a festive treat!


The Diablo guide to...


With Christmas fast approaching, now is the time to think about festive menus and what wines to enjoy. The festive season is about having a relaxing time with friends and family, and perhaps treating ourselves with a bottle of something a bit more special, on its own, or to accompany a meal.


About Casillero del Diablo Reserva Privada A blend of Cabernet Sauvignon and Syrah, this exceptional wine is complex and full of depth, resulting from the characteristics of each grape: the smooth Cabernet Sauvignon with the spicy Syrah. Blended wines are those made from more than one grape variety, adding more complexity and resulting in a unique new, distinctive flavour.


Cobra’s kits include posters.


Beer set to curry favour


COBRA Beer is


encouraging operators to capitalise on curry this month as it prepares to sponsor National Curry Week 2010. The firm behind Cobra has distributed ‘profit from curry’ packs, which include curry recipes and posters, to pubs across the UK ahead of the event, which kicks off on November 21. Adrian Davey, managing


Marcelo Papa, Casillero del Diablo winemaker


Casillero del Diablo’s Reserva Privada comprises of 85% Cabernet Sauvignon from Pirque in the Maipo Valley and 15% Syrah from the hillsides of Peumo in the Rapel Valley and is aged in French oak barrels for 14 months, to produce subtle hints of vanilla, smoke and cedar.


Great with Food! Casillero del Diablo’s Reserva Privada is the perfect accompaniment to a number of Christmas dishes. The sensational blend of Cabernet Sauvignon and spicy Syrah matches perfectly with red meats, so works well for those who are tired of traditional turkey and will be cooking something different this Christmas Day – such as a hearty roast beef or duck.


For those having a long, relaxing lunch with several courses, you could also


pair the Reserva Privada with the cheese course – the complex flavours complement hard strong varieties including an extra-mature cheddar, Spanish Manchego or Italian Parmesan. The diverse and rich blend also ensures this wine can accompany a sweet course, such as a chocolate dessert – but do make sure the chocolate is dark and bitter – the rich, big and fruity flavours in the wine balance out this indulgent treat.


Marcelo Papa www.chileanlegend.com 34 - SLTN - November 11, 2010


director of the Cobra Beer Partnership, said more than ten million British curry fans enjoy pairing curry with beer. “With six out of ten consumers looking for an authentic lager to accompany their curry, publicans can significantly increase their turnover by introducing a curry night or a regular curry deal on their menu,” he said. “Cobra, brewed with less fizz to be perfect with curry, is an integral part of the curry night experience.”


Firm searches for new talent


AN Aberdeen-based catering and hotel support services company has launched its search for the hospitality stars of the future. Entier’s Fresh Olives Apprenticeship


competition has attracted more than 70 15 and 16 year old pupils from four of Aberdeen’s schools; the aspiring hospitality and events managers and cooks will have to compete against each other to win one of two three-year apprenticeships.


Entier boss Peter Bruce said he is looking for the most talented people to join the business.


catering


Glasgow s makes the


considered a fairly bold mission statement.


The Butchershop does exactly wha C


ALLING a venue The Butchershop could be


It sends out a clear message that, when it comes to meat, you really know what you’re doing.


But owner James Rusk is confident that the Glasgow venue more than delivers. When he opened the New


York-inspired Butchershop Bar & Grill earlier this year, his goal was to establish it as the city’s premier steakhouse. Part of his plan relied on the


restaurant taking full control of its steaks by butchering the meat in-house rather than


Butchering the meat in-house has enabled The Butchershop to offer a broader menu with different cuts of meat.


buying it pre-packaged. And the recent appointment of head chef Peter Wilson has enabled James to fulfil this objective, with The Butchershop now doing exactly what it says on the tin. Peter, who joined The Butchershop from Costley & Costley’s Lochgreen House Hotel in Troon, where he was executive chef, has brought a new skill set to the kitchen, allowing the venue to buy sides of beef which are then cut to order by the chef. The new approach has allowed James and Peter to broaden the menu at The Butchershop, offering different cuts of meat.


It has also helped the venue uphold its commitment to traceability and locally- sourced produce. It buys Macduff beef, reared on farms in Lanarkshire, from Clydebank butcher Tom


Head chef Peter Wilson’s butchery skills have e meat at The Butchershop. New booths have be


Rodgers and receives the kill tags, which provide full traceability.


“The Butchershop is a good concept and we’re doing things from scratch,” Peter told SLTN last week. “Everything’s made in-house. Everything.” It’s a method of working Peter is keen to instill in his brigade.


Since his appointment, he’s been working with the kitchen staff, providing training and encouraging them to develop


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