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Archive for the ‘l'ortolan’ Category

Day of Excellence Virgin Mojito

Posted in Cocktails, l'ortolan, tagged , , , on May 21, 2013 | Leave a Comment »

Last week L’ortolan treated over 150 guests to an afternoon of food and wine tastings and stunning displays with the help of some of our most respected suppliers. Guests were welcomed with a refreshing non-alcoholic Mojito before being whisked off on a tour around the restaurant to sample the many delights on offer. Our guests were intrigued to know what made our Virgin Mojito so delicious, so we created a very simple recipe for you to follow at home.

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IngredientsNon-Alcoholic Mojito

Ice

Apple Juice    125ml

Ginger Ale     100ml

Lime Cordial    10ml

Lime Wedges    4

Mint leaves    6

Method

Start by pouring the lime cordial into a tall tumbler glass

Next put in your lime wedges and muddle (crush) them into the cordial

Take your mint leaves and smack them between your palms to help release the oils, then put these into the glass and muddle into the limes

Add 3 ice cubes (for enhanced presentation you can use crushed ice)

Pour in half your apple juice and ginger ale, then stir to mix the ingredients through

Add the rest of your apple juice and ginger ale

Stir again to mix through then present the drink with a straw

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St. James’s Rose & Lychee Cocktail

Posted in Cocktails, Events, l'ortolan, tagged , , , , , , on May 2, 2013 | Leave a Comment »

St James Hotel and Club

Just a stroll away from Mayfair, Buckingham Palace and St. James’s Palace, St James’s Hotel and Club is one of London’s most desirable addresses. With its perfect location, long history, stylish and elegant interiors and a Michelin starred restaurant, St James’s Hotel has built its well deserved reputation with a formidable clientele of film stars, celebrities, authors and diplomats.

With fabulous suites and some of the best guest room terraces in London, the hotel boasts stylish, contemporary, yet elegant interiors finished with handmade silk wallpaper, black lacquered furniture, handcrafted Murano glass chandeliers and polished natural stone bathrooms.

St James’s Hotel and Club is also home to Seven Park Place, the deliciously small, but perfectly formed Michelin-starred restaurant by well known English Chef William Drabble who also oversees William’s Bar & Bistro. A comfortable, unhurried and sophisticated atmosphere, the Bistro is perfect for light lunches, pre and post theatre dinners or for supper, while the chic bar offers an extensive selection of cocktails and an impressive choice of wine and spirits.

St. James's Hotel 7 Park Place

Renowned for their exciting range of contemporary and classic cocktails, St James’s Hotel has created a special cocktail menu to celebrate the Chelsea Flower Show. Made with edible flowers this year’s floral concoctions include ‘Jasmine Buttercup’, ‘Elderflower & Basil Spray’, ‘Flower of Scotland’ and ‘Rose & Lychee Martini’.

We spoke to St James’s Hotel to find out exactly what goes into their floral cocktails – Why not have a go at creating the Rose & Lychee Martini yourself..?

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Rose & Lychee Martini

50 ml Vodka

25 ml  Lychee Juice

10 ml  Monin Rose Syrup

1 Dash of Peychaud’s Bitter

1 Rose Petal to garnish

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The Rose & Lychee Martini will available for guests to taste a week before the Chelsea Flower Show at our Day of Excellence on Friday 17th May – Register now to join us!

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Pommery Champagne: A French Revolution

Posted in l'ortolan, Wine, tagged , , , , on April 25, 2013 | Leave a Comment »

Pommery Champagne

We take a look into the history behind the prestigious French Champagne House and how the Pommery Brut Champagne became so popular…

Champagne Pommery is a French Champagne house founded in Reims by Alexander Pommery and Narcisse Greno in 1858. After Alexander’s death in 1960, Madame Pommery dedicated the business to Champagne production and began producing a sparkling white champagne instead of the classic, still red wine of the period. Her innovative crisp, dry style of “brut” champagne propelled the Champagne house into unimaginable heights, becoming one of the largest Champagne brands in the region.

Following from her success Mrs Pommery built ‘The Grand Castle’ in 1868 – The estate features a 308 acre vineyard of exceptional Grand Cru sites and 18 kilometres of cellars and chalk pits where Madame Pommery stored and aged over twenty million bottles of her innovative Champagne. Many other Champagne houses later followed suit.

Famed for being the creators of the ever popular Brut Champagne, the Pommery house still attracts more than 120,000 visitors from all around the world every year. Now owned by the Vranken company, the Pommery brand continues to maintain the house’s image of modernity and extravagance, being the only Champagne House to offer specific blends for different seasons – highlighting individual characteristics of each of their prestigious wines.

