Country Tails

July 8, 2016


Set in 22 acres of stunning deer park on the Woburn Estate, Paris House is Bedfordshire’s only Michelin Star restaurant, showcasing the very finest Great British food and hospitality. 

We are delighted to have partnered with Paris House to create a seasonal tasting menu inspired by and created using our range of single-estate spirits and complemented by a selection of wines from our vineyard in Provence.

Creating the Chase tasting menu

by Head Chef Phil Manning

“I am a huge fan of Chase and their incredible range of beverages and we felt creating a “Chase Inspired” Summer menu was a brilliant opportunity to showcase these Great British products in a truly British setting. We have entwined a number of our favourite Williams Chase products into a six course, Modern British tasting menu that we feel shows off the clarity and versatility of these products. Going one step further myself and Guillaume have selected a number of Chase wines, cocktails and liqueurs to accompany the menu as a beverage flight.”

Trout – Trout Cured with Chase Rhubarb Vodka, Rhubarb Gazpacho & Yoghurt 

Curing the trout with Chase Rhubarb vodka gives the fish a unique quality. With the gazpacho we have replaced the acidity of tomato with fresh forced rhubarb from our garden which makes for a very clean and crisp soup that works very well with the cured trout.

Pea & ElderflowerPeas, Globe Artichoke & Micro Leaves

A fresh garden salad taking full advantage of the shoots and flowers popping up in our Kitchen garden at this time of year. The jelly set at the bottom of the plate is a blend of Globe artichoke barigoule cooking stock and tomato essence, giving a vibrant base to the dish. Sweet baby peas and guacamole add texture and depth and a splash of Chase elderflower Liqueur adds a little sweetness and a complimentary floral quality 

Ham, Egg & ChipsPineapple, Duck Egg Yolk & Chase Smoked Vodka

An old favourite from the very first menu at Paris House, a take on the very British Ham egg and chips. We have made a terrine of suckling pig belly, smoked ham hocks and iberico pig cheeks which we have paired with pineapple compressed in shitake dashi to combat the sweetness of the fruit and slow cooked duck egg yolks to add richness. We have cut the egg yolks with Chase smoked vodka which ties in nicely with the smoked ham hocks

BBQ Lamb Neck Sweetbreads, Aubergine, Sesame & Courgette

BBQ lamb neck that had been brined for 24 hours then slow cooked for 12 and finally brushed with an Asian inspired glaze of red miso, Japanese Black sugar, coca-cola and Arima Sancho before crisping up on our Big Green Egg BBQ. Served with a sesame and aubergine purée, baby courgettes and Red Shiso. This dish was designed to compliment the flavour profile of the Lubéron Red

Cherry Cherry, Rose & Burnt White Chocolate

A take on the traditional flavours of Black forest gateau with the addition of caramelized white chocolate and rose, making this dish a powerful and exciting dish. 

Orange Drizzle Cake – Polenta Cake, Raspberry, Assam, Orange & Mozzarella

An Orange and Hazelnut polenta cake is the base of the Drizzle Cake, soaked with a Chase marmalade vodka syrup. To cut all this sweetness we have introduced some fresh fruit flavours with orange and raspberry and a little bitterness with black Assam tea in the form of a Raspberry and Assam “Cloud”. Lastly to tie the whole lot together a toasted hazelnut and Mozzarella granite.

The Chase tasting menu runs from Wednesday through to Sunday. It is priced at £43.00 per person, there is also the option of adding a wine flight, which is priced at £36 for 4 glasses and £49 for 6 glasses.