Our Chaplain and fellow Gastronome Father Roderick Leece, once again extended the warmest of welcomes for us to join him at St George’s, Church, Hanover Square, for Matins for the second Sunday in Advent. The service included music specially selected for the occasion and as always the truly heavenly choral singing by the Choristers of St George’s.
The service was be followed by a splendid Sunday luncheon hosted by Fellow Gastronome, Miles Pooley, and his team, at the Royal Air Force Club, Piccadilly, London.
The Beaumet Champagne reception included a range of chef’s choice of hot and cold canapés.
First course – Galantine of Salmon, King Prawn and Monkfish, with Scallions and Saffron Broth
Delightful fish starter with the surprise of a large king prawn in the middle. The fish broth brought a real touch of finesse to the dish.
The wine was Chablis 1er Cru, Mont de Milieu, Pascal Bouchard, France 2013, which provided an expression of Chardonnay with dry balanced acidity, subtle fruit and minerality. A perfect match for the fish.
Main course – Roast Fillet of Aberdeen Angus, Fondant potato, together with a selection of seasonal vegetables
Tender, melt in the mouth, fillet of beef, served with accompaniments of gravy, mustard and horseradish offered at the table.
Wine was Chateau le Boscq, Cru Bourgeois Superieur, Dourthe Kressman, Saint-Estèphe, Médoc, Bordeaux, 2006. Merlot-dominated fruit with depth and length: medium body, spice and dark-fruit character, firm tannins and a pleasant finish.
Dessert – Raspberry Soufflé with a Compôte of Berries
Wonderfully hot soufflé served with glorious dark fruit compôte. A brandy snap tulle filled with ice cream completed the dish.
Wine was Pilot, Alpha Domus, Late Harvest Semillon 2010, New Zealand.
Coffee and Petits Fours
Appreciative thanks were given to Chef Chris Watts and his team, and in the room, Food and Beverage Manager, Luc Coquillard and his team.
Following the luncheon there was the annual treat with members of the St George’s choir leading the exuberant carol singing. This was right after fellow Gastronome, David Cowdrey had led a coordinated rendition (with actions!) of the ‘Twelve Days of Christmas’.
Text and pictures by Gastronome John Cousins