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Restaurant 1861 for Abergavenny Food Festival
Simon King, chef/proprietor at restaurant 1861 in Cross Ash near Abergavenny has been invited to give a cookery demonstration at the Abergavenny Food Festival on Saturday, September 18.

Simon will be on the Market Hall stage at 11am.

To celebrate his participation in the food calendar’s most prestigious event Simon and his wife Kate will be hosting two gourmet dinners on Friday 17 September and Saturday September 18.

Tom Innes from Fingal Rock in Monmouth will also be giving a talk about his passion for wine and his travels around the globe to source the best wines from exciting small vineyards.

“We are delighted to welcome Tom to 1861. It’s a pleasure for us to be able to support a local retailer, and especially one who takes such care to select his wine,” says Simon.

Simon has put together a special menu to complement the wines chosen by Tom Innes.

The menu includes:

Duo of Confit and Smoked Duck, Sweet and Sour Cherries

Chiroubles 2007 Domaine des Marrans - a cru Beaujolais from a domaine based in Fleurie on a perfectly exposed south-facing vineyard, steeply sloping (giving excellent drainage), and old vines; the resulting wine has a smoky/spicy dimension to its flavour, with good freshness (acidity) - an excellent partner for the duck.

Fillet of Hake, Shellfish Cream

Saint Romain “La Combe Bazin” 2007 Domaine Pascal Prunier-Bonheur -
a full, rich white burgundy, made in the style of a Meursault, where Pascal Prunier lives.

Supreme of Partridge En Croute

Santenay 1er cru “ Les Gravieres” 1971 Domaine de la Pousse d’Or -an outstanding, mature red burgundy from one of Burgundy's top domaines, based in Volnay - has developed gamey flavours through bottle age, which will go well the bird.

Apple and Bramble Soufflé, Crème Anglaise and Bramble Sorbet

Chaume 2007 Chateau Soucherie - a brilliant sweet wine from the Loire, made from the Chenin Blanc grape.

“Our gourmet dinners have proved to be hugely popular, which is why we have decided to hold them for two nights, at the weekend of the festival, when everyone’s thoughts will be focussed on fine food,” confirms Simon.

Cost: £60.00 per person, inclusive of VAT. Please contact 0845 388 1861 for further information.

*1861 recently celebrated its first inclusion in the Michelin guide.

The classic guide to exceptional restaurants has become known as the world’s most respected source of restaurant information.

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