Why not come join us for a Bloody Mary in the garden?
The sun, she is a shining! And what better way to celebrate than a patented Truscott Arms Garden Party? Ridiculous bunting and day glow patio furniture, ooh la la! Our last one was such a success we couldn’t wait for the next one. This Saturday the 13th at 5 o’clock our garden will be graced by the likes of Tom Figgins, Cameron Bloomfield, the lovely Nixie in the Pond, and our new friends The Medicine Show. (Who were an absolute blast at the last one!) Come early to stake out your table and you might even receive a complementary glass of bubbles for your troubles!
It’s not everyday that you get invited to have lunch with a genuine shipping magnate. And if you do it’s not very often he brings his own wine and wine maker….
But yesterday I had the pleasure of having lunch with Dan Odjfell and his Chief Winemaker Arnaud Hereu at 10 Greek Street.
It was Dan’s father (also called Dan) who feel in love with a farm in the Maipo Valley in Chile 30 years ago. For a number of years he raised pigs and used it as bolt hole from his proper business of running one of largest shipping and tanking companies in the world. A chance meeting with the winemaker from Chateau Lafite Rothschild (why do I never have chance meetings with the winemaker from Rothschild…) who pointed out that the Maipo Valley is one of the best places in South America to grow vines turned him on to the idea of becoming a winemaker himself.
The wines we had over a delicious lunch ranged from the native Carmenere to their wonderful Carignan range. A surprising Cabernet Franc that Matt Sullivan (Alliance Wine) and I loved and their Syrah is like nothing I’ve tasted; floral, violets, blueberries, cherries. Delicious.
All the wines were extremely elegant, not over oaked (in fact he tells us that 2013 vintage might be the first in stainless steel tanks — no oak).
The out and out winner was this 2007 Odjfell, Cauquences, shown above. It’s 100% Malbec and utterly refined. A beautiful wine that they are rightly proud of.
One of the joys of owning The Truscott Arms is the wonderful (sometimes weird) and eclectic opportunities that present themselves. We knew when we met Jenny Theolin of Soapbox and Sons (http://soapboxandsons.com/) that the opportunities were about to become a whole load more wonderful!
Jenny is an expert at making fun stuff happen all over the world and when we started talking about projects that might be suitable here at The Truscott the ideas flowed. But the one that we both knew we had to do immediately was Eating Sound. Once we’d met with the originator of the concept Sam Bailey it was all systems go.
So Eating Sound… what’s that then?
Eating Sound is a unique collaboration between The Truscott Arms’ brilliant chef Barry Snook and the composer/improviser Sam Bailey. Semi-improvised pieces for the harp, flute, saxophone, double bass, viola and harmonium together with surround sound audio processing have been developed in conjunction with a range of dishes created by Barry.
The evening will consist of eating a truly outstanding menu based of the theme of the British forest whilst listening to a live chamber orchestra in the dining room.
On the menu will be:
Slow cooked duck egg & consommé, pickled watermelon radish & cracked egg
Roast quail & confit leg, katifi egg, winter truffle, quail vinaigrette
Roast loin of hare, confit carrot, salsify & foraged herbs
Hay smoked fallow deer loin, with pickled & confit beetroot, fennel & sauce grand veneur.
“Tasting the Forest”
All courses accompanied by matching wines
The Truscott Arms’ Eating Sound event will commence at 19.30 on Tuesday 29th October. Tickets are priced at £70
Buy now tickets now HERE
Special thanks to Rafi Gokay, to whom none of this would have happened.
Love and The Truscott Arms go together.
It’s a fact.
And this Valentine’s Day you have two romance filled alternatives to choose from:
Firstly you and your lover could be sharing a dreamy four course meal in our gorgeous dining room. Start with a glass of wonderful English sparkling rosé from Wiston Estate followed by oysters, a soft poached duck egg perhaps then a short rib of beef maybe? Your call. Finish it all off with a tart fine of apricots or a hot chocolate pudding.
Or perhaps you’re still looking for that special someone?
Fear not. We’re not all ‘smug-marrieds’ here at TTA…
The bar will be awash with Londons most eligible types. Free drinks and some surprises will help lubricate that loving feeling in even the most hardened of hearts.
So whatever your relationship status let the us play Cupid for you.
Here is whats on the menu:
Glass of Wiston Estate Rose Brut 2011
Oysters with Champaign jelly and caviar
Soft poached duck egg with salsify & celeriac veloute
Scallops with crisp chicken wing, roasted pearl barley & cavalo nero
Garganelli of pork, bacon foam and jam, cime de rape
Salad of Artichokes & chargrilled piquillo pepper, roasted gnocchi, cep emulsion
Cornish cod with Cauliflower puree, pomegranate, truffle and hazelnut
Beef short rib & croustillant, field mushroom, pickled walnut
Tart fine of apricots and ginger ice cream
Hot chocolate pudding with praline parfait & almonds
Caramel mousse with raspberries and peanut ice cream
Rhubarb cheesecake with doughnuts and sorbet
£55 per person
After the huge success of Eating Sound in the autumn we’re doing it again!
Our very own Barry Snook (Head Chef extraordinaire) has created a 5 course tasting menu which again has inspired composer Sam Bailey to write a score to be played LIVE in the dining room by a chamber orchestra to encourage diners to make the link between timbre, texture and taste.
This is truly unique evening of gastronomy and sound.
Tickets are £75pp and include the 5 course tasting menu, matching wines and a night that will leave you amazed.
We can now reveal the menu for Eating Sound!
Crispy hens egg with asparagus velouté & vegetable garden
Pea tortellini with suckling pig shoulder, onion consommé, morels and wild garlic
Plaice with jersey royals, cos lettuce emulation, feves, white and purple brassicas
Rack of spring lamb for two with tabbouleh and raita
The Easter egg
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