BREAD-CHEESE-WINE

BCW 37 – MAY 2018 – AROUND THE WORLD THEME

Posted on May 31, 2018 Updated on May 31, 2018

COURSES

1. Apricot and Hazelnut Bread / Soft Spanish Goats / El Supremo Torrontes (Argentina) / Fresh Apricot
2. Sundried Tomato Bread / Swiss – Alpine / Renishaw Classic (England) / Roasted Tomatoes
3. Oat Biscuits / Barnsley Brie / KWV Grenache Blanc (South Africa) / Roasted Peaches, Nectarines & Honey
4. Courgette and Taleggio Focaccia / Buffalo Taleggio / Sagrado Tawny Port (Portugal) / Italian Meze
5. Honey Cake / Barnsley Blue and Montagnolo / Stanley Noble Harvest Sauvignon (New Zealand)

BREAD CHEESE WINE

BCW 36 – APRIL 2018 – SPRING THEME

Posted on April 26, 2018 Updated on February 1, 2019

COURSES

1. Sileni Albarino, New Zealand / Kirkhams Lancashire / Light Rye / Fennel and Cucumber Salad.
2. Gerard Bertrand Gris Blanc, France / Applebys Cheshire / Malted Cob / Vine roasted tomatoes with herbs.
3. New Hall Bacchus, England / Gruyere / Plain Sourdough / Mixed Peppers and Roasted Peppers
4. Cloud Factory Pinot Noir, New Zealand / St. James / Pagnotta / Olives and Land Cress
5. Blandys Madiera Duke of Clancy, Madiera / Beauvale / Pear Cake

BCW35 – APRIL 2018 – LOCAL HEROS

Posted on April 12, 2018 Updated on February 1, 2019

COURSES

1. Baton / Dorstone Goats / Grapes and Onion Crumb / Locksley Gin and Pink Grapefruit Tonic
2. Linseed Sourdough / Stanage Curd / Sheffield Honey / The Den Chenin Blanc, SA
3. Yorkshire Square / Little Mester / Walfdorf Salad / Renishaw Hall Sparkling Wine
4. Malted Cob / Linconshire Poacher / Carrot and Coriander Chutney / Gayda En Passant
5. Sour Cherry Biscuit / Cotehill Blue / Brew Foundation Janet’s Treat Porter / Cherry Brandy

MARCH 2018 – FRENCH THEME

Posted on March 29, 2018 Updated on February 1, 2019

COURSES

1. Chesnut Bread / Comte and Tomme de Savoire / Tomato Compote (sharp) /
2. Yorkshire Square / San Nectaire / Mushroom Pate /
3. Brioche / Ossau Irati / Fig Jam & Fresh Figs /
4. Baguette / Munster / Green Salad /
5. Hot Cross Bun / Roquefort /

FEBRUARY 2018 – VEGETARIAN THEME

Posted on February 22, 2018 Updated on February 2, 2019

COURSES

1. / Torta de Barros / Dopff Au Moulin. Cremant d’Alsace
2. / Cotherstone / Collectables Sauvignon Blanc, NZ /
3. / Ribblesdale Goat / Meinklang Gruner Veltliner, Austria
4. / Old Winchester / Fedele Nero D’Avola, Italy
5. Ginger Cake / Devon Blue / CDR de Fleurs, Rhone, France

JANUARY 2018 – BEST OF 2017 THEME

Posted on January 25, 2018 Updated on February 2, 2019

COURSES

1. 1. Rosemary Potato Sourdough  Bread / Rosemary Manchego / Olives, nuts and quince jelly/ Montecrio White Rioja, Spain
   2. Baton / Baron Bigod / Roasted Red Peppers / Giol Frizzante Prosecco, Italy.
   3. Beetroot Bread / Dorstone Goats and Innes Log / Roast Beetroot & Thyme / Mayfly Sauvignon Blanc, New Zealand.
   4. 100% Rye / Summerfield and Comte / Watercress and Parsley Pesto / Santa Macarena Pinot Noir, Chile
   5. Caraway Seed Cake / Cashel Blue / Neropasso, Italy

OCTOBER 2017 – ALTITUDE THEME

Posted on October 31, 2017 Updated on February 2, 2019

COURSES

1. / Picos d’Europa / Chiarlo Gavi di Gavi
2. / Sinodun Hill / Charles Smith Velvet Devil Merlot
3. / Comte / Garzon Alabrino
4. / Vacherin / Suavia Soave
5. / Fellstone / Delaforce LBV Port