The Pommery style has perpetuated year after year; elegant but ever discreet aromas, freshness and liveliness on the palate with a long and supple finish, a light but fresh composition. Pommery is one of our most popular house Champagnes at L’ortolan, offering a wide range of Champagne blends including the Pommery Dry Elixir which is only available at L’ortolan in the UK.

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Celebrate Spring in style with our Seasonal Pommery Champagne offers…

Pommery Champagne Lunch

Three courses and a glass of Pommery Champagne.
£39 per person

Lunch only, must be pre-booked

Pommery Champagne Dinner

Six courses and a glass of Pommery Champagne.
£59 per person

Available Tuesday to Thursday dinner, must be pre-booked

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The Many Faces of Chardonnay

Posted in l'ortolan, Wine, tagged , , , , on April 4, 2013 | Leave a Comment »

Chardonnay at L'ortolanA phrase often heard from guests when asked if they would like any assistance in selecting a wine is “I’d like to have anything but Chardonnay”. This is so commonly heard in restaurants these days that there is now an unofficial industry term describing these guests as ABC drinkers. For a Sommelier this can be particularly amusing as this is often backed up with the question “Do you have a nice Chablis on offer?” -  Why does this make Sommeliers chuckle? The reason is that Chablis is made from Chardonnay.

When you enquire a little deeper, what you inevitably find is it’s not the Chardonnay grape variety that displeases the guest, but the amount and styling of Oak contained within the wine. This goes back to the late 80’s/early 90’s when Chardonnay was the wine in Vogue at the time. On its own Chardonnay can be a bit of a bland grape, but it is easily influenced which is why producers favour this grape over others, because they get to impart their own style and personality into their wine.

Some of the finest examples of Chardonnay are found in France. Here they get, in part, their rich and toasty character from the long and gentle aging given to then in French Oak barrels. Due to the expense of French Oak these barrels are frightfully expensive to make and maintain, therefore in an attempt to lower costs many producers began using a cheaper American style Oak and an alternative method for getting the oak in contact with the wine. This resulted in an overpowering, cloying and quite often boring style of wine which had its peak of popularity but has now fallen out of favour. Unfortunately this style of wine has sullied the good name of Chardonnay all over.

If you again take the example of Chablis it’s easy to see that this is nothing to do with the variety and everything to do with the production method. Chardonnay remains one of the most widely-planted grape varieties, with over 400,000 acres worldwide, ranging from the most sublime, flinty and steely wines through to those that have a warm, toasted brioche base topped with ripe but tart pineapple.

Craig Steven, Sommelier

Join us at L’ortolan to experience a selection of our Chardonnay Wines.

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The Real Wine Month

Posted in l'ortolan, Wine, tagged , , , , on March 14, 2013 | Leave a Comment »

Wine at L'ortolan

The Real Wine Month is a national promotion of organic, biodynamic and natural wines made by artisan growers and winemakers. L’ortolan is one of over 200 restaurants taking part in the celebration, so we’re taking the opportunity to showcase our diverse and renowned natural wine list.

A trend in recent years is to actually turn the clock back and look at how wines used be made before modern innovations took over. The ‘real’ wines we offer are from some of the most sought after producers, making wine in small yields either organically or bio-dynamically and with minimal intervention in the winery. No chemicals, no secret ingredients… just pure fermented grape juice crafted into something beautiful using the winemaker’s love and expertise.

We source wines working in these ways. The best wines of the past were all natural: the same could be said of today, in an elusive marriage of excellence meets ethics. As might be expected, they can be positively different from ‘conventional’ wine in appearance and taste.

We are constantly tasting and tuning our wine offering with the ever changing menu: we love to introduce the ‘fruit’ of that work. Whether you are looking for the ideal bottle to accompany your food choices from the menu, or a selection by the glass to go with each course from our tasting menus, we will be happy to guide you.

Take a look at our interview with Sommelier Craig, as we ask him what makes wine ‘natural’.

Throughout March our Sommelier, Craig, will serve guests a variety of natural wines by the glass, introducing them to their quirky, complex, and lighter textures. Craig has worked closely with Head Chef Nick to pair natural wines from France, Italy and Greece with the L’ortolan Menu.

Dine with us during March to experience a selection of our Real Wines, and don’t forget to ask Craig more about the estates and regions of these lesser known wines.

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The Real Wine Fair

Sunday March 17th (Trade & Public) 10am – 6pm
Monday March 18th (Trade) 10am – 6pm

The Real Wine fair compromises over 100 winemakers, more than 500 wines to taste, fantastic artisan products & street food, pop-up wine bar & restaurant and the Real Wine Shop.

