le Colombier Salcombe Harbour Hotel In mid-February, the London Baillage enjoyed a Diner Amical at the popular French brasserie, Le Colombier. The evening began with Champagne Ernest Rapeneau before we sat down to seared tuna with oregano dressing served with the smooth Gentil Hugel 2017. We then had the chance to enjoy roasted fillet of lamb with provencale tomatoes served with St Nicholas de Bourgueil 2017 from Y. Amirault and the classic French dessert of tarte tatin served with Maury from the house of Mas Amiel. A magnificent evening of traditional French fare accompanied by superb service! Vive la Chaîne!

Liz Tee

Liz Tee, Noam Safarti and Georgina Graham

In May, the South West Bailliage enjoyed a fine lunch over looking the Salcome Estuary at the beautiful Salcombe Harbour Hotel hosted by Maître Hotelier Jason Parry and his son Tomas. CHAÎNE ECOSSE at Rufflets Members, guests and officers enjoyed a glass of Baron de Marck Champagne NV Our first lunch amicale of the year The virginia–clad walls of the turreted and some delicate canapés before sitting was held at Rufflets Hotel — founder house and the rose-wreathed terrace down to a starter of local crab, smoked members of the Scottish baillage — combine with the bosky environs to salmon and aioli paired with a very crisp where we were warmly welcomed by present a romantic setting enhanced Sutherland Viognier Rousanne from Elgin, long-term General Manager on this Valentines Day weekend by the South Africa, a great start! Stephen Owen. Chaîne contingent present including Our main course was exceptional: West Built in 1924 by the widow of a Dundee new members Alan and Alison and old Country Lamb, loin & shank matched jute baron, this fine country house is members Jos and Andra newly returned perfectly with the Thelema Cabernet situated one mile from the centre of St from Dubai. But members thoughts Sauvignon 2015, Stellenbosch. Andrews in land formerly owned by the were not of romance but of food — and Dessert was a perfectly wobbly rhubarb Priory of St Andrews and known in the appetites were duly satisfied with a panna cotta, ginger nut crumb, doughnut, old Scots tongue as ‘Ruch Flets’ meaning splendid lunch in the privacy of the raspberry paired with an ice cold dessert ‘rough, flat lands’: not a description lovely drawing room. A wonderful day in wine, Thelema ‘Vin De Hel’ Muscat 2015, that would apply today as the house is a well-loved hotel! again from Stellenbosch. set within 10 acres of a glorious award- The end of a great lunch, Santé du chef winning garden including, at the time of Bill Bruce et du service!!!! our visit, great drifts of sunlit snowdrops.

Mark Godfrey

14 Visit www.chaine.co.uk for more information about membership, national and international events WESSEX at the Lime Wood Hotel

In early March, many members and guests of Wessex Bailliage attended lunch at The Lime Wood Hotel in the New Forest National Park, close to the small town of Lyndhurst. We were delighted that Hotel Director, Maître Hôtelier, Kenneth Spiers joined us for the event. Prior to lunch, Spanish Ham Master José Sol gave us an extremely interesting talk about the jamón culture, how the food is produced and he demonstrated how to carve the paper thin slices. Following José’s very informative talk, many members tried their hand at carving, some with excellent results! Needless to say, we all tasted the delicious ham accompanied with Hambledon Classic Cuvée. Lunch was served in the Hotel’s Scullery, a restaurant which is styled on an 18th Century country house kitchen, and Co-Head Chef Luke Holder produced an excellent menu for us: a refreshing starter of asparagus and pink grapefruit was followed by sea bass accompanied with a Morande Gran Reserve Pinot Noir from the Casablanca valley in Chile. The afternoon concluded with a treacle tart, rhubarb and clotted cream. A wonderful way to spend a Spring afternoon!

Christine Wallage Luke Holder, Philip Evins and José Sol

WESSEX BAILLIAGE TOUR & DINNER Palace House, Beaulieu

It is not often possible to It was good to see members offer an exclusive venue for from several other Bailliages a Wessex Bailliage event and, in particular, we were and so it was exciting to be delighted to welcome our able to invite members to an International Vice-President evening in the magnificent of La Chaîne, Marie Jones. ancestral home of Lord All the catering is done Montagu of Beaulieu! Palace by Leith’s at Beaulieu and House has been in Lord members were treated to Montagu’s family’s ownership a suitably impressive five- since 1538. The impressive course meal which included monastic origins are evident smoked trout, guinea fowl, a whilst still retaining the great delicious Stoney Cross local warmth and charm of a cheese (named after a WW2 family home. airfield) and a wonderful The evening began with dessert of passionfruit crème Tony Edwards, Janet Evins and Marie Jones a reception and guided tour of brulée tart with shades this beautiful building, learning about knocking a large hole in the exterior of raspberries. the history and being able to view wall to enable cars to be housed inside Marie Jones showed member’s the many splendid and varied family the palace. appreciation with the Santé to Chef treasures, portraits, photographs After the tour guests enjoyed a glass and staff and Bailli, Janet Evins, and memorabilia. It was particularly of Exton Park Brut Reserve NV. Dinner presented General Manager of Leith’s, interesting to discover that the origins followed in the majestic Lower Dining Hall Tony Edwards, with a Chaîne Plate of of the famous Motor Museum created and, as the evening was quite chilly, the Excellence for an outstanding evening. by the former Lord Montagu began large fireplace was put to good use with a in Palace House — it necessitated welcome log fire. Janet Evins

