Limited edition Christmas macaron gift boxes

Karen Neville

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Food & Recipes

Karen Neville

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Treat your loved ones to the gift of festive macarons from Giselle Richardson – the most delicious way to celebrate Christmas this year.

The hunt for the perfect last-minute Christmas gift just got a whole lot sweeter. Giselle Richardson, the acclaimed macaron brand, has unveiled the irresistible flavours for this year’s Limited Edition Christmas Macaron Gift Boxes.

These festive treats, made with the finest British seasonal ingredients, offer a truly unique edible gift that’s perfect for the holiday season.

Presented in exclusive, limited-edition packaging designed by the talented illustrator Anna German, the macarons come in a vibrant Twelve Days of Christmas theme, adding an extra festive flair to your gift. From nostalgic Christmas classics to exciting seasonal gifts, each macaron is a testament to Giselle Richardson’s dedication to creating mouth-watering flavours that everyone will love.

“Our Christmas macarons are all about celebrating the season’s best flavours,” says Giselle Richardson, the pastry chef behind the brand. “I’ve worked hard to bring together the best of British produce and festive favourites in these macarons. From the rich indulgence of chocolate caramel sea salt to the refreshing zing of apple bergamot, every bite is a little taste of Christmas joy.”

This Year’s Christmas Macaron Flavours Include:

• Chocolate
• Chocolate Caramel Sea Salt
• Apple Bergamot
• Gingerbread Orange
• Brandy-Caramel Poached Clementine (contains alcohol)
• Snowball (contains alcohol)
• Caramelised Pecan Cranberry
• White Chocolate Pomegranate Peppermint

Pre-order now to ensure your macarons arrive in time for Christmas. Orders will be dispatched on Saturday 21st December via Royal Mail Track 24, with delivery available UK-wide. Alternatively, you can collect your gift box directly from Giselle Richardson’s London kitchen or visit one of their markets across the capital.

The festive packaging features a two-sided design, with playful illustrations inspired by the Twelve Days of Christmas, such as 3 French Hens and 7 Swans-a-Swimming. Choose your preferred design, or even opt for last year’s whimsical 9 Ladies Dancing or 10 Lords-a-Leaping designs.

For those gifting directly, you can also personalise your order with a note to add that extra special touch.

To order your Christmas Macaron Gift Box, visit CHRISTMAS MACARON GIFT BOX | PRE-ORDER NOW FOR XMAS DELIVERY – Giselle Richardson and pre-order today.

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Ivy’s Circus NYE

Round & About

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Round & About

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See in the New Year with a three-course set menu, a night of circus fun, celebration and spectacular food

This New Year’s Eve, The Ivy Collection invites guests to step into the enchanting world of the circus for an unforgettable evening of exquisite dining, refreshing drinks, and dazzling entertainment. With a meticulously curated set menu featuring The Ivy’s signature dishes, diners can celebrate the arrival of 2025 in style with family, friends, and loved ones at their nearest Ivy restaurant.

Available to book now, the evening promises a festive atmosphere, with each restaurant offering bespoke entertainment, such as live music or a DJ, ensuring a lively and memorable celebration to round off the year.

From spectacular performances to indulgent cuisine, the menu showcases seasonal touches on The Ivy’s classic dishes. Starters include the festive Chilled Lobster and Prawn Cocktail, served with marinated avocado and Marie Rose sauce, and the Twice-baked Stilton and Walnut Cheese Soufflé, paired with a rich and creamy sauce.

For mains, guests can savour celebrated favourites like The Ivy’s Festive Shepherd’s Pie, a hearty combination of goose, turkey, duck, braised lamb, and beef, topped with mashed potato, cranberry chutney, and orange zest. Other options include the Lobster Linguine, featuring tender lobster in a roasted garlic and chilli sauce, and the Pan-Fried Sea Bass, served with creamed potato, samphire, tomato concasse, and saffron sauce.

For dessert, guests can choose from options like The Ivy Chocolate Bomb, a decadent melting dome with vanilla ice cream, honeycomb, and hot caramel sauce, or a creamy Crème Brûlée accompanied by winter berry cinnamon compote and shortbread.

As midnight approaches, diners can raise a glass to the New Year, celebrating with loved ones amidst circus-inspired cheer and the thrill of the countdown.

The festivities don’t end there; The Ivy Collection will also offer a flavour-packed New Year’s Day Brunch to help guests start 2025 on a high note. From a savoury Bloody Mary to hearty dishes like The Ivy Truffle Burger with thick-cut chips, Chicken Supreme Milanese with Truffle Sauce, or a comforting Lentil and Aubergine Bake, the brunch menu caters to all tastes and ensures a delicious recovery from the night before.

The New Year’s Eve set menu is available to book now at restaurants nationwide* starting from £87.50 per person, while the New Year’s Day Brunch is offered in select locations, starting at £34.95 per person.

*Terms & conditions apply. Prices vary by location.

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Top Christmas Wine Essentials

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Round & About Magazine’s resident wine columnist Giles Luckett recommends this year’s Christmas wine essentials.

‘Tis the season to be jolly, and while they say Christmas is all about the children, this is one big kid who’s looking forward to opening some adult Christmas crackers this year. Christmas offers so many opportunities for enjoying a glass of something special and to give you some inspiration – or vinspriation (I got that one out of a cracker, can you tell?) – here are my top 10 Christmas wine (and spirit) essentials.

