PRLog - Feb. 7, 2013 - BASINGSTOKE, U.K. -- Bryan Webb, Michelin-starred chef and co-owner of Tyddyn Llan, a small gem of a luxury hotel near Corwen in north Wales, is holding a gastronomic evening in conjunction with Greywacke owner Kevin Judd, one of New Zealand’s most reputable wine makers on Sunday 17 February.
Head Chef of Tyddyn Llan, Bryan Webb
Kevin was one of the people most instrumental in making New Zealand Sauvignon Blanc the global success that it is today, having been a founding winemaker at the famous Cloudy Bay, directing the company's first 25 vintages.
Bryan will be preparing a spectacular 5-course meal to match Kevin’s wines, which he will talk about during each tutored tasting.
The meal will comprise:
· Imam Bayildi - Turkish Style Aubergine accompanied by Sauvignon Blanc 2012, Greywacke, Marlborough, New Zealand
· Scallops served with Salt Cod Brandade and Wild Garlic Sauce with Chardonnay 2010, Greywacke, Marlborough, New Zealand
· Local Organic Pork - Three Ways with Shallot and Thyme Purée with Pinot Noir 2010, Greywacke, Marlborough, New Zealand
· Rhubarb, Champagne and Blood Orange Trifle with a Late Harvest Riesling 2011, Greywacke, Marlborough, New Zealand
Tyddyn Llan is now considered to be one of Wales' finest restaurants, with high rating in the 2013 Good Food Guide 6/10, Michelin Star, and former ‘True Taste North Wales’ Restaurant of the Year.
Bryan is committed to using only the highest quality seasonal ingredients, many of which arrive daily from a local network of suppliers. Meat and game come from local estates through a first class butcher and the majority of fish arrive direct from the Welsh coastline.
The dinner is priced at £65 per person to include all wines and coffee and rooms are available from £120 (subject to availability)
To book call 01490 440264 or visit www.tyddynllan.co.uk.
Tyddyn Llan is a member of the Welsh Rarebits collection of fine hotels.