Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
It’s a hard life being a Master of Wine but somebody’s got to do it. And when a vertical tasting comes your way, you don’t decline the invitation. It is nigh on impossible to put together a tasting from one property spanning several decades of wine without a) being the property owner with a library …
Frühstück – I love that world. Those Umlauts!!! This was a pretty tasty breakfast and perfect if you have a flour allergy as there is no flour in the recipe. And the oats mean you feel fuller for longer. For extra indulgence, serve with whipped cream. Recipe to download (Breakfast)
We love cheese. But sometimes you have some which is perhaps slightly past its sell-by date. Or, you bought a bag of pre-grated cheese (yes, even the best chefs need a convenience, quick route sometimes) and you have some left over. Or, you just buy some cheese specially to make these fast and easy scones. …
Actually, we can’t remember what the celebration was all about. But we do remember what the food (and of course the wine) was: saffron risotto with Dublin prawns. Bernd loves a risotto. He learnt how to make this archetypal Italian dish in Milan with Gualtieri Marchesi, the first three Michelin star chef in Italy. And …
Chocolate and yet more chocolate. With sugar. Absolutely no calories really. Recipe to download (Süsses)
Sprouts, you love them or you hate them, but actually, after you have tried Bernd’s recipe, you will think again about this jolly tasty vegetable. In this video, Bernd explains his lemon and thyme risotto with sprouts. Recipe to download (Veggie)
Sauvignon Blanc Laurenzikapelle Lieblingsei 2017 from Jürgen Hofmann in Appenheim, Germany compared and contrasted with Alvarinho Limited Edition from Vale dos Ares in Vinho Verde, Portugal.
This is what we love to do: culinary wine evenings – special events with Master of Wine-selected wines, entertaining moderation and scrummy food. Here is Alison in flow. Bernd is in the background, putting the final touches to his culinary highlights. All of this takes place in our „eat-in kitchen“ in a converted tobacco drying …
I don’t need much of a reason to celebrate. The end of the week will do. In fact, that’s a jolly good reason. Who needs a new job, a house move or a round birthday? We should celebrate the everyday, the old hackneyed „carpe diem“ rules here. And if one is going to celebrate, then …
Don’t you just love a bit of alliteration. To be more precise: this was salmon teriyaki (with miso, lemon zest, honey and jalapenos) with pan-fried green asparagus and shiitake mushrooms seasoned with coriander and mint. The herbal green notes in the dish harmonised beautifully with the capsicum and tomato leaf, clean-as-a-whisktle character of this 2020 …