A ‘Spark’ling Evening

As the first month of the new year was heading towards its end Commanders and guests of the Commanderie de Bordeaux à Manchester gathered at the Midland Hotel, Manchester for their first event of 2022 – the Bistro Evening.

Having attended the final event of the 2021, also held at the Midland hotel, where Head Chef Brian Spark created a stunning meal for close to 100 attendees, there was quite an air of anticipation from the Commanders as to what Head Chef Brian would deliver and whether it would be to the same high quality.

But first Commanders and their quests were able to reacquaint themselves once again with friends and to share stories of the December Festive Season and compare their Lateral Flow Tests during the Champagne Reception which was held in the Octagon Court just outside the Derby Suite.

On entry into the Derby Suite Maître Colin Smith welcomed everyone and outlined that there would be a busy start to the evening as there would be two Intronisations of new Commanders.

After swearing the allegiance and fidelity to the wines of Bordeaux and promising to praise the qualities of Bordeaux wines Phil Collier and Phil D’Netto were intronised as Commanders of the Commander de Bordeaux.  Both Phils were presented with their ‘gong’ and certificate as proof of their membership.

As testimony to the friendship within the Commanderie de Bordeaux à Manchester both new Commanders were welcomed with the Commanderie toast of Bordeaux, toujours Bordeaux!!

Following the excitement of the intronisations, and a Grace from Commander Lambie, which celebrated the recent Burns Night, the first course of dinner was served - Roast fillet of halibut, mussel and clam lasagne with pickled radish and dill. 

The halibut and clam lasagne were a resounding success and enjoyed by everyone.  To accompany this excellent introduction to the dinner Château Reynon Blanc, 2019, A.O.C. Bordeaux, was served.  As Commander Waterhouse outlined the wine, of 100% Sauvignon Blanc, complemented the halibut and was found to be medium-bodied with attractive fruit and a flavourful finish.

As the last servings of the Ch Reynon were savoured, the main course of Blackened sirloin of Yorkshire beef, braised beef shin croquette, sticky red cabbage and tenderstem broccoli was served.  This attractive dish lived up to expectations with the beef shin croquette being particularly enjoyed by all.  The choice of Château La Lagune, 2009, 3ième Cru, A.O.C. Haut-Médoc was a perfect match to the beef.  As Commander Beeson explained the wine was well balanced with wonderful fruit flavours adding that the cépage of 60% Cabernet Sauvignon, 30% Merlot and 10% Petit Verdot lay very well ‘in the gut’.

The next wine of the evening was a younger wine from 2015 - Château Fonreaud, A.O.C. Listrac-Médoc, Crus Bourgeois Supérieur.  As Commander Edwards explained this lesser known wine, with a slightly different cépage of 52% Cabernet Sauvignon, 44% Merlot and 4% Petit Verdot, was also very well received and was a perfect complement to the Tunworth cheese, honeycomb and pistachio crackers.

What appeared to be a simple cheese course turned out to be a very flavoursome dish – the taste in the mouth being enhanced by the fact that the cheese was served warm.

Commanders and guests alike entered into much discussion as to which of the two red wines they preferred and whilst there was no overall winner between the La Lagune and the Fonreaud there was no doubt that both wines were a great success and truly enjoyed.

As the final course of this excellent dinner, a Yorkshire rhubarb trifle, caramelised yogurt, crystallised ginger with pistachio, Château de Rayne Vigneau 2009, Sauternes was poured.  Commander Martindale confirmed that the wine, of 75% Semillon, 23% Sauvignon Blanc and 2% Muscadelle, was particularly enjoyed and was a great match to the substantial but tasty rhubarb trifle.

The big question to answer at this point of the evening was whether the meal created by Head Chef Brian Spark had lived up to expectations and the high standards of his previous dinner.  The answer from all in attendance was a definite ‘Yes’.  This was another excellently prepared dinner which was beautifully presented with lots of flavour – a real treat.  This wonderful meal was also accompanied by great support from the Front of House Team under the direction of Gary and Sam. 

As the evening headed towards its end Commanders and their guests stood to toast firstly Her Majesty the Queen and then joined together to share the toast to the Commanderie de Bordeaux of ‘Bordeaux, toujours Bordeaux’.

As people started to make their way to their carriages discussions were already taking place about the next event, the 34th Fête d’Anniversaire, which is to be held on Friday 18th March 2022, Manchester Hall.  Another excellent evening is expected.

PS I thought the Maître was excellent

(Colin Smith, Maître!)