First up, champagne – well it is Christmas. I’ve tasted a lot of champagnes this year, some of the finest of which I reviewed in my recent champagne article. One that’s stuck with me is the Laytons Brut Reserve (£33.95). I worked for Laytons in the late 1990s and Laytons was a firm favourite with customers and staff alike and it was great to taste it again after so many years. Chardonnay-based it has a lovely lightness of touch, offering a fresh bouquet of citrus and white blossoms with a creamy, yeasty undertow. The delicacy continues in the mouth, but the long bottle ageing shows towards the finish as notes of toasted brioche, apricots and honey come through. A lovely way to start the day, it has enough oomph to partner hors d’oeuvres or smoked fish starters.

If you’re looking for beauty on a budget, then make a beeline for the Graham Beck Pinot Noir Rosé 2017 (Majestic £19 on a mixed six). This is going to make my top ten wines of the year and I’ll be serving it at home. At under £20, this is a great buy. Salmon pink with tiny red gold bubbles lifting notes of raspberries, strawberries and cream, and limes into the air, this beautiful wine entrances from the off. The medium-bodied palate offers red berries, cherries, and blackberries with rather more exotic notes of limes, coconut and Asian spices. Lovely on its own, it also pairs well with food such as smoked fish or brown turkey meat.

Next up the first of two delicious, but very different, French wines. The first is the Gérard Bertrand Orange Gold 2022 (Majestic £12.99). Orange wines get their name from their distinctive colour, in this case, a mid-apricot orange, colour they get from the juice resting on the skins as you do with red wines. This delightful example is Chardonnay-led but has support from Grenache Blanc, Viognier, Marsanne, Mauzac and Muscat which give it fragrance and complexity. Medium-bodied but with noticeable texture, here you’ll find everything from apples and melon to apricots, to dried pears and lemon rind. It’s a fascinating wine that goes perfectly with all kinds of white meats.

Hugel is one of the greatest names in wine. This Alsace domaine was founded in Riquewhir in 1639 by Hans Ulrich Hugel and has been family-owned ever since. They produce some of the most profound dry Rieslings in the world and this Christmas I’ll be pairing the turkey with a bottle (or two!) of the Hugel Classic Riesling 2022 (London End Wines £19.50). I’m a huge fan of dry Riesling, but the intensity and depth of flavour in Hugel’s wines take the breath away. The nose is zesty, full of mineral-tinted citrus, and green apples while on the palate there are lemons, limes, white peach and grapefruit with touches of apricot and pistachio. Give this a couple of hours open and serve with white meats, seafood, or creamy cheese.

Red wines are always popular at Christmas, and while many wine lovers reach for a bottle of red Bordeaux to partner the turkey, goose or their rich vegetarian centrepiece, there are better, more interesting choice to be made. The key to partnering red wines with foods such as this is intensity and juiciness. Turkey, goose, and other game birds can be dry, and all have a richness of flavour that takes something with a persistence of flavour to cut through. The following wines have all proved great partners in the past.

Burgundy is perfect with all forms of poultry and game birds, but red Burgundy prices have risen so high even in recent years that unless you’re planning to spend Christmas on your yacht you may want to look elsewhere. A joyful exception to this distasteful rule is the Louis Jadot Bourgogne Cote d’Or 2021 (Majestic £29.99, £22.49 when you buy any six). This is an affordable taste of Burgundian luxury. Deeply coloured, the bouquet offers cherries, blackberries, mushrooms and a hint of seasonal cranberries. In the mouth, it’s clean and fresh with a delightfully silky texture and offers and abundance of fruits of the forest, cherries, plums and a mint and mineral finish. Gorgeous.

And so, to Rioja but with an even greater weight of mellow fruitiness, we have the Baron de Ley Gran Reserva 2017 (Vinissimus £20). Gran Reserva Riojas are only made in great years and by law must spend at least two years in oak and three years in bottle before release. This long ageing mellows the fruit, adds a spicy vanilla tone and creates some of the finest wines Rioja can offer. The Baron de Ley Gran Reserve is a mighty mellow mouthful. The nose contains aromas of fresh toast, ripe black fruits, red berries, spices and tobacco. The generously full-bodied palate is juicy and complex. Baked black berries and sun-warmed black cherries are coated with creamy vanilla before the firm, fresh finish adds life and intensity.

If you’re feeling adventurous this Christmas, try the Chateau Musar ‘Hochar’ 2019 (Vimum £12.85). Chateau Musar is Lebanon’s greatest wine estate, and this is their second wine, the younger brother if you will, to Chateau Musar (Waitrose £41.99) and shares much of it characteristics. Produced from an unusual blend of Cabernet Sauvignon, Carignan and Cinsault grapes (think Bordeaux meets Rhone meets Languedoc) it’s rich and full-bodied with flavours of plums, cherries, sloes, and blackberries. Ageing in oak gives it a spicy tone and having been grown at high altitude it has a delightful red berry freshness.

And speaking of adventurous wines, how about a red dessert wine? While they are relatively rare, I’ve had plenty of sweet red wines over the years. Many are fortified such as the brilliantly bonkers Zuccardi Malamado Fortified Malbec (N.D. John Wines £17.45) but the Masi Angleorum Recioto Classico (Hic! £28) takes a rather different route to sweetness. Healthy grapes (Corvina, Rondinella and Molinara) from Veneto hillsides are dried on bamboo racks over the winter months. This has the effect of concentrating the sugars while elevating the aromatics. These are pressed and the resulting wine is lusciously sweet and full-bodied but with sufficient natural acidity to keep the wine fresh and vibrant. Offering a beguiling combination of preserved cherries, prunes, and bitter chocolate, with a touch of mocha and raspberry liqueur, this is a stylish partner to gorgonzola cheese, sweet pastries and tarts or as an after-dinner sipper.

