A great night was had by all on Saturday July 13th with 53 villagers and friends who enjoyed an excellent four-course French dinner cooked by recently retired Chef Vincent Castellano and washed down by wines supplied by Tom Innes, Fingal Rock, Monmouth.
We're hoping Vincent may be persuaded to come out of retirement for another gastronomic evening soon!
- Vincent, his assistant, Jo and the kitchen volunteers: Sue Milsom, Pat Jones, Sally Henley and Nikki Scarr.
- Room set up by Chris Jones, Sue Milsom, Niki Felstead, Sally Henley and Jan Harrhy.
- Ruth Massey for taking on bar duties and local lads Rory, Ewan, Otto, Sam and Charlie for waiting and pot wash duties!
Vincent Castellano is 59 and Sicilian by birth. He trained as a chef in France and moved to the UK in the 80s working as a chef for many restaurants until he became a partner in the well-known Glassboat moored in Bristol.
He and his business partner also owned the Glasnost in Totterdown which was where all the new dishes for the Glassboat were tried out first. Vincent then sold out of the partnership and opened his own restaurant in Berkeley Square in Bristol.
His last venture was as a specialist salami and chorizo maker supplying Harrods, and he is due to retire in September having sold this business.
Bastille Day Menu – 4 courses
14th July celebration dinner to be held in Pelham Hall on Saturday 13th July 2019 from 7pm
(a selection of wines recommended by Vincent will be available to buy at the bar for your table)
vegetarian and gluten free options also available (see below)
Assiette de Charcuterie
homemade terrine & saucisson served with bread, cornichons & butter (GF)
Soupe de Poissons, rouille et croutons
Provençale fish soup (GF)
Confit de canard, confiture d’oignons, pommes Lyonnaise et petit pois au lardons
Duck leg slow cooked served with onion marmalade, sautéed new potatoes and peas (GF)
Tarte Tatin au Calvados & Chantilly
Caramelised apple tart (V - GF option)
Asparagus with soft egg
French onion soup
Braised chicory with Goat’s cheese, hazelnut crumb & Provençale baked tomatoes