BCW – ORGANIC THEME – FEBRURY 2019

Posted on February 28, 2019 Updated on March 4, 2019

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

Posted on January 31, 2019 Updated on February 1, 2019

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

Posted on November 29, 2018 Updated on November 30, 2018

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

Posted on September 27, 2018 Updated on September 27, 2018

COURSES

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

Posted on August 30, 2018 Updated on February 1, 2019

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

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

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