I’ll leave the wines on a high with a Port. I’m a subscriber to the adage that Port is for life, not just for Christmas, and after tasting a wine as good as the Warre 1985 (MWH Wines £87) I’m sure you’ll be one too. 1985 was a truly outstanding year for vintage Port and the best wines are now drinking superbly. The Warre 1985 has retained much of its youthful Victoria plum colour with just a hint of ruby visible at the rim. The bouquet is a showstopping mix of dried black fruits, Morello cherries, chocolate, dried herbs, almonds, and smoke. Massive and rich in the mouth, the sweetly toned black fruits are complimented by flavours of coffee, black treacle, crushed nuts, pomegranate, mint and cocoa. Wonderful on its own, open and decant this beauty and enjoy with cheeses or fruity puddings.

I’ll finish my Christmas essentials with a couple of winter-warming spirits. The first is the Adnams Sloe Gin (Adnams £29.95). I’ll be honest I find most sloe gins are just a waste of good gin, being either teeth-rottingly sweet or bone dry but with red berry tones simply acting as a distraction to the gin’s botanicals. This though is excellent. Cherry red, there’s a touch of perfume to the nose which helps lift the sweet cranberry fruit and dry herby notes of the base spirit. The palate is voluptuous and warming – the 26% alcohol makes its presence felt – but clean and tangy. Maybe it’s me, but this tastes like a great gin cocktail rather than a Sloe Gin. Whatever the case, neat or with a dash of tonic, it’s delicious.

Last but by no means least we have Adnams Rye Malt Whisky (Adnams £42.99). In my early trade days, I got quite into whisky but as I’ve got older, I drink it less and less. That said I do like an after-dinner snifter at Christmas, and this is the perfect choice. Produced in Suffolk using locally grown rye, it’s aged in new French oak for at least five years. This oak ageing is at the core of my love of this. It adds a creaminess and an apricot and honey sweetness, imparting a creamy mouthfeel, a ginger spiciness, and a raisin fudge tone. Add a drop of tepid water and you have a joyous sundowner.

Well, that’s it for me this year. I’ll be back next month to celebrate Australia Day with some cool climate Australian wine stunners.

Cheers, and Happy Christmas,
Giles

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Christmas Sparkling Wine Guide  

Round & About

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Round & About Magazine’s resident wine columnist Giles Luckett recommends some fabulous festive fizz that will make your Christmas sparkle

With the holiday season now a cork’s throw away, I thought I’d share some recommendations for festive fizz that won’t break the bank. Champagne prices have risen sharply over the past few years. This has been partly a hangover from the pandemic, partly as a succession of great vintages has pushed up demand. As I said in my recent article on The Best Champagnes of The Year, many champagnes are seriously expensive, but great sparkling wine can still be affordable.

Once upon a time, sparkling wine was something best avoided. In my early trade days, it was often sold under that chilling euphemism, ‘party wine’. It was usually cheap, made from grapes as (ig)noble as Mauzac or Treabbiano using a tank and a giant bicycle pump and had all the joy of a wake. It took non-French winemakers, notably in Spain and the New World, to show that sparkling wine could be serious and great value for money. Today, the wine world is awash with cracking sparkling wines offering beauty on a budget and here are my recommendations for sparkling wines that will be the life and soul of the party.

First up, a Prosecco, the Terra Organica (Sainsbury’s £12). This is one of the best Prosecco I’ve had in a long time I’m mid-way down the second glass it’s become cloying and insipid. The Terra Organica avoids this, I suspect, through cool fermentation and by giving it time on its lees (yeast and other elements left over after fermentation), it certainly has a savoury, creamy edge to the pear and peach fruit. Great on its own, this has the intensity and weight to partner with salty appetisers or smoked fish.

Next, a Cava. I had to drink, sorry, think, long and hard about this one as there are so many excellent Cava’s out there. The Cune Cava (Majestic £10 on a mixed 6), the Roger Goulart Brut Reserva (N.D. John £15.95), and the Contevedo Cava Brut (Aldi £5.79) are all great wines. But the one that’s consistently stood out for me this year is the Vilarnau Brut Reserva Organic Cava (Ocado £11). Vilarnau takes Cava incredibly seriously, using organically framed grapes from their own vineyards to produce a dazzling wine that’s fruit-driven and characterful. The nose is a joyous mix of flowers, red and white berries, yeasty, and blackberries. In the mouth, it’s full, and creamy, and offers layers of white and yellow fruits interspersed with red berries, and a clean, lively finish. Enjoy this lightly chilled with olives, blinis, and other savoury party foods.

English sparling wine has been the toast of the trade of late, and while some have got the eye-poppingly pricey – the Nyetimber 1086 Rosé Prestige Cuvée will set you back £175, about the same as a bottle of Dom Perignon – many remain well priced. Take the Tesco English Sparkling Wine (£18.50 with a Clubcard). Made at the award-winning Balfour winery in Kent from a blend of Chardonnay, Pinot Noir and Pinot Meunier, it offers tangy green and red berry fruits, crisp green apple and pear tones and a lovely creamy yeastiness to the finish. A class act, a glass or two of this would be a fine way to toast the big day.

