Northcote Celebrates International Sherry Week with a Signature Dinner

28 October 2016

Situated in the beautiful Ribble Valley in the North of England, Northcote has long had a reputation for setting the standard in fine dining.  Their focus on local ingredients combined with the skill and expertise of Chef Patron Nigel Haworth and Executive Head Chef Lisa Allen is a winning combination. When creating a menu to pair with the full spectrum of sherries, these elements shine through. 

Working closely with Director of Wines Craig Bancroft, Nigel and Lisa have prepared a four course tasting menu that compliments the versatility of sherry perfectly. Fresh, earthy, rich, umami flavours are all to be found in abundance, culminating in a stunningly sweet finish. Sherries have been selected from the diverse range of wines offered by Valdespino, from the latest Manzanilla En Rama release to Very Old Rare Oloroso Sherries. Head Sommelier Tamas Czinki and Assistant Marek Przyborek have studied the pairings and helped to refine the dishes to produce a truly memorable menu for the occasion.

" The Fino Inocente is very delicate, very classic, slightly mushroomy and earthy, but not heavy, a great food wine. Whereas the Don Gonzalo VOS Oloroso has power, it's pungent, spicy, savory, nutty and full-bodied without sweetness, which is amazing with meat"  said Tamas. Marek agreed that the Inocente Fino was "fresh, balanced and so well made" but chose his favourite as the Solera 1842 Oloroso, " It shows a very elegant sweetness, yet retains lots of oloroso character. It is the type of wine you could pair with many courses." 

For any Sherrylover this is an evening that is not to be missed.  A few remaining tickets are available by contacting Northcote directly or by clicking on our Sherry Week event listing here


                      West Coast Scallop, Woodland Mushrooms, Sheep Milk and Thyme Ricotta, Celeriac,

                                                               Salted Black Bee Honey and Truffles


             Line Caught Cod, Trotters and Tripe, Black Pea Houmous, Marrowfat Peas, Ham Hock, Crackling 


                              Aged Rare Breed Beef, Sticky Ox Tail,  Miso Caramel, Aliums, Crispy Kale, Soot


                                                 Frangipan and Almond Treacle Tart, Kumquat, Caramel


                                                                         Tea, Coffee & Petits Fours

The views and opinions expressed in this article are those of the author and do not necessarily represent those of El Consejo Regulador.
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