MANCHESTER BRANCH CHRISTMAS EVENT AT MANCHESTER HOUSE
10th DECEMBER 2016
Seventy members and guests celebrated at Manchester House for our Christmas Event, this being our fourth successive visit.
For the Reception, which was held on the 12th floor with good views over Manchester, we had canapes and Billecart Salmon Champagne. Aidan Byrne, the Chef/Owner of the restaurant had kindly given a 12 bottle case of the champagne to us. The Champagne was delightful - nobody was heard to say otherwise! The canapes were well received, especially the salmon&seafood ones.
We then progressed to the restaurant on the 2nd floor to be served our meal. The menu card on each table read:-
1. Venison, loch cured in whisky, with roasted fig and gingerbread served with Mountadam Shiraz 2014 Barossa, Australia.
2. Casserole of Monkfish and Mushrooms with Cockles and Thyme served with Long Beach Chenin Blanc 2015 Robertson, South Africa.
3. Poached Pheasant, Albufeira Sauce and traditional garnish, served with Pernand Vergelesses Blanc 2014 Vallet Freres.
4. Dessert; Chocolate and hazelnut,coffee liquorice served with Els Pyreneus Maury Grenat 2014 France.
5. Coffee mince pies and macaroons
The starter was very well received; one lady on my table was heard to describe it as divine! The venison loin was superb, although I thought the Mountadam Shiraz was a bit thin and finished short. The casserole of Monkfish was gorgeous; beautifully cooked and pleasing on the palate and it went well with the Chenin Blanc which was a very pleasant tipple. My poached pheasant was a little underdone - this was always likely to happen when serving game to 70 people and some did have it perfectly cooked.The Pernand Vergelesses complemented the dish well, in my opinion was an excellent wine just as a white Burgundy should be and was the best wine of the day so far. The dessert was well received as was the Maury accompanying it. This wonderful occasion was finished off with coffee, mince pies and macaroons.
This was an outstanding meal and Aiden Byrne and his team fully deserved the accolades they received from the members. A brilliant event, and well done to Ronnie Costello who, yet again, organised this excellent lunch for the Branch.
BOB LLOYD - COMMITTEE MEMBER