Abingdon launches their 2014 MCC with Bubbles and Brunch at Tijnhuis

Last Sunday I headed on up the hill to the recently opened Tijnhuis for the launch of Abingdon Wine Estate’s 2014 Method Cap Classique.  We feasted on an alfresco finger brunch, which included the likes of extra large oysters, pork belly, fillet steak and salmon – all paired with the exclusive and delicious first taste of Abingdon’s 2014 Savoire Faire Blanc de Blanc and Blanc de Noir. Thank you to Jane, Ian and Laurie Smorthwaite from Abingdon and Chef Constantijn Hahndiek and Duncan Bruce of Hartford House for a wonderful day!

Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The TijnhuisAbingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis Abingdon launches their 2014 MCC with Bubbles and Brunch at The TijnhuisAbingdon launches their 2014 MCC with Bubbles and Brunch at The Tijnhuis

 

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Leave a Comment

Your email address will not be published. Required fields are marked *