OUR WINTER WINE DINNER SERIES AND "BURNS" NIGHTS 2018/19

I am mindful that our Winter Events need to be a little more challenging each year, to coax our many wonderful and loyal customers from hibernation. Thank you for your business.

Once again we have partnered with our old friends at Matthew Clark again this year from whom (as with Trevor Hughes) we have been buying wine since we started at the Buttery in Glasgow in 2002.  It would appear there is some demand for another Epicurean Dinner, therefore I will be hosting another at the end of the series.

Trevor Hughes will be returning, along with me to host our annual American evening.

It’s going to be another action packed Winter ….. can’t wait!                                                                                    

Friday 4th January American Food & Wine Pairing Dinner with Ian Fleming and Trevor Hughes
Our annual American evening extravaganza hosted by Trevor Hughes and owner Ian Fleming from the USA. A great night is always assured featuring authentic American recipes from Ian's Inn's on the Eastern Shore, USA. American boutique Wines drawn from reserve stocks held by Trevor, from whom Ian has been buying wine for over 30 years.
Avoiding mass market produce, their is fabulous regional produce available in the USA and with recipes drawn from so many cultures, the food scene is dynamic. Combine that with wine from largely boutique winerys with small productions of concentrated wines and we have all the ingredients for our most popular winter wine event of the year.

Appetizer, four courses and all wines. ££ 

Friday 25th and Saturday 26th January Rabbie Burn's Nicht
The Burns Supper is an institution of Scottish life: a night to celebrate all things Scottish, including the life and works of the national Bard. Ours is an indulgent affair with Malt Whisky, fine Wine, proven Scottish dishes from our kitchens, Rabbie's Poetry and our Highland Piper. Hosted by our wonderful Burns Master of Ceremonies (foolhardy chairman) Gregor Wood.
Very popular this year so please book early, not your traditional 'Burns Night.

Appetizer, four courses, wines and entertainment. ££

Friday 15th February Taittinger Champagne
Taittinger presented by a Master of Wine  .  .  .  .  .  .  it just dose not get better than this! Champagne Taittinger is one of the few remaining family owned/operated houses. Distinguished for its extensive vineyard holdings of 752 acres, including prestigious Grand Cru vineyards in the Côte des Blancs and Montagne de Reims regions. Unlike most large houses, Taittinger relies primarily on estate grapes for its portfolio of Champagnes. Also unique are the higher proportion of Chardonnay in its wines that gives Taittinger its signature style, and the time devoted to aging the wines before release. Master of Wines Mark O'Bryen of Hatch Mansfield hosting. 

Appetizer, three courses and all wines. ££

Friday 8th March Wines of New Zealand
Winemaking is still fairly new to New Zealand. Yet after only a couple decades, Kiwi winemakers are already producing wines that are consistently lauded by international experts.
In 2002, American wine guru Robert Parker declared a Felton Road 1997 Pinot Noir as one of the top 3 wines in a blind tasting of Burgundy reds. (And this from a man who has been a vocal critic of New Zealand wines…)
In April 2003, Wine Spectator rated central Otago as one of the top 5 most exciting New World wine regions. And now the up-and-coming Hawke’s Bay Shiraz is rivaling even the best Australian Shirazes. So what on earth is going on here?
Nicole Henry will be returning to host this one.

Appetizer, three courses and all wines. £

Friday 22nd March Wines of France
French wines can be confusing because they rarely put the name of the grape on the bottle. Instead they put a controlled place name, appearing on the label as the "Appellation d'Origine Contrôlée." You will often see this abbreviated as AOC or, to get in line with EU terminology, AOP. The rules for winemaking and grape growing in each appellation have grown out of each region's long history.
Why put the place on the label instead of the name of the grape? Many people would say that it's because of the notion of terroir. Essentially, terroir is the wine's expression of the place from where it came. When winemakers speak about terroir, they're talking about a variety of things that influence the vine, including the type of soil it's growing in, the slope and elevation of the vineyard, as well as the climate and weather.
Richie Laing from Matthew Clark will be hosting

Appetizer, three courses and all wines. £

Friday 5th April An Epicurean Journey with Ian Fleming
"Epicurean definition  .  .  .  having luxurious tastes or habits, especially in eating and drinking"  
Food and Wine Pairing Dinner with our owner, Ian Fleming as he joins us from the USA. Tonight he shares his personal favourites from around the world, paired to dishes from our Master Chef, inspired by his travels and experiences. Expect old world wines and classic dishes, quality over volume with a twist.

Appetizer, three courses and all wines. ££

Friday 12th April Wines of Hungary
Like all wine-producing countries in Eastern Europe (and there are many), Hungary is still in the throes of restructuring its wine business in the post-communist era. wine was viewed as simply a commodity like grain or potatoes to be supplied, according to long-term economic plans, to Hungarians and particularly, Russians. The state monopoly handled all wine sales and distribution and, although much of the vineyard land remained in private hands, many vines were planted in unsuitable areas. Quantity was the priority. Quality was regarded as subversive.
Today, Hungary's vine-growers and wine-makers are trying to grapple with a completely new system. The Russian market has evaporated, the domestic market is embryonic, and export markets have never been so competitive. All things considered, Hungarian wine is doing well and making an impact.

Appetizer, three courses and all wines. £

Prices:
Accommodation, cream tea, appetiser, three-course dinner, breakfast, all wines and VAT for two persons.

£                                                                                    ££
Classic Room                      £247                                  Classic Room                     £268

Heritage                             £268                                    Heritage Room                  £288

Lake View                           £315                                   Lake View                         £335     

Lake Superior                     £366                                   Lake Superior                   £386

Non-resident spaces are very limited at Non-resident spaces are very limited at 
£                                                                                     ££
£78 per person for the dinner and all wines.                  £88 per person for the dinner and all wines.

Book a Friday Event and you can have the Thursday evening at half the bed and breakfast rate!