ICYMI - Our 1st Champagne Evening

​We cannot believe it has been a week since we hosted our first ever champagne tasting event.
On the 24th of March, in partnership with Luvians bottle shop, St Andrews we created a 5 course, Taittinger champagne tasting event here in our restaurant in St Andrews.
We absolutely loved the experience of planning and hosting an event and cannot wait to hold more in the future.
 
We decided to try and make this experience as special as possible for our guests. After we had finished decorating, the Tailend was virtually unrecognizable. We kept to White, Gold with a hint of Red to mimic Taittinger labels. White roses and candles laced every surface. Paper pompoms, name cards and menus also matched the Taittinger labels. Magnums of champagne on ice and to welcome our guests in we had our very own Aviva Gillman playing Violin. The atmosphere we had created was beautiful and the perfect background to the main event- the food & fizz!
 
Upon arrival we greeted our guests with their first Taittinger Champagne and lead them up to our beautifully decorated conservatory. During the evening our guests enjoyed a total of six different exceptional champagnes all from Taittinger. They learnt about the regions they come from, the grapes used and the foods they will compliment. In the conservatory we had set up an Oyster & Champagne bar, this is where guests enjoyed their first course (oysters served with a champagne & lime granita). The saltiness of the Oysters matched perfectly with the lime in the granita.
 
Our head chef Kris and manager Katie manned the Oyster and Champagne bar, describing the dish pairings and pouring champagne. Our waitresses kept everyone topped up of Taittinger bubbles and complimentary roaming canapés.

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Once our guests had tasty nibbles and had experienced their first course, we invited everyone to take their seats in the restaurant. Kevin, the UK Director of Taittinger champagne, came along for the evening to discuss the pairings we had created and why they all worked so wonderfully. He also told the story of Taittinger and the family history behind the company. His enthusiasm, and knowledge of Taittinger was captivating and really helped our guests engage with the brand.
 
Whilst Kevin was discussing Taittinger, the kitchen was busy preparing the 2nd course. Seared scallops with mango puree, chilli & mango salsa dusted with a sprinkle of sesame seeds. Accompanied by Domaine Carneros, a favourite amongst our guests. A delicious pairing – Tailend favourite!
 
For 3rd course, chargrilled tuna, butterbean puree, roasted tomatoes served with semi-dried tomato & garlic pesto. C'est magnifique! We matched this course with a red from Taittinger, Avant Garde- Pinot Noir. This meaty fish needed a wine of higher density to really compliment. The Pinot Noir was the only choice for us.
 
Fourth, was our most famous dish! Our light crispy Humble Haddock served alongside our twice fried chips and homemade tartar sauce. This is our best seller in Tailend and attracts customers from all over the country! Kevin had chosen Taittinger Perlude to serve with this course. 2 company best sellers together. The crispness and the bubbles from the champagne help cut through the fat from the batter and the chips. Making them the perfect pairing!
 
Finally, it was time for dessert! White chocolate and vanilla panacotta with strawberry sorbet and a shortbread & hazelnut crumble, served alongside the only rose of the evening – Taittinger Brut Rose. We definitely saved the best for last! By this point most of our guests are feeling slightly merry.
 
We rounded up the evening by thanking all our guests and wishing everyone a safe journey home! After months of planning we were disappointed it was over so quickly. We are already planning our next one, watch this space!
 
View our gallery of the evening below

If you would like to hear about any future events we may hold please sign up to our newsletter. If you would be interested in holding any of your own events at Tailend, please email [email protected]