I’m delighted to announce that our planning application for the restaurant extension has been granted, which is great news. We don’t have a date for the start of the building works as yet, but I will keep you posted. The aim is to keep any disruption to the absolute minimum and have the extension up and running as soon as possible. The extra space will enable us to offer private dining and better accommodate large parties – all very exciting.
I’ll now hand over to the guys who will let you know what else is going on………..
OUTFRONT by General Manager, Richard Martinez and Restaurant Manager, Mo Gherass
I hope that you all enjoyed the Diamond Jubilee weekend despite the turbulent British weather. Even though Mo and I are French we felt very proud to be part of such a wonderful celebration!
Next in the calendar is Father’s Day. If I wasn’t working The Royal Oak would be my choice of restaurant to lunch with my son.
Father’s Day – Sunday 17th June 2012
On Father’s day we are offering a special 3 course menu at £50 per person. Please click here to view the menu. There are only a few tables left so please book soon to avoid disappointment.
Tuesday 19th to Saturday 23rd June 2012
As mentioned last month, during Ascot week we will be serving our regular menu. If you’d like to visit us for an express 2 course lunch before the second race starts please let us know when you make your reservation, and we’ll make sure you’re sat down between 12-12:30pm and out by 1:30pm!
And don’t forget to come back in the evening to celebrate or commiserate with a delicious meal and a glass or two of champagne.
Richard Martinez & Mo Gherass – June 2012
WHAT’S UP IN THE KITCHEN by Head Chef Dominic Chapman
Our British summer is true to form this year, 40°C in the kitchen one week and then flooded the next!
Fortunately produce has not been affected and is now beginning to arrive in abundance. The first of the wild salmon are being caught and will shortly be on our menu. Diver plaice are huge and brilliant; always a favourite for our set menu.
I’ve been waiting for sand eels to arrive and hope they will be with us early next week. Cornish sardines are also now beginning to arrive in our waters and are perfect on a summer day with a glass of English sparkling wine from the Nyetimber estate.
In my quest to find new and interesting produce and ingredients I recently visited a local farmer near Marlow who is producing really delicious beef. The estate produces beef that is a cross of Hereford and South Devon cattle. The cattle graze in the lush pastures until they reach 24 months. The beef is truly delicious and I look forward to sharing it with you on our Sunday lunch menu.
We are now in June and that means two things; firstly British strawberries and secondly (in my opinion) the start of Wimbledon. British strawberries are a must for any menu at this time of year and along with elderflower make a wonderful jelly. Eton mess, summer pudding or simply macerated in brown sugar and served with ice cream.
Along with strawberries we have lovely and fiercely British gooseberries on the menu. I’m using them in my gooseberry crumble with custard. We also have beautifully plump raspberries which I’m using with my lemon tart.
Summer is always a happy time in our kitchen calendar. I just wish our weather would improve so we can enjoy Wimbledon, Royal Ascot, Henley Regatta, the Olympics, the garden and a bit of sunshine.
Dominic Chapman – June 2012
ALL ABOUT WINE by Sommelier, Simon Beneteau
First I would like to tell you about our Mas de Daumas Gassac Wine Dinner which is taking place on the evening of Wednesday 24th October 2012 at The Royal Oak.
Samuel Guibert, winemaker and owner from the family run ‘Mas de Daumas Gassac’ award winning winery, will be hosting this prestigious dinner.
To give you a little background….. In 1971 the Guibert family discovered the historical farm ‘Mas de Daumas Gassac’. The farm has a terroir of unexplained red glacial soil which contributes to its reputation as the Grand Cru of the Languedoc. The farm has 52 estate vineyard plots. It is naturally farmed, hand harvested and it is surrounded by the Mediterranean forest ‘Garrigue’. Natures balance has been preserved in this magical valley.
The evening will include an aperitif on arrival, a 4 course dinner finely prepared by Dominic Chapman with wine to match each course and coffee and petit fours to finish. The price is £100 per person. Please call 01628 620541 or email firstname.lastname@example.org to book your places.
This month I want to talk about a wine region that is close to my heart; the famous Muscadet in the Loire Valley.
This wine is special to me because Vallet, the capital of Muscadet, is 25km away from my home village in the north west of France just below Brittany.
Although we can trace vineyards in that area to as far back as 1635, the AOC Muscadet has been in revolution for the last 5 years.
Under the impulsion of a bunch of talented young winemakers with biodynamic and/or organic processing skills (Guy Bossard to name but one), Muscadet has returned to the wine map. From dull and insipid they have transformed the wine to fruity, yeasty, summery, fresh and food friendly.
It has a natural and unforgettable iodine flavour which is due to a single grape variety ‘Melon de Bourgogne’. It is a perfect match for a sea food platter and simply cooked fish.
Come and try the one I picked for the pub – Muscadet Sevre et Maine, Chateau du Coing de St Fiacre, Cuvee Excellence, 2010 which is priced at £27 a bottle. It is the most exciting Muscadet I have tried in a long time.
Simon Beneteau – June 2012
Back to Nick…………..
Thank you guys. All that remains is for me to thank you, on behalf of everyone at The Royal Oak, for your continued support. We look forward to seeing you soon.
To make a reservation and/or for further information please:
Telephone: 01628 620541