Visit www.chaine.co.uk for more information about membership, national and international events 15 CHAPITRE MALTA

Following a chance meeting at the Austrian Chapitre in Vienna, Stephen Eagle, Bailli of Thames Valley, and Sue, were warmly in 2018, a group of GB members decided that they would join our welcomed at the dinner and both were presented with a gift from Maltese friends at their Chapitre In Valletta. the Maltese Bailliage. The host hotel was the 5* Corinthia St Georges Bay where Malta’s There then followed a very impressive dinner designed by Chancellier Charles Gatt, who also has a base in the Thames Valley, Executive Chef Kevin Arpa at the St Georges Hotel accompanied by organised a splendid event preceded by the induction or promotion some interesting Maltese wines. of over 50 members. One of those promoted was Sue Pickard the new Bailli for our Anglia region whilst Penny Spurr was inducted Vic Laws, MBE into the OMGD.

PERFECT PESCARA

This year’s Italian Grand Chapître was chefs in the kitchen: Walter Canzio and held in the new ‘hot’ tourist region of Massimiliano Capretta. The latter’s ‘Shrimp Abruzzo. A land of mountains, lakes, the body with corn flakes, crunchy head, Adriatic coast, and UNESCO World Heritage Carapace powder and red pepper sorbet’ sites. But this attractive countryside is was truly a sight and taste to wow the most more importantly home to a great farming jaded palate! and winemaking tradition, with many The induction on Saturday morning took Michelin starred restaurants. A number place in the Bonboniere that is the Teatro of these we visited during the weekend, Comunale in the hilltop town of Atri. This with specialities based on fish and also miniature La Scala was a most memorable handmade pasta. venue for all the inductees. Bailli Délégué Roberto Zanghi and his Our final event was the Gala Dinner held team are to be congratulated on the very in the Castello San Marcantonio in the high standard of cuisine throughout the hilltop town of Cepagatti — top Romans all event, starting on Thursday with the superb needed a weekend getaway! The success of La Bandiera, tucked away in the hills but this event was a fantastic introduction to the reward for the journey was Marcello the great scenery, towns and chefs of this Spadones’ sensational light touch. On very attractive Province. Bravo Roberto. Friday we dined on the seaside at Café Les Paillotes with a duet of Michelin-starred

16 Visit www.chaine.co.uk for more information about membership, national and international events OMGDFeature

Carlo Mondavi

LONDON CITY BAILLIAGE AT 110 TAILLEVENT with Carlo Mondavi

The London City Bailliage was Carlo showed wines, ranging from honoured to be joined by Carlo vintages 2014 to 2016, that were Mondavi of Sonoma Coast Domaine quite youthful — and while unique RAEN in May at Les 110 de Taillevent in their own right, had an earthy in London. complexity and finesse that paid As a fourth generation vintner, homage to the Burgundian wines Carlo Mondavi helps keep the legend Carlo so admires. While we dined on and exceptional pedigree of Mondavi delicious lobster bisque and suckling wines alive at the Continuum pig, Carlo regaled us with stories of Estate in Napa Valley. He credits his growing up in the legendary Mondavi grandfather Robert, Robert Mondavi family, and how they became one of Winery’s namesake, and his father America’s premier wine dynasties Tim, as his greatest teachers in the — quite by accident! The event was art of winemaking. Carlo worked held in conjunction with Tom Bird of with the winemaking team at Robert Stannary Street Wine Company. Mondavi Winery and Opus One The food was divine, the wine before joining his family to initiate superb, the host charming, and Continuum Estate. In 2013 Carlo, the company, as always with the and his brother Dante, founded Chaîne, truly delightful — all in all, a their own winery, RAEN, to produce, fantastic night! bio-dynamically, Pinot Noir from the Sonoma Coast. Marjorie Vestergaard

Philip Evins, Tom Bird, Christopher Lecoufle, Ross Bryans, Carlo Mondavi and Martin Vestergaard

