Now called Champagne Live, the annual tasting will be housed in two neighbouring rooms at Kensington Olympia on May
We are proud to be hosting a Bordeaux dinner at the Prestigious Bath Priory.
Guillaume Mulliez, Marketing Director for Dourthe, will be picking the perfect wines to go with this stellar menu.
Join Robert Clayton and Vito Scaduto for a special evening, alongside Executive Chef Michael Nizzero.
This exclusive collaboration will produce a one-off menu for this spectacular evening. With four fabulous courses all matched to specially selected wines, this really is one gastronomic event not to miss.
Michael’s career has taken him around the world from Dubai to Europe, including a fantastic few years at Hostellerie La Bri-queterie where he gained and held a Michelin Star as Executive Chef de Cuisine between 2011 and 2015. Most recently, Michael become Premier Sous-Chef at The Ritz working alongside Execu-tive Chef John Williams MBE to achieve a Michelin Star for the restaurant for the first time in its extensive history. He continues to delight our guests with his seasonal menus.
We are excited to have Robert Clayton back as our guest chef for one night only. Gaining his first Michelin star in 1995, we were very lucky to have him start at The Bath Priory where he once again achieved a Michelin star and maintained it for his seven year stay. Robert is now Chef de Patron of Claytons Kitchen – a perennial favourite for local foodies and discerning travellers. Inspired by Mediterranean and modern French cuisine, Robert showcases the freshest and very best ingredients and ensures that every dish is prepared, cooked and presented to perfection.
We also welcome who will pick the perfect wines from Dourthe who have been producing wines since 1840 and continue to develop and exceed expectations with their creations. Guillaume will expertly take you through each wine, sharing those little gems you can wow your friends with!
by Michael Nizzero
Champagne Canard-Duchêne Charles VII Blanc de Blancs
Pan fried diver caught scallops
Roast squash purée, chorizo
by Robert Clayton
Dourthe No 1, Bordeaux Sauvignon Blanc 2016
Pan fried halibut
Tarbais bean purée, Madeira jus, mushrooms
By Michael Nizzero
Château Grand Barrail Lamarzelle Figeac, Saint Emilion Grand Cru 2011
Honey roasted Creedy Carver duck breast
Duck leg bons bons, potato mousseline, cassis sauce
By robert Clayton
Château Le Boscq Saint Estèphe 2010
Château Belgrave Haut Médoc 2009
Cashew nut texture
By Michael Nizzero
Château de Ricaud Loupiac 2014
To book: email@example.com