Match Of The Day On Saturdays

Imaginative food and wine combinations are back at Corrigan’s Mayfair with a series of six themed monthly wine lunches taking place from July 2012 to January 2013, on Saturday afternoons. We invite you to enjoy an unrivalled experience created by Richard Corrigan and our own head sommelier.

Following a carefully chosen seasonal theme, each of these lunches will introduce you to an extensive range of award winning wines matched with award-winning food from this iconic chef. From the Mediterranean Islands in the summer to English wines in the autumn, each month's theme is designed to challenge and intrigue. Priced at £95 per person, the lunch includes a Champagne and canapé reception, wine masterclass and a four course meal with carefully chosen wines by Corrigan’s head sommelier.

Corrigan’s Mayfair is one of London’s most critically acclaimed restaurants, renowned for its fine British cuisine, expansive wine list and incomparable service. For upcoming dates and booking details please see below, and for summer days approaching, why not book a place at the first lunch on the 21 st of July 2012, celebrating the travels of the Olympic Torch from Athens to London. Come along to experience the finest pairings and appreciate the delights from one of the capital’s most respected restaurants.

21st July 2012 – The wines of Greece

25th August 2012 – Islands of the Mediterranean

22nd September 2012 –Glorious Game

20th October 2012 –Elegant English wine

24th November 2012 –A Champagne celebration

26th January 2013 – Spice season at Corrigan’s

(photos by Vanessa Champion)

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Comments

CutaDash

And stogies to go along with fine wine...The Davidoff Grand Cru No. 2 is a larger corona-size cigar (14.2 cm) made with a higher share of Ligero tobacco from the upper part of the tobacco plant. This gives the cigar a stronger flavor, which is still very balanced and goes perfectly with a cup of strong, freshly brewed Italian-style espresso. The cigar is easy to light and burns down perfectly, offering consistent delight for 30 to 40 minutes without asking too much effort on the part of the smoker. If you don’t mind keeping the ash on the cigar, you may do so for almost the full duration of the smoke, but as I have recently learned, some gentlemen (Eric Deschodt and Philippe Morane, authors of “Cigars”, for example) may consider that to be poor manners.