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Bubble Food & Jascots Autumn / Winter Tasting

Thursday, September 6, 2018 - 13:45

Bubble are always looking for ways to innovate and create new and exciting menus for their clients. Partnering up with others in the industry is part of their collaborative approach to ensuring their clients receive a full scale luxury service from Bubble that has been well thought out, researched heavily and tested by Bubble staff.

Before heading into their busy festive season, theye’ve been working on their stylish Autumn / Winter menu over the summer featuring seasonal ingredients. Jascots Wines, a long time partner of Bubble has also been greatly involved with carefully pairing wines from different regions of the world with Bubble's new dishes. Jascot’s sources wines from around the world, with a vast range from South Africa, Italy, France and beyond.

The Bubble Food & Jascots Wine tasting allowed both teams to learn about food and wine from experts in both fields. Bubble's head chef Jens Nisson created a bespoke menu executed by Alex Stanbridge and his team on the day consisting of canapes, starters, main courses and desserts.

Canapes from their Autumn / Winter menu featured their mushroom flavour bomb (pictured below), Bubble’s classic fish & chips with customisable edible newspaper and their XO chilli beef bao with kimchee and kewpie with a glass of Simonsig Kaapse Vonkel Brut from South Africa, described as delicate and sophisticated with a delicious flavour intensity.

Each starter and main course were paired with luxury wines provided by Jascots, such as the confit sea trout with raw and pickled carrots and bonito butter paired with Picpoul De Pinet ‘Les Courtelles’ from France and a Bolfan Riesling from Croatia. Their main course featured peppered Scottish venison loin, malted potato carrot vine leaf gin paired with Castellani, ‘Mirapiana’ Maremma Toscana from Italy and a Rhanleigh Merlot from South Africa.

To finish they served their elegant dessert menu, a chocolate sphere with a passion fruit curd, sable and chocolate branches and their mango mousse with melting floss, passion fruit ice, sable breton and meringue shards, both paired wonderfully with a Château Simon dessert wine from France.

The Bubble Food & Jascots team were both able to compare and contrast their menu and wine offerings to ensure their clients receive nothing but imaginative and visionary menu concepts.