Waterfront Issue 11

Selecting the three course set menu, I opted for the warm salad of hand dived
scallops, crisp pancetta with aged balsamic, while my guest had the home
cured salmon and celeriac remoulade with aerated verjus dressing.
To follow I drooled over the slow cooked neck of Cheshire lamb, cooked to
perfection, served with stacked beetroot and green beans while my guest
Alderley Restaurant
tucked into the roasted fillet of seabass with the brown shrimp butter giving it
an added bite.
T_he presentation of courses was exceptional. Our dishes arrived on a black
T_he Alderley Edge Hotel
slate, stacked, chopped and balanced, with clear attention to detail paid to each
course, concluding in unpretentious and uncomplicated flavours.
T_he Alderley Edge Hotel is just around the corner from the the village’s
To finish I ordered the irresistible hot apple crumble souﬄé. Prepared by the
main thoroughfare and home to the freshly re-launched Alderley Restaurant.
talented Pastry Chef, Scott Surtees, the souﬄé was light and delicious,
Steeped in heritage and tradition, the recent refurbishment to the lounge bar
allowing me to finish what I’d started.
and restaurant brings the venue up to date and ahead of its local counterparts.
While for my guest it was the textures of white, dark and milk chocolate that
Contemporary yet comfortable and stylishly decorated, the warm tones of
proved too tempting to resist, the perfect climax for chocoholics.
beige mixed with baroque-style wallpaper and chandeliers, compliment the
Lunch took my guest and I on a light gastronomic experience of fresh clean
mix of aged-antiqued furniture and contemporary pieces.
flavours.
A mix of light bites and drinks are served in the lounge. T_he moorish nibbles
Washed down with a glass Pinot Grigio Rose for my guest and a classic glass
on offer include delicious home-baked sugar and yoghurt coated peas.
of Chablis for me, the perfect compliment to our hotel lunch date.
T_he restaurant is set in a light and airy conservatory, serving both the a la
Alderley Restaurant may be in need of fresh clientele to bring it to live, it is
carte and lounge menus. T_he menu offers a variety of dishes, catering for all
however the perfect venue for
tastes, appetites and ages.
ladies who lunch and yummy
T_he majority of clientele have been paying homage to the Alderley Edge
mummies alike.
Hotel for years, some visit as frequently as three times a week.
£14.95 for two courses or £19.95
Greeted by the restaurant’s Banqueting Manager, Paul, guests are
for three course.
well-looked after by the diner’s attentive staff, not forgetting Christopher
Holland, the award-winning Head Chef at Alderley Restaurant, who using
the best of local produce has totally revamped the menu.
“All dishes are made from fresh locally sourced ingredients. T_he bread and
cakes are baked freshly in the hotel’s bakery. Meat and vegetables are sourced Alderley Restaurant at the Alderley Edge Hotel, Macclesfield Road, Alderley
from within and around Cheshire,” says Holland. Edge, Cheshire, SK9 7BJ, 01625 583 033, www.alderleyedgehotel.com.
Wines of the Month
Andrew Baker, Wine Buyer for Virgin Wines, provides us with a mix of varieties for the discerning wine lover
Benegas Lynch Meritage Chateau Genot Boulanger
2005 Puligny Montrachet Les
Cabernet & Cabernet blends,
Nosroyes 2006, Chardonnay &
£32.99
Chardonnay blends, £31.99
On the banks of the Upper Mendoza in the foothills of the Andes lies
T_he prestigious Genot-Delaby family, whose other vineyards include seven
Bodega Benegas. T_hey've been making wine here since the turn of the
Premier Cru sites, hold this Cote D'Or estate and this wine proudly stands
century. T_his wine comes from the oldest vineyards and is a velvety smooth
up to their pedigree. T_he distinctive rich gold colour, the opulent tropical
blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. It
fruit on the palate and the refined bouquet make
smells of blackberries and black pepper, with a
this a Puligny Montrachet to watch for. It will
slight hint of chocolate mint. It's a gloriously rich
drink until 2011 and it is very good with poached
mouthful and blinking lovely.
salmon or seared tuna.
Robert Mondavi Winery
Domaine Louis Moreau
Pinot Noir 2007
Chablis Grand Cru Les
Pinot Noir, £19.99
Clos 2005, Chardonnay &
What should you serve to seriously impress
Chardonnay blends, £28.99
a dinner date? T_his Pinot Noir speaks the language of romance. Rose petals,
With its intense minerality, this Grand Cru is what all Chablis would
black cherries and a dusky hint of wood-smoke make this racy exciting wine
like to be. Crammed with fantastic fresh lemon and apple fruit flavours
one to add to the wine rack on a regular basis,
the pure class of this wine is unmistakable. From Domaine Louis
depending on how many dinner dates you have. You
Moreau, described by Chablis authority
could of course drink it on your own but, like so
Andrew Jefford as "a domaine to follow", this
much in life, it's so much more fun with two.
is a drop of top-notch drinking.
For further information, please visit
34 waterfrontmagazines.co.uk www.virginwines.co.uk.
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