Visit www.chaine.co.uk for more information about membership, national and international events 17 So what brought you here to hotel’s personality and profile — then Grantley Hall? followed swiftly by an HR Director to Life moves in mysterious ways. In recruit the right staff. 2015, I was the recently-appointed We have set up our own training General Manager at Lucknam Park, academy here, as this will become a near Bath. My wife and I had kept our big challenge for the industry in the house in Masham, North Yorkshire, future. We will be a major employer bought when I was at Swinton Park in the area, though the chefs for the nearby, as we loved it up there four F&B offerings have come from and visited whenever we could. A further afield, including restaurateur chance conversation with two of the and television personality Shaun Lucknam Park guests one day raised Rankin, who will oversee the the subject of my roots in the county. 38-cover fine dining venue. It turned out that these were the All our staff share the same new owners of Grantley Hall, then values. We ask them to be magical, an abandoned, run-down property in respectful, passionate, innovative dire needed of a great deal of love and consistent. After all, if we are and attention. They wanted to turn charging over £300 a night, we want it into a top hotel – and the rest, as to deliver over £600 of value. It’s they say, is history. about ‘traditional luxury’ not pared I joined the team here two back minimalism. years ago, when the building and conservation work had already been Apart from the Grantley Hall underway for 12 months. My job – my restaurants, where would be dream job – was to develop what your favourite place to eat — was there and turn it into a luxury and why? retreat, combining sophistication It would have to be Thomas Keller’s and country charm. As we say, ‘the famous French Laundry in California. difference is in the detail. I had an unforgettable meal there And it is wonderful to see such during a wine trip to the Napa Valley. a magnificent building, with its ‘On the grill’ with : A return visit would be spectacular. rich and colourful past, having entertained Royalty and Members of And what would be your desert Parliament, celebrities and socialites, Maître Hôtelier island meal? And who would restored to its former glory… cook it? and beyond’. Andrew McPherson Southern Fried Chicken, made by Dizzie Gillespie to his own recipe So who, in the hotel industry, of Grantley Hall (he was a great cook). Lasagne have influenced you in your cooked by my wife — amazing long career? comfort food if you are marooned My first mentor was Frances Goodall, on your own! Any dessert made by owner of The Countryman pub on Rosemary Schrager, who doesn’t the Isle of Wight, where I started as believe in calorie counting. Anyway, a 16-year-old kitchen porter. But, in In this issue of Table Talk, the Chaîne talks to it’s my island! my jacket and tie, I was the smartest Andrew McPherson, a larger-than-life hotelier, Jammy kitchen porter on the South Coast! Dodger lover, and with an affinity to the rolling hills of Finally, what has it meant ‘Andrew’, she would say, ‘one day North Yorkshire where he is about to realise his lifetime to you to be a professional you will be a fantastic hotelier and ambition – creating and running one of the finest member of the Chaîne? I have been a professional member run the finest hotels’ and to her country house hotels in the North of England, after credit I have done just that. for over 12 years now, and wherever four years’ in development. I could not have done it all without I have worked, it has always been the inspiration of two well-respected a great source of local contacts — Grantley Hall, a lovingly restored 17th Century hoteliers either: Robin Shepherd, and like-minded people who share now Chairman of Bespoke Hotels, property with formal gardens and grounds, just five a love of food and wine. We get to is someone whose entrepreneurial miles from the picturesque cathedral city of Ripon, eat out at some spectacular places skills are outstanding, and the much- opened its doors, 47 bedrooms and suites, four around the country, and they come admired Harry Murray, now Chairman restaurants, and state-of-the-art spa in July 2019. By to us too. I am a great believer in of Lucknam Park, whose varied and the time that you read this it will also have hosted its the Young Chef and Young Sommelier successful career is one that every first Chaîne dinner! Competitions. The support I have hotel managers aspires to. had already from the Chaîne for the Andrew clearly does not stand still. We caught up with Grantley Hall adventure has been How have you pulled all him a week before opening – in between meetings with superb. And I am delighted that one this together? builders and contractors, staff and sales. ‘It’s going of the first dinners we will be holding here will be an exclusive I took Harry’s advice, when he surprisingly well’, he says cheerfully, ‘we are only five opened the Mount Nelson in South Chaîne event! days behind schedule’. Which no doubt will have been Africa, and started with the Sales made up as we go to press… and Marketing Director, to build the Fiona Campbell

