Hotel Portmeirion inaugural Summer Taster menu Evening
25th July 2015
Hotel dining room played host to a seven-course summer tasting
over 60 guests over the weekend.
Pairing signature dishes with accompanying wines, award-winning
head chef Mark Threadgill and his team provided an evening full of
new tastes and experiences.
The menu featured signature dishes from Portmeirion's kitchen,
including local mackerel served with horseradish éclairs, crispy
duck eggs with summer truffle soldiers and poached lobster followed
by loin of Welsh lamb. The meal was rounded off with a dessert of
aerated white chocolate with morello cherries and pistachios.
A special thanks must go to Mark and his team for designing the
menu and executing the delicate dishes. Credit
for the success of the evening must also go to Thomas Kilgallon,
Portmeirion's restaurant manager whose team ensured that everyone
was suitably well-fed and that wine glasses were topped up all
Thomas joined the Portmeirion team over
six months ago from La Becasse and has worked
very hard to create events that inspire guests and highlight the
true talents of the kitchen staff.
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