Nigel Haworth, chef patron of the Northcote, hosted an intimate evening to celebrate the successes of Colston Bassett Dairy.

The Michelin starred chef and the hotel team located in the beautiful Ribble Valley in Lancashire, prepared a special menu, with four of the five courses featuring Colston Bassett’s multi-awarding cheeses. The sensational dinner and wine pairing was served to a select group of journalists and specially invited guests. Wine was provided and expertly matched by The Wright Wine Company, Skipton. The evening proved to be the perfect platform for demonstrating the versatility of these exceptional British cheeses in the North of the country.

Billy Kevan, Dairy Manager at Colston Bassett comments; “Nigel has been a sensational host. I have been making cheese at Colston Bassett for the past 15 years and the menu presented tonight was incredibly innovative – it was a privilege to experience our cheese in such exciting ways. The whole evening was a showcase for outstanding artisanal produce in a great setting – the Northcote delivered meticulous attention to detail at every level.”

Nigel Haworth explains; “I have been using Colston Bassett cheese for many many years; it is widely regarded as the best Stilton available due to its unparalleled smooth, creaminess – this makes it a great ingredient to cook with and tonight’s event has been an opportunity for me to devise a menu that incorporates both Stilton and Shropshire Blue throughout. What a superb challenge to be given!”

 

Menu

 

Tapioca Crackers with dusting of
Colston Bassett Shropshire Blue Cheese

Two types of Risotto Balls with Colston Bassett Stilton.

 

(served  with Ca’ Morlin Prosecco Frizzante)

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Onion Caramel Charred Hanger Steak, Pickled Artichokes,
& Colston Bassett Stilton

(served with Ramos Pinto Adriano White Reserva Port)

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Goosnargh Cornfed Guinea Fowl,
Colston Bassett Shropshire Blue Cheese Crumb, Damsons,
Girolles & Colston Bassett Shropshire Blue Cheese Mash

(served with Chanson – Le Bourgogne Pinot Noir)

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Black Figs in Port Wine & Colston Bassett Stilton Ice Cream

(served with Ramos Pinto LBV 2009)

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Tea, Coffee and Petit Fours

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2014 has been a fantastic year for the Nottinghamshire Dairy co-operative with Colston Bassett Stilton being crowned Supreme Champion at both the International Cheese Awards in Nantwich, and the Great Yorkshire Show. Additionally, their Shropshire Blue achieved three stars in the Great Taste Awards and won the CHR Hansen Perpetual Challenge Trophy at the International Cheese Awards.

Following on from their centenary celebrations in 2013, the hundred and first year has continued Colston Bassett’s award-winning streak. In addition to the trophies, the dairy has also undergone building works this year to increase the capacity of the maturation rooms. This expansion is part of a sustainable growth strategy that has seen production increase from around 260 tonnes per year in 1999 to the current volume of 410 tonnes. To continue such high levels of success it has been essential that the quality and consistency of the cheese is maintained throughout each day’s make and this is where Colston Bassett truly excels.

 

Wine list and tasting notes

 

Ca’ Morlin Prosecco Frizzante

(on arrival, served with canapes – Tapioca Crackers with dusting of Colston Bassett Shropshire Blue Cheese
and two types of Risotto Balls with Colston Bassett Stilton)

A clean fresh, frothing and uncomplicated Prosecco. It is produced from grapes harvested from a 12-hectare plot in Conegliano (within Veneto, North-East Italy) by winemaker Conegliano-born Andrea Morlin.

Tasting notes: This wine is fresh, soft, scented and grapey, with delicious lightness and good length.  Due to the quality of the fruit, the wine has a lower level of residual sugar than is usual with Prosecco, so it is drier and more drinkable as a result.

 

Recommended with: Perfect as an aperitif.

**

 Ramos Pinto – Adriano White Reserva Port

(served with starter of Onion Caramel Charred Hanger Steak, Pickled Artichokes,
& Colston Bassett Stilton)

Founded in 1880 by Adriano Ramo Pinto, this port comes from a pioneering producer.

The White Reserva is made from the Douro Demarcated Region’s finest white grape varieties.

The grapes are hand-picked and the vinification technique is traditional, the skins being slightly macerated. The wine is aged in oak barrels for seven years.

 Tasting Notes: Pale gold with an intense and complex aroma of ripe golden fruit, blending tropical aromas with crystallised orange plus hints of spices. On the palate it is full bodied with a mature luscious tone, finished with a balanced freshness and a long lasting finish.

 Recommended with:  Ideal as an aperitif or with a starter or strong cheese

**

Chanson Bourgogne Pinot Noir

(Served with main course of Goosnargh Cornfed Guinea Fowl, Colston Bassett Shropshire Blue Cheese Crumb, Damsons, Girolles & Colston Bassett Shropshire Blue Cheese Mash)

Produced from grapes sourced from select vineyards in the Côte de Nuits, from plots of Domaine Chanson and from Terroirs located in the south of the Côte de Beaune with clay-limestone soils.

Tasting notes: Bright red colour. Intense aromas of ripe cherries mixed with liquorice and spices. Complex and well-crafted. Very pure fruit. Crunchy texture and well-integrated tannins. Long and refreshing after-taste.

Recommended with: A super “everyday” Burgundy, ideal with braised and roasted meats, as well as meat-sauced pastas.

 **

 Ramos Pinto – LBV 2009

(Served with dessert of Black Figs in Port Wine & Colston Bassett Stilton Ice Cream)

Harvested by hand, the grapes are crushed by foot. Fermentation lasted around three to five days.

The blend was created in March and bottled in November of the same year.  The 2009 LBV is a traditional vintage style port without any hot or cold treatment and is also unfiltered.

Tasting notes: Deep, dark red. Its aroma is intensely fruity with ripe plums and a hint of chocolate. Elegant on the palate, with good body and some power, round tannins and evident fruit maturity.  It is accompanied by a light touch of anise and a long, rich finish.

 Recommended with: Goes well with game dishes, cheese and chocolate desserts.

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