Barrels & Bottles Wine Blog
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Rangemaster Don Their Football Boots and Cook Off For Charity
Published 12 September 2008 by Barrels & Bottles.
On Thursday 2nd October 2008, Rangemaster will be hosting a star-studded charity cooking evening to raise money for Children In Need and the Rangemaster Coghlans Foundation in Chesterfield.
The night will see football legends swap their shin-pads for aprons and get behind the stoves to create a luxury 3-course meal for a line-up of lucky guests. The soccer chefs include:
Chris Waddle (former Sheffield Wednesday and Spurs player)
Brian Deane (former Sheffield United & England Striker)
Simon Tracey (former Sheffield United Goal Keeper)
David Hurst (former Sheffield Wednesday striker)
John Beresford (former Newcastle and England player)
John Duncan (Manager of Chesterfield FC)
As part of the stellar dinner hosted at the Coghlans Cook School in Chesterfield, one lucky diner will be able to take home their own piece of the action. Rangemaster will be auctioning off a glamorous 90cm duel fuel range cooker, which will appeal to any aspiring Gordon Ramsay.
The Rangemaster Coghlan Foundation, which offers cookery courses in Sheffield and Chesterfield, will invest the money raised on the night to run courses for parents of children at schools in the local area giving them ideas of how to cook healthy, tasty and low-cost meals during the week. This scheme runs in conjunction with "Let's Get Cooking", a lottery funded organisation headed up by cooking guru, Pru Leith.
For match-side tickets, please contact Janet Coghlan 01246 453131 or book online. Tickets cost £75 and proceeds go towards Children In Need and the Rangemaster Coghlans Foundation.
The night will see football legends swap their shin-pads for aprons and get behind the stoves to create a luxury 3-course meal for a line-up of lucky guests. The soccer chefs include:
Chris Waddle (former Sheffield Wednesday and Spurs player)
Brian Deane (former Sheffield United & England Striker)
Simon Tracey (former Sheffield United Goal Keeper)
David Hurst (former Sheffield Wednesday striker)
John Beresford (former Newcastle and England player)
John Duncan (Manager of Chesterfield FC)
As part of the stellar dinner hosted at the Coghlans Cook School in Chesterfield, one lucky diner will be able to take home their own piece of the action. Rangemaster will be auctioning off a glamorous 90cm duel fuel range cooker, which will appeal to any aspiring Gordon Ramsay.
The Rangemaster Coghlan Foundation, which offers cookery courses in Sheffield and Chesterfield, will invest the money raised on the night to run courses for parents of children at schools in the local area giving them ideas of how to cook healthy, tasty and low-cost meals during the week. This scheme runs in conjunction with "Let's Get Cooking", a lottery funded organisation headed up by cooking guru, Pru Leith.
For match-side tickets, please contact Janet Coghlan 01246 453131 or book online. Tickets cost £75 and proceeds go towards Children In Need and the Rangemaster Coghlans Foundation.
Last night saw a fantastic dinner based around the wines of Schlumberger of Alsace, France. Hosted by the enigmatic Severine Schlumberger herself the dinner featured the entire range of wines as produced by her Uncle.
Alsace wines have always paired well with food and Schlumberger proved this beyond doubt. Delicate, fresh, impeccably clean and amazingly well balanced the wines partnered each course with perfection... each bringing the best flavours and textures from each other.
Sarting with Confit of Salmon on a corriander infused salad, matched with a pair of Rieslings , moving through fillet of Pork wrapped in Morrel mousse with babay vegetables, which went stunningly with the 2005 Princes des Abbes Pinot Gris. A lively balance of ripe grapefruit and deep fruit aromas worked exceptionally well with the slightly fatty texture of the Pork with a very light Jus Lie.
The winning combination was undoubtedly the Pink Peppercorn Cheescake with a Black pepper Tuille and a Strawberry mint and Blasamic salsa, served with a pair of excellent gewurztraminers.
An excellent night with great food and Severine gave a super account of the philosophy behind Schlumberger estate.
Alsace wines have always paired well with food and Schlumberger proved this beyond doubt. Delicate, fresh, impeccably clean and amazingly well balanced the wines partnered each course with perfection... each bringing the best flavours and textures from each other.