New Zealand has proved to be a whizz with fizz. This isn’t much of a surprise given the splendour of its still Pinot Noir and Chardonnay wines and the talented winemaking team at Villa Maria have built on their successes with these noble vines to produce the Villa Maria Sparkling Cuvee Brut (Sainsbury’s £14). This is a wine that’s easy to love. Everything about it, from its soft blossom and pear nose to its plump, textured body of peach, grape and honeydew melon, is easy drinking but complex and satisfying. It’s also one of those wines that makes you wonder if sparkling wine bottles are smaller, for no sooner have you opened it than it’s empty.

Riesling is arguably the greatest grape variety in the world. Few (if any) grapes can produce wines of such majesty in such an array of styles, from bone-dry stunners such as the Hugel Classic Riesling (Majestic £22.99) to luscious, sweet wines that can age for decades such as the Dr. Loosen Beerenauslese (Noble Green Wines £19.90). It can also produce exceptional sparkling wines as the Von Buhl Riesling Brut 2019 (Laithwaites £22 or £17.99 when you buy any 12) proves. This is a curious wine, that seems to meld two distinct styles. On the one hand, it’s a fresh, concentrated Riesling, green apples, nectarines, minerals and flowers, while on the other, it has an apricot, dried pear and honey richness from the extended bottle ageing. An intoxicating combination, like all good Rieslings this is a wine for the mind and the mouth.

Want to add a touch of bling to the season? Then pop open a bottle of the Bottega ‘Gold’ Prosecco (Majestic £19). There’s more to this wine than meets the eye, which is saying something. Produced at an estate that can trace its roots back to the 17th century, it’s made from grapes grown in Valdobbiadene – the finest Prosecco-producing area – with an attention to quality and detail that’s more commonly associated with champagne. The bouquet offers aromas of orchard fruits, citrus, pears and salty-creamy yeast tone. The palate is richer and weightier than most Prosecco’s and the fruit flavours go beyond the usual pears and nectarines to lemon and lime, raspberry and rhubarb. Impressive, this is a wine to enjoy chilled as an aperitif or with cold white meats.

I couldn’t write a fizz column and not mention the winery that provides our house fizz, but rather than recommend the Graham Beck Vintner’s Selection (Tesco £13.50), I’m going for something else from their improbably impressive range, the Graham Beck Rosé Brut NV (Waitrose £16.99). The main difference between the white and the rosé Beck, aside from the gorgeous pink colour, is that the rosé has just a bit more red berry fruit and is a touch riper. Now your eyes will deceive you when it comes to tasting wine and seeing a rosé wine the brain will leap to a load of conclusions as to what it thinks you should taste and these will show up on the palate. Practice, and a little blind tasting, can help you see what’s there and not what you think should be there. I’ve tasted these two against each other blind and there’s more raspberry and strawberry fruit to the rosé and a little less of the exotic coconut and Asian herbs you find in the white. A great wine that’s a steal at this price, I can see us needing a bigger recycling bin by New Year.

Next time out, Christmas wines.

Cheers!
Giles

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Taste nostalgia at Six by Nico

Karen Neville

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Food & Recipes

Karen Neville

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Running for six weeks, December 16th to January 26th, this latest cast of courses brings a delicious return to the past

Get ready to taste your way down memory lane. Six By Nico, Oxford, is serving up deja food with its latest six-course tasting menu, Nostalgia.

Perfectly timed for the festive season, this menu captures the nostalgic magic of Christmas and New Year. Diners will have the chance to relive the joy of their childhood through flavours that feel like home, while younger guests can ride the wave of a golden era and experience delicious retro moments for the first time. 

It’s a menu that brings the taste of yesteryear to life, with each dish crafted to capture those classic flavours and playful twists from the past – think the comforting bite of a fish finger sarnie, the warm, smoky flavours of a campfire feast and the unmistakable nostalgia of a VHS-era movie snack.

Known for reinventing its menu every six weeks, Six by Nico transports diners to new worlds with each visit. With Nostalgia, its inviting guests to enjoy a taste of the past, where familiar favourites get a fresh, modern twist. Each plate offers a delicious reminder of childhood memories, reimagined with inventive flair, one playful bite at a time.

Chef Nico Simeone, the creative mind behind Six by Nico, reflects on the inspiration for the menu: “Our final menu of 2024 and the first of 2025 pays homage to nostalgia, inviting guests on a journey through flavours that evoke personal memories. Inspired by reflections on my childhood, it draws on moments spent watching films, playing games, or enjoying time outdoors with friends.

“While New Year often focuses on resolutions, this menu celebrates traditions and revisits the timeless magic of Christmas through familiar and comforting tastes.”

Priced at £50 per person, bookings are now open for a taste of Nostalgia at Six by Nico, Oxford. Guests can also enjoy their meal with either optional wine or cocktail pairings. Each course is crafted to bring back fond memories of childhood favourites, reimagined with a modern twist, while letting the festivities linger just a little longer.

