A new monthly event with food & wine pairings inspired by the seasonality of Borough Market. Each month we will select a region that plays home to these ingredients & the wines we pair the food with. Next Chef’s Table at Borough Market: Wednesday 11 October 19:00 £75 – Price of ticket includes the paired drinks, food & service.
Morgwn Preston-Jones, Executive Chef of Bedales Wines & BOB’s Lobster, hosts a dinner inspired by Autumn in France, using ingredients sourced from Borough Market or made in house. For this one-night-only dinner event, are working along side Baptiste Duc, Ambassador for Chateau du Cèdre, who will be pairing wines to Morgwn’s family style meal. Baptiste’s expertise of South-West France and intimate knowledge of Chateau du Cèdre’s wines will make for an unforgettable (and delicious) evening!
All courses will be shared, and guests will be seated at sharing tables in the unique 1st floor tasting room. Price of ticket includes the paired drinks, food & service.
About Chateau du Cèdre:
The Verhaeghe family have been making wine in the Lot since the 1950s. Today it is Pascal and Jean-Marc in charge of this domaine since 1988, now certified both organic and biodynamic. Their meticulous work in the vineyard and the cellar making this estate the unchallenged leader of the Cahors appellation for the last 30 years. The Malbec grape makes unique wines. Thriving on the great Chateau du Cèdre terroir (stony calcareous clay which is called ‘Tran’) and pampered by the meticulous approach of the Verhaeghe brothers, long ageing periods in oak barrels, it gives birth to wines with violet and black fruit aromas, wines that are dense, long and particularly elegant.
(Unfortunately, due to the style of the event we are unable to cater for vegetarians nor vegans. Please do make us aware of any allergies.)
“Blandine Blanc” – Whipped goats cheese on beetroot crisps & smoked salmon blinis “Chateau du Cèdre Cahors”– Duck ragu with fresh tagliatelle “Le Cèdre Cahors” – Rare lamb loin with smoked butternut squash, wild mushrooms, & a hazelnut gremolata “Malbec Vintage Vin de Liquor” – Stichelton & thyme roasted figs