A Gourmet Encounter with Chef André Jaeger at Sopwell House Hotel

When it comes to food, a little too much Champagne and cosy hotels – there’s simply no stopping me. I first visited Sopwell House Hotel back in 2016 and completely fell in love with he place and my love for this hotel continues through to my return in 2018. The reason for our return was to sample this properties recently launched Gourmet Encounter evening. An exclusive banquet style dining experience hosted by renowned Swiss chef André Jaeger and Executive Head Chef at Sopwell House, Gopi Chandran. This was a luxurious evening of five courses, matching wine pairings and service with lots of smiles and familiar faces.

Sat down in our seats all we could think about was the last time we were here. I can still remember checking in and being whisked off to the bar for a cheeky Negroni. This time around it wasn’t much different, instead the Champagne was flowing and a wooden board of delicious fluffy bread arrived and it was excellent. As was the fluffy churned butter.

Our first dish created by André Jeager was of epic proportions and was served as a dish to share. The favourite was the tea smoked quail with asparagus which was cooked and executed incredibly well. Atlantic shrimp was wrapped in Gloucester old spot bacon and topped with a few leaves of micro coriander. Again, it was very well cooked and the flavours were spot on. But the star of our beginning was the excellent quality tuna with a mouth-watering Thai vinaigrette. Utter heaven.

I can be a bit fussy with egg sometimes and so I had mixed feelings about our next dish, mostly because of the white being undercooked – but André took the dish to new heights. This slow cooked onsen egg with surrounded by a dashi jelly which was so sweet and rich, then topped with a sesame cream and spoonful of Oscietra caviar. If only all egg dishes were this good.

As you may have already probably noticed, André’s cuisine is influenced by his travels from around the world. Blending European gourmet tradition, Swiss soul and Asiatic inspiration to create innovative menus. Chef Jaeger is a pioneer of fusion cooking and has twice been named ‘Chef of the Year’ by Gault Milau. The latter a very prestigious award in the world of food. This information should hopefully open up to you just how good this egg dish was!

Our fish course was another delicious showcase of excellent cooking and precision from the kitchen. Paupiette of lemon sole with Scottish scallops, Kwan Tung spices, edamame, pumpkin and cherry tomato. The juicy chunks of scallop had been packed into the centre of the delicate but meaty lemon sole, while all of the other spices complimenting beautifully. Very delicate as a dish, but incredibly refined. It also paired well with our accompanying Sauvignon Blanc wine pairing.

A delicious Cotes du Rhone wine later and we tucked into my favourite dish from the evening. Hoisin duck with orange, red cabbage, Granny Smith apple and truffle potato mash. The duck was dare I say it again, very well cooked and it almost melted in the mouth – but not before savouring that perfectly crispy skin and fat. The zesty orange lifted the dish to new heights and the everything else on the plate offered pure and utter Winter indulgence. The perfect plate of food for this time of year.

A refreshing pre-dessert shortly after and a stunning dessert creation from André arrived to our table. Chocolate opera cake with pistachio, kirsch, pineapple and cherry ice cream. Sweet, decadent and very satisfying. It paired beautifully with a glass of Moscatel Floris from Torres – a winery I love and have visited many times over the years.

Just when we thought it was all over, coffee and petit fours swiftly arrived at the table. A perfectly crusted creme brûlée, chocolate truffle and pistachio sponge pyramid. A lovely end to our gourmet meal.

Once again we had such a lovely meal here at Sopwell House and this special Gourmet Encounter evening was yet another delicious experience which makes this restaurant and hotel a real destination dining location. A Michelin starred chef, gourmet cuisine and a very cosy dining room – what more could you ask for?

NB: My meal was complimentary. All views are as always, my own. My views are not influenced by anyone other than my own palate and slightly poor eyesight.