Coworth Park is the world renowned 5 Star Dorchester Collection’s Ascot country retreat. For those customers who have had enough of the hustle and intensity of central London then there is Coworth Park. Centred around horses it is boasts a central historic house, around which there are various out-buildings used as private suites, private dining or event area and other luxury accoutrements.
brannland cider-lapomme 1824 glass
The restaurant is Michelin starred and menus are designed by Executive Chef Adam Smith. Service is led by the impeccable Jonathan Ellson, knowledgeable to a tee and providing perfectly balanced restaurant direction to the well organised staff team.
So it is an honour to be accepted by Coworth Park on their wine list in the first place, but to be on the tasting menu and served in the special La Pomme glasses is a real treat.
La Pomme Glasses are special. Designed by Ingegard Raman, renowned for her work with global retail businesses and others, this return to her favoured media of glass is an honour for Brannland.
The tasting menu is made up of seven dishes carefully crafted by Adam and his team. In their words
“Dining add Coworth Park is about experiencing the English countryside and the best of British products, cooked in a simple fashion with a respect that allows them to shine”
Amongst the Caviar Tart with Cornish Crab, Cornish Turbot, 60 day Salt Aged Beef, is Sautéed Duck Liver with Apple, Cider and Ginger chosen to partner the Brannland IsCider. The diner receives this as the second dish, an inviting rich counter to the first-up, palate readying fresh, sea oriented Caviar Tart.
The richness of the duck liver, perfectly cooked with a pique of cider and apple and a fresh warmth of ginger sits alongside the sumptuous yet fresh Brannland Iscider. The sweetness balances the acidity, the unmistakeable apple intensity wraps around the duck liver and apple forming a delicious rich but sensuous mouthful.
Served in La Pomme the Iscider is in its perfect goblet. Delicate and imperfect hand crafted perfection provide a bowl that is ideal to swirl and discover, the tapering rim forming the sense of the apple offer the impeccable aperture to receive the aromas of sophisticated apple. Brannland IsCider is definitely apple, but more sophisticated, as wine. Wine smells of fruit, hence the often over worked adjectives, but seldom do we say grape! Ironic maybe, but it goes to show the level of appreciation and respect that we have for the drink. The same goes for the Brannland Iscider – it has the aroma of apples, but more so, more intense, yet delicate, finessed, although distinctly powerful.
We look forward to being able to celebrate with Coworth Park guests a deeper understanding of Brännland, Iscider and respect for the apple in the near future.
/Alistair Morrell, Andreas Sundgren Graniti, Brännland Cider
Napa Valley’s quintessential adult getaway, 
Raised in the small, southern Italian town of Avellino, Minichiello’s love for cooking began at an early age alongside his mother and grandmother, eventually leading him to enter culinary school at age 15. After graduation, he spent many years honing his skills at acclaimed restaurants throughout Europe and the United States, including the Four Seasons in London and the two-Michelin starred Four Seasons in Prague. Most recently, he served as executive chef at Veranda Restaurant in the Four Seasons Hotel Las Vegas.
The Condé Nast Traveler Gold List 2018 recognizes the world’s top properties, as discerningly selected by trusted editors and contributors. “This year’s Gold List is our love letter to the hotels that make us feel sexier, smarter, flirtier,” write the editors, “that make us walk with a little more swagger and remind us who we want to be and how we want to live.”
At this occasion a gala dinner will be prepared by some of the most renowned chefs from Michelin starred restaurants around the country.
At 45 participating wineries throughout Dry Creek Valley, guests will enjoy elaborate themed parties with exquisite food and wine pairings. Guests can meet Sonoma County’s most renowned chefs, including Michelin-starred Chef Charlie Palmer, Diavola Chef/Owner Dino Bugica, Bistro 29 Chef/Owner Brian Anderson and other culinary stars, savoring their inspired culinary creations alongside newly released and limited edition wines. Wineries taking part range from the internationally-acclaimed Ridge Vineyards and Ferrari-Carano, to boutique wineries like Nalle and Talty, that produce fewer than 2,000 cases per year.
Schutte gained extensive experience in prestigious kitchens throughout Europe and Asia, including those run by Dutch top chef Richard Ekkebus at Amber, a two Michelin star restaurant in Hong Kong; Roger Souvereyns, of the two Michelin-starred De Scholteshof in Belgium; and Jonnie Boer, acclaimed chef and owner of restaurant De Librije in Zwolle. With his support, De Librije earned its third coveted Michelin star. Only seven months after opening, Boer’s second outpost, Librije’s Zusje Amsterdam, was awarded with two Michelin stars under Schutte’s reign. He has been acknowledged as “SVH Meesterkok,” the highest recognition that a chef can achieve in The Netherlands. Chef Schutte’s Dutch heritage, passion for traveling and four years in Asia shaped his palate and inspires him to present different taste sensations in a single meal. Ingredients themselves are a source of creative inspiration. Colauto, who worked with Schutte at De Liberije, will oversee Cocina de Autor’s kitchen staff. He has completed training at the ROC and Spermalie in Bruges in addition to Katseveer, awarded one Michelin star.
The Thomas Hill Organic Kitchen San Luis Obispo team is led by Executive Chef Justin Casey and Chef Elijah Blackburn. Chef Casey, who has trained under Michelin starred chefs and worked at such praised Bay Area restaurants as Aqua and Thermidor, brings his farm-fresh, seasonal culinary approach to the Thomas Hill kitchen. “I like to focus on using great products and treating them with respect and love,” shares Casey, who strives to create “simple yet elegant food that’s memorable.” Continues Casey, “San Luis has offered me a great place to cook and raise a family, and I am very excited to be working with a restaurant that puts so much focus on utilizing the best of what the Central Coast has to offer.”