The regular Gourmet Wine Dinners at the magnificent 5star country house hotel Luton Hoo on the borders of Bedfordshire and Hertfordshire - with its Manor House dating back to 1601 and gardens designed by Capablility Brown - are one of the highlights of their popular fine dining calendar.
However, this month, there are some ‘firsts’ to celebrate. First of all, this will be the first time that their traditional March Champagne Dinner on March 16th is devoted to an English Sparkling Wine - the ‘rising star’ Exton Park. And it will the first time, too, that Exton Park has teamed with a top hotel venue to show their elegant wines to a gourmet audience of discerning diners.
Executive Head Chef Will Hughes and his brigade have created a special menu that not only heralds in early spring, but also brings out the best partnerships with the award-winning range of Exton Park sparkling wines – all produced from their large 55acre vineyard on the prized chalk slopes of Hampshire’s South Downs, overlooking the Meon Valley. And all created by the talented French-born winemaker Corinne Seely, who has been making wines at Exton Park since 2011, in order to build her library of ‘reserve wines from each harvest for make her acclaimed Non Vintage blends.
Corinne herself will be at the Exton Park English sparkling wine dinner on March 16th to meet the guests, present her wines, and explain the connections with each dish.
The price of the dinner is £85 per head including the wines.
Those interested in making a booking should contact Luton Hoo Hotel directly on email@example.com or 01582 698888.
For more information on Luton Hoo Gourmet Wine Dinners see their website.
Canapes – served with Exton Park Brut Reserve NV & Exton Park Rosé Brut NV:
Crab beignet, mango, coriander
Foie gras, poppy seeds, croissant
Oysters with traditional accompaniments
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Starter – Served with Exton Park Pinot Meunier Rose:
Wild mushroom tortellini
wilted spinach, garlic cream sauce
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Main – Served with Exton Park Blanc de Blancs 2011:
Rack of lamb, roast loin, slow cooked shoulder, thyme reduction
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Dessert – Served with Exton Park Rosé 2011:
Rosary Goats cheese mousse
Pistachios and raspberry textures