In a couple of weeks I’ll be heading over to beautiful Jersey in Channel Islands. I can’t wait to try the incredible fresh seafood, fruit, vegetables and other local produce at some of the highly rated restaurants on the island. One restaurant that we’ll be visiting is Ormer, a Michelin-starred restaurant by talented and high-acclaimed chef, Shaun Rankin. However, I was excited to preview Shaun’s food recently in London at private member’s club 12 Hay Hill. 
12 Hay Hill, a luxury business members club in Mayfair, has partnered with Laurent-Perrier to present a series of seasonal supper clubs which will showcase the food of Shaun Rankin and his executive chef, Nuno Goncalves. Regular readers will know that Laurent-Perrier is my favourite champagne, and we’d be kicking off with the deliciously dry and crisp Ultra Brut. 
Laurent-Perrier Ultra Brut is like a beautiful lady who goes without makeup; with no added sugar the champagne is in its most natural form but still utterly delicious and with the added benefit of less calories! Rather surprisingly the chef had chosen to pair this with a meat dish, but I think you’ll agree that you can drink champagne with anything :). Suze and the others around the table loved their foie gras which was enhanced beautifully with cherry and toasted brioche. 
As I don’t like foie gras, the chef had kindly substituted with a dish of ravioli for me. The pasta was the very finest it can be and full to bursting with juicy, plump lobster and scallop and lightly lubricated with a crab and lemongrass bisque. The seafood was also a perfect pairing with the ultra-brut, the delicious citrusy notes balancing with the delicate flavours of the fish.
Next up, a lovely bubbly Laurent-Perrier Brut, the house’s signature champagne. The freshness, light and elegant flavours of the wine are the key qualities of the Laurent-Perrier’s characteristic wines. It’s also a very special champagne to myself and Mr Silver as it’s what we served at our wedding.
It also paired exquisitely with this barbecued Cornish Mackerel which was enhanced by a delicious side of sweet crab, creamy avocado puree and mooli all cut through with the delightfully bitter notes of pink grapefruit. I’ve eaten at 12 Hay Hill before so I already knew to expect some fantastic food, and it is the only private members club with a Michelin-starred chef at the helm.
Next, we were very lucky to be trying Laurent-Perrier Vintage 2004, the cellar master at Laurent-Perrier is very highly selective and only produces a vintage in the finest years. The wine is incredibly rare as the 2004 grape harvest broke all records and was the greatest vintage in two decades. The wine stays very true to the house style and the distinctive characteristics of Laurent-Perrier and with fruity notes of grapefruit and peach blending with hints of chocolate, it was the perfect pairing with our gamey main course.
A robust rabbit ballontine with cockles, roast carrot puree, monks beard and cockle and parma ham foam was incredibly flavourful and was accompanied by a delicious potato cake. 
Finally, rather than ending with a sweeter or dessert wine, our pudding was serving accompanied by a ‘strawberries and bubbles’ cocktail, topped with Laurent-Perrier champagne. 
I honestly, couldn’t ask for a more perfect dessert to suit my tastes; strawberries, pink macarons, little dollops of cream and white chocolate. Literally my dream come true! And the absolute perfect pairing with the cocktail.
After dinner we were given a tour of 12 Hay Hill which has a gorgeous modern interior adorned with frequently changing artwork to showcase established artists as well as new and up-and-coming talent. I really liked the way the members club seamlessly blends business space such as offices, boardrooms and lounges with upscale dining, a relaxed and informal bar and a garden terrace perfect for people watching on Berkeley Square. 
Though the seasonal supper club is only open to members, anyone can book for a tour of the club and to try the restaurant once. Shaun Rankin will soon be opening a new restaurant in London so watch this space for details of Ormer Mayfair coming soon to Flemings Hotel.
To make a booking call the membership team on 0207 952 6000
12 Hay Hill hosted us for this event
