I absolutely love the events and special dinners organised by The Hollows in Hoole, and I was lucky enough enjoy their Champagne tasting dinner last week, with hosts PIPER-HEIDSIECK Champagne House.
Chef Parth Bhatt is well known for creating incredibly tasty dishes, and the menu he put together for this very special evening was faultless.
PIPER-HEIDSIECK began with Florens-Louis Heidsieck. Born in Westphalia in 1749, this son of a Protestant minister started out as a draper in Reims where he fell in love with a girl from Champagne… and with the wine from Champagne. He was a self-educated man, overcome with the incredible ambition “to make a cuvée worthy of a queen”. In 1785 he founded the Cloth and Wine Trading Company Heidsieck & Co. He straightaway made his name with a distinctive champagne, whose reputation quickly spread beyond the local region and won favour at court.
On the death of Florens-Louis Heidsieck in 1828, Christian Heidsieck, his nephew and Henri-Guillaume Piper, a talented man with tremendous business acumen joined forces. From Hapsburg princes to Chinese emperors, 14 royal and imperial courts granted him the distinction of becoming their “authorised supplier”. High society around the world coveted “the Piper by Heidsieck”. In 1835, Christian Heidsieck suddenly died and, in 1838, his wife remarried Henri-Guillaume Piper. And thus the PIPER-HEIDSIECK brand was born.
Chef Parth’s menu was perfectly accompanied by a selection of wines from the house of PIPER-HEIDSIECK, from their delicious non vintage right through to their sublime Rare Millesime 2002 – even the bottle was stunning…
The wines were introduced to the guests by Helen from PIPER-HEIDSIECK as each course arrived from the kitchen, this is such a lovely way to learn more about champagne as her knowledge and delivery was first class – it felt like such a treat, and my fellow diners were clearly just as delighted.
Our menus was as follows:
Salmon Cracker – Iberico Minestrone – Cheese & Onion
Served with Cuvee Brut NV
SCALLOPS, GUAVA, CELERIAC, ROSEMARY, CARAMELISED RED WINE
Served with Vintage Brut 2006
OXCHEEK, BONEMARROW, POTATO & WATERCRESS
Served with Rare Millesime 2002
TRUFFLED CHICKEN WINGS, MUSHROOMS, ONIONS
Served with Rose Sauvage NV
APPLE & WHITE CHOCOLATE, SAGE
Served with Cuvee Sublime NV
All of these dishes were absolutely delicious and demonstrated Parth’s culinary skills perfectly. As always, I thoroughly enjoyed my Hollows experience – it was as unique as it was indulgent, and superb value at just £45 a head (five courses with five accompanying champagnes).
But The Hollows is not just for special occasions.
Try their lunch menu – just £13.90 for 3 dishes – or their infamous Sunday Roast at just £12.50 for a rather large plate of superb roast beef with all the trimmings.
Find out more about The Hollows HERE