Meet the Waitrose product knowledge specialists
MEET Waitrose Monmouth’s Specialists – experts in fish, meat, cheese, wine and horticulture – here to make your shopping experience that bit easier and to cast their expert eyes over the products when you just don’t know which choice to make. We caught up with the Waitrose Monmouth team to find
out more about them and to see what they recommend to make Christmas just that bit more special. Debbie Brooks is a Wine and Spirit Specialist. Her choice for the festive season is Chateau Les Sablines Monbazillac 2006. Monbazillac is located just outside Bordeaux on the banks of the Dordogne.
“Chateux Les Sablines is a brilliant example of Monbazillac
wines, full of honey apricot-fruit with a syrupy mouth-feel,” said Debbie.
“The sweetness and acidity are perfectly balanced, giving this wine great structure and body.” “It is a perfect match for most fruit-based desserts, served
with paté or as an excellent alternative to Port with Stilton.” Richard Jones has worked as a Wine Specialist for seven
years. He recommends Waitrose Sancerre la Franchotte, Joseph Mellot 2009, Loire France.
This is a classic sancerre with lemony-fruit character, superb fruitiness and a complex and lengthy finish. It is especially enjoyable with shellfish or smoked salmon. Toni Wall has been a Meat and Fish Specialist for 10 years, after 21 years working in catering,
to add a little luxury to your Christmas dinner. It is dry-aged for 21 days on the bone and so has a terrific flavour. Sue Tokar has been a Cheese Specialist for the past five- and-a-half years. Her role includes educating fellow Waitrose Monmouth Partners on all aspects of cheese and providing excellent product knowledge to her customers. Sue recommends trying a Welsh cheese board this Christmas. Two Welsh cheeses she recommends are organic handmade Perl Wen for its creamy taste and Gorwydd Caerphilly, which is a tasty unpasteurised cheese. Ruth Walker qualified as a Cheese Specialist four years ago. She likes to promote British cheese because of its quality and variety. It gives Ruth great satisfaction when customers come back and tell her that the cheeses she recommended were a success.
Ruth recommends Manchego Ewes cheese for your
cheeseboard to impress your Christmas guests. It has a slightly sweet taste and an open texture. Sam Roberts-Buxton has been a Horticultural Specialist for
so with an excellent
knowledge and love of the products she puts her expertise to good use by advising customers on Waitrose’s fabulous range of fish. Toni recommends poaching a whole salmon for a special Christmas buffet. A fish kettle can be loaned free of charge from the store. Deborah Peters and Graham Brown are Waitrose Monmouth’s Meat Specialists. Deborah previously worked in hotels and restaurants thoughout Europe as a chef and Graham has worked in the store since it opened 15 years ago. Both have a passion for quality food and very much enjoy passing on their knowledge and experience to customers. Graham and Deborah recommend dry-aged wing rib sirloin
Monmouthshire Beacon
two years and encourages you to come in and see the store’s wonderful display of Christmas bouquets. Stunning red lillies give an elegant festive feel, alone or in a bouquet. For something which will last you all Christmas long, Sam recommends ornamental seedhead stems, they will give an amazing display. On Wednesday 1st December, between 7pm and 9pm,
Waitrose Monmouth is offering a limited number of customers the chance to attend a festive product knowledge evening held by the Specialist team. The evening will focus on Christmas foods and include recommendations from the experts. It is also a great chance to talk to the Specialists if you are looking for advice on festive food and drink. If you would like to attend the tasting evening, simply complete the attatched slip and return to the Welcome Desk in store by Monday 22nd November.
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