We’re going to the Alsace region!

After the huge popularity and success of our first two wine dinners of the year, where we have predominantly featured South American producers we are moving a little closer to our shores for our next wine-tasting dinner for 2018. On the 6th of June we’re taking you to the Alsace region to sample some of the amazing wines produced by Domaine Saint Remy.

ALSACE WINE TASTING DINNER | 6 JUNE

£55 PER HEAD *RRP £70*

ARRIVAL 7PM, DINNER BEGINS 7.30pm SHARP

The Ehrhart family have been growing and producing stunning wines since 1725 from their own 23 hectares of vineyards which also includes four prestigious Grand Cru vineyards. Strict production specifications ensure that Domaine Saint Remy do not compromise when it comes to maintaining their organic and biodynamic approach throughout the entire winemaking process.

Thanks to a generous sponsorship from Anthony Byrne Fine Wines, guests will be able to take advantage of the fact that food and wine pairing will be £55 per person which means a saving of over 20% of the RRP price of £70 for the evening.

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“Chef Adam has been doing his usual preparation and study into foods in the area and will add his own interpretation for this particular evening,” co-owner Anne-Marie said of this exciting event.

“While some people may automatically assume that most of the wines from the region are renowned for being on the sweet side, the Domaine Saint Remy wines are predominantly on the dry side, which we think people will really enjoy.”

We are now taking bookings for this special evening which promises to be one of our stand out Wine Tasting Dinners of the year, call us on 01638 666390 or click here to make a reservation.

ALSACE WINE TASTING MENU

About Domaine Saint Remy

The Ehrhart family has been making wine in Alsace since 1725, and the family tradition continues on today just as it has for the last few centuries. Since joining his father, François, in 1988, Philippe Ehrhart and his wife, Corinne, have tried to stay faithful to the non-interventionist philosophy of his grandfather. For three generations Domaine Saint-Rémy has embraced old-school viticultural methods. In fact, the region as a whole has been a leading force in the organic and biodynamic movement, and the estate is proudly Demeter certified in both methodologies. In recent years Philippe and Corinne have also become involved in Tyflo, an organization formed in 1990 by environmentally conscious growers to provide official certification for sustainable farming practices.

The Ehrharts are based in the village of Wettolsheim, five kilometers west of Colmar. They farm 24 hectares among 11 communes within the Haut-Rhin, including four –grand crus (Hengst, Brand, Goldert and Schlossberg) and four lieux-dits (Rosenberg, Herrenweg, Im Berg and Val St-Grégoire). While Gewurztraminer, Riesling, and Pinot Gris serve as the primary focus of their plantings, they also work with Pinot Noir, Pinot Auxerrois, Sylvaner, and Chardonnay.

The Ehrharts harvest all of their fruit by hand, sorting through the clusters in the vineyard rather than in the winery. The grapes are pressed gently and undergo long, traditional fermentations with native yeasts. They allow the wines to rest on their lees and stir them twice a month for 6 to 8 months. Given the incredible diversity of terroirs from granite to limestone to sand, and slow vinifications, the finished wines are abundant in opulent aromatics yet are chiseled with a striking minerality and clean acidity.

http://domaineselect.com/producer/domaine-saint-remy/

About the Alsace Region

The area straddles the border between France and Germany and is regarded as one of the great white wine producing areas of the world. Historically, the area has changed nationality several times and while it is now part of France, the German influence is still there when it comes to wine production.

The vineyards in the area are concentrated in a strip along the slopes of the Vosges mountain and among the two most popular varieties are the Gewurztraminer and Riesling varieties.

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The Tack Room X White Pheasant

In an exciting first, The Tack Room is really looking forward to hosting the start, of hopefully many, collaboration experiences for our guests. 

On the 21st of May, our kitchen will be buzzing as our team which includes award-winning Head Chef Adam Spicer as well as Lewis Ryan teams up with Calvin Holland, who oversees things at the dual AA Rosette holding White Pheasant, for an evening of great food.

These culinary brains have collaborated and come up with a menu that includes four snacks and four courses for what promises to be one tasty night at £49 per person.

The Tack Room
The menu for #TheTackRoomXWhitePheasant collaboration evening on the 21st of May.