For more information and tickets, visit www.therealwinefair.com

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Patisserie Demonstration

Posted in Cookery School, Events, Food, l'ortolan, Recipe, tagged , , , , on March 13, 2013 | Leave a Comment »

L'ortolan Macaroons

Yesterday our demo studio came to life with an afternoon tea inspired Patisserie Demonstration from L’ortolan Pastry Chef Samantha Rain. Our demonstration guests arrived to a beautifully sunny L’ortolan and introductions were made over tea and coffee in the bar. Afterwards the guests took their seats in the studio to learn how to produce a stunning selection of pastries both appealing to the eye and delicious – the perfect accompaniment for afternoon tea!

Macaroonier Sam demonstrated her perfect Liquorice Macaroons; a small light biscuit, crunchy on the outside and soft on the inside, made with ground almonds, sugar and egg whites. Macaroons are one of our favourite current sweet crazes so we asked our very own L’ortolan Pastry Chef for a lesson in baking the popular French confection.

Liquorice Macaroons

Ingredients:

300g Icing Sugar
300g Ground Almonds
10g Liquorice Powder
115g Egg Whites
80g Water
300g Sugar

Method:

1. Blitz together 300g icing sugar, 300g ground almonds and 10g liquorice powder and pass
2. Whisk 115 egg whites to stiff peaks
3. Boil 300g sugar and 80g water to 118°c and pour onto egg whites
4. Whisk egg whites until fluffy and add to dry mix
5. Once the Italian Meringue is cold, combine all the elements into a smooth paste
6. Pipe the mixture and leave to form a skin
7. Bake at 150°c for 6-8 minutes

Liquorice Pastry Cream Filling

Ingredients:

250g Milk
1 Vanilla Pod
60g Sugar
4 Egg Yolks
22g Cornflour

Method:

1. Boil 250g milk, 30g sugar and vanilla
2. Pour milk onto egg yolks and whisk, then place mixture back into the pan and cook out
3. Combine 30g sugar and 22g cornflour
4. Add Liquorice compound to taste

Liquorice Macaroons_______________________________________________________________

L’ortolan Cookery Demonstration Programme

9th April – 3 Course Dinner Party – Bring a little Michelin star flair to your dinner party at home with some ideas and inspiration from the L’ortolan kitchen.

23rd April – Chocolate Heaven – The perfect indulgent treat for serious chocoholics. During this masterclass you will be introduced to a variety of different chocolates including some of the world’s finest single estate chocolate.

14th May – Shellfish Masterclass – Delicious ways to prepare and cook shellfish – include a selection from lobster, oysters, clams, mussels, crab and razor clams depending on availability.

11th June – 3 Course Fish Supper – How to select and prepare the ‘catch of the day’ and cook your fish to perfection.

18th June – Summer Barbecue with the Big Green Egg – The Big Green Egg can be used to smoke, bake and slow cook as well as a barbecue. Join chef on the terrace and discover some new techniques and recipes.

To book your L’ortolan demonstration please call 01189 888 500 or email info@lortolan.com

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An Interview with Head Chef Nicholas Chappell

Posted in Kitchen, l'ortolan, tagged , , , , , on February 11, 2013 | 2 Comments »

Nicholas Chappell Head Chef at L'ortolan

L’ortolan Head Chef Nicholas Chappell is a busy man. When he’s not running the pass during service, he’s creating weekly menus, training the apprentice chefs, teaching cookery demos, and perfecting his dishes.

Nick has been running the L’ortolan kitchen since January 2012 when he took over from former Head Chef Elliott Lidstone. Nick is very familiar with L’ortolan as he has worked with Alan and in the kitchen since 2010, Nick’s former postings include almost 10 years at the award-winning Mallory Court.

We stole 10 minutes of his time last week to find out more about the Chef who keeps the well oiled Michelin starred kitchen running so smoothly.

How did you get to where you are now?
By working far too many hours and enjoying what I do. That’s kitchens; you either love them or you hate them!

If you weren’t a chef, what career would you have chosen?
I’d be an artist with a big studio. I studied fine art, sculpture, and print making for 5 years and then ended up in a kitchen somehow.

Who has been your greatest inspiration in your career?
Apart from Alan Murchison, it would be Simon Haigh from Mallory Court, he was also Al’s first boss. I spent 8 years working with him and learnt a lot about food and how it should be. He taught me the classics.

What is your favourite food or cuisine?
Nandos.

Really Nandos?
Yes, really Nandos or a Chinese, it’s comfort food. When you spend all week creating fine food, on a Sunday night for me it’s a Nandos or a Chinese.

Which is your favourite dish on the menu at the moment?
Salt beef salad, because it’s simple, it’s the classic New York sandwich, but we’ve made it very British and it is just a great eat.

Where do you eat on your night off?
Nandos! I also try to get around the country to visit some of the great restaurants. I was up at Sat Bains on Tuesday, and I was at Nathan Outlaw’s at the end of last year. I really like to see what’s going on in British cuisine now.

What is the toughest part of running a Michelin starred kitchen?
Looking after the chefs. They can be a nightmare, it’s like a kindergarten some days. You really have to look after them and massage their egos and get them through the day.

