Viewing entries tagged
Bristol

A tart for March

Served with sour cream and a glass of Jurancon 2014 Clos Thou, a small-batch sweet wine made from super-late harvested grapes. Perfect.

Served with sour cream and a glass of Jurancon 2014 Clos Thou, a small-batch sweet wine made from super-late harvested grapes. Perfect.

Hazelnut and sour cream cake

A few weeks ago I was at a really wonderful event in Bristol, a wine dinner with chef Matt Williamson and Vine Trail, a specialist in small domaines in France. A review of the evening, hosted at Hamilton House in Bristol is in the March issue of the brilliant South-West food magazine, Crumbs. Matt's wife Claire Thomson (of 5 o'clock Apron fame) made the most delicious tart for pudding and here is the recipe...

Hazelnut and sour cream cake (serves 8-10)

Ingredients
120g light brown sugar
120g plain flour
1/2 tsp cinnamon
65g cold butter, diced
120ml sour cream, plus extra to serve
1 egg
120g hazelnuts, skinned and chopped
4 plums, chopped into bitesize pieces
3 sticks pink rhubarb, chopped into 2cm pieces, tossed in 2 tablespoons of light brown sugar

Method
- Preheat the oven to 180C/350F/gas mark 4
Line a 25cm cake tin with grease proof paper
- Mix the sugar, flour and cinnamon together and rub in the butter until you have a sandy mixture
- Spread half of this mix into the cake tin and press down slightly, forming an even base
- Whisk together the sour cream, baking powder and egg. Add the remaining half of the flour mix to the sour cream, then pour it over the base of the tart
- Tip the fruit on top and sprinkle over the chopped hazelnuts
- Bake for 40 minutes. Serve with extra sour cream or creme fraiche

Comment

Savoie wine dinner in Bristol with WeFiFo

Matt Williamson

Matt Williamson

Well-known and loved Bristol chef, Matt Williamson, is collaborating with supper club platform WeFiFo and specialist French wine importer Vine Trail to host a 5 course wine dinner from one of the most exciting gastronomic regions, the Savoie. Book tickets here.

Matt has enjoyed over 20 years’ experience in the independent restaurant sector in a variety of establishments; from 2 star Michelin restaurants to top end gastro-pubs, bustling London bistros and private members’ clubs.

He has a track record of establishing sites as food destinations, and after arriving in Bristol in 2008 opened his own acclaimed restaurant Flinty Red, that won accolades nationally and locally, including Michelin, National Restaurant Awards, Good Food Guide and Observer Food Monthly Awards.

He has also created and collaborated on a number of successful side projects and enjoys a broad range of food related activities included education, book writing, private events, food and new product development, restaurant and event consultancy and project management immersive food experiences and collaborations with food producers and other creative and commercial sectors.

Matt is an extremely passionate, creative and professional operator whose career has been inspired and shaped as much by extensive travels and collaborations as by professional kitchen experience.

The Savoie, in the Rhone Alps region of Eastern France. Cheese, wild mushrooms, rich stews and fruit tarts are all popular on the Savoyard table.

The Savoie, in the Rhone Alps region of Eastern France. Cheese, wild mushrooms, rich stews and fruit tarts are all popular on the Savoyard table.

7pm arrival Thursday 23 February, 2017

Hamilton House, Bristol, BS1

MENU £55

On arrival
Bugey Montagnieu NV Brut Franck Peillot
Buckwheat Chaussons

First course
Chignin 13 Gilles Berlioz
 Lightly cured lemon verbena trout with apple

Second course
Anjou 2014 ‘Les Varennes’ Les Roches Seches
Scallop baked in the shell, hazelnut brown butter, samphire

Third course
Vinsobres 2012 ‘Emile’ Dom de la Pequelette
Wild boar civet with chestnut polenta

Cheese
Cotes du Jura 2012 Savagnin ‘Intime Conviction’ les Granges Paquenesses

Dessert
Jurancon 2014 clos Thou
Plum, rhubarb and almond tart

For more information about Matt’s wine dinner or WeFiFo, please contact:
Hannah Blake at The Dining Room PR | hannah@thediningroompr.co.uk | 07730 039361

Comment