The Tack Room kitchen is fired up for this

If you’re a fan of good food then the 16th of August has to be marked in your diaries now as The Tack Room gears up to welcome a special guest into the kitchen as we present another of our collaboration dinners. 

Off the back of the success of our first collaboration dinner earlier this year, we’re at it again and this time we have renowned chef Mark Poynton teaming up with our head chef Adam for a dinner that has us seriously excited.

The evening will allow both chefs to showcase their skills and sees them take turns throughout the menu to try and wow you with their dishes. 

The format will be the same as our previous effort with four snacks to kick things off followed by a starter, fish dish and main. There will be a pre-dessert before things are rounded off with a decadent dessert.

You can enjoy all of this experience for just £59 per person with the amount payable on booking. There is also the option of adding a flight of wine with your meal.

To book your place at this collaboration you can drop us an email by clicking here or by giving us a call on 01638 666390. You can also pay us a visit and we will gladly sort out your reservation.

“We’re thrilled to be doing another collaboration dinner. The concept seems to work really well and we all have a lot of fun doing them as we found out during our first one. 

“Working with someone with Mark’s experience and credentials is a massive bonus for us here at The Tack Room not only for myself but for our entire kitchen to be able to learn from someone like himself. I know me and the boys in the kitchen are really excited for this and we’re working on some exciting dishes for the night.”

The menu will be unveiled in the next two weeks but we’re giving you the chance to get those bookings in early as Mark’s current events sell out in minutes!

About Mark Poynton

Poynton has enjoyed a successful career in the kitchen having first entered the industry as a waiter all those years ago. Since then he’s gained a reputation as a seriously good chef. His time at the two-Michelin starred Midsummer House and having achieved Michelin star status while chef patron of Alimentum, attest to the esteem in which he is held by his colleagues and supporters.

At the moment. Poynton is running a series of highly-successful pop-up restaurant experiences and he is also widely regarded for his methods which sometimes sees him deviate from what many consider to be a more traditional approach. He can take the classics and turn them on their heads, coming up with creative and imaginative interpretations which people love. He’s also a big fan of seasonal menus which ensures that his followers are always enjoying something new.

One thing is certain, we are definitely looking forward to having Mark in the kitchen in a month’s time.

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Australian Wine and Food Dinner

We are thrilled to be hosting another of our wine tasting dinners with an exciting event taking place here at The Tack Room on the 3rd of July as we welcome sixth generation winemaker Trent Burge from Barossa Boy.

For just £55 (RRP £70) our guests for the evening will be spoilt with delicious food from our kitchen with Head Chef Adam taking on the current fusion food trend, using native Australian ingredients, while Corney & Barrow will be supplying the wines for the evening.

It will be the first time that the Barossa Boy wines and Trent will be featured at an event in the UK and promises to be an evening not to be missed. This could be the ideal date night dinner or a summer evening spent with friends and family.

On the evening, Head Chef Adam will talk diners through the menu while Trent will discuss his wines and there will also be some insight from Ben Pym of Corney & Barrow.

As far as the story of Barossa Boy wines goes, the family can trace their winemaking roots back to 1855 when Trent’s great-great-great grandfather immigrated to South Australia. A particularly fine vintage in 2016, which our guests will sample, got the Barossa Boy brand off to a flying start.

Trent’s deep understanding of the land plays a key role in the style of his wines, sourcing grapes of the highest quality from specific long-term growers with whom he has worked with over many vintages. He crafts wines that are classically Barossa in structure and flavour profile, but with a lightness of touch that is resolutely modern.

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To book your place for what promises to be a wonderful evening you can email us by clicking here or by calling us on 01638 666390 to reserve your place.

As a region, the Barossa Valley is renowned as one of Australia’s finest wine producing areas and is located 60 kilometres northeast of Adelaide while the valley is formed by the North Para River.

The Barossa Valley is primarily known for its red wine, in particular Shiraz. The Barossa Valley is a rich source of some of the oldest Shiraz vines in the world. Other main grape varieties grown in the region include  Riesling, Semillon, Grenache and Cabernet Sauvignon. Fortified wines have been traditionally produced in the region as well.

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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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