Food and Drink at Old Course Hotel

Last night in the Road Hole Restaurant we held a fabulous evening of food and Champagnes. The menu, created by our own Chef Ross Marshall, worked beautifully with a range amazing wines from Champagne Laurent-Perrier. It was brilliant to see so many regulars returning to one of our wine dinners, many in attendance being locals in the St Andrews area.

Stuart Birtles from Laurent-Perrier was our speaker for the night and his knowledge, expertise and stories about the House were well received by all our guests and of course the team. One story that will stick with me was that after World War Two they only had a cellar of 16 000 bottles. These days, Laurent-Perrier produce over 7.5 million bottles!

I have always been interested in people’s reactions when Champagnes are matched with food as it is mostly seen as solely being drunk as an aperitif. I hope that after last night, that myth is truly dispelled! My favourite pairing was a foie gras dish with parsnip, quince and Sauternes Jelly matched with the Cuvée Rosé Champagne. The rich foie gras was fantastic with the summer fruits of the Champagne, while the acidity cleansed the palate leaving you wanting even more! Also, I tasted their Demi-Sec Champagne for the first time. A lovely, fruity style with a little sweetness on the finish-delicious with Ross’s Pear Tart Tatin….but then I have always had a sweet tooth!

Can’t wait for the next wine night on 30^th May!

Cheers!

Alan