Here’s a throwback to the childhood favourites diners can look forward to:

Snack – ‘Space Raiders’

Crushed Baby Potato, Pickled Onion, Garlic Emulsion & Fermented Melon Hot Sauce

Course 1 – ‘Blockbuster’

Aged Comté, Hazelnut & Serrano Ham in a “Taco”

Course 2 – ‘Super Mario’

Roasted Maitake, Smoked Celeriac, Cep Gnocchi, Lovage, Truffle & Sherry Cappuccino

Course 3 – ‘Let’s Go Camping!’

Smoked Pork Sausage, Aged Belly, Red Pepper Romesco, Nasturtium & Almond

Course 4 – ‘Fish Fingers’

Barbecue Coley, Miso Carrot, Lobster Emulsion

Served with a Crispy Fish Finger, Shellfish Bisque & Salted Kumquat

Course 5 – ‘Guess Who’

A classic game inspires our dish, but can you Guess Who?

Course 6 –  ‘SNOWBALL FIIIIGHT’

Coconut Parfait, Lime Gel, 55% chocolate & Yoghurt “Snow”

Book at Nostalgia – Oxford – Six By Nico

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Village Spirit Collective community

Karen Neville

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Karen Neville

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Village spirit is alive and well in Hambledon where under the guidance of Ian Cox, the Village Spirit Collective offers two locally inspired gins – Vann Lane Gin and Haslemere Gin

There’s nothing like an artisan gin. They all have their own unique flavour, often with strong connections to where they are distilled and that’s certainly the case for those from the Village Spirit Collective. 

The collective gathers local ’ginfluencers®’ to assist in the development by contributing to the flavour profiles giving the spirit a true ‘community spirit’. 

The expanding range includes Vann Lane Gin, a contemporary London Dry with citrus and spice botanicals, Haslemere Gin, a lighter elderflower and lemon gin, limited edition seasonal specials such as Summer Spirit and Winter Spirit and gin liqueurs (such as Raspberry Gin Liqueur and Toffee Apple Gin Liqueur. 

Based near the village of Hambledon in the Old Coal Yard, Vann Lane Gin reflects the character of the village earning its name from the road that runs through the village. When coming up with the name, the ginfluencers wanted to convey that it was a “quintessentially idyllic English village, complete with cricket green, country pub and summer fete, yet at the same time was quirky and unexpected”. Classic juniper gives way to warm coriander and sweet orange, fresh kaffir lime and unexpected notes of cardamom and cubeb pepper. Traditional but contemporary, just like the village. 

Haslemere ginfluencers explored 20 botanicals and combinations to create the flavour of Haslemere Gin Community Spirit which blends classic juniper with coriander, lemon, elderflower, ginger, cubeb pepper, liquorice and cassia. 

The Village Spirit Collective is owned and run by Ian Cox, who left a city job to enjoy a better life-work balance. Ian produces everything himself by hand in his micro-batch distillery – from crushing the botanicals and distilling to labelling and distribution. 

“We use a vapour infusion process in our micro-distillery which features a bespoke state of the art copper column still,” says Ian. “This method of gin production is certainly not the fastest but we believe it results in more subtle and nuanced flavours.” 

With Christmas looming why not try the Vann Lane Winter Spirit with the seasonal flavours of ginger, cinnamon, allspice and nutmeg – Christmas in a glass! 

All gins come beautifully packaged with gift sets available and monthly gin subscription plans (a great gift idea for the gin lover in your family). Or how about a distillery experience? Learn about distillation and create your very own gin! Try 20 different botanicals, rate them and combine your favourites to blend your perfect gin and tonic. You can even purchase a bottle to take home. Look out for them at Petworth Christmas Cracker on December 7th too. 

Find out more and shop for gifts (and yourself) at Village Spirit Collective | Gin | Experiences | Bar

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Recipes from The Golden Ball, Henley 

Liz Nicholls

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Food & Recipes

Liz Nicholls

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Priya & Ben Watson of The Golden Ball in Lower Assendon share two special winter recipes which have the ‘wow’ factor! 

The Golden Ball – Henley-on-Thames

Roasted breast of English duck with carrots, Swiss chard and wild mushrooms 

Serves 4
Ingredients:
• Four duck breasts
• 10 large carrots
• One bunch of Swiss Chard
• 250g of wild mushrooms
• Two large potatoes
• 1 litre chicken stock
• 100g unsalted butter
To garnish (optional)
• One carrot shaved with a peeler
• Carrot tops

For the sauce:
• 1kg of chopped duck bones (ask your butcher to do this for you!)
• 1 large onion chopped
• 1 large carrot chopped
• 1 stick of celery chopped
• 1 cloves of garlic
• 10 sprigs of thyme
• 10 black peppercorns
• 1/2 bottle of red wine
• Two litres of fresh beef stock

