THE PROMISE OF FAR EASTERN WINES

A few years ago I was privileged to be invited by Red Bull to a wine tasting at my favourite Thai restaurant, the impressive Blue Elephant in Fulham Broadway. It was organised to promote Monsoon Valley Wines that are produced in Thailand by the Siam Winery owned by Red Bull. Until then the thought of drinking wine made in Thailand went somewhat against the grain. But then, why should it? The winemaker had a fine French pedigree, and coincidentally had worked for a friend of mine, the wonderful chef Peter Chandler, owner of Paris House restaurant in Woburn who sadly died two years ago. 

The extreme temperatures of the Thai climate means vines can be grown with a high concentration of fruit. These are produced in two areas; in the hills around the coastal town of Hua Hin and on floating vineyards near to Samut Sokorn, 30 miles from Bangkok, in the Chao Phraya Delta on the Gulf of Thailand. The local grape varieties are Malaga Blanc and Pokdum - the latter, when blended with Shiraz and Black Muscat produces an excellent red. The wines, produced by the Siam Winery, are not at all bad and are an admirable compliment to spicy Thai food.  The wines are available in many Thai restaurants and I suggest that you give them a try if you want to be suitably impressed.

This brings me conveniently to another story that I became aware of this week  with the announcement that Moët and Chandon has invested in 163 acres of farmland at Ningxia, a region of China located south of the Mongolian steppe and Gobi Desert.  This is one of the poorest areas of China but the renowned Champagne producers will be bring added benefits to the economy by planting Pino Noir and Chardonnay vines that will produce China's first traditional method sparkling wine. Wine experts have said that the terroir of Ningxia closely match that of Rheims, although the Yellow River flood plane is very different to the soft water of the Marne. The company has a purpose-built winery that is jointly owned with Ningxia Nongken a local state owned agriculture company. Planting is due to begin in April or May next year and the first wines will be ready in three years although they cannot be called Champagne as to lay claim to the name wines must be produced in this region of France. 

The Chinese drink about one million bottles of Champagne a year despite it being heavily taxed and the overall consumption of wine in the country more than doubled between 2005 and 2009 to over one billion bottles a year. Once available, the local brand will allow more Chinese to enjoy a quality sparkling wine and Moët believes that it will encourage new drinkers to progress through the range of sparkling wines to eventually invest in Champagne.  

FALLOWFIELDS SETS THE PACE FOR FINE DINING

Fallowfields Hotel and Restaurant has always had an excellent reputation for food and hospitality.

They have just announced the arrival of Shaun Dickens as Head Chef. Shaun's sparkling career has taken him to a Who's Who of Michelin starred restaurants; with three years at Oxfordshire’s own Le Manoir aux Quat’Saisons (two Michelin stars), two years at Per Se in New York (3 Michelin stars) and L’Ortolan (1 Michelin star) where he worked with Alan Murchison for the last two years. Additionally, he spent short periods with Gordon Ramsay in London and New York, Michelle Roux Junior at the Gavroche and Daniel Boulud at Restaurant Daniels. In 2009 Shaun was a finalist of the Young Chef of the Year Competition, and in 2010 won the title for the South West Region and came 3rd overall nationally.

The world of Michelin seems open for Shaun, almost wherever he has chosen to go. So, why did he choose Fallowfields? "I am at a point in my career where I needed a project", says Shaun – "and Fallowfields, with its farm, orchards and kitchen garden, is a chef’s dream turned true. So when I saw Fallowfields was looking, I just knew this was the job for me". There was a sense of passion about Fallowfields that struck me when I first came, that matched my own – you could feel it - and with the passion that I as chef will bring, the future of Fallowfields is unlimited. The journey starts here, today the 26th April.

Anthony Lloyd, owner of Fallowfields commented: "This is an unparalleled opportunity for a good business to become a great business. We are food led and Shaun’s arrival has been anticipated with much excitement in the last few weeks. Right from the days when my wife Peta cooked in the kitchen on an Aga and we planted our vegetable garden and orchards and then starting the farm three years ago, Fallowfields has almost been sitting waiting for a talent like Shaun to come along to make it come alive".

CHILL OUT IN RURAL OXFORDSHIRE

We had the privilege of spending a night at a wonderful boutique hotel owned by Anthony and Peta Lloyd, a delightful couple. Set in 12 acres of well tended grounds in the Vale of White Horse, Oxfordshire at Kingston Bagpuize, the Fallowfields Country House Hotel is very close to Oxford and approximately 50 minutes from Heathrow. Fallowfields is the perfect venue for weddings, conferences, parties and is exceptional for short breaks for anyone who enjoys a cosy ambience, home comforts, quality service from hospitable staff and perhaps the most comfortable hotel beds you will find anywhere. The hotel is passionate about providing the best English produce, from the hotel farm or sourced locally whenever possible. Fallowfields own pigs, Dexter cattle, chickens and quail supply  much of what is eaten in the quintessential English restaurant is most of the seasonal produce is grown in the magnificent vegetable gardens and rare apple orchards. There is also an active falconry within the beautiful grounds. The cuisine is exceptionally fresh and creatively presented on slate plates; the wine list is particularly imaginative and individual, steering clear of the usual mass production vineyard labels that unfortunately permeate the lists of far too many hotels and restaurants. If you like to enjoy relaxing over a drink or three in front of an open log fire; prefer friendly informal family owned hotels to the impersonal chains, and feel the need to be pampered - then Fallowfields is definitely for you. I thoroughly recommend that you spend a few nights, visit the restaurant or pop in for afternoon tea. You will be pleasantly impressed by the experience.

DINING OUT

I have recently had the pleasure of eating in two excellent pub restaurants that I recommend you check out. I have deliberately kept my comments short and suggest that you click on the links below to view the web sites of these two inns and to discover about their menus.

The first is The Lord Nelson a delightful 18th century country inn located in the small Oxfordshire village of Brightwell Baldwin near Wallington and is run by Carole and Roger Shippey. The menu is varied; the food excellent and the ambience superb. The hostelry is open all day on Sundays (for Sunday lunch/dinner) but I suggest you book early to avoid disappointment.

The other is the Bell Inn at Beechampton, a recently refurbished village inn nr Stoney Stratford, Milton Keynes. As this is a free house it offers a wide variety of excellent ales and an exceptional wine list that is interesting and varied. Excellent food is served in two cosy dining rooms. I thoroughly recommend that you try their traditional Sunday roasts or treat yourself to their succulent steaks (specials on Tuesday Steak Nights).