Carlton Club, London
24 June 2016 : 18.45 for 19.15hrs; carriages 22.00hrs
Mark Farr has prepared this unique menu for Bailliage de Londres; he initially trained at Westminster College-Vincent Square. On leaving college he worked at several 5* hotels, Royal Garden, Hyatt Carlton Tower, (2 stints one as chef de partie and 1 as sous chef) when it had a Michelin star in the Chelsea Room, the Berkeley, the Savoy, a couple of smallish restaurants in Essex before coming to the Carlton Club in March 1997 as senior sous chef, eventually taking over as Head Chef.
Danebury Vineyards have kindly donated ‘Cossack Vintage Brute’ 2010. Traditional method, five years on lees. Auxerrois Blanc and Rulander. Delicate mousse, fabulous brioche nose, refreshing citrus finish. Silver medal at UKVA2015
Date posted | May 26, 2016 |
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Author | cassandra charles-bagott |
Website | http://www.chaine.co.uk |