Method
1. Start by making the duck sauce. Get a large pan on a high heat and when hot add some flavourless oil followed by the duck bones. Allow the bones to roast in the pan until golden brown then add the chopped vegetables, garlic, thyme and peppercorns. Stir until combined and allow to cook for a further 2 minutes. Next, add the wine and reduce by 3/4 then add the stock. Reduce the sauce on a medium heat for around 30-40 minutes or until it has thickened to a sauce consistency. Pass through a sieve and discard the solids. Retain the sauce in a pan until required.
2. Next, make the carrot puree. Add some flavourless oil to a medium sized pan and warm up on a low heat. Peel and finely slice six of the carrots, add them to the pan and add a pinch of salt. Give them a stir then cover with water and cover. Keep cooking on a low heat for 15-20 minutes or until cooked through. Once cooked, transfer to a blender and blitz until smooth. Allow to cool and set aside.
3. While the puree is cooking, prepare the fondant potatoes. Preheat the oven to 180oc. Peel the potatoes and slice them in half lengthways. Using a knife, trim the 4 halves so they resemble a circular shape then transfer to a deep baking tray. Divide the butter into four and place on each potato. Season with salt and pepper then add the stock to the tray and place in the oven for 40 mins or until cooked through. Use the tip of a sharp knife to check they are cooked through but be careful as they will be fragile. Allow to cool and set aside.
4. Next cook the Duck. Starting warming a large frying pan big enough for the duck breasts on a low heat. Season the duck breasts with salt and once warm, add 1 tbsp of flavourless oil to the pan. Add the duck skin side down and gently fry for around 12 minutes or until the skin is golden brown and crispy. Next flip the duck over and cook for a further 2 minutes. Remove from the pan and allow to rest for at least 10 minutes before serving.
5. Whilst the duck is resting, prepare the rest of the ingredients for finishing the dish. Warm up the potatoes in the oven and the puree & sauce in separate pans. Put a medium frying pan on a high heat and when hot add 1tbsp of oil. Once hot, add the mushrooms to the pan and quickly fry for 2-3 minutes. Remove from the pan and season with salt and pepper. Use the same pan to cook your Chard leaves letting them wilt for about 1 minute, then removing and seasoning with salt.
6. Finish the dish by placing 2 spoonfuls of the puree on each plate followed by a potato. Carve the duck in two lengthways and place both slices on the plate. Cover with the mushrooms and chard and pour some sauce over each plate.
7. Finish with the raw carrot slices and carrot tops.

Chocolate Macaron

Ingredients:
Chocolate Ganache Macaron Filling
• 120g semi-sweet chocolate or chocolate chips
• 20g unsalted butter
• 120g double cream

Chocolate Macarons
• 110g aged (separated 24 hours before making) egg whites – about 4 large eggs
• 110g granulated sugar
• 126g superfine almond flour
• 126g powdered sugar
• 14g unsweetened cocoa powder

Cherry ice cream
• 250ml Double cream
• 250ml milk
• 90g egg yolk
• 90g caster sugar

Recipe
Chocolate Ganache Macaron Filling
1. The chocolate ganache filling needs about 2 hours to set, so I recommend making it first.
2. Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
3. Pour 120g double cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble. Pour the cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use a hand blender or a spoon to mix the ganache until the mixture has come together and is smooth.
5. Press a piece of cling film flush against the ganache to prevent a skin from foaming.
6. Place the bowl in the fridge to chill for about 2 hours.

Chocolate Macarons
1. Line two large baking sheets with parchment paper or silicon mats. Set aside. 
2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Continue to mix until it reaches the soft peak stage where you can see the whisk leaving faint tracks in the egg whites. 
3. Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
4. Sift 126g superfine almond flour, 126g powdered sugar, and 14g of cocoa powder into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
5. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8’s with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you’re able to this, you may need to stir it a bit more.
6. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 6 2 1/2 inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
7. Pipe one pan at a time and bang the pan firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
8. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 157 C.
9. Bake  on the middle rack of your oven for 18-20 minutes and rotate the pan halfway through to help them bake evenly.
10. Remove the pan from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
Assembling These Chocolate Macarons 
1. Place the chilled ganache in a small piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
2. Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich. 

Cherry Ice Cream
• 600ml single cream
• 200g whole milk
• 8 free-range medium egg yolks
• 140g caster sugar
• 1 tbsp vanilla bean paste
• 200ml double cream
• For the cherry sauce
• 400g ripe cherries, stoned and roughly chopped
• 60g caster sugar

Method
1. Put the single cream and milk in a pan and warm until steaming. Meanwhile, mix the egg yolks, sugar and a pinch of salt in a heatproof bowl and put it on top of a pan of barely simmering water (make sure the bowl doesn’t touch the water), then mix in the cream/milk with a balloon whisk.
2. Stir the custard regularly with a wooden spoon, heating it gently over the hot water until the custard thickens to a pouring consistency and coats the back of a spoon (10-15 minutes). Remove from the heat, then strain the mixture through a fine sieve into a jug and mix in the vanilla paste and double cream.
3. Pour the mixture into the ice cream machine and churn until thick and smooth (or see tips).
4. Meanwhile, to make the cherry sauce, put the cherries and sugar in a small saucepan and gently simmer for 5-8 minutes until they break down and are soft and juicy. Spoon into a mini food processor (or use a stick blender) and whizz until smooth, then push through a fine sieve with the back of a spoon, discarding any solids left in the sieve.
5. Once the ice cream has finished churning of after your last whizz in the food processor or mixer, swirl the cherry ripple sauce through the mixture, then carefully spoon the ice cream into a plastic lidded container and freeze for at least 4 hours or until solid.

You’ll get the smoothest results with an ice cream machine, but if you don’t have one, pour the custard, without the ripple, into a plastic container and freeze for 1 hour. Scrape into a food processor or electric mixer and whizz until smooth. Freeze for 30-60 minutes, then repeat the process 2-3 times. Ripple in the cherry, then freeze.

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Guildford welcomes Bird & Blend Tea

Karen Neville

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Food & Recipes

Karen Neville

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Bird & Blend Tea Co brings its tea mixology innovation to Surrey with an array of tea-licious flavours

Bird & Blend are taking the humble cuppa to the next level with the opening of their new shop in Market Street, Guildford on Friday, 22nd November.

