CHAM­PAGNE SIP­PING IN STYLE

Cheshire Life - - The Edit -

It was one for fizz fans at the Alder­ley Edge Ho­tel as glam­orous guests gath­ered to cel­e­brate the best of bub­bles with a Tait­tinger Cham­pagne Din­ner. Ex­ec­u­tive Head Chef Colin Starkey cre­ated a four-course menu that paired per­fectly with var­i­ous bot­tles from the French wine fam­ily. Guests buzzed about the bar with flutes of Tait­tinger Vin­tage be­fore sit­ting down to a starter of cured pol­lock, cour­gette and fen­nel with saf­fron aioli. Glasses of Tait­tinger Rosé were poured with crispy ox­tail, caramelise­d onion purée and chive oil, be­fore a smooth Ri­oja Al­bina Reserva was brought to the ta­ble for the main of seared guinea fowl. The bub­bles made a come­back for dessert in the form of Tait­tinger Noc­turne NV. Keep your eyes peeled for fu­ture foodie events at the ho­tel.

alderleyed­ge­ho­tel.com

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