Michelin-Starred Chef Cooks Up A Storm With G.H. Mumm At Cowes Week August 17, 2009

Guests at the official evening reception and prize giving for Ladies Day at Cowes Week were treated to a sensational assault on the senses at the G.H. Mumm Champagne bar. Local Michelin-starred chef Robert Thompson served up an impressive outdoor cookery demonstration, preparing a range of dishes for all the top names in the sailing world including Dee Caffari, Sam Davies and Shirley Robertson to showcase the food-matching potential of the G.H. Mumm range.

Working in a temporary kitchen set up on the Harbourside in the centre of all the Cowes Week action, the Head Chef/ Proprietor of The Hambrough in Ventnor prepared three different dishes using locally-sourced ingredients to pair with and highlight the quality of G.H. Mumm de Cramant, G.H. Mumm Rosé and G.H. Mumm Cordon Rouge.

Annabelle Kuhn, Head of Marketing-Champagnes at Pernod Ricard UK, commented: “The gastronomic spectacle marked a fitting end to what is now probably the most popular day at Cowes Week. Even though the sun didn’t shine the mood was buoyant as the great and the good of the sailing world mixed with the crowds and our handsome Champagne G.H. Mumm water butler delivered bottles of Cordon Rouge to the most adventurous and stylish ladies’ crews on the water.”

G.H. Mumm has been the official champagne of Cowes Week for 15 years.

Kevin Pietersen Goes Batty For Whyte & Mackay August 17, 2009

Kevin Pietersen goes batty for Whyte & Mackay

Whyte & Mackay is the Scotch whisky of choice for England’s leading batsman Kevin Pietersen as he plans to entertain Indian competition winners at London’s prestigious Cinnamon Club restaurant on 21 August 2009.

Kevin Pietersen – one of the world’s most exciting batsman – will swop his bat for skewers as he cooks up kebabs for 10 Whyte & Mackay competition winners flown in from India.

The Cinnamon Club’s top chef Hari Nagaraj will then serve a tantalising three-course meal complimented by the Whyte & Mackay range for all the guests.

Philip McTeer, head of brand for Whyte & Mackay, comments: “We are very excited about Kevin Pietersen agreeing to spoil our competition winners who will not only get this golden opportunity to visit London but to meet with one of the greatest cricket stars.”

Cinnamon Club Menu

Starter (following the kebabs)
Tandoori breast of chicken with mace and cardamom
Served with Jura 10 – light notes with vanilla and spicy overtones. The whisky brings the cardamom to life and is a great match to the smokiness and intensity of the tandoor.

Main Course
Slow braised lamb curry with chillies and corn, pilau rice
Whyte & Mackay 13 – the smooth rich tones assert themselves before giving away to a pleasing warm aftertaste much like the chillies within this dish. The key to creating a good blended whisky is ensuring all component parts work in harmony together and that is exactly what the chef has done with all the ingredients within this curry.

Dessert
South Indian rice ‘kheer’ and caramelised milk dumpling
MaDalmore 12 – hints of spices, almonds and vanilla prevail to compliment the sweetness of this dish.