“We’ve got a great relationship with Calvin and when the idea of doing the collaborations came about we knew who to call for the first one. Calvin’s going to be doing two courses and two snacks and we’ll do the same,” chef Adam, who won Chef of the Year at the Cambridge Food and Drink Awards last year, said ahead of #TheTackRoomXWhitePheasant collaboration.

“It offers something different to the people of Newmarket and it’s a joining together of our ideas that will come up with a unique dining experience.”

The thinking behind these collaborations was inspired by the recent trend for big name chefs hosting collaboration evenings, one of which was between Daniel Clifford of Midsummer House in Cambridge and Tom Sellers of Restaurant Story in London, that Vincent and Lewis dined at. If it’s good enough for the big boys then why not Newmarket and all the local talent we have to offer?

In addition to this we feel there has been a big shift among restaurant owners in our area with the move away from fierce competition and now there’s more of a sense of community with owners and chefs alike supporting one another’s establishments.

As the Head Chef and Patron at the White Pheasant, Holland has ensured that his establishment has maintained seriously high standards, as one does when awarded two AA Rosettes. Having trained at the White Pheasant in 2005, Holland has gone on to cook at several of the UK’s finest multi-rosette and Michelin star restaurants before returning to the White Pheasant in August 2013.

We’re  also sticking to our guns when it comes to sourcing the best local ingredients to go into the dishes.

“For us in the kitchen it will be fun, we’re sourcing all local ingredients, supporting each other and we’re really looking forward to working together,” added chef Adam.

“It’s an opportunity to sample unique food and to taste dishes from two chefs in one venue. It’s also excellent value for money if you look at the menu and what’s being offered.

There are still a few tables going for #TheTackRoomXWhitePheasant collaboration and seats can be booked by calling us on 01638 666390 or via email at thetackroompalacehouse@gmail.com.

We’d love to hear from you as well on our social media pages so please give our Facebook Page  a like. We’re also on Twitter here and we love being tagged on Instagram which you can find here.

Flavours of summer at The Tack Room

After a fantastic Guineas weekend, we think it’s safe to say that the summer vibes have arrived in Newmarket and have decided to make themselves welcome at The Tack Room.
Our team of talented chefs have been tinkering in the kitchen with our new menu to ensure that its spot on for the good times to come. 
Whether its for lunch or dinner, there’s bound to be something that will get your attention off The Tack Room’s menu whether it’s a conventional dish like the Mac and Cheese – the addition of truffle oil giving it some richness – or how about being bold and going with the Pigs Trotter and Cheek Terrine or an unusual choice and opting for the Goat’s Herd Pie.
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Pigs Trotter and Cheek Terrine with Brioche and Apricot.
In case you are wondering why we’ve decided to add goat to the menu click here to read more.
And we’ve stuck to our guns when it comes to sourcing the best ingredients from local producers.
“It’s been generally positive so far. People seem to like the variety of light dishes but also that we’ve kept some of our classics on there,” Adam Spicer, The Tack Room’s head chef, explains when discussing the exciting tweaks to the menu.
“We’re going with more seasonal ingredients, spring flavours and nice fresh fish for lighter options.”
And as far as freshening things up with regards to some of The Tack Room’s classic dishes, slight but exciting changes have been made.
“Things like the Cromer crab dish offer us a chance to source nice, local produce,” chef Adam says with regards to the Cromer Crab and Smoked Salmon Fish Cake with a Seafood Bisque before touching on the Steak Tartar, Shoe String Potatoes, Bone Marrow, Gremolata and Sourdough.
The Tack Room
Cromer Crab and Smoked Salmon Fishcake with a Seafood Bisque.
“We’ve gone back to our classic Steak Tartar which everyone loved and vamped it up slightly with the addition of the marrow bone.”
“We’re not wasting anything, it’s not just the prime cuts being used, we are using cuts of meat that are still full of flavour,” an effort by the kitchen to add a sustainable element to the menu when it comes to ingredients. 
The Tack Room
A firm favourite, the Steak Tartar with Bone Marrow.
The Charred Sea Trout with Spinach Puree, Cured Trout Belly and Confit Fennel and the Lamb Scrumpets with Salsa Verde another example.
When the sun does come out to play again, why not book a table in our Terrace Area and sample some of the new flavours. To book call 01638 666390 or email us at thetackroompalacehouse@gmail.com.
Don’t forget to follow us on Twitter by clicking here or liking our Facebook page. We’re also on Instagram and we are always keen to see you share your experiences by tagging us and showing us some social media love.