14
Christmas
nox’s “12 Wines of Christmas”
event has run for three
consecutive years; the idea for
the event grew from the concept
of combining great food and wine
during the festive period with an
educational twist.
The fi rst year for the event was
2015 and focused on supermarket
wines which were very easily
obtainable. In the initial year, Inox
combined the menu designing
expertise of the University of
Sheffi eld’s Master Chef of Great
Britain, Joe Berry with JJ from
Sheffi eld City College; the latter two
years have seen the collaboration
with guest sommelier and friend of
Inox, Alistair Myers from the Sheffi eld
restaurant, Rafters.
The concept for the event was for a
fi ve-course dining ‘experience’
providing guests with inspiration to
create unique festive culinary ideas
for their own Christmas events while
being able to benefi t from Alistair
Myers’ suggesting wines that
complimented each course. The
wines selected were easily attainable
on the High Street.
Head chef Joe Berry and patisserie
award-winning sous chef Ben Slater
created a menu including some
interesting dishes and cuts such as
venison and a choice of traditional
turkey or goose. A concluding cheese
board course had to be included of
course but last year the venue
wanted to mix it up a little so chefs
Case study:
12 wines of Christmas
The University of Sheffi eld’s on-site restaurant, Inox, tickled delegates’ tastebuds
“Some
wines are
unpopular
but I want
to change
that”
chose Eccles cakes and Stilton.
The venue believes in working
collaboratively and developing
sustainable and lasting relationships
with local restaurateurs and the
partnership with Myers from Rafters
has been the beginning of a strong
working relationship.
Myers wanted to be creative with
his wine choices and take the guests
on a journey of discovery of great
wines. He said: “Some of the wines
might prove rather unpopular as they
have had some tarnished
reputations. I want to illustrate to
guests that they are now back to
their best, I started working on this
event with Louisa Critchlow, Inox
restaurant manager, Berry and the
team in 2016 after passing my
certifi ed Sommelier exam.
“The idea instantly appealed,
www.conference-news.co.uk
mainly because as a sommelier a
question I often get asked is ‘where
do you buy your wine - bet it’s not the
Co-op’ - followed by surprise when I
reply sometimes it is!
“Of course, I love to use
independent retailers but there are
some fantastic wines in the
supermarkets to distract you from
your groceries for a while. I found the
idea of shopping for easily accessible
wines with a knowledgeable eye
appealing and a great challenge.
“The team decked Inox out in all its
splendour with Christmas trees, lots
of fairy lights and candles and
obviously each place setting had a
luxury cracker. Christmas music of
course is a love or hate for people
around the festive period so we went
for a relaxed festive jazz playlist with
the odd classic thrown in.”