Vine Trail x Matt Williamson Dinner
| Date | 25 February, 2017 |
| Location | Hamilton House, 80 Stokes Croft, Bristol BS1 3QY |
| Price | £55 |
| Credit | Photos by freelance photographer Nicci Peet |
We are thrilled to have tempted Matt Williamson of much missed local Bristol restaurant Flinty Red back behind the stoves for a special five course dinner matched by a glass of Vine Trail wines with each course on February 23rd 2017 starting at 7pm.
Matt Williamson introducing the dishes, and Nick New Zealand born, Matt was joint head chef of another Bristol institution the Lido before branching off to become the chef and part owner of Flinty Road in Cotham, where he earned a 4-rating from The Good Food Guide and a Bib Gourmand (good quality, great value cuisine) in every year from 2011 until selling the restaurant in 2015. He became well known for his inventive Mediterranean cuisine, always buying his produce from impeccable sources. Since then he has worked on several different projects, principally as the product development chef for two innovative South West companies—The Spicery and Cabrito Goat Meat.
Nick has been trying to persuade Matt and partner Claire Thomson to open up their own restaurant in Bristol for a while now, and this one-off dinner is the closest he’s come! We’ve hired the Co-Exist kitchen and dining room above the Canteen in Hamilton House. Nick will be introducing each of the wines, and the full details of the menu and wines can be found below.
To book please follow the link below on wefifo.com who specialise in promoting pop-up food events. They are already well established in London and we are helping them launch the idea in Bristol with this event. When you follow the link you’ll need to complete a very brief registration form before you can reserve your places (register, then hit ‘places available’ key, then ‘book now’).
Nick in full swing Wine and food menu
Fizz & Amuses Bouches
Buckwheat Chaussons
Bugey Montagnieu NV Brut — Franck Peillot
— —
1st Course
Lightly cured trout tartare with cucumber and black pepper rye bread
Chignin 2013 — Gilles Berlioz
— —
2nd Course
Scallop baked in the shell, hazelnut brown butter, samphire
Anjou 2014 ‘Les Varennes’ — Les Roches Sèches
— —
3rd Course
Wild Boardcivet with chestnut polenta
Vinsobres 2012 ‘Emile’ — Dom de la Péquélette
— —
4th Course
French cheeses
Côtes du Jura 2012 Savagnin ‘Intime Conviction’ — lesGranges Paquenesses
— —
5th Course
Plum, rhubarb and almond tart
Jurançon 2014 — Clos Thou