Offering an imaginative and magical customer journey, Bird & Blend Tea Co. create a fun, interactive in-store experience, mixing award winning, tea-based drinks. Flavours as inventive as Birthday Cake and Strawberry Lemonade to Chocolate Digestives, alongside firm favourites Builders Breakfast Brew, Earl Grey Crème and many more will be available alongside a brand new limited edition flavour, created exclusively for Guildford, called ‘Surrey Hills,’ a green tea packed with English berries to reflect the town’s beautiful countryside surroundings. 

Retail stores are the heart of Bird & Blend Tea Co., alongside its ecommerce business, and in addition to mixing tea, the Guildford team of six will also host live free Matcha tea demos, offer a tea matching service, showcase new and innovative flavour combinations, run mixology masterclasses, events and so much more.  The Guildford team are passionate about spreading happiness one cup of tea at a time…the new roles really are TEA-riffic. 

The store will showcase its range of teas, and the largest Matcha tea range that can be found in the UK, via its bespoke Tea Wall display, alongside the wide range of tea tools and utensils and its takeaway tea bar. The store will even run its own award-winning Mixology Workshops, where guests can learn all about tea and even blend their own to take home!  

At the opening party, on 5th December, guests will be treated to Bird & Blend’s signature Spiced Rum Chai or Strawberry Lemonade Drop on arrival. The first 50 customers will also receive an exclusive Guildford goody bag and lots of free tea. There will be plenty of seasonal samples for guests to taste, alongside the Guildford store blend, Surrey Hills.

With its arrival in Guildford, the team at the new store has nominated local charity Guildford Institute as its charity of the quarter, raising money and awareness to support the charity’s mission to provide an educational, cultural and social community hub in the heart of the town offering a special place for people of all backgrounds to meet, learn and explore. In store fundraising activities will raise funds and 50% of the in store profits of Surrey Hills will be donated.   

Bird & Blend Tea Co. was founded by Krisi Smith and Mike Turner, who met at university. The brand is leading the way in tea innovation in the UK; creating a range of over 100 exciting tea flavours by blending ingredients including herbs, flowers, fruits, caramel, chocolate… & even cake sprinkles.

Co-Founder & Managing Director of Bird & Blend Tea Co., Mike said: “Customer experience is at the heart of everything we do.  Alongside the fast growth of the digital side of our business, we’re proudly continuing to invest in local high streets too. We see our stores as not just retail spaces, but as community hubs where customers can come to make connections with one another and our team, and enjoy interacting with our teas. For us, there will always be a place for magical in-person experiences and we’re delighted to be arriving in Guildford.”

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Beronia: A celebration of Rioja

Round & About

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Food & Recipes

Round & About

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Round and About’s resident wine columnist Giles Luckett celebrates the Beronia Rioja and suggests some festive wine gifts

Hello. Over the last couple of weeks, I’ve been inundated with press releases telling me why X wine is this year’s Christmas essential.

Suggestions have ranged from the good – Louis Jadot ‘Les Roches Blanches’ Mâcon-Villages (Majestic £11.99 as part of a mixed six) – by way of the unusual – the Teleda Qvevri Saperavi 2022 (The Wine Society £17) – to the eye-watering – the Armand de Brignac Blanc de Noirs – Assemblage No. 4 (Champagne Direct £1,150).  Elon Musk has this last wine coming out of his taps, apparently. 

One recommendation that did strike a festive chord with me was the suggestion that people share their love of wine this Christmas with the gift of wine in the comely shape of the Beronia 3 Bottle Gift Pack (Ocado £65). People rarely give me wine as gifts, their reasoning being based either on them not knowing what to buy me or that I have enough wine already, a concept I simply don’t understand. If they did (Santa, please take note) then a Beronia three-bottle gift pack would be a cracking Christmas present. A bottle of the Beronia Crianza, Reserva, and the majestic Gran Reserva would spell a very happy holidays for me as I’ve been a fan of their wines for years. Equally, if I find my stocking contains a cheeky quarter bottle of the Beronia Crianza (Ocado £3.89) my Christmas morning lay-in will prove very jolly. 

Beronia Rioja: Innovative. Sustainable. Genuine.

While it is one of the younger Rioja bodegas having been founded by a group of fine food-loving friends in 1973, Beronia is also one of the most dynamic and innovative. I tasted my way through their range earlier this year and was struck by the wines’ combination of value and excellence. Rioja remains the world’s most affordable fine wine region, and while some examples are getting seriously expensive – the Sierra Cantabria ‘Magico’ will set you back £375 a bottle – wineries like Beronia offer beauty on a budget.

What’s less well-known about Rioja is the diversity of styles that it offers. This is another reason why I’m such a fan of Beronia. Their motto is, “Wines that are honest through and through” and it’s a philosophy that’s manifested itself in them being led by the land, planting grapes that are best suited to their sites and using sustainable methods to ensure future generations can enjoy their wines. While it may have been tempting to produce nothing but red wines, the easiest to sell, instead they’ve crafted a range of white, rosé and red Riojas that are true to their roots.

So, with the long dark nights now with us, and with Slade already banking their PRS 2024 royalties, allow me to celebrate the wines of Beronia with you and recommend some real crackers.

