Réunion des Gastronomes 105th Annual Banquet – The House of Lords

Celebrating 125 years of the Réunion

A charity event supporting The PM Trust

 

The full Flickr album of photos is here: Click here

THE ARRIVAL AND RECEPTION

After arriving at the Palace of Westminster guests were directed through Westminster Hall and then walked through the central gallery to enter the reception in the Peers’ Guest Room overlooking the River Thames.

Canapés included Southeast Forage Mushroom Doughnuts, Suffolk Chicken Liver Pâté, and Hot Smoke Chalk Stream Trout and Atlantic Cod Fondant, and the Champagne was Lenoble Vauban Frères, Special Cuvée, Brut NV, a blend of Grand Cru Chardonnay, Premier Cru Pinot Noir and Pinot Meunier, with a straw colour with fine bubbles and light sparkling mousse, it showed a fruity nose with a fresh, light, lively and balanced palate, and a long-lasting flavour.

Toastmaster, Anthony Parker called guests to dinner into the Peers’ Dining Room where all were welcomed by The President, Bill Brogan.

As part of the welcome New Gastronomes were presented with their badges, umbrellas, and Blue Book: Francisco Macedo, Samantha Rieu, and Martin Westcott-Wreford, together with the new Associate Members: Antonio Vinci and Rizwan Khan.

Grace was said by Gastronome, The Reverend Rodney Leece.

THE MENU AND WINES

A first course of Suffolk Cauliflower Cheese Soufflé was followed by the second course of English Channel Lobster Crème Brûlée served with an apple and celery tartare, lobster bisque, and lavender tapioca crisp.

The first and second courses were accompanied by Domaine Roy, Chablis de Maligny 2020, a classic Chardonnay with lovely fruit flavours of ripe pears and apples, with an enticing fresh acidity and excellent length on the finish.

The main course was Oxfordshire Rump of Lamb served with a slow-cooked neck of lamb, sweetbread mini pie, winter cabbage, sweet potato fondant, and roast tomato jus.   The accompanying wine was La Dame d`Angludet, Margaux 2019, a blend of 50% Cabernet Sauvignon, 40% Merlot, and 10% Petit Verdot.  The second wine of Château Angludet was full of cassis and blackberry fruits with earthy aromas, enhanced by mouth-filling tannins. It is a remarkably complex wine that is drinking very well now.

The dessert was Clementine and Honey Pavlova, clementine mousse, sesame meringue, and blood orange sorbet.

It was accompanied by Château Le Juge, Les Mingets, Sauternes 2019, a rich and concentrated dessert wine with a luscious character, intense flavours of caramelized fruits, pear, melon, and almond, rounded and balanced by good acidity on the finish.

The British Cheese Board is served with artisan breads, biscuits, peppered quince purée, celery, and grapes. It is accompanied by Fonseca Guimaraens Single Quinta, Vintage Port 2021, a classic Port blend that provides rich and warming support for the cheeses.

And the meal ended with Coffee and Chocolate Truffles

PRESENTATIONS

During the Dinner the two recipients of the Réunion des Gastronomes Award were announced by the Chair of Judges, Gastronome John Cousins (R), and the Trophy was presented by The President (L) to both Rizwan Khan of Junsei Restaurant (L) and Antonio Vinci of BaxterStorey (R).

 

The Best Meal Award was also announced by The President, and the certificate was presented to Gastronome Marc Whitley of Westminster Kingsway.

The toast of Sante du chef and et du service was proposed by the Vice President, Paul Evans and The President proposed the Loyal Toast.

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GUEST SPEAKER

The Guest Speaker was Andrew Stembridge, Executive Director, Iconic Luxury Hotels.

In his role, he runs Iconic Luxury Hotels, a collection of notable, individual, and award-winning hotels. Andrew detailed how he had been privileged to have built a brilliant career in the hospitality profession, and is now running Iconic Luxury Hotels. With over 30 years of international experience, Andrew has held leadership roles in a diverse range of establishments, from the creation of new boutique city hotels to USA resorts, lifestyle brands, and country house properties. In 2010 Andrew had been voted ‘Hotelier of the Year’ and was simultaneously appointed Chairman of the Master Innholders, where he created the MI Aspiring Leaders’ Diploma.  Andrew is a Fellow of The Institute of Hospitality, Master Innholder, and Liveryman of the Worshipful Company of Innholders. He remains an active mentor and a regular contributor at various industry events, including, this year, at the Réunion’s 105th Banquet.

THE TOASTS AND FAREWELL

There followed the customary Toasts; to the Guests, the Town, County, and Retired Members, followed by The President wishing everyone farewell.

THE PM TRUST

The PM Trust is currently the designated Réunion Charity.  The PM Trust supports young people, between the ages of 16yrs to 24yrs old, by way of grants and bursaries, to help further their education, training, and development within the hospitality industry,

Photos by GregAllen Photography. Text by Gastronome John Cousins.