Masterclass for London Branch

In Event Reports by ashepherdiwfs

One thing that London Branch likes to do whenever it can is to offer experiences to its members that would not be accessible to them on their own.   Pascal Proyart’s masterclasses are a good example. Pascal is Executive Chef at the One-o-One restaurant in Knightsbridge.   He was brought up in a family of restaurateurs on the coast of Brittany, and …

PASCAL’S HUNTING GAME MASTERCLASS

In Event Reports by ashepherdiwfs

Chef Pascal’s passion for hunting has been the inspiration behind his new Game Menu at One o One.  Pascal will tell some of his game hunting stories, and demonstrate few dishes. He will give you few tips how to cook game at their best. His is also very pleased to be doing this game Masterclass with the participation of his …

A Two Star Lunch at The Greenhouse Restaurant, Mayfair

In Event Reports by ashepherdiwfs

    On 18 August 2016 London Branch organised a lunch for 11 members in the private dining room of The Greenhouse Restaurant in London’s Mayfair. A special five course meal with matching wines was prepared by Chef Arnaud Bignon. With the canapés we enjoyed Champagne Goutorbe Boillot, Carte d’Or. The starter was the restaurant’s signature dish of Dorset Crab, …

A Tasting of Fine and Rare Tawny Port

In Event Reports by ashepherdiwfs

On Tuesday 2 December 2016 we were treated to a fascinating tasting of Tawny Ports presented by our Chairman, Jeffrey Benson at the Doubletree Hilton Hotel, Victoria. Unlike Vintage Port, which spends years developing in bottle and then needs to be decanted, Tawny Ports with an indication of age spend their time developing in oak casts, throwing their sediment, and …

WSET Advanced level 3

In Event Reports by ashepherdiwfs

Jeffrey Benson recently held and tutored a course for IWFS London Branch members leading to the Advanced Level 3 certificate award of the WSET (Wine and Spirits Education Trust).  This is an internationally recognised professional qualification, involving both a written examination and a blind tasting.   Those who participated found it most demanding; very much more so than Level 2, which …