First up, a white, the Beronia Virua (Songbird Wines £11.75). This wine encapsulates Beronia’s approach to winemaking to me. Traditionally white Riojas were heavy, oak-laden affairs that were as zesty as a bottle of sunflower oil and about as appetizing. This though is a modern take on it. Complex and intense on the nose, it offers citrus, apple and white peach with a hint of pineapple, pear and savoury herbs. Medium-bodied, its intensity makes it feel more powerful than it is and means it’s the perfect partner for seafood white or brown meats, or as a satisfying solo sipper.

Next up is a pair of Rioja rosés. If white Rioja was historically the region’s poor relation, then rosé Rioja was the barely tolerated black sheep. The main reason for this was that rosé Rioja was made either as an afterthought or by using over-cropped Garnacha grapes to use them up. Beronia has given rosé (rosado) Rioja the respect it deserves, and they offer two exceptional examples. The first is the bouquet packed with strawberries, red cherries, blossoms and citrus. On the palate, it’s lively, fresh and full of life, with strawberries, raspberries and loganberries being offset by almonds, gentle spices and rhubarb. This is just the thing for savoury hors d’oeuvres or smoked fish.

Their other rosé Rioja is the Alegra de Beronia which takes rosé Rioja to a whole new level. Designed to be a fine wine, it’s just that. Rose gold in colour, the nose offers a subtle blend of plums, black cherries and strawberries with just a touch of pomegranate. In the mouth, it’s full, mellow, rich and refined. Layers or red and black fruits are held in a low acidity, luxurious body that gives it weight, depth and complexity. I’ve had this with risotto, spring lamb, and on its own and it’s always impressed me. I’ve even tasted it against the Whispering Angel range – including the £90 a bottle Garrus – and the Alegra was my favourite.

And so, to the reds. When it comes to red Rioja, Beronia really does spoil you for choice, and having had all their wine on multiple occasions, I would recommend them all. But to highlight Beronia’s innovation and diversity I’ve picked three of my favourites.

The first is the Beronia Reserva 2019 in magnum (Amazon £30). Magnums (two bottles in one) are my favourite bottle format. Not only do they allow wines to develop more slowly and ultimately achieve greater complexity, but they are also great for large gatherings and look so impressive on the table. The Beronia Reserva is only made in exceptional years (and 2019 was one of the best ever) and is given a minimum of a year in oak and two years in bottle before it is released. The result is a powerful, rich, dark, spicy wine that’s packed with juicy black berries, tangy red fruits, herbs and has a touch of chocolate and cherry liqueur to the finish. Pair this with roasted red meats, hard Spanish cheeses, or a selection of cured meats, olives, and tomato-based dishes.

Mazuelo may not be a grape you’re that familiar with, especially coming from Rioja where it accounts for less than 2% of black grape plantings. When yields are kept low and when it’s planted on the right soils, however, it can be spectacular. Beronia’s Mazuelo Reserva (Amazon £20.60) is a fantastic example of what it can do. Inky blue-black, the grape’s natural red berry freshness shines through on the nose, with the long oak ageing adding vanilla spice and a twist of green herbs. With its flavours of bright red berries, creamy vanilla, and a touch of sweetness, this is a fascinating wine that shows a completely different style of Rioja. Enjoy this with brown meats – its juiciness means it’s perfect with cold turkey – blue cheeses or nuts. 

I’ll finish with a flourish and the Beronia III a. C (Cellar Door Wines £65). This is a taste of wine history. In the late 19th and early 20th centuries, Rioja’s vineyards were devastated by the phylloxera beetle and most vines had to be ripped out. The Beronia III a. C is made from vines that survived phylloxera’s onslaught and offers old-world charm with modern-day freshness and vibrancy. Aged for 15 months in a mixture of old and new oak, its signatures are blackberries, cherries, and red fruits with hints of liquorice, cocoa, vanilla and aged balsamic. Wonderfully complex and nuanced, give this several hours open and serve with goose or game as you would a fine red Burgundy. 

All this talk of Beronia has given me a thirst, so I’m off to read my daughter’s letter to Father Christmas, after which I’ll need a stiff drink. Next time, festive fizz. 
Cheers! 
Giles 

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The Crown at Bray’s game night

Liz Nicholls

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Food & Recipes

Liz Nicholls

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On Thursday 21st November, The Crown at Bray is hosting a fabulous, five-course dinner to celebrate game season which is well and truly underway in Berkshire and its surrounding area.

The highlight, curated by head chef Scott Smith, champions locally sourced game, including venison from Chiltern Venison [ Read more ] and pheasant which has been shot by The Crown’s very own tournant James.

Scott’s perfect, five-course tasting menu

The evening will start with a buttermilk-fried rabbit leg served with a moreish tarragon and bacon mayonnaise, followed by tender pigeon breast served with warm and nutty freekah; liver parfait and tart preserved plums.

Next, indulge in beautiful venison carpaccio served with mouth-watering pickled vegetables and beetroot; followed by deliciously rich pheasant breast; hearty choux farcie (stuffed cabbage); jus gras and bacon.

The evening will wrap up with a delectable custard tart served with velvety butter poached raisins.

£60 per person and you can book between 6.30pm and 8.30pm. Each course can be perfectly paired with a thoughtfully curated wine flight for an additional £40 per person and tickets are expected to sell quickly so book now before it’s too late.

The Crown at Bray, SL6 2AH. Call 01628 621936 or visit The Crown at Bray

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