In which preparations for Yuletide begin, some fine Mâcon wines are tasted, and Hamblin and Landrace compare notes.
Good afternoon everyone,
As we get into the second half of October, in the world of food and hospitality, it's hard to avoid the looming spectre of Christmas. At Hamblin, the first big job is to get mincemeat production underway. The garden quince have been gathered in plastic buckets and their beguiling perfume fills the car as they're ferried to the bakery, the Somerset cider brandy is resting in the shed, and the best part of ten kilos of suet is arriving any day from Swaledale Butchers in North Yorkshire. It's happening.
In the wine world the tastings come thick and fast this time of year, as the importers look to showcase the kind of celebratory bottles that the festive season demands. Monday saw Hugo in a state of barely concealed excitement as he travelled to London to taste his way through a room full of Burgundy and Champagne courtesy of Les Caves de Pyrenes. What a life. The undoubted highlight was meeting and tasting with Julien Guillot, the inspirational proprietor of Clos des Vignes du Maynes in Macon, an estate with over a thousand years of winemaking history. The soil has never been treated with any chemical fertilisers or pesticides, and Julien has preserved many old vines of now virtually extinct, historic strains of Pinot Noir and Gamay. The wines did not disappoint, possessing a compelling combination of energy, unforced ease, and sheer drinkability, as well as all the depth, length and complexity you could ask for. We will be releasing some of these wines soon, watch this space.
Accompanying Hugo was the force of nature behind the unstoppable ascent of Landrace, Andrew Lowkes. Andrew was our first ever stagier at Hamblin back in November 2018. Within a matter of months Landrace Bakery had opened in Bath and since then Andrew has gone from strength to strength, adding a stoneground flour mill, cafe / pizza spot, and a brilliant restaurant, Landrace Upstairs. We always relish the opportunity to spend time together, endlessly comparing notes on the trials, tribulations and moments of victory and despair that go along with running our respective businesses. Over the course of a very jolly afternoon, we reminisced about lockdown queues, debated notions of authenticity and theatricality in restaurants, and even compared HR policies. Truly a day and a friendship to savour. Thank you, Andrew, and long live Landrace.
That's all for this week, thank you for reading and enjoy the rest of your Sunday,
Kate and Hugo