18 Visit www.chaine.co.uk for more information about membership, national and international events OMGDFeature

DELICIOUS GRUAUD LAROSE A WINNER

The Park Restaurant in the Royal this regime very shortly. The final wine of the evening was a Lancaster, London was the venue for an Vinification takes place in a mixture of refined 1989 GL which had the acidity introduction to the wonderful Second wooden vats and cement tanks and the and fruit to balance the richness of a Growth estate of Château Gruaud Larose wine is aged in oak barriques (30% new) Cabichou cheese. in St. Julien with General Manager Nicolas for 18 months. Happily Nicholas is also the proprietor of Sinoquet. We were pleased to be joined After English bubbles to start the a spirits company, Mandracore spirits, and by Officier Maître Hôtelier Sally Beck, the evening, dinner kicked off with 2012 we had the pleasure of drinking his divine hotel General Manager. Sarget, the estates second wine, matched 1980 Samalens Armagnac with a dessert of At 82 Ha Gruaud Larose is a sizeable with beetroot cured salmon and Dorset Tarte Tatin and Creme Chantilly Armagnac estate, situated on the classic Garonne crab. Then a 2006 Gruaud Larose (GL) — wow! gravel of St Julien. The blend is a typical with smoked eel and pork tortellini. These dishes together with the St Julien with Cabernet Sauvignon Executive Chef, Maître Rôtisseur, beautifully smooth wines from Gruaud dominant. The blend is Cabernet Daniel McGarey excelled himself with mean that we were really treated to Sauvignon (65%), Merlot (25%), Cabernet a main course of Anjou pigeon and Foie something special — just look at those Franc (8%) and Petit Verdot (2%). Most of Gras Wellington matched with a truly vintages! Where else but the Chaîne can the vineyards are farmed bio-dynamically outstanding 2001 GL. A match made you be served 30- and 40-year-old wines with plans to complete the transition to in heaven! from a top Château.

Nicolas Sinoquet

Visit www.chaine.co.uk for more information about membership, national and international events 19 BIRTHDAY HONOURS LIST Dr Andy Kemp MBE Induction at the Diary Dates Grand Chapitre Make a note of these dates in your diary.

International Young Sommeliers Competition,Seoul 4-5 September 2019

International Young Chefs Competition, Calgary 18 September 2019

60th Grand Chapitre, London 3-6 October 2019

OMGD Winemaker Dinner, London — Daou Estate 22 November 2019

OMGD Winemaker Dinner, Château Phelan Segur, London Pair de la Chaîne Andy Kemp, Group 28 Feb 2020 Sales and Marketing Director of The Grand Chapitre is the time of Bidfood Services Ltd, was awarded Young Sommeliers Comp, London an MBE by Her Majesty Queen year when our inductions of new 3 March 2020 Elizabeth II for his dedication and members and promotions takes commitment to the hospitality place. Just to reminder those still Young Chefs Comp, Leatherhead 5 March 2020 industry in the Birthday Honours to be inducted and receive their List. Andy and Bidfood Services ribbons that the ceremony will take place on Saturday 5 October at 11am YPAD Dorchester Hotel Ltd have been great supporters of 20 March 2020 Chaîne GB, and of the Young Chef sharp in Holy Trinity Church, Sloane and Young Sommelier Competitions Street, London. Do try to be there a World Chaîne Day 25 April 2020 in particular, for a number of years, little earlier. This year we welcome Carl Wachtmeister, Bailli Délégué of and we heartily congratulate him on OMGD Winemaker Dinner, this well-deserved award! Sweden and Member of the Board as London, Allegrini our Inducting Officer. 22 May 2020

International Young Sommeliers Competition, Paris 2-5 September 2020

International Young Chefs Competition, Paris GERARD BASSET OBE, MS, MW, MBA, MSC 18 September 2020 Grand Chapitre, 1957-2019 1-4 October 2020 The passing of our Echanson, Gerard Basset, was a great loss to the Chaîne, and also to many other organisations. Following a battle with the GB competition back Editorial Team the big C over the last in 2008. He remained Philip Evins year this giant of the Chair of the Judges wine industry is no longer until this year, and we Bailli Délégué with us. have so much to thank Membre du Conseil Magistral Born in 1957, Gerard him for. Gerard was [email protected] arrived in the UK from life-enhancing, and France in the 1980s, a wonderful mentor Tel +44 (0)1962 866355 having originally trained of young people, Mob +44 (0)7050 193959 as a chef, but quickly encouraging them in discovered a taste for their careers. His son wine and switched his Romané said: ‘Gerard Leslie Cuthbert focus to becoming a always love blind Vice-Echanson and Editor sommelier. His first tastings. In fact it was [email protected] major role was as head his favourite part of any sommelier at Chewton competition’. Mob +44 (0)7973 325375 Glen, then he founded A memorial service the Hotel Du Vin hotel for him was held in a Fiona Campbell chain with Robin Hutson He was made an OBE in 2011 fully packed Winchester before moving on to for services to hospitality and cathedral and was Chargée de Presse various projects including was awarded Decanter Man of attended by many of the [email protected] his own Hotel Terravina. the Year in 2013. world’s wine figures. Mob +44 (0) 7836 595131 He was the only person Gerard was not only a good to hold MW, MS and MBA friend to us all, but also an Philip Evins in wine management, enthusiastic contributor to the Design and MSc in viticulture. Chaîne, helping us to create Ubiquity Communications [email protected]