Monday, 11 July 2011

A few good things to eat (volume 5): a stag weekend special

Last weekend was the stag party for my soon to be brother-in-law. We ate and drank exceedingly well throughout the event, so much so that I thought I’d write about it.

Breakfast booze to fortify us for the day ahead

Things kicked off on Friday night with a very good home-made chilli con carne and beers aplenty. Saturday began with Bloody Mary’s and bacon sandwiches before a spot of clay pigeon shooting (much more fun than I was expecting it to be), then back to the ranch for late luncheon. And what a lunch!

Game terrine, pickles and pies

The best man demonstrated impeccable taste with his sourcing of key buffet components. High quality pork pies from Lidgate’s Butchers and a classic cheese selection from Neal’s Yard. Colston Bassett stilton, Montgomery’s cheddar and a deliciously ripe, oozing brie.

Coke baked ham, cheeses

Other members of the group had chipped in with a cherry coke baked ham and a game terrine. There was also rare roast beef, Greek salad, slaw, chorizo and potato salad, crusty bread and all manner of chutneys and condiments.

Rare roast beef, coleslaw

After lunch: wine tasting provided by Rob from Thirty Fifty wines. Rob presented very well, giving an educational and interesting talk on various aspects of wine history, production and science as we worked our way through a couple of whites, four reds, a champagne and a port. Questions and intermittent heckling from a sometimes rowdy group were handled deftly and with aplomb. We were also split into teams for an entertaining quiz and a blind taste test, where all three teams correctly identified a Spanish Tempranillo from Rioja and a New Zealand Sauvignon Blanc from Marlborough. Yorkshire folk have changed; we used to be happy with a pint of mild.

 Burger, cheese, pickles, tomato, seeded bun, perfect.

After a snooze or beers in the warm sunshine we reconvened to line our stomachs for the night ahead with a quick barbecue. Burgers, home-made by the best man and grilled expertly by a drunken stag. I had mine served in the traditional manner with dill pickles and a slice of cheese.

And thence to Derby, for a night on the town. From this point on the mask of foodie respectability began to slip a little. A few pints of ale, then swiftly on to tequila, jagerbombs, and ultimately Blue WKD.

To sum up, a wonderful time was had by all. Many thanks to the best man for the immense amount of time and effort invested in the weekend, and also to the others who contributed. I’ll see most of you at the wedding.


Neil, Eating isn't Cheating said...

I could drink bloody mary's every morning. So awesome. The one they do in the Pin is fantastic aswell.

What do you put in yours?

Dave said...

Never actually made one myself tbh Neil. I wasn't in the kitchen when these were rustled up. There was definitely vodka, tomato juice, worcester sauce, tabasco and horseradish in there. Beyond that I'm not sure...

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