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Cheshire Life Luncheon - The Yellow Broom, Twemlow Green

PUBLISHED: 09:59 09 July 2017

Navarin of Twemlow Lamb and spring vegetables with Pierpoint Cheshire new potatoes

Navarin of Twemlow Lamb and spring vegetables with Pierpoint Cheshire new potatoes

Archant

A seasonal lunch at the charming Yellow Broom in Twemlow also celebrated the delights of English wine, writes Janet Reeder.

The Yellow Broom The Yellow Broom

What could be more quintessentially English than sampling home-produced wines in a setting as charming as the Yellow Broom in Twemlow near Holmes Chapel?

Spring sunshine dazzled on starched linen as glasses of signature cuvée 2013, from the XVI Ridges vineyard, Worcestershire, were proffered to guests in the pretty gardens of this landmark restaurant during English Wine Week (May 27th-June 4th).

Created by the same method as champagne, this vivacious sparkling white wine made with Pinot Noir and Seyval Blanc grapes wowed with flavours of lemon, baked apple, honeysuckle and hazelnut.

The wine proved a pitch perfect accompaniment to the selection of delightful canapés served as a starter. They included a sweet light brioche base topped with mushrooms, a smoked salmon and chive cream cheese on Scottish pancake, and crudités with home-made hummus.

Caroline Swain and Karen Jones Caroline Swain and Karen Jones

Wines served for the main course were XVI Ridges Pinot Noir 2015, a light but full- bodied red with flavours of cherry and vanilla, packing a subtle dry oak finish and Tom Hill from Halfpenny Green vineyard in Staffordshire. This International Wine Challenge 2016 Silver Medal winner, balances fresh apple and mineral tones with fruity blossom and lasting citrus finish.

Both wines had been chosen to accompany the main dish of a navarin of Twemlow Green lamb, created by chef Russell Burns who has co-owned the Yellow Broom with his wife Nathalie for more than 20 years.

Twemlow Green lamb? Yes. So many of the ingredients of this superb dish had been sourced so close to home that the Yellow Broom should be given an award for its green credentials alone.

Russell explained the dish: ‘The casserole, which is a navarin is made with neck of lamb and is served with some of the loin. The lamb is Dorset breed from across the road so it’s very local. The casserole is made with Pinot Noir from XVI Ridges and tomatoes and garlic and is served with turnips, broad beans and Cheshire new potatoes which were picked this morning. The chives which finish off the dish are from my garden.

‘It’s local but the cooking is very traditionally French like a lot of the dishes you’ll find on our menu.’

A splendid Halfpenny Green Late Harvest dessert wine had a subtle sweetness which complimented a raspberry passion fruit and white chocolate Eaton Mess (yes, that spelling is correct as we are in Cheshire near the Eaton estate) which proved an indulgent third act.

Explained Nathalie: ‘We thought there should be a very English dessert to mark English Wine Week and what could be more English than our version of Eton mess to finish everything off? It goes particularly well with the dessert wine.’

Not only did the lunch celebrate the joys of the English-grown grape, we raised a glass to welcome the Yellow Broom’s new elegant terrace bar in French oriental style, complete with a retractable roof.

‘It’s the perfect place to have cocktails day or evening and bring another element to the Yellow Broom,’ says Nathalie.

‘It gives people another opportunity to visit us and they don’t have to feel they need to come here to eat. They can just enjoy a cocktail and relax in the space although if they fancy a nibble we have also introduced a new lounge menu of light bites too.’

Details

The Yellow Broom, Twemlow Green, near Holmes Chapel CW4 8BL 01477 534048 www.yellowbroom.co.uk

Opening times:

Monday: Closed.

Tuesday-Friday: 10am-4pm.Morning coffee, lunch & afternoon tea.

Friday: Dinner from 6pm

Saturday: Dinner from 6pm

Sunday: Lunch from 11.45am

To start

A selection of canapés incudeing brioche topped with mushrooms, smoked salmon and chive cream cheese on Scottish pancake, mini sandwiches and crudités with home-made hummus.

To continue

Navarin of Twemlow lamb and spring vegetables, Pierpoint Cheshire new potatoes

To finish

Raspberry passion fruit and white chocolate Eaton mess

To drink

XVI Ridges sparkling signature cuvee 2013

Halfpenny Green Tom Hill

XVI Ridges Pinot Noir 2015

Halfpenny Green Late Harvest

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