I delighted to announce that we will be using meat supplied exclusively by H. Greaves & Son from Lancashire. Now I know this is unlikely to make the front page of the tabloids……..unless myself and Robert roll out of a nightclub with Jody Marsh and Kate Price in tow…..but for us it is big news.
We are forever in pursuit of the finest ingredients the region has to offer and we know how important our customers value this. By using H. Greaves & Sons we are getting the keys to the finest meat larder in the country.
Beef, hung for a minimum of 21 days for optimum flavour, Shorthorn Beef from Holker Hall Estates, Saltmarsh lamb from Cartmel, using breeds dating back from the 1800’s. The quality of grazing and quality of life afforded this livestock is second to none. All combined with excellent butchery ensure that what ends up on your plate can be eat with pleasure and confidence.
There are a hundred butchers that are cheaper, nearer and keen for our business, but as you know doing things the easiest way isn’t our style, that’s for others. You can be reassured that we will never put our own convenience before quality.
Update on our Kitchen Garden…………..
You may not know that we have a Kitchen Garden at the Belle Époque, well we have and its only customers are the Belle Époque and the Rose & Crown Chophouse. Its situated on a terrace near our roof garden. Currently springing into life are chives, rosemary, thyme, mint, borage, dill, lavender, lovage herbs and later this year we will be harvesting: garlic, horseradish, onions.
All these ingredients with appear across our food menus and cocktails……………..after all you wouldn’t want your Pimms without home grown Borage and Mint, would you?
It is widely known within the trade that pizza chains can make and serve a Margherita Pizza to their customers for a cost of 59 pence. So suddenly a retail price of circa £7.95 might initially seem like a bargain, in realty the pound for pound value is right up there with, “Moon dust” and “Snake Oil”.
Now how can a “POSH” restaurant in the middle of Cheshire bang-on about pound for pound value……one might say, my answer is simple, you will not find better pound for pound value than in a restaurant such as the Belle Époque. For example for us to sell our steak at a a similar margin that the chains sell their aforementioned pizza, the cost on our menu would have to be circa £65.00……………it’s actually £28.95. The steak is also of the highest quality, locally sourced from certified Farms/Estates………..I’m only speculating here, but I think what goes on top of pizzas from the large chains is mainly sourced from the cheaper end of the food chain.
Which brings me neatly on to the latest furore about Kebabs and shock horror…………they are not all lamb, some have contained traces of beef, horse and even dog dna. Now let me be the first to confess, in my callow youth, while stumbling out of Mister Smiths full of Grolch and draped in sweaty Martinique apparel……….I might well have imbibed in a kebab or two and too be honest I think there was a general understanding that is was best not to know what we were eating!
However, that was the late eighties and I had hoped we had moved on a little within the food industry; with local food provenance, food labelling laws etc., despite all this it appears the greatest challenge “Good Food” campaigners face is how to counteract the human brains instinct after the effects of seven pints of Stella, because surely nobody is going to eat a kebab sober……….are they?
The Belle Epoque will hold the first of its monthly comedy nights on Thursday 4th April 2014.
The Knutsford venue has teamed up with LOL Cheshire, already regulars on the comedy circuit in the area, and the first event has already sold out. LOL Cheshire also host events in Knutsfords Brook Street Club and are said to be delighted to be bringing their shows to the Cheshire institution.
The team posed for photographs outside the King Street hotel and brasserie this morning (Monday) donning humorous clown wigs, hats and comic noses as part of the announcement.
The first event will see Gary Delaney headline the acts. Delaney, who has featured on the likes of BBC’s Mock The Week as well as numerous comedy festivals, tied the knot with comic Sarah Millican earlier this year.
Speaking of the event, Matthew Mooney exclaimed ‘The Belle Epoque has always been a great venue for entertaining, as well as a venue that very much supports the arts, spanning right from music to comedy. We are excited to welcome LOL Cheshire through our doors, along with their impressive line-up of acts, and as always look forward to hosting guests in true Belle Epoque style’.
100 tickets sold out during the short time they were on sale, but further dates have been confirmed as 8th May and 5th June, with acts due to be confirmed next week.
The Belle Epoque today congratulated chef Dylan Owens, 26, on making the final 18 out of a starting 1600 in the prestigious Roux Scholarship. Owens has recently been appointed at The Belle Epoque following a stint with Aiden Byrne at The Church Green, Lymm.
The young chef was in good company, competing against chefs from Michelin starred restaurants, hotels and worldwide banking groups (named below).
The Roux Scholarship, a unique competition for chefs under 30 is recognised among top chefs and Michelin starred venues, was originally created by the Roux Brothers, Albert and Michel, to enable a new generation of chefs from Britain to train in what were then regarded as the greatest restaurants in the world.
The competition element is tough, based on technical skill, a strong palate and deep appreciation and understanding of the history of classical cooking.
The judging panel consisted of 10 experts including Michel Roux OBE, Albert Roux OBE, Michel Roux Jnr, Brian Turner OBE, Angela Hartnett MBE and Gary Rhodes OBE.
Michael Roux Jr commented, ‘The standard of recipes received has yet again been astounding, the creativity in method, style and presentation will make these regional finals as exciting as ever’.
Speaking from The Belle Epoque, Matthew Mooney said ‘We are extremely excited that Dylan has joined us here at The Belle Epoque, and what a wonderful opportunity and experience for him to have competed in such a credible and prestigious event as the Roux Scholarship. We are looking forward to welcoming him back, and working closely with him to continue to develop our unique offering at a time where our a la carte menu is truly at its very best’.
The Belle Epoque was one of only two venues in the north west to have chefs in the competition.