Nordic Cuisine with Martyn Meid

martynmeid, ink, nordic
Things got a little bit (more than) indulgent when I went to Miele's Nordic Cuisine Chef's Table with Martyn Meid last week. Martyn had prepared a 7 course tasting menu for us and each course was expertly paired with a different glass of wine by his sommelier.

I must admit, I was a little anxious when I received the invite in my inbox. The most Nordic meal I've ever eaten before would probably be from Ikea (if that even counts). On the night I was quickly swayed by Martyn's infectious passion for good, simple food. All his food is completely seasonal and organic. Utterly dedicated, he's one of those chefs who'll be up at the crack of dawn foraging or at a market for that day's ingredients. 
lobster, squidink, martynmeid, ink, nordic
To start we had lobster, squid ink, chicken jus, burnt onion, raw pumpkin, leek ash and edible flowers; served with a glass of Prosecco.
Next up, herring two ways; slow cooked in oil and pickled for 12 days. Served with pickled cucumber, tomatoes, dill and a linseed crisp made with potato starch; served with Aquavit.
This Norwegian Aquavit is a caraway-infused vodka, giving a strong liquorice flavour. Here the sommelier is telling us how its aged in oak barrels that are shipped around between Norway and Australia and back; they claim the rocking of the boat, sea air and temperature changes is the key to its great taste!
My favourite course of all, a hand dived scallop with milk and cauliflower and edible flowers; served with La Toledana Gavi di Gavi Vendemmia 201.
To cleanse the palette, and a little interlude, peach textures and dill; served with Fernlands Sauvignon Blanc, Marlborough 2013.
Chicken, lobster bisque, salmon and lobster roe, mushrooms, edible flowers and chicken consomme on the side; served with Roaring Meg Pinot Noir 2013.
The 'Hunter' - duck, pearl barley, mushroom medley and potatoes drenched in a pork and duck creamy sauce; served with Chateau Musar Hochar, Bekaa Valley 2009.
To finish, a ricotta doughnut with vanilla Chantilly cream and peach apple kuzu jelly; served with Vistamar Moscatel 2013 Limari Valley - my favourite glass of the evening!

And there we have it! The evening was so perfectly relaxed and service so smooth I could've stayed to eat (and drink!) more. An intimate atmosphere like this is perfect for trying new things, especially in the company of some other fantastic bloggers and food-lovers!

Miele's showrooms in Central London and Abingdon host a heap of different food courses from bread making masterclasses, entertaining at home to chef's table evenings like the one I attended.

Find the run down of Miele's Creative Living classes here
                                               Martyn's restaurant, Ink here.

A big thanks to Hannah from White for the invite. She's kindly asked to include her Twitter page for other bloggers that would like to attend something similar!

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  1. Wow it all looks incredible, and that duck looks absolutely perfect!

    Rosie xx

  2. Oh Sophie you're taking me back there all over again. I know it wasn't your favourite dish of the night, but your photo of the duck is making me pine for it! I'm going to have to get some marmite toast now!


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