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April 16, 2012
GASTRONOMES AT THE GORING
Over the years ,The Goring has been most generous in its support of the Reunion—in fact there have not been many years when we have not held a meeting there—but more remarkable is the fact that the Goring family can boast four generations of membership over a period of 107 years.
· O.R Goring ,member 1904
· O.G.Goring ,member 1929—President 1940-42
· G.Goring ,member 1967—President 1988-90
· J. Goring ,member2005
Quite an impressive track record!
This unique 5 Star Hotel has received many accolades over the years and recently celebrated its 100 year centenary(1910-2010)under the ownership of one family; very special indeed in this transitory world of quick fire takeover and rapid management change.
Delightful to see George Goring O.B.E.” back in the shop” at a Reunion supper—in top form, and as ever the consummate hotelier .The evening was over-subscribed and the superbly refurbished Garden Room was filled to capacity.
The menu was an object lesson in how to take inexpensive ingredients and create a totally delicious menu. As always a task much easier with prime cuts, foie gras, and caviar and suchlike.
A very English/French starter of Ham knuckle in a buttery pithivier with mustard sauce was accompanied by a superb Pernard-Vergelesses great generosity indeed on the part of our host.
The Cornish mackerel, (” trop de sel”) was picked upon (no pun intended) by Prop’ G.Goring, but the Breast of Romney Lamb was outstanding and demonstrated how a lowly cut of meat can be turned into a culinary triumph! The 2004 Canon –Fronsac was “spot-on”.
Whilst a dish of Rhubarb jelly may sound an extremely simple pud’-the composite dessert displayed great technical skill and provided a beautifully clean finish to a perfectly balanced menu; the pleasure was enhanced by delicate pink bubbles from the house of Bollinger. A special treat.
After our traditional toasts, (Past –President David Morgan Hewitt, as ever, providing excellent value for money), the President welcomed prospective new members-John Hazard from the Grosvenor Square Marriott and Simon Wakefield from the Athenaeum.
The President requested members to be upstanding for the slightly less traditional Santé du Sous Chef (Head Chef Clive had to leave early) and glasses were raised to toast Stephanie and Samuel, with a special mention for Ludovine who ran the room with aplomb.
A visit to the Goring is always rather special and this evening was no exception. Our thanks to George and David who ensured that their fellow Gastronomes enjoyed another memorable evening at one of their favourite venues.