Lunching at Roast with Chapel Down sparklers and others

I went to Roast the other day for lunch. I was invited to partake in a social media experiment where we bloggers were invited to help out with making up a menu for our readers. So I found myself overlooking  Borough Market last week in the bar of Roast. Along with me were my fellow bloggers, eatlikeagirl, spittoon, intoxicating prose, gourmet chick,  and gastronomy domine  as we all sat down to lunch with Frazer Thompson (Chief Exec), Guy Tresnan, (Sales and Marketing Director) and Owen Elias, (the winemaker )of Chapel Down. Roast’s philosophy is all about sourcing and using seasonal British produce so it’s only fitting that they partner up with Chapel Down wines of Tenterden, Kent. I’ve visited Chapel Down and enjoy their English sparkling wines so I knew that we’d be in for a treat! We started off with the Chapel Down Brut Rosé ’06, a sparkly rosé made up of 100% pinot noir, a bit on the sweet side, strawberries and cream came to mind while we were sipping it.   Once everyone arrived, we sat down to business. Chef Lawrence Keogh went through a brief presentation of what we’d be eating and then he turned the show over to Owen. I felt a bit sympathetic for Owen when he explained he had to wing it on the first matching as he was unable to do a proper food and wine match beforehand but I think his choice of the Chapel Down English Rose  was a fine one. Although the smoked Etive trout  with Dorset crab cakes had quite an intense flavour, the  rosé  had enough acidity and red fruit flavours to stand up to it. One minor quibble, the scallions sprinkled around the plate did seem to overpower the wine, I followed Spittoon’s lead and set mine aside. When we sat down I had a brief glance at the menu and saw haggis as the second course! Having never eaten haggis but having heard numerous, shall we say ungenerous remarks, my hopes were not high but Chef’s Keogh’s Ramsey of Carluck haggis with celeriac and oxtail sauce was delicious. I seem to remember...

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