Chicago Tribune talks Airline Food & Wine with Liam Steevenson MW, Charlie Trotter and others...
Sat, Dec 1 2007 09:21 | Permalink
Not all airline food is created equal
By James Gilden Special to the Tribune
November 11, 2007
A chef in full white uniform approaches you at your seat and explains the menu, inquiring about your likes and dislikes. He makes it clear that the menu is open to interpretation, and that you should feel free to mix and match. Perhaps start with the roast parsnip soup or the grilled ginger prawns? And for your main, perhaps the grilled sea bass with white cream sauce or the peppered beef filet?The beginning of a fine meal at a high-end restaurant? Nope. An example of UK-based airline BMI's business-class Chef on Board making the rounds on a flight from Chicago to Manchester, England. That's right -- a chef actually cooks your meal to order while flying at 35,000 feet on select BMI routes. In business class, anyway.... to read the full article : http://www.chicagotribune.com/travel/chi-1111insidernov11,0,7297583,full.story
By James Gilden Special to the Tribune
November 11, 2007
A chef in full white uniform approaches you at your seat and explains the menu, inquiring about your likes and dislikes. He makes it clear that the menu is open to interpretation, and that you should feel free to mix and match. Perhaps start with the roast parsnip soup or the grilled ginger prawns? And for your main, perhaps the grilled sea bass with white cream sauce or the peppered beef filet?The beginning of a fine meal at a high-end restaurant? Nope. An example of UK-based airline BMI's business-class Chef on Board making the rounds on a flight from Chicago to Manchester, England. That's right -- a chef actually cooks your meal to order while flying at 35,000 feet on select BMI routes. In business class, anyway.... to read the full article : http://www.chicagotribune.com/travel/chi-1111insidernov11,0,7297583,full.story
River Field Kitchen
Sat, Dec 1 2007 08:38 | Permalink
Red and White wines are now supplying the River Field Kitchen with a varied list of organically produced wines.
Book a lunch at the Field Kitchen and you 'll get more than you bargained for. First, guests are treated to a tour by tractor or by foot of the organic farmland where much of their lunch will have been grown. The lunch itself served in the open plan restaurant and where you can also enjoy our new wine list.
Look out for January's Devon Today for an extensive profile of the River Field Kitchen.
Hotel Tresanton expands its Red & White wine selection
Sat, Dec 1 2007 12:01 | Permalink
Our close relationship with Hotel Tresanton in St Mawes, Cornwall has resulted in us sharing the wine list with London Wine Merchant John Armit. Hotel Tresanton is now established as one of the countries leading 'boutique hotels' and is an excellent showcase for our wines.
Hotel Tresanton was bought by Olga Polizzi, sister of Rocco Forte in 1997. She spent two years completely redesigning and restoring it. It has a casual and elegant atmosphere very much in keeping with its seaside location. For more information go to http://www.tresanton.com
Red & White in Dubai
Sun, Nov 25 2007 12:37 | Permalink
Bistro Bacchanalia install Enomatic Wine System
Sat, Nov 24 2007 11:49 | Permalink
You can now drink more Red & White wines by the glass, courtesy of Bistro Bacchanalias excellent new Enomatic sytem.Bistro Bacchanalia has been established by Lesley-Ann & Bruce Brunning, who also own the Turtley Corn Mill at Avonwick and previously The Ship Inn, Noss Mayo. Proven operators, they have quickly turned Bistro Bacchanalia into one of Plymouths finest restaurants.
The Enomatic Wine system, allows numerous wines to be available by the glass and stay perfectly fresh for up to 28 days. For the customer it means that no longer is the 'by the glass' selection restricted to the less expensive 'house wines' but you can now experience wines from throughout the list without having to buy a whole bottle. Visit www.suttonharbour.net
Red & White in partnership with The Hell Bay Hotel, Bryher
Sat, Nov 24 2007 11:34 | Permalink
Red & White is proud to supply the outstanding Hell Bay Hotel, on Bryher (Isles of Scily). An informal and relaxed hideaway in extensive private grounds. The hotel has gained a reputation as one of the finest (and coolest) in the South West.Owners Robert and Lucy Dorrien-Smith have filled the hotel with original sculptures and paintings by artists with local connections. Barbara Hepworth, Ivon Hitchens, Julian Trevelyan and Richard Pearce from Bryher. Visit www.tresco.co.uk/stay/hell-bay/
Appointed Regional Distributors for Billecart-Salmon Champagne
Thu, Nov 22 2007 03:09 | Permalink
We are delighted to become the regional distributors for Billecart-Salmon Champagne. Billecart-Salmon epitomise fine and elegant Champagne and in our opinion are one of the quality setters of the region, The Rose is without equal, but the Brut Reserve stands out also above its piers. Outstanding Champagne.For futher information call: 01548 854473
Viticultural Rennaissance in Tuscany
Thu, Nov 22 2007 02:58 | Permalink
Red & White has just acquired a new selection of Tuscan wines, following a successful trip to Chianti Classico in October. The new wines from include some excellent white wines from Falchini in San Gimignano and a new range of Chianti from the excellent Ormanni Estate.Chianti may remain one of the most challenging areas in the world to purchase wines from, but the quality improvements over recent years are phenomenal.
Wine with Altitude
Thu, Nov 22 2007 05:24 | Permalink
Red & White got involved with Silverjet passengers on flight to New York. Keen to get customer feedback, and learn more about the effects altitude have on wine. "When you fly your palate is affected by dehydration, low humidity and the effects of altitude," explains Liam. "What you'd normally choose on the ground won't have the same taste at 30,000 feet. Wines become less fruity so it was important to source wines that remain full of flavour at altitude."
Beaujolais Night at The Oyster Shack Salcombe - 15th November 2007
Wed, Nov 21 2007 07:22 | Permalink
This year Red and White wines and The Oyster Shack we have decided to ignore the fashion critics and have a fun, frivolous evening of French Wine, French style Music and lots and lots of fresh seafood. The evening will start at 7.30pm and finish at 11.30pm. With long tables full of shellfish and fresh, juicy Beaujolais collected from France that morning the evening is set to be fantastic fun. To join in on this fun filled night simply book your place at The Oyster Shack Salcombe (01548) 843596. Places will cost £30 per person and will include all the seafood and half a carafe of Beaujolais, but hurry as there are limited numbers available!
We take to the air with Silverjet
Wed, Nov 21 2007 05:07 | Permalink
Drink our wines on board flights to New York and Dubai. To read more go to www.flysilverjet.com