Summer Lunch

                                                                        SUMMER LUNCH AT HIPPING HALL

On Sunday 6^th July, 22 members and guests visited Hipping Hall at Cowan Bridge, near Kirby Lonsdale for Summer Lunch.

Our guests were Ian & Chris Nicol (EAC Chairman), Ron Barker (Immediate past Chairman) & Val Ramsay, all from Blackpool Branch. Valerie Brookfield-Bishop and her friend Veronica from Merseyside & Mid Cheshire Branch.

A selection of canapés had already been eaten and enjoyed when my wife and I arrived, as we had been delayed by a motorbike accident. Accompanying the canapes was a Marie Courtin Resonance Polisot from France NV bio dynamic sparkling wine, which most had enjoyed, however I found it quite bland with very little mousse.

We were seated and Robert, Specialist Biodynamic Wine Merchant of Buon Vino gave an enthusiastic talk about the wines that would be served with our meal.

Our first course Cheese Custard, Asparagus, Truffle and Sourdough, a delightful little dish which went well with a Gewurtztraminer from Albert Mann, Alsace 2011, a wine with a taste of its own, not everybody’s choice, but certainly mine.

This was followed by Fresh & Smoked Mackerel, Cucumber, Wasabi Yoghurt and Black Sesami. The freshness and smokiness of the mackerel gave the dish great texture – one member said it was one of the best mackerel dishes we have had. The Arbois wine from Domaine de la Tournelle went quite well with the food, but was not a favourite on my table.

Next we were served Stewart Lamberts Lamb (a locally bred Swaledale lamb), Peas, Broad Beans and Lamb jus as our main course.  It was exceptional, delightfully tender and tasty, cooked to pink perfection.  The accompanying wine was Chateau le Puy from Cotes de Francs Bordeaux France 2009.  A great vintage and it showed well, with lovely soft blackberry fruits and well balanced with a long pleasant finish.  It complemented the food admirably, although I was rather surprised to see it on the hotel wine list at £63 per bottle!

The dessert of strawberries, black pepper, sorbet and basil granite was superb, an explosion of flavours accompanied by a sweet wine from Gaillac Grain de Foulie Causse Marines which went well with it – a pleasing course,

We then sat on the sunny patio for the Petit Fours, Chocolate & Mint Gell, Hazelnut Parfait with assorted caramel and pistachio crumbs on top followed by coffee.

An outstanding lunch and at £60 very good value. It was an absolute shame that it did not receive the support from the members that it deserved.

Our thanks to Head Chef Brent Hulena, from New Zealand, and Sous Chef Oliver Martin.

Bob Lloyd   30-07-2014