How good was it to see some blue sky over the weekend? With so many events in the calendar this summer let’s hope we’ll have a good one.
Richard and Mo want to tell you about forthcoming events in June; Simon has some new wines to share with you and Dom’s enthused with his summer cooking.
OUTFRONT by General Manager, Richard Martinez and Restaurant Manager, Mo Gherass
Next stop is the Queen’s Jubilee bank holiday weekend followed by Father’s day and Ascot week so we are spoilt with events next month.
The Queens Diamond Jubilee Weekend –
Saturday 2nd to Tuesday 5th June 2012
To mark 60 years of the Queen’s reign the bank holiday weekend has been extended. We will be operating our usual hours of business throughout. All tables that are pre-booked over the weekend will automatically go into a draw to win Sunday lunch for four including our Sommelier’s choice of wines. So don’t delay book today!
Father’s Day – Sunday 17th June 2012
On Father’s day we are offering a 3 course menu at £50 per person. The menu will be available on our website this coming week. Father’s day is always busy so please book early to avoid disappointment.
Royal Ascot –
Tuesday 19th to Saturday 23rd June 2012
During Ascot week we will be serving our regular menu. If you who would like to visit us for an express 2 course lunch before the second race starts, please book your table between 12 and 12:30pm and we’ll make sure that you’re out by 1:30pm!
And please let us look after your winnings in the evening – come back and celebrate with a delicious meal and a glass or two of champagne and if you haven’t been so lucky why not do the same to cheer yourself up!
We are looking forward to welcoming you to The Royal Oak.
Richard Martinez & Mo Gherass – May 2012
WHAT’S UP IN THE KITCHEN by Head Chef Dominic Chapman
Grilling Fish with lots of seasonal salads is the kind of food that I most enjoy during summer. British Fish is so delicious and right now in plentiful supply; huge Cornish crabs, lobsters and beautiful cod. Turbot and sea bass, Scottish scallops, razor clams and mussels. The next few weeks will see the return of sand eels and diver caught plaice. Sand eels will be served fried with mayonnaise. They are a lovely fish and, for me, a favourite on our menu.
Spring lamb from Cornwall is another favourite………….. A summer BBQ of leg of lamb marinated in herbs, garlic and perhaps a little chilli or a slowly braised shoulder with potatoes; grilled lamb chops with a crisp salad of little gem lettuce, cucumber and feta cheese, or lambs liver with onions. These dishes are always delicious. I also enjoy all the seasonal vegetables that accompany lamb so well; new season garlic, broad beans, peas, artichokes, runner beans and English radishes.
Hurst Farm will be supplying us with lots of these freshly picked vegetables in only a matter of weeks. They are grown by Suzy in her beautiful garden and arrive at our back door just as they ripen. Picked in the morning then delivered to the kitchen. This is the best and freshest fruit and vegetables that I can buy. Brilliant courgette flowers, heritage tomatoes, runner beans, squashes plus all the delicious soft fruits; raspberries, strawberries and blueberries. As well as gooseberries for the good old British classic – gooseberry crumble.
Hurst Farm is a very special larder and one we are very lucky to have on our doorstep.
Dominic Chapman – May 2012
ALL ABOUT WINE by Sommelier, Simon Beneteau
This month I have chosen two wines from France. The first a clean refreshing white and the second a lively red, both a little quirky and perfect for spring!
Vins de Pays des Cotes Catalanes, Domaine de Majas White, 2010
This winery is really interesting, as they are in the process of becoming organic. No wood, wild yeast, 35yr old vines – very interesting for a geek like me…
What I love about this wine is that it is composed of 45% Macabeu, 45% Rolle (also known as Vermentino) and 10% Carignan Blanc. Grapes that most of us have barely or never heard of, which is a pity as this wine represents everything that a spring wine should taste like – refreshing, aromatic, mineral… beautiful.
When we tasted it with Richard, it was the smell that first hit us. It took us back to our childhood and the smell of Tarte Tatin freshly baked by our mother or grandmother. It has a light delicate smell of cooking apples and cinnamon. Sip it and enjoy the lovely waxy texture that gently coats your palate with yet again a apple, floral, peach flavour and due to the clay and limestone soil, it leaves you with a clean mineral finish. My top tip is not to drink it too cold. This wine will be available in the pub very soon.
Cotes du Roussillon, Domaine le Roc des Anges, Segna de Cor, Red, 2010
Although this winery has only been producing wines (under the current ownership) since 2001, the quality is extremely high. Production is low, 45,000 bottles a year from 25 ha, a very low yield. The concentration is extreme from soil composed mainly from old schist and clay.
This wine is made from 50% Grenache, 30% Carignan and 20% Syrah from their youngest vines which are 15 to 30 years old! This could be considered old vines in other famous nearby wineries.
The first sip tastes of black cherries, sweet like a grenache based wine should be, very lively, youthful, with a nice level of alcohol. It leaves that hint of smoke in the mouth for a rich finish. This is a clear winner for my taste buds.
It tastes as good as it did 3 years ago when I was first introduced to it and it is now available in the pub…
Simon Beneteau – May 2012
Back to Nick…………..
Once again, not much from me! However, as usual I would like to thank you, on behalf of everyone at The Royal Oak, for your continued support. We really do appreciate it and look forward to seeing you soon.
To make a reservation and/or for further information please:
Telephone: 01628 620541