6 ISSUES FOR £6 Subscribe to Cheshire Life today CLICK HERE

Cheshire Life Luncheon - Mottram Hall

PUBLISHED: 00:00 02 February 2017

Main course; Blade of Beef Wellington, roasted fillet, oatmeal cabbage and goose fat potatoes

Main course; Blade of Beef Wellington, roasted fillet, oatmeal cabbage and goose fat potatoes

Archant

An inviting menu and some extra special flourishes made the Cheshire Life luncheon at Mottram Hall a memorable occasion

Tom Sykes, Uma Trehan and Kunal TrehanTom Sykes, Uma Trehan and Kunal Trehan

The latest Cheshire Life lunch at Mottram Hall was a very elegant affair and the perfect match for the surroundings of one of the jewels in the Q Hotels’ crown.

A delightful three course lunch followed by coffee and petits fours was held in the St Andrew’s Suite which had been tastefully decorated by Alison Gleave of Lasting Memories. She regularly collaborates with the venue on the decor for special occasions.

This time, pale sage tiebacks and stunning floral arrangements of white blooms and green leaves in glass felt exactly right for the cusp of winter into spring.

This is a beautiful room and much in demand for private banquets, weddings and other celebrations throughout the year.

St Andrew's SuiteSt Andrew's Suite

The golf and leisure resort set in glorious parkland, recently acquired a new General manager Deirdre Billing, who joined Cheshire Life’s guests for an exciting menu devised by Executive Chef Colin Gannon, who, together with his team at Mottram Hall won a coveted AA Rosette.

But first of all those arriving for the lunch were greeted in some style by Master of ceremonies Peter Burrows, resplendent in his scarlet and black livery. He led us from the foyer for welcome drinks into the Garden Room decorated prettily in an Alice in Wonderland theme.

The room is so-called because of the large windows which look onto a green lawn and trees beyond - the perfect spot at any time of year for a bride and groom to be photographed, or for a fine afternoon tea.

Sipping glasses of Lanson Père et Fils, a new enriched evolution of the classic Lanson Black Label Brut that is actually named after the first ever bubbly produced by the house, guests enjoyed the chance to chat or meet old friends and be entertained by singing father and son Michael Moore and Luke Michael. Then it was time for lunch.

Glasses of Dashwood Sauvignon Blanc, an excellent New Zealand white wine bursting with zesty grapefruit, pear and passion fruit flavours and a supple and balanced Vina Pomal Centario Rioja Crianza, evoking the taste of dark berries and cocoa were poured as the first courses were served.

A perfectly cooked breast of wood pigeon left slightly pink and moist was paired with the woodland flavours of cep puree, pancetta bacon and sprigs of tender stem broccoli. The meat-free version matched the sweet and sour flavours of pickled beetroot and airy whipped goat cheese mousse.

There followed a blade of beef wellington which proved a robust main course, accompanied by cabbage that had been stuffed with oatmeal and goose fat potatoes exhibiting a satisfying crunch, followed by buttery softness.

To compete with such hearty fare the red wine switched to a Altoritas Merlot, which was soft, light and plummy to counter the richness of the main.

For the meat-free guests, there was a satisfying wild mushroom and confit garlic potato gnocchi in a creamy sauce served with Kale with layers of flavour and texture. It went perfectly with the Sauvignon Blanc. However, for the finale it was a demi sec Veuve Clicquot champagne which hit the spot beside the delightful dark chocolate pave dessert and pistachio ice cream.

An encore of coffee and mini lemon meringue pies was a further treat, as was more entertainment from our singing duo Luke and Michael before everyone reluctantly said goodbye and made their way home.

Details

Mottram Hall

Wilmslow Rd, Macclesfield SK10 4QT

01625 828135

www.qhotels.co.uk

To start

Breast of wood pigeon, cep puree, pancetta bacon, tender stem broccoli

Goats cheese mousse, pickled beetroots (vegetarian option)

To continue

Blade of beef wellington, roasted fillet, oatmeal cabbage, goose fat potatoes

Wild mushroom and confit garlic potato gnocchi, green kale (vegetarian option)

To Finish

Dark chocolate pave, chocolate crumble, pistachio ice cream

Coffee and mini lemon meringue pie

To drink

Lanson Père et Fils champagne

Vina Pomal Centenario Rioja Crianza

Dashwood Sauvignon Blanc, Marlborough New Zealand

Altoritas merlot

Veuve Clicquot demi-sec champagne

Most Read

Comments have been disabled on this article.

Most Read

Latest from the Cheshire