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A Roast Lunch with English Fizz

December 09 001

Borough Market is a frequent stomping ground, and as many years as I have been going there, there are some nooks still unexplored. One of these was Roast, a restaurant dedicated to British cooking using seasonal produce. I had sampled their breakfast wares on occasion, and they do a scoffable scotch egg, but on this occasion, I had an invite to lunch from Chapel Down Wines, one of our fantastic donors for the blaggers banquet and one of the market leaders in the budding English wine industry.

Chef Laurence Keogh

Chef Laurence Keogh

I know the sparkling well, I’ve had it many times, and I really like it. I also really like the Bacchus 2006, a fine white wine, but their other wines, and new beers were unexplored territory. Roast were making a lunch with some blind matches aranged by the chef and the winemaker. I really enjoy this kind of lunch, as it gives me an opportunity to learn some more about matching, and to speak to the people that produce the wine and make the food. We’re too dissociated from our food and drink, used to viewing items on supermarket shelves and not thinking of the winemaker, perfecting his craft and tinkling with his wine recipes (if that’s what they are called :) We rarely get a chance to speak to the chef, ask him how he came up with his dish, how he sources his food and what inspires him. It’s a rare opportunity to strip the facade and get to the bones of the matter, and I love it.

Winemaker, Owen Elias

Winemaker, Owen Elias

Nothing I do is without drama and this is no exception. I was flying from home that morning, and with my camera stolen, had precisely half an hour to locate my old camera, a memory card and charge the battery. No problem! I had had a 5am start, and an exhausting few days, so was very pleased to be handed a glass of Chapel Down Brut Rose on arrival. A lovely sweetish sparkling, with lots of strawberries on the palate, a nice appetiser.

Roast is a lovely space, upstairs in Borough Market, with lots of big windows perring down to the market below and letting in lots of bright grey November  light. It’s quite busy, lots of people what lunch and the place is abuzz right unil we finish our lunch.

December 09 012

A quick perusal of the menu revealed a starter of smoked Lough Etive Trout with Dorset Crab Cakes, black pepper and lemon matched with Chapel Down Pinot Reserve 2004 and Chapel Down English Rose 2008. The smoked trout was delicious, a revelation. Smoky and peaty, it reminded me of Frank Hederman’s wonderful smoked salmon from Cork, in that it lacked oiliness and spoke only of delicioius trout flavour and the smokehouse. The crab cakes were a real nice light addition, and my preferred match was the Pinot Reserve 2004.

December 09 021

The next course was Ramsey of Carluke haggis with celeriac and oxtail sauce, with a glass of Chapel Down Rondo Regent Pinot Noir NV. I like Haggis a lot, it’s aligned with black and white pudding in that family of foods made from unspeakable things that people are afraid of. But why? Ok, so it’s offal stuffed with offal, spiced and boiled for hours, but the result, is a fantastically savoury and intense dish, and if you didn’t know what it was and just ate it, you would love it. I found that the oxtail dominated it a bit too much sadly, but it was still a lovely dish. The Pinot Noir was light and had some nice spice which went nicely with the oxtail and haggis. We also had a Chapel Down Vintage Reserve Brut, which was great with the dish. You just can’t beat sparkling!

December 09 030

The star of the show, our main course, and favourite of mine was next. Slow-roast Wicks Manor pork belly with mashed potatoes and Bramley apple sauce, served with a glass of Roast Bacchus Reserve 2007. The pork belly was crisp and unctous and the Bacchus Reserve was quite floral and had a lovely acidity which made it a great match. The mash was again, Robuchon esque, more butter than sense, but who needs sense, when you can have great mash?!

December 09 035

Desserts next, two of them. A very festive one too to start. Spiced clementine custard with anise biscuits, followed by a Warm Chestnut and Conference pear cake with hot chocolate sauce served with a glass of Chapel Down Nectar 2007. The first dessert was my favourite, nice and light but still indulgent and the citrus picked up some nice citrus notes in the wine.

Roast impressed as did the Chapel Down Wines. I look forward to exploring both further. They have put together a special menu and wine deal for readers, which screams excellent Christmas gift to me. Enjoy, and let me know if you try it.

Thanks to Chapel Down and Roast for a terrific lunch.


Offer details:

– On arrival, a glass of Chapel Down Brut Rose

– Ramsey of Carluke haggis with celeriac and oxtail sauce, with a glass of Chapel Down Rondo Regent Pinot Noir NV

– Slow-roast Wicks Manor pork belly with mashed potatoes and Bramley apple sauce, served with a glass of Roast Bacchus Reserve 2007 (NB this will be the full sized portion, not the sampler size you had yesterday)

– Spiced clementine custard with anise biscuits, served with a glass of Chapel Down Nectar 2007

– Tea or coffee

To take advantage of this menu, including the wine at just £44.50, quote Chapel Down Roast Bloggers’ Dinner when they ring the restaurant to book – 0845 034 7300.

As an extra special offer, Chapel Down have offered the fabulous Pinot Reserve 2004 for a remarkable price of £99 for a case of six including delivery to any UK mainland adddress. This wine would normally be £150 plus delivery. Christmas gifts sorted!

All you need to do is call the vineyard on 01580 763033, ask for Lizzie or Wendy and quote Blogger offer.




  1. Tried Welsh wine for the first time this year but yet to try English , Love the idea of a Sparkling Rose for New Years

  2. Intrigued by that clementine dessert with star anise biscuit…lovely and festive.

    Great post, am a fan of Chapel Down so was curious to read what they paired with the wine at Roast :-)

  3. I’d heard mixed things abotu Roast, but the reviews I’ve read of this blogger dinner make me drool. OMG – that pork belly!!

  4. Pingback: Farewell to 2009! Another Year Over [Part 5] « eat like a girl

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