BCW – ORGANIC THEME – FEBRURY 2019

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BCW – ORGANIC THEME – FEBRUARY 2019

COURSES

  1. Baton / Bath Soft / Herb Salad / Giol Sparkling Pinot Grigio (Italy)
  2. Dark Square / Caephilly / Mushroom Pate and Raw Pepper / Ontanon Rioja Joven (Spain)
  3. Bread Crumbs / Hafod / Roast Potato and Leek / Walnut Block Nutcracker Chardonnay (New Zealand)
  4. Linseed Sourdough / Yorkshire Munster / Thyme Roasted Beetroots / Fabbri Chianti Classico Riserva 2011 (Italy)
  5. Spelt and Ginger Biscuit / Dunshire Blue / Bodegas Baron Micaela Pedro Ximenez Sherry (Spain)

BCW – BEST OF 2018 – JANUARY 2019

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COURSES

  1. Herb Focacca / Tetede Moine / Olves & Toasted Almonds / Niklas Lagrien (Alpine Theme)
  2. Fig, Aniseed & Sesame Sourdough / Tunworth / Fresh Figs / Chateau Fesles Chenin Blanc Sec (Award Winners Theme)
  3. Walnut Bread / Rotwein Sennachas / Roast Pears / Ikebana Montepulciano (Hygge Theme)
  4. Malted Cob / Lincolnshire Poacher / Carrot and Coriander Chutney / Gayda En Passant (Local Heroes Theme)
  5. Pear Cake / Beauvale / Blandys Madiera Duke of Clancy (Spring Theme)

BCW – HYGGE THEME – NOVEMBER 2018

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HYGGE THEME – NOVEMEBER 2018

  1. Pagnotta / Brie de Meaux / Truffle Oil / Salad / Muga Rioja Rose (Spain)
  2. Walnut Bread / Rotwein Sennachas / Roast Pears / Ikebana Montepulicano (Italy)
  3. Potato Bread (Toasted) / Ogleshield (Melted) (Cheese on Toast) / Pickles / Chutney / Chablis (France)
  4. Fig and Aniseed Sourdough / Gorgonzola Dolce / Dried Figs and Grapes / DeBortoli Vat Petit Verdot (Australia)
  5. Spelt and Ginger Biscuit / Gjetost / Blandys Duke of Clarence Madiera

BCW 42 – ALPINE THEME – SEPTEMBER 2018

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bcwlogo2-page-001COURSES

  1. Herb Focaccia / Olives, Toasted Almonds, Grilled Peppers / Tete de Moine / Niklas Lagrien
  2. White roll / Apple chutney, Apple / Morbier / Martin and Anna Arndorfer Gruner Vetliner
  3. Walnut Bread / Toasted Walnuts, Nutty Butter / Gruyere & Etivaz / Gruber Roschitz Zweigelt (Wednesday), Tramin Blaugunder & Pinot Nero (Thursday)
  4. Malted Cob / Green Salad / Reblochon / Judith Beck Weissburgunder
  5. Teacake with Apricots and Currants / Plum / St Marcelin / Gentian de Lure & Dolin Genepi

BCW 40 – AWARD WINNERS THEME -AUGUST 2018

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COURSES

1. Baton / Damson Cheese and Roast Peach / Yorkshire Pecorino / Durello Sparkling Spumante, Veneto, Italy (Wine Merchant Top 100)

2. Fig, Aniseed and Sesame Sourdough / Fresh Figs / Tunworth / Ch. Fesles Chenin Blanc Sec, France (IWC Silver medal 2016)

3. Light Rye / Local Heritage Tomato / Merry Wyfe / Pemo Montepulciano, Italy (IWC 2018 Commended)

4. Beetroot Bread / Beetroot Chutney / Old Winchester / Papa Giannakos Eythros, Greece (AWC Silver medal)

5. Longes de Chat / Pears poached with Chilli and Pepper / Harrogate Blue / De Bortoli Black Noble Muscat, Australia (Sydney Wine show Gold 2018/2017 & IWC Trophy winner)

BCW 39 – JULY 2018 – SUMMER THEME

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COURSES

  1. Bloomer Rolls / Young Lancashire / Fresh tomato and Cos lettuce / Grobe Riesling 1763
  2. Chive and Red Onion Scone / Gubbeen / Dijon Mustard / Sanziana Pinot Noir
  3. Baton / Gorgonzola Dolce / Roast Peach and Cherries / Petaluma Viognier
  4. Wholemeal / Young Lincolnshire Poacher / Apple, Celery salad and Walnut / Drouin Cidre
  5. Gooseberry Fool with Ginger Crumb and Kings Ginger Liqueur made from Stanage Edge Curd / Fernando de Castilla Vermut

BCW 37 – MAY 2018 – AROUND THE WORLD THEME

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bcw37worlda-page-001COURSES

  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

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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

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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