Sarting with Confit of Salmon on a corriander infused salad, matched with a pair of Rieslings , moving through fillet of Pork wrapped in Morrel mousse with babay vegetables, which went stunningly with the 2005 Princes des Abbes Pinot Gris. A lively balance of ripe grapefruit and deep fruit aromas worked exceptionally well with the slightly fatty texture of the Pork with a very light Jus Lie.
The winning combination was undoubtedly the Pink Peppercorn Cheescake with a Black pepper Tuille and a Strawberry mint and Blasamic salsa, served with a pair of excellent gewurztraminers.
An excellent night with great food and Severine gave a super account of the philosophy behind Schlumberger estate.
It really is a tough life being a wine merchant. Today the office is filled with various Christmas cakes, biscuits and chocolates which all need testing to see which will make it into our Christmas wine and food hampers.
This sounds like a dream task and everyone in the office was too excited about the prospect of eating Christmas cake on a Thursday in September. The amateurs soon fell by the wayside leaving only the dedicated gluttons and the buyers left in the running. Dominic Field was the surprise combatant managing to try every cake on display. A stunning performance.
Everyone can rest assured we have selected some fabulously tasty cakes and chocolates for this years wine hampers.
This sounds like a dream task and everyone in the office was too excited about the prospect of eating Christmas cake on a Thursday in September. The amateurs soon fell by the wayside leaving only the dedicated gluttons and the buyers left in the running. Dominic Field was the surprise combatant managing to try every cake on display. A stunning performance.
Everyone can rest assured we have selected some fabulously tasty cakes and chocolates for this years wine hampers.
As wine suppliers to The Red Lion at Stone Edge, Chesterfield we were pleased to attend the Derbyshire Life luncheon hosted there in December 2007. Food and Wine editor Amber Locke wrote:
"Sustainable-farmed baked Welsh Turbot was served as the main course, topped with Menai Strait Oysters and served a foamy sabayon. The fish was cooked to perfection; juicy and meaty and with a refined flavour and the delicate, slightly salty oysters and elegant sabayon adding an even more luxurious touch to this stunning dish"
"To accompany this a tropical fruit-flavoured and minerally New Zealand Highfield Sauvignon Blanc was served. As this is one of my favourite wines this course was an all-round winner for me and one of the most enjoyable dishes and successful food and wine pairings I have experienced all year"
"Dessert was served as a trio of puddings: a coffee creme brulee, a cube of sticky toffee pudding and a slim wedge of lemon tart. All provided different degrees of sweetness and a contrast of smoothness and texture. The final Gartelmann wine of the day was a Late Harvest Ambrosia. Its sumptuous nutty and apricot flavours made it rich and luscious and at the same time fresh and clean tasting, providing a happy and complementary pairing of the puddings"
"The quality of food, cooking and the excellent standard of service at The Red Lion is certainly something to be admired and with a 25 bedroom luxury boutique hotel being built by the owner in the field next door... this is certainly a venue to watch!"
Derbyshire Life and Countryside
The Red Lion, Darley Road, Stone Edge, Chesterfield 01246 566142
"Sustainable-farmed baked Welsh Turbot was served as the main course, topped with Menai Strait Oysters and served a foamy sabayon. The fish was cooked to perfection; juicy and meaty and with a refined flavour and the delicate, slightly salty oysters and elegant sabayon adding an even more luxurious touch to this stunning dish"
"To accompany this a tropical fruit-flavoured and minerally New Zealand Highfield Sauvignon Blanc was served. As this is one of my favourite wines this course was an all-round winner for me and one of the most enjoyable dishes and successful food and wine pairings I have experienced all year"
"Dessert was served as a trio of puddings: a coffee creme brulee, a cube of sticky toffee pudding and a slim wedge of lemon tart. All provided different degrees of sweetness and a contrast of smoothness and texture. The final Gartelmann wine of the day was a Late Harvest Ambrosia. Its sumptuous nutty and apricot flavours made it rich and luscious and at the same time fresh and clean tasting, providing a happy and complementary pairing of the puddings"
"The quality of food, cooking and the excellent standard of service at The Red Lion is certainly something to be admired and with a 25 bedroom luxury boutique hotel being built by the owner in the field next door... this is certainly a venue to watch!"
Derbyshire Life and Countryside
The Red Lion, Darley Road, Stone Edge, Chesterfield 01246 566142
John Higgins
Barrels and Bottles
Unit 5b Broom Business Park, Bridge Way, Sheepbridge
Chesterfield
,
Derbyshire
,
S41 9QG
England
01246 453399
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