04 NOVEMBER 2014
30th September 2014 saw the extraordinary members of the Champagne G.H.Mumm Cordon Rouge Club come together for their 7th annual meeting in the unusual venue of Spitbank Fort, The Solent. Members including Ben Fogle, Sir Robin Knox-Johnston and Colonel John Blashford-Snell enjoyed a four course champagne G.H. Mumm paired dinner served to welcome two new members to the extraordinary Club:
Wing Commander Andy Green – World Land Speed Record Holder
Shane Winser – Expeditions and Fieldwork Advisor RGS
Ben Fogle welcomed the Club members to celebrate the achievements of the past year with Champagne G.H. Mumm rituals such as sabrage in true G.H.Mumm style.
During the 19th and early 20th centuries, explorers would often enjoy a meal of fine food and champagne before setting off on their expeditions. There is also evidence that they enjoyed a similarly high level of cuisine whilst they were away with help from companies such as Fortnum & Mason who even had an ‘Expeditions Department’, supplying provisions to adventurers and explorers all over the globe. For the 7th annual meeting of the Champagne G.H. Mumm Cordon Rouge Club, Spitbank Fort designed a four course champagne paired menu, akin to fine celebratory exploration dinners of the past.
Champagne G.H.Mumm Cordon Rouge
Line caught Solent mackerel & lemongrass risotto with a brown shrimp beurre blanc
Champagne G.H.Mumm R. Lalou
Medallions of Hampshire fillet served with wilted spinach, Parmentier potatoes, honey glazed shallots finished with a wild mushroom café au lait sauce
Champagne G.H.Mumm Cuvée Demi Sec
A slate of local selected cheeses, date & almond cake, quince paste, walnuts and warm candied pear
Champagne G.H.Mumm Rosé
Eton Mess with Champagne G.H Mumm Rose-steeped strawberries, vanilla seed cream, Italian meringue & blueberry coulis
The evening concluded with Ben Fogle handing over his chairmanship to fellow Club member Leo Houlding who regrettably couldn’t attend the meeting in person.