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^er Cru 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.

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.

Singer, songwriter Alistair Griffin will be performing a unique blend of acoustic songs this Saturday 5th February at Chapters Hotel & Restaurant. Alastair has recently began his new album campaign after the BBC featured his latest track “Just Drive” at the end of their coverage of the F1 Abu Dhabi  Grand Prix.

The track got national radio play when Chris Evans, a self-confessed F1 nut, played it on his breakfast show the following morning. It also impressed TV presenter Philip Schofield who,  learnt whose tune it was through Twitter.

http://www.gazettelive.co.uk/news/teesside-news/2010/11/16/alistair-griffin-s-new-song-motors-up-the-charts-84229-27664426/#ixzz1CvhWd5nT

Alistair who appeared on BBC’s Fame Academy has also performed a duet with one of the Bee Gees and has already released a successful hit album. This will be Alistair’s 4th sell out appearance at The Hotel where he will play a mixture of his new material, some old classics and maybe a request or two from the audience.

New content will be available from this Saturdays event, next week,  visit the whats on page of the site.
Alternatively Like us on Facebook for live updates

The night began with the sounds of the bag pipes played by local piper Tony Nolan.

The evening was based around Robert Burns and his fondness for a glass (or two) of wine and also Whisky.
Although we will never know which he preferred, Karen Hardwick (Director of The Wine Academy®) was on hand to support Wine, whilst good friend and Whisky connoisseur Gary Riley represented Whisky.

Diners began their evening with a glass or prosecco in the bar whilst the bag pipes played on Stokesley High Street.
The three course dinner that followed had been cleverly created by Head Chef Sean Wilkinson to compliment Whisky and Wine.

Guests tasted; NV Prosecco, 2009 Rioja Crianza, 2005 Amalaya Malbec blend from Argentina, Skillogalee Liqueur Muscat NV, 10 year Macallan Fine Oak, 12 year old Bruichladdich Islay Malt, 12 year old Auchentoshan from the Lowlands & to finish Glayva.

For more images from the evening visit us on facebook www.facebook.com/ChaptersHotel

Steven Bell, Owner of Chapters Hotel and Restaurant would like to thank both the team and our customers for the success. When we won it last year we thought it would be hard for the Judges not to find another restaurant to win the award .So to win it for a fourth year in a row was WOW. We work consistently hard at delivering Great Food and Customer service. “Everyone plays their part in the team to ensure we meet these expectations”.The Front of House, the Hotel, Reception Our creative Kitchen brigade and not forgetting the Chambermaid the team that the customer rarely sees.

Chris Neal General Manager and Head Chef Sean Wilkinson attended the awards On Chapters behalf. They came away extremely proud and full of passion.

I would like to say thank you to Flavours of Hambleton for holding the awards the sponsor Hambleton District Council and Grand Central and the judges for the task of visiting so many places.

Entering wards make you look at your business, what you do well and what you can improve in your business. That’s why we enter not for the Trophy but as a way of self-assessment.

Without the sponsors it would not be possible.

Many Thanks

Steven

Ps a fifth year that would be tough maybe we should sponsor the award

He has the unique ability to par flavours, textures and temperatures. He serves modern British and Continental cuisine sometimes with a Molecular twist.

Sean Wilkinson was recently Finalist in Yorkshire Chef of the Year 2009, Winner of UK’s Best Dessert 2007 Restaurant magazine and appeared on TV in UK TV food for Tana Ramsey abd on the Paul O Grady Show.