Tag Archives: Chef

The Great British Menu… With Wine

This year’s Great British Menu sees the Palace of Westminster opens its doors for the first televised banquet to be held in the House of Commons Members’ Dining Room. And although he did not manage to get to the Palace kitchen doors, central region finalist, Daniel Smith, of The Ingham Swan, is treating his restaurant guests to the menu that saw him become the second highest scoring chef in the region.

Diners at the Bib Gourmand restaurant in Norfolk are able to sample the six course tasting menu with accompanying Hallgarten wine pairings, each selected to showcase the great British flavours Daniel has chosen.

Wines include:

  • 2015 Côtes du Rhône Blanc, from Domaine André Brunel, paired with a Partridge Breast
  • 2014 Barrel Fermented Sauvignon Blanc, from the Lismore Estate Vineyards, paired with Potato and Crab Risotto
  • 2012 Gevrey-Chambertin, from Domaine Robert Gibourg, paired with Beef Fillet and Beef Cheek
  • 2012 Terminum Gewürztraminer Vendemmia Tardiva DOC, from Tramin, complementing a Peach Melba


Daniel Smith’s Great British Menu Tasting Experience 2016:

Pre Starter

Salt Baked Celeriac, Wigmore Cheese Snow, Puffed Potato


“Making a difference”

Dedicated to Teresa Dent for the Game and Wildlife Conservation Trust CBE 2015

Thyme Poached Partridge Breast with Foraged Mushrooms, Apple & Ginger Purée,

Dehydrated Pork Crackling, Parsley Crumb, Partridge Tea

Domaine André Brunel, Cotes Du Rhone Blanc La Becassone, Rhône Valley France 2015


“Above and Beyond”

Dedicate to Caister life boat service that won the queens volunteer award 2012

Maris Piper potato and crab rissotto, poached lobster, lobster emulsion & cheese custard

Lismore Estate Vineyards, Barrel Fermented Sauvignon Blanc, Greyton S. Africa 2014


“Great British Heritage”

Dedicated to the queens honours list for their individual triumphs and honouring the tradition of Great Britain

Rare Beef Fillet and Norfolk Braised Beef Cheek, Baked Shallots, Pomme dauphine,

Roast Butternut Squash and Cauliflower Purée

Domaine Robert Gibourg, Gevrey Chambertin Burgundy France 2012


Pre Dessert

Apple Meringue Sponge, Poached Blackberry and Compressed Apple


“National Treasure”

The peach is a favourite fruit of the Queen; British champagne congratulates the honours list for their courage and endeavour

Peach Melba with Cremé Fraiche Ripple Ice Cream, Raspberry Cream

and Gold Leaf, accompanied by a Winbirri Sparkling Foam & White Peach Bellini

Tramin Terminum Gewürztraminer Vendemmia Tardiva Alto Adige Italy 2012



For more information on Daniel Smith’s Great British Menu and Hallgarten wine flight please visit: http://www.theinghamswan.co.uk/Great_British_Menu_Tasting_Experience_