|
Some
of our recent press...
For
a review of our sherry evening at the Real Eating company, click
here
Real
Eating sherry write up
The
Insight, November 2004
"Seattle
Supper Club events are informal, fun, sociable and downright delicious
gatherings in the private dining rooms of the hotel. The talented
head chef personally hosts each adventurous tasting experience,
with the debonair duo of Richard Piggott and Henry Butler bringing
expertise and glamour to the task of matching great drinks to great
food."
Brighton
& Hove Life, April 2004
"Brighton
Wine School run a number of three-evenng wine courses with the emphasis
on informality. The courses are for members of the public who simply
want to become more knowledgeable about ordering wine with a meal
or buying it in the supermarket. They also teach people how to match
wines to certain foods, and how to taste and identify the good stuff
from the bad."
Daily
Express, 19.8.03
"I've
always believed the best way to choose a bottle of wine is by the
label. For years I believed plucking out a pretty picture or stylish
design was the only way to tackle those intimidating rows of bottles.
The
Brighton Wine School aims to change that and ... aims to teach people
to appreciate wine while avoiding being intimidating or pretentious.
A multitude of course are taught by the debonair wit of Henry Butler
and Richard Piggott [who] are both steeped in knowledge and passionate
about their subject.
By
the end of the course I felt I had learnt a lot. The decadance of
chucking away wine to make room for the next taster no longer filled
me with horror. I will always smell a glass of wine before I taste
it and I now read a label rather than just look at it."
This
Is Brighton, 26.11.2002
on Brighton Wine School's Introduction to Wine course
"I'm
not one of those people who enjoyed school ... [but] I need not
have worried. The Brighton Wine School is run by Henry, Richard
and Ella, and three more un-teacher-like people you could not wish
to meet. The format for the evening was delightfully informal, and
we met our fellow pupils ... over the first of the evening's wines
- a pink champagne, non-vintage Ariston Fils. Very good it was too.
Between each course our tutors introduced each wine.
Where
else could you be entertained and fed this well for much less than
£60 a head]? We're talking six courses here... need I go further?
Call and find out when you can next join in."
The
Latest,
6.11.2001
on Brighton Wine School's Red Night at Blanch House
|