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L’ortolan Festive Cocktail

Posted in l'ortolan, Wine, tagged , , , , , , , , , on December 7, 2012 | Leave a Comment »

L'ortolan festive cocktail

A couple of years ago we blogged about the history of the L’ortolan festive cocktail; a sparkling favourite during the festive season.  We thought we would share this great blog with you all again and give you an update on all the flavours that have gone into making the 2012 festive cocktail so scrumptious.
To sample the 2012 festive cocktail book a place on the L’ortolan Festive Lunch.

L'ortolan Sparkling Festive CocktailThe sparkling wine cocktail with a specially blended syrup dates back to December 2005, and each year the syrup is developed by adding new flavours and spices. In 2011 a mulled wine reduction was infused with flavours of blackcurrant, strawberry, blueberry, fig, peach, pear, chestnut, herbs and spices & tot of Scotch. Using the syrup left over from last year as a base, L’ortolan Sommelier Craig Steven has blended raspberry, blueberry and cream fruit liqueurs of blackcurrant, blackberry, peach and wild strawberry. Earlier in the a year syrup was made from the poaching liqueur from cooking Mirabelle’s that were foraged from the local area for the use in some of the chef’s dishes. The Mirabelle syrup has also been added to the blend for this year’s festive syrup.

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Wines from Across the Pond

Posted in l'ortolan, Wine, tagged , , , , , , , , , on July 12, 2012 | Leave a Comment »

L'ortolan Amercian Wine TastingIn September we will be looking to The America’s, North and South for our monthly wine tasting dinner.  Sommelier Stephen Nisbet gives us an introduction to these wine producing regions. 

It is generally well known that both continents have regions capable of producing wine, but we find again the sheer extent of range in style is largely unknown.

It is believed here have been grapes for winemaking of the same breed as Europe in South America since the 16th century.  Winemakers have visited France particularly and exported vines and ideas since the 18th century so there is no doubt in anybody’s mind about the heritage and potential of this massive area.

We have generally come to believe that this is the ‘go to’ area for good value, recognisable wines that are easy to find and even easier to drink. These producers have been able to combine lower costs with vast vineyards and a more flexible approach than in Europe, say, to adapt to the market and essentially produce wine styles to order.

There are of course many estates striving for much higher quality and individuality and it’s no accident that many top names in France have launched projects there. The resulting wines are often superb but more expensive and until quite recently were difficult to sell, such was the strength of belief that countries like Chile only made wine for the supermarkets.

The picture is quite different in North America, with many areas outside of California producing wine such as Oregon, Washington State and Virginia producing excellent wines that are rarely seen on the market because so little is known even of their existence.

North America has, and still uses, it’s own breeds of grapes for winemaking but it is generally accepted that the introduced European variety makes the best quality of all. It was this very trade that nearly wiped out wine in Europe, an insect called phylloxera that American vines are immune to that came across in vine cuttings and destroyed huge swathes of vineyards.

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Alan’s London to Paris Cycle Challenge

Posted in Alan Murchison, l'ortolan, tagged , , , , , , , , , , on July 5, 2012 | Leave a Comment »

Last weekend Alan Murchison and his apprentice Sam undertook the challenge to cycle from London to Paris in 3 days. The cycle was in aid of Hospitality Action,  a benevolent organisation, offering vital assistance to all who work, or have worked within hospitality in the UK and who find themselves in crisis. The charity hoped to raise £20,000 for those in need. Alan tells us about his challenge…

To say I like a challenge is an understatement, when the opportunity came up to cycle from London to Paris came up I jumped at the opportunity.

300 miles in 3 days for one reason, raising funds for Hospitality Action.

21 of us signed up to do the cycle ride, mostly people from the industry, this included fellow Michelin starred chefs Matthew Tomkinson & Steven Drake, Hayden Groves who was 3rd in the National Chef of the Year in 2011 and I also managed to get my young apprentice chef from L’ortolan, Sam Bowden to join us.

After 6 months of intensive training we were ready to ‘smash it when it’s counts’

Day one was a relatively easy day setting off from Greenwich and cycling all the way to Dover, rolling hills and pretty countryside were the order of the day. The last 6 miles were amazing, battering down a dual carriageway flat out, the last 2 miles were downhill and I am pleased to say I managed to average 53 MPH for a whole mile!! That’s shifting for sure.

Day two we had our biggest day mileage wise to do, awesome roads in northern France meant we got carried away with ourselves and ended up getting a bit lost and taking in a few too many hills and miles, over 20 miles too many even before lunch, last part of the day the heavens opened and we did 30 miles in biblical rain, savage weather and a 120 mile plus day in the saddle, tired all round.

Alan Murchison Paris Cycle Challenge

Alan and Sam

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