Adam Handling’s career started at Gleneagles where he was the first ever trainee chef. He went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011. Adam was a finalist in Master Chef: The Professionals in 2013 impressing Michel Roux Jr. and Monica Galetti. He was the British Culinary Federation’s Chef of …
Top Turkish Wines
We are honoured to be able to offer an important tasting of the prize winning wines now being made in Turkey. Melisa Atay has very kindly agreed to tell us about them. Melisa started her career in London in April 2014 by importing her family’s wines from the Aegean Region and is now also the ambassador for several more boutique …
Fine Australian Wines from Larry Cherubino
Larry Cherubino’s wines have set a new style benchmark for the country. His elegant, beautiful crafted, serious yet amazingly drinkable wines are the pinnacle of cooler climate Western Australia. James Halliday, the undisputed authority on wine in Australia, has inundated the winery with honours since its inception in 2005. He named the winery as one of the country’s ‘Ten Best …
Alsace Food and Wine
Those of you who attended the Savoie and Corsican evenings will know all about Laurent Faure’s rustic regional dinners with matching food and wine. This time he is offering us local specialities from Alsace. We will start with a glass of dry Riesling as aperitif, followed by:- Flammekuche (Alsatian Quiche) – cream, bacon and onions – Pinot Gris – Gewurztraminer …
French vs Australian Tasting
Brendan Barratt has recently joined us from the Melbourne Branch. What is more, he owns a vineyard in Australia, regularly works in Burgundy, and has studied at the prestigious wine school in Beaune. This evening, he has very kindly agreed to give us the opportunity to compare wines from his vineyard with some top quality equivalents from Australia, Burgundy and …
Dinner at the Innholders
The Innholders’ Hall is one of the few London livery halls with its own Michelin-starred chef, Herbert Berger, and those who came to the EAC Dinner last November will confirm the quality of the food that he can produce. Now Herbert has put together a bespoke menu for the London Branch, which will be complemented by specially chosen wines, including …