CHECKERS RESTAURANT, MONTGOMERY, POWYS
IWFS AWARD PRESENTATION LUNCH
FRIDAY APRIL 15TH 2016
Having been very impressed by a visit last summer IWFS Manchester branch revisited Checkers to present an IWFS Restaurant Award. This Restaurant with rooms occupies an old coaching inn dating from the 1600s in the small sleepy village of Montgomery set in the beautiful scenery of Powys in Wales. The Chef and Owner Stephane Borie, trained under Michel Roux, has a Michelin Star, and ably assisted by his partner Sarah runs the kitchen with sister Kathryn front of house.
Proceedings commenced with a warm welcome from Stephane and the staff followed by an aperitif of Prosecco DOC di Maria with canapés. Two different canapés were served, the first being a Beetroot Macaroon which was slightly acid and a delightful starter, the second was Pork Crackling with Mustard Seed sauce which kick started the event!
The first course was (hot) Asparagus Velouté with Truffle Cream and Toasted Hazelnuts. The delicate velouté was nicely contrasted with the crunchy hazelnuts. The recommended wine flight wine was Chablis Les Valery 2014 which is 100% Chardonnay and complemented the course with an elegant slightly steely quality and aromas of freshly baked brioche.
The second course consisted of a Courgette Flower stuffed with Scallop Mousse accompanied by a Scottish Scallop and Sauce Nantua. A beautifully presented dish with a smooth fish sauce. The recommended wine was ‘Green Lip’ Sauvignon Blanc, Jackson Estate NZ 2014 which was the perfect accompaniment for the course with all the crispness, weight and elegance typical of Marlborough.
The third course was a well judged assembly of Ballotine of Foie Gras with Prune Dressing – a nice combination accentuating the delicate flavour of the paté. Again the recommended wine which was Gewurtztraminer Andre Thomas 2012 with its scents redolent of rose petals and jasmine tea also highlighted the flavours of the dish well.
The fourth course of Mandarin & Ginger Granite with the slight tartness of the mandarin and the ‘edge’ of the ginger acted as a perfect palate cleaner!
And now the main course of Breast of Gressingham Duck with Crushed Potato, Poached Rhubarb and Liquorice Jus which was just a perfect combination! The recommended wine for the course was 100% Pinot Noir, Savigny Les Beaune, Domaine Jean Fery 2011.
As if all that wasn’t enough there followed a selection of three Checkers Desserts comprising a “cigarette” filled with Passion Fruit Cream together with various berry fruits, a Crème Brulé and finally Ice Cream in a Tuille Case. The recommended accompanying wine was a Jurançon Vendange Tradive, Supreme de Thou-Lapouble-Laplace 2012 an intensely sweet white with a cut of acidity made from very small yields of late picked grapes allowed to shrivel on the vine.
The meal ended with Coffee and Chocolates.
Finally all the staff were called into the room and applauded for their performance. Our Chairman Ron Cowley then congratulated Stephane and presented him with the IWFS Award.
John Chippendale