You may already know that Dom writes for Great British Chefs, the award-winning premium recipe website. The site is packed full of lovingly crafted recipes from 21 of the most talented chefs in Britain – our Dom being one of them!
They have just launched a new Summertime App in partnership with online grocer Ocado (www.greatbritishchefs.com/the-app). The app will help people of all cooking abilities hone their skills, allowing them to create their own award winning dishes. Proceeds of the App will go towards Action Against Hunger, a global charity committed to ending world hunger while saving lives of malnourished children.
I am very proud to tell you that The Royal Oak achieved 21st position in The Square Meal Top 50 Restaurant Awards. A very respectable position. Congratulations to Dom, Mo, Richard and all the team – great effort guys.
On Friday Dom was interviewed by Bill Buckley, Food on Friday on BBC Radio Berkshire. Tune in to listen to Dom from 1.08-1.48.
OUTFRONT by General Manager, Richard Martinez and Restaurant Manager, Mo Gherass
We’re sure you’ll have noticed that we have been getting busier and busier over the last couple of months; as a result of this we will be welcoming a couple of new faces into our front of house team very soon.
To complement our wonderful wine list we have now invested in some beautiful new glassware to add to your dining pleasure.
It’s just 12 days (possibly 11 by the time you read this newsletter) to go before the start of the London 2012 Olympics! For those of you lucky enough to have tickets to see the rowing at Dorney, don’t forget we are just down the road – so why not book a table for a gold medal dining experience!
Finally, it might seem a little early to start to talk about Christmas but rest assured it will creep up on us in no time. This year, with our planned extension, we will have a private dining room available. Menus for private and Christmas dining will be available on line shortly.
As always we would like to thank you for your support and look forward to seeing you very soon.
MAS DE DAUMAS GASSAC WINE DINNER
Wednesday 24th October 2012
Samuel Guibert, winemaker and owner from the family run ‘Mas de Daumas Gassac’ award winning winery, will be hosting this prestigious dinner.
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 email@example.com to book your table.
Richard Martinez & Mo Gherras – July 2012
WHAT’S UP IN THE KITCHEN by Head Chef Dominic Chapman
Summer Spirits are always high in our Kitchen
I think the sun has decided to stay away this year; rain has been the order of this summer. I guess it’s been good for our gardens, ducks and vegetables, but it’s not been great for enjoying lunch in the garden at the Royal Oak.
The kitchen however, and our seasonal British vegetables are in very good order. Bobby beans are now beginning to show, as well as runner beans, Hurst farm broad bean, peas and courgettes. Baby beetroots are beautiful, sorrel, lettuces and borage flowers. All the soft fruits are well and truly here. Loganberries, raspberries, apricots, peaches, strawberries and blueberries, all ripe and juicy.
One of my favourites that are particularly good this year are gooseberries; they’re huge, vibrantly green and actually quite sweet. Gooseberries really are just amazing and perfect in a crumble after a roast beef and Yorkshire pudding Sunday lunch.
July is always an exciting time; it brings some beautiful and interesting fish to the menu: River Exe Sand Eels, Cornish Lobsters, Somerset Smoked Eel, River Severn Wild Salmon and Weymouth Diver Caught Plaice. All of these fish are delicious and at their seasonal best right now.
August is around the corner which brings with it probably one of the most exciting days in my cooking calendar. August the 12th, “The Glorious Twelfth” and the beginning of shooting season for Red Grouse. Roast Grouse is a wonderful dish and always brings a smile to our kitchen. August also brings some other wonderful ingredients like blackberries, greengages and plums.
Let’s hope that we’ll be able to enjoy these delicious foods in the sunshine over the coming months.
Dominic Chapman – July 2012
ALL ABOUT WINE by Sommelier, Simon Beneteau
This month I would like to talk to you about another wine for the summer.
Last week I added a Picpoul de Pinet to our selection of wines by the glass. The one I’ve chosen is Picpoul de Pinet Domaine Delsol 2011, which has been one of my favourites for a few years due to it’s consistent quality and great value for money.
This appellation is hidden in the Languedoc in the south of France. The wine has been produced since the 17th century and is made from the Picpoul blanc grape (the black grape does exist and is used in making Châteauneuf-du-Pape red).
Pinet is the name of one of the six hidden villages around the “Etang de Thau” which is protected by the appellation “Coteaux du Languedoc” and can produce this certain type of wine.
I recommend it’s served chilled at 6-8 degrees. This wine will show great freshness, appely, limey and light rose petal aromas. It’s bone-dry and it’s refreshing finish with a hint of iodine will surprise you. A perfect complement for any seafood dish, such as Dom’s famous roll mops or a recent addition to our menu – lobster salad…
It’s available at the bar for £3.90 per glass. Ask Carla to pour you a glass, or why not have a bottle!
Richard and I recently discovered another little gem called Palari Faro from Sicilia. I shall let you know more about it soon…
Please let me take this opportunity to remind you to book your tickets with Kelly for the Mas de Daumas Gassac Wine Dinner on the 24th October, details above….
Simon Beneteau – July 2012
Back to Nick…………..
Once again we come to the end of our monthly newsletter. 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