Aiden Byrne at Manchester House. Pre- Christmas Lunch.
Saturday 5th December 2014
It was with great expectations that Manchester IWFS members and thirty guests met, for the second year running, for their pre-Christmas lunch at Manchester House. Last year`s meal was so wonderful that this years event began with a presentation to Aiden Byrne, head chef, with an EAZ certificate to mark that event.
We were served the aperitif and canapés at the end of the open plan kitchen where the chefs were very busy preparing our lunch. This set the scene, along with Christmas decorations of huge wreaths and many lights, for the main event.
The very tasty canapés were Chicken liver and fois gras parfait, fig jam and cured duck ham, followed by an oxtail doughnut with bone marrow emulsion. The aperitif of Prosecco, No 8 Valporetto AOC Brut , was light, pleasant and clean with some subtlety which complemented the canapés
The meal began with a small glass which had warm turnip soup in the bottom and a cold chestnut foam on top, this was served with goats butter brioche. This stimulated our taste buds and prepared us for a rice cracker with ceps, sea weed and smoked anchovies giving a slightly salty taste. Unusually for some of us these beginning dishes were served with Junmai Daiginjo, Saki, Japan, this was an interesting concept but received a mixed reception, but it was agreed it complemented the dishes perfectly.
The two middle courses did not disappoint. The first was scallops and razor clams served on a bed of parsley, pearl barley and parmesan. The scallops “Queen of the Ocean” were amazing and many members thought this was the star dish served with Catena Chardonnay, Mendoza, Argentina 2012. This was a favourite wine of some diners and a good example of Argentinean Chardonnay, not complex but complementary to the dish.
A glass of Villa Belvedere Ripasso, Veneto, Italy.2011. accompanied the second middle course which was Goosnargh duck breast, blackcurrant sauce and cep mushrooms. The duck was perfectly cooked and beautifully balanced by the blackcurrants and mushrooms. The Ripasso was considered by most to be the most attractive wine which matched the duck to perfection.
The end dish or dessert was a feast for the eyes in both colour and texture. It was lapsang souchon pannacota, frozen white miso and plums served four ways with walnut wafers. The range of tastes which ensued on eating were a delight and much enjoyed and were complemented by Quady Winery Essensia Orange Muscat, Fresno, USA, 2010 which was a typical example of Muscat, not complex, but enjoyed by most.
The meal was very well received and put everyone in a seasonal mood. It is hoped that we might make a return visit next Christmas to sample the wonderful delights of Manchester House.
Anne and John Hodgkinson. December 2014.