SUMMER LUNCH

MANCHESTER BRANCH SUMMER LUNCH 2017

A quintessentially English summer day was enjoyed by members at the Great John Street Hotel in Manchester city centre.  The event was our summer lunch which was well attended and a good time had by all.  It was a joy and pleasure to get such wonderful feedback from members that I share with you. To start we enjoyed a glass of Comte de Senneval Champagne which was served in abundance to accompany a selection of canapés; a perfect choice served on The Rooftop Playground with views over Manchester.

The canapés hit the right spot and members commented on their outstanding presentation :-

Smoked trout and dill gougeres fluffy and delicious. 

Golden beetroot tartare, black olive tapenade - beetroot will never taste the same again!

Cream of asparagus in a shot glass, refreshingly cool and given a special touch with the tiny crispy vegetable ribbons.

Mini ham hock terrine with fig chutney, rich and full of flavour.

Baked mini courgette with ricotta and topped with asparagus, a delicate combination and the flavours came through beautifully.

Smoked haddock croquette topped with lime and chilli relish was just the right combination of ingredients with a crispy overcoat.

The main course was ambitious.  Timing is everything and family service was well accepted.  Roast beef is still regarded as Britain's national dish customarily served for Sunday lunch.  Legend has it King James I knighted a joint of beef Sirloin at Hoghton Tower, creating the iconic dish.  The beef was stunningly good, served with Yorkshire puddings, lashings of rich gravy, horseradish sauce and English mustard.  Vegetables could have had a little more bite, potatoes a little more crispness and the garlic more softness.  The mixed salad was very enjoyable with a tantalising dressing.

We drank copious amounts of Catena Malbec 2015, a good fruity young wine produced to drink now.

Everyone enjoyed the cheese course. Brie, mature Cheddar, Stilton and Wensleydale with cranberries served with celery and biscuits.

To finish we had an assiette of desserts:-

Mango and passion fruit macaroons received great praise from everyone, a hint of lemon giving the macaroon a pleasing piquancy.

Red velvet cake was visually splendid and the Cheesecake was a good choice with blueberries.

Finally, tea and coffee was served.

I would like to thank members who contributed to this review.

Patrick Trodden