Christmas Competition Winner!

BY SAM | PUBLISHED: DECEMBER 22 2011

Many thanks to all of you who entered our Christmas Competition.

We were amazed by the quality of the responses, some detailed, some elaborate, some humorous and some downright hysterical . . . but the team of 8 judges all agreed (in an anonymous vote!) that the worthy winner was Wendy Jones from Serco. Congratulations Wendy - your prize will be on its way to you soon!

A big thank you to all our clients. We’ve loved working with you in 2011 and we’re looking forward to an exciting 2012.

Here was the winning entry . . .

First Course.....
Isle of Lewis Smokehouse Atlantic Salmon (caught and smoked by our friends at Uig Lodge in Scotland) feasting alongside a Lightly Poached Quail’s Egg nestled on a Hollandaise Mousse fused with Home-grown Ellenborough Park Chives, with an veritable ensemble of Avocado Caviar, Home-pickled Capers and locally picked Watercress

Head Sommelier Tobias Brauweiler’s recommendation:
Graham Beck Brut Rosé

Main Course....
The Beaufort Roast Best End of Cotswolds Lamb with a Herb Crust luxuriating on a Bed of Crushed Winter Brassics chaperoned by Tarragon-dusted Chantenay Carrots, Super-sweet Swede Boules, Extravagantly Crisped Parsnip Spirals and an explosion of Lightly Sautéed Potato & Sprout Bombe basking in a Jus of Red Wine, Cepes and Red Currants from the Ellenborough Park Kitchen Garden

Head Sommelier Tobias Brauweiler’s recommendation:
Luigi Bosca, Malbec Reserva DOC 2007

Dessert....
Glazed Biscuity Oriel Cheesecake shot through with a Caramel Ripple Pampered by a Zesty Green Apple Sorbet and Crispy Granny Smith Tuile

Head Sommelier Tobias Brauweiler’s recommendation:
Domaine de la Bellivière, Calligramme 2006

And then later....
Envelope oneself in wanton luxury of the sumptuous downy feather pillows & duvet and crisp Egyptian cotton linen of your super-king bed in your suite as you listen to gentle melodic lullabies on your Bose sound system?and slowly drift away to dream of riding the Kauto Star across the winning line at the Cheltenham Gold Cup......

We thought you might like to see the two runner up entries as well - so here they are . . . in second place:

1. Like a WAG’s night out, this starter is completely understated and dressed very simply. The perfect combination of the softly boiled egg against the organic salmon go together like China Whites and a drunk royal, setting you up perfectly for the main course.

2. Like Jordan on her wedding day, this dish just oozes class. A beautiful jus, drizzled over the succulent, farm reared lamb reminds us very much of the way that Jordan very delicately draped a pink poodle across herself for her wedding photos. Some combinations are meant to be and meat with two veg and Jordan just go hand in hand.

3. A beautiful tart that is perfectly accompanied with thinly sliced apple balancing on the edge of the dish like a Pat Butcher earring framing her face. Understated elegance.
 

And in third:

Starter
Uig Lodge lovingly oak-smoked salmon with a confit of non-pareille capers, gherkins concassé, macerated shallots, parsley mayonnaise lègère, a quail’s egg a la coque and a scattering of fines herbes.

Main
62 Degree Seared Loin of Old Spot Pork Chevaler paired with slow-Braised succulent Pork Cheek and Savoy Cabbage Brunoise, thrice-cooked garden Sage and Onion Potato Bon Bon, glazed parsley petite carottes, parsnip and swede domes bonne femme, deconstructed caramelized onion Catherine Wheel rissolé, marinated bocconcini of steamed red Lentils, a lively Greengage Purée and a rich vintage port Red wine reduction.

Dessert
Swiss Meringue and sea-salted heavenly Caramel Mousse enrobed in a rich Calvados biscuit crust with poached Albermarle Pippin Apple compote, a lively quenelle of Api Etoile Apple Sorbet and finished with a delicately honey-roasted American Summer Pearmain apple crisp.
 

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Welcome to the Shine Christmas Competition

BY SAM | PUBLISHED: DECEMBER 13 2011

Your opportunity to win a night for two at the fabulous Ellenborough Park!

To be in with a chance of winning this amazing prize, all you have to do is to describe the dishes in the three pictures above in as much detail as possible. Extra points will be awarded for the most 'flowery' and restaurant-like description! These gastronomic creations have been lovingly developed by head chef David Kelman, and may even be on the menu during your stay - should you win of course . . .

Having designed many menus for Ellenborough Park, we're pretty well clued up on how this works, so here are a few words to get you started - jus, remoulade, timbale, reduction, ganache . . . you get the idea?

The prize will be awarded to the most outrageous, but accurate, description. Please email your answers to hello@shinecreative.co.uk. All entries must be received by end of day on 21st December and we will email you on the 22nd to let you know if you've won. Happy drooling!

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