“We’ve been working with Electrolux for a number of years, and they were absolutely central to the redevelopment of our main kitchen here at Northcote.”
Nigel Howarth, Chef Patron at Northcote
Obsession has grown from just four nights in 2001 to seventeen nights and twenty three chefs in 2017. It is a truly special time for the team at Northcote – the buzz around the hotel is tangible, its excitement motivates and inspires everyone here.
Obsession provides not only a snapshot of remarkable global cuisine but is also the perfect opportunity to explore the Northcote wine cellar and food matching.
Obsession is remarkable in so many ways, we will for now concentrate on what has come out of the kitchens and onto the diner’s plate, via the Electrolux Professional catering Equipment.
Day One – Michael Wignall
Michael Wignall has had a star studded career, literally, winning the coveted awards from the Michelin guide for no less than six different establishments. He currently holds two Michelin stars as head chef of Gidleigh Park, one of Britain’s finest country house hotels, winning them within nine months of taking over the kitchens.
Michael Wignall Obsession 17 Menu
Pipers Farm chicken cooked in master stock, garlic panna cotta, frozen lovage, chicken skin crackers
Sake Ikekame, Red Turtle, Junmai Daginjo, Japan
Torched eel, rillette & consomme, Granny Smith apple, aerated white chocolate, Oscietra caviar
Reserve Chamonix, Cape Chamonix, Franschhoek, South Africa, 2014
Roe deer tartare, Winter truffle, lightly smoked ricotta, nasturtium, confit yolk
Amontillado NPU Reserva Especiales, Sanchez Romaté, Jerez, Spain, NV
TROUT AND OCTOPUS
Coffee cured sea trout, beetroot, braised octopus with miso glaze, roast squid & chicken juices
Redoma Rosé, Dirk Niepoort, Douro, Portugal, 2014
Duck, pumpkin, cherry granola, blue cheese, sweetbread, hen of the woods
Pinot Noir, Domaine Drouhin, Dundee Hills, Oregon, USA, 2014
“RHUBARB & CUSTARD”
Riesling Auslese, Schlossberg, Heinrichshof, Mosel, Germany, 2015
Praline parfait, caramel, bitter chocolate, frozen yoghurt
10Yr Tawny, Quinta De Ervamoira, Ramos Pinto, Portugal
Day 2 – Gareth Ward
Gareth Ward has ushered in a new era at one of Wales’ most prominent culinary destinations. Previously known as Ynyshir Hall and styled as a country house hotel, the historic building was re-christened ‘Ynyshir’ last autumn and re-born as a restaurant with luxury rooms. Nestled beneath the Cambrian Mountains amid tranquil, spectacular West Wales scenery. Ynyshir has been a place of foodie pilgrimage since the early 90s when it was named among the Top 10 Restaurants in Wales by the Good Food Guide and has boasted a string of talented chefs including Les Rennie and Adam Simmonds.
As we very recently reported Gareth Ward has become Chef Patron of Ynyshir Restaurant and Rooms, congratulations Gareth!
Gareth Ward Obsession 17 Menu
A SELECTION OF SNACKS FROM YNYSHIR
Quartet Brut, Roederer Estate, California, USA, NV
SWEET & SOUR
Ghost Corner Sémillon, David Nieuwoudt, Elim, Cape South Coast, South Africa, 2014
Coteaux du Layon St Aubin, Domaine des Forges, Loire Valley, France 2014
WELSH WAGYU RIB
Xinomavro, Domaine Diamantakos, Naoussa, Greece, 2012
Rolly Gassmann Haguenau de Bergheim Gewurztraminer Vendange Tardive, Alsace, France, 2008
LAGER & LIME
Brachetto d’Acqui, Contero, Piedmont, Italy, 2015
Vin de Constance, Constantia, South Africa, 2008
Day 3 – John Williams MBE
John Williams MBE is one of the most admired and respected chefs in the UK. The announcement of the Michelin star accolade for The Ritz Restaurant, where he has been executive chef for the last 13 years, was met with a standing ovation from his peers at the guide’s live launch in central London in October 2016. He oversees a huge kitchen brigade of 65 chefs and is responsible for the menus for The Ritz Restaurant, The Palm Court, The Rivoli Bar, Room Service and the private dining rooms at William Kent House at the hotel.
Then menu was unavailable so we’ll let the images speak for themselves.
So that’s the first three days, we will be reporting on the other fourteen soon.