We are experiencing some seriously exciting times at Purnell’s restaurant. Everything is happening. So, where to start?
The Asquith Restaurant is finally re-opening after a short absence at Number 11 Newhall Street. We have been awaiting this with great anticipation. Julie Tonsgaard, a long term devoted member of staff at Purnell’s prior to becoming Restaurant Manageress at the Asquith, will finally hold the reins once again. Naturally she is very excited about the new project. Jason Eaves will be back in control of the kitchen and both cannot wait to get stuck in.
A new addition is General Manager Chris Hoy who will be in charge of “Ginger’s Bar” as well as overseeing the restaurant which is situated at the back of the establishment. This cocktail doctor or mixologist has the fine art of creating the upmost original cocktails ever seen or heard of. He is currently creating exclusive cocktails that are infused with bacon and a good old Bourbon and even a” Sunday roast cocktail” with lamb infused Rum…You will be astonished by all this I have no doubt.…just a couple more weeks to wait.
But of course, this is all about what is happening at Purnell’s. We have been chosen and nominated by LVMH (Louis Vuitton Moet Hennessy) to become their flagship iconic restaurant in showcasing some of the finest Krug on the market within the Midlands. We have become the Ambassadors of Krug. How exciting! After numerous meetings with our soon to become “partnership”, I wanted to take the opportunity to implement Krug in all aspects possible on the wine list. We have the NV or the “Multi-Vintage wines” Krug Grande Cuvée (their proudest most difficult challenge Cuvée) by the glass, by the half and full bottle. We also have the 1990, 1995, 1996 and the 1998 Vintage Cuvée including their beautiful peppery Rosé and the excellent Clos du Mesnil Blanc de Blanc. I believe this is only the start.
I want everybody to know about this and shout it to the world as it is such a wonderful “heritage” and piece of Terroir in a glass. Their most proud Krug (the Grande Cuvée) all begins with fine elegant bubbles that gently tease your palate then to transform into a rather masculine, abundant funfair ride of Indian spices. The richness and complexity then transforms into a rich coating of creaminess on the palate due to the fully oaked fermentation and also the extended aging of the lees. Bitter almonds are present on the finish. It finishes very cleanly and lingers for eternity, should you allow it.
This Champagne is from German origin would you believe. Joseph Johann Krug was the founder of this historical marvel in 1843 having started work for Jacquesson where he learnt everything about Champagne. Although partnering themselves with LVMH, the Krug family still holds the unique practice of their own wine making without a single interference. Henry Krug since 1962 still remains largely responsible for the wine making.
What to serve? Ah, good question…
For me, there is only one dish. The infamous poached egg yolk with smoked haddock milk foam, cornflakes and curry oil. The dish also has a croquette of smoked haddock on the side. I have had the pleasure of serving this dish for over 6 years now and it never fails to amaze me. It’s serious yet fun. Like life should be…Oh and of course, with a glass of Krug, no matter what life throws at you, you will get lost in the moment.
Pictures taken by Sonal Clare (pictured), my Assistant Manager, right hand man and Sommelier at Purnell’s Restaurant.
Sonal was flown to Champagne and had the pleasure of meeting Olivier Krug (he possibly has the best job in the world in running the eponymous Champagne house) and visiting the Clos d’Ambonnay and Clos du Mesnil (pictured). As one might assume, Monsieur Clare had a fantastic time! After going to Dom Perignon last year with a good friend of mine, I thought it would be a great opportunity for Sonal to experience this trip. After Krug in abundance, my assistant came back with a grin on his face, small eyes and a stomach still filled with bubbles….
Please take a look at our Purnell’s Tour that includes our wine flight below:
8 course – The Purnell’s Tour
Poached egg yolk – smoked haddock milk foam – cornflakes – curry oil
Emotions of cheese & pineapple on sticks “Soixante-dix”
Macon Villages Quintaine
Salad of Devonshire crab – apple & celeriac purée – smoked paprika honeycomb
Marsanne/Rousanne, Pemberton, Lillian, John Brocksopp 2008
Carpaccio of beef – red wine octopus – home corned beef – salt beef – sour cream -sweet & sour onions
Pinot Noir, Martinborough, Ma Maison 2010
Monkfish Masala – Indian red lentils – pickled carrots – coconut – coriander
Gewürztraminer, Spätlese Trocken, Illmitz, Willi Opitz 2009
Breast of duck rolled in Liquorice charcoal – butternut squash terrine- tamarind
orange glazed squash
Coyam, Colchuagua Valley, Viñedos Emiliano 2004
Recioto, Le Viole Classico Superiore,
Accordini Igino 2001
Burnt English custard egg surprise – Autumn fruits
Blenheim Orange Apple Cider, Simon Day, Hereford 2008
Coffee & Petit Fours included
17 September 2011