Chapters Hotel, Restaurant, Brasserie in Stokesley, Tees Valley, North Yorkshire, North East » chapters hotel and restaurant

Albert Bichot Wineries

Rachel — Tue, 24 May 2011 11:35:28 +0000

The Bichot family history in Burgundy stretches back as far a 1350. Their iconic symbol of a deer will be familiar to fine wine lovers around the world. It wasn’t until the 19^th Century when the family began to both act as negociants and to produce wine. In 1831 Bernard Bichot began a wine brokerage in Monthèlie, not far from Beaune. Wine production began shortly after, with their first shipment to the UK, Belgium and Switzerland arriving in 1840. The family heritage has been passed down from father to son until the present day. Since 1996 Albert Bichot has represented the 6th generation to run the house. They now own 100ha (245 acres) of vineyards across the most famous Crus of Burgundy.

For Albert Bichot, Wine is a singular product: a symbol of culture, pleasure and humanity. The producers’ most recent accolades include;

2004 winemaker of the year, a major award for the house graded by the International Wine Challenge
2008 top 100 wineries of the world, US Wine & Spirit Magazine

Our wine expert Karen Hardwick has managed to secure a small allocation of mature Bichot wines which includes a rare selection of 5 vintages of Meursault 1^er Cru wines from a single vineyard. To celebrate the skill of the winemaker and our passion for fine wines we will host an evening dedicated to the wines of Albert Bichot on Friday 27^th May. Space is very limited for this event and unsurprisingly places sold out within a few days of being released.

The evening will begin with a glass of Crèmant de Bourgogne on arrival, an elegant traditional method sparkling wine from Burgundy. Before dinner a vertical tasting of Meursault will allow guests to fully explore the difference between vintages, starting with the 2002, and working through the 2004, 2005, 2007 & 2008 vintages of Albert Bichot Meursault 1^er Cru. Our guests will also be served Beaune 1^erCru Clos des Mouches, a gem from Burgundy in the same league of a Grand Cru, alongside Saint-Romain La Perriere, a structured wine, oak aged for up to 16 months.

Our award winning chef, Sean Wilkinson, has devised a delicious, seasonal menu to perfectly complement the wines. As usual Karen Hardwick director of the Wine academy will be hosting the evening.

The team at Chapters Hotel are committed to providing their guests with exciting wine experiences throughout the year. We are constantly looking for ways to enhance your dining and drinking pleasure. We do hope that you will join us for dinner and a few well chosen glasses very soon.

Ultimate Splendor Competition

Rachel — Tue, 26 Apr 2011 15:15:24 +0000

On Saturday23rd April Ultimate Splendor Competition Winner Gill Bell and her guest from Markse by-the -Sea enjoyed a day out on Chapters Hotel & Restaurant. Her day began at The House, Yarm with lunch for 2, then a personal £200 shopping spree with 50% discount. Next stop, Contemporary salon in Stokesley for a cut and blow dry for 2. To finish off her day they enjoyed a Gourmet Night Package at Chapters Hotel & Restaurant which includes dinner, bed, breakfast & a bottle of Prosecco in their room. A great time was had by both of them. For more information on future events and competitions join our mailing list.

Competition winner Gill and Angela outside Contemporary

‘Food at Home’ with Chapters

Rachel — Thu, 31 Mar 2011 13:07:05 +0000

The first in the series of ‘Food At Home’ videos from Chapters Hotel and Restaurant.

In this episode our Head Chef, Sean Wilkinson, show you how to make ‘Marbled White Chocolate with Hazelnut Praline Delice’. A really easy dessert for chocolate lovers.

Serves 6

Ingredients:

100ml Double Cream
25ml     Milk
50g       Praline Paste (or Nutella)
50g       Chocolate
225g     White Chocolate
140ml   Double Cream Lightly Whipped
1          Gelatine Leaf (Soaked in Cold Water for 10 minutes)
6x Moulds

Watch the Video:

Method:

Place 140ml double cream & 25ml Milk with the White Chocolate and and Melt over a low heat.
Once melted and praline paste and fold
Allow the mixture to cool down for 20 minutes by placing in the fridge
Add the soaked Gelatine and stir until dissolved
Gently fold in the whipped cream, but don’t pour it all in at once
Melt 50g of dark chocolate and feather through the mixture to create a marbled effect
Fill the moulds with the mixture
Place in the fridge and allow too set (Approx 2 Hours)
Enjoy.