Katherine Jenkins and Raymond Blanc host a “Martell Very Special Night” at Belmond Le Manoir aux Quat'Saisons

Katherine Jenkins and Raymond Blanc host a “Martell Very Special Night” at Belmond Le Manoir aux Quat'Saisons.

Oxfordshire, Friday 25 July 2014: Tonight, multi-platinum selling singer Katherine Jenkins OBE and Michelin-starred chef Raymond Blanc OBE co-hosted a Martell Very Special Nights event at Belmond Le Manoir aux Quat'Saisons, in Oxfordshire.

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Guests were treated to an intimate live performance by mezzo-soprano Katherine Jenkins, Martell Cognac cocktails in the gardens, a sumptuous five-course meal by Raymond Blanc’s team of chefs and a cognac masterclass by Martell Cognac Global Ambassador, Thierry Giraud. 

The menu included: a beetroot terrine to start, followed by Cornish crab with garden courgette flowers and ginger, salmon with cauliflower, horseradish and cucumber, Oxfordshire lamb with tender baby artichokes and olive scented jus and to finish a theme on strawberry for the dessert course.

Cocktails served throughout the evening included: the world famous Martell Summit, a refreshing mix of Martell VSOP, lime, ginger, cucumber and Lemonade among others and The Martell Sidecar.

Host Katherine Jenkins commented: “Le Manoir is such a magical place it’s the perfect setting for a Martell Very Special Nights event. Performing to just 50 guests is an unbelievable experience with the walled garden provided a beautiful backdrop”.Raymond Katherine 006

Raymond Blanc added: “To host this glorious Martell Very Special Night at Belmond Le Manoir aux Quat’Saisons was a great honour and to enjoy the voice of Katherine was the most exquisite appetiser one could wish for.  I only hope that my food matched the glamour of the evening... and of course, the Martell Cognac masterclass was la Piece de resistance!”

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Martell Very Special Nights is a series of events providing the ingredients for a perfect evening – the ultimate food by culinary visionary Raymond Blanc, the ultimate music by award-winning mezzo-soprano Katherine Jenkins and delicious cocktails by Martell Cognac.

The next Martell Very Special Nights series will be announced later this year. For more information on the next events and recipes, playlists and cocktail suggestions to create your own Very Special Night at home, visit www.martellveryspecialnights.com

Pictures available to download via:

http://mm.gettyimages.com/mm/nicePath/gyipa_public?nav=pr235892878

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For more information and images please contact M&C Saatchi Sport & Entertainment:

Samantha Harris / samantha.harris@mcsaatchi.com / 020 7544 3873

 

Notes to Editors

About Martell

Martell, the oldest major cognac house in the world, has been producing fine cognac since 1715. The unique use of the rare & exclusive ‘Borderies’ cru, as well as the exclusive use of fine grain oak barrels and the distillation of ‘clear’ wine all combine to deliver a smooth, well rounded cognac with fruity & floral notes, for which the house of Martell is renowned. Martell Cognac can be enjoyed served with ice, or as a long drink, but is more naturally enjoyed as an after-dinner digestif, hand warmed in a fine cognac balloon.

About Martell Very Special Nights

Martell Very Special Nights provides you with the perfect ingredients for a very special evening: the ultimate food by culinary visionary Raymond Blanc, the ultimate music by multi-platinum selling artists and the ultimate cognac, Martell VS. Be inspired to create your own Very Special Night at www.martellveryspecialnights.com

About Belmond Le Manoir aux Quat'Saisons

Created by celebrated chef Raymond Blanc OBE, Belmond Le Manoir aux Quat'Saisons is renowned for offering one of Britain's finest gastronomic experiences within the two Michelin starred restaurant.

Situated in the picturesque Oxfordshire village of Great Milton, it is also one of the country's most intimate and original hotels, with 32 individually designed guest rooms and suites.

Surrounded by lawns, flower borders and orchards, the luxury hotel enjoys an idyllic, typically English setting. But beyond the eye-catching displays are vegetable and herb gardens that provide the kitchen – and its acclaimed Raymond Blanc Cookery School – with ultra-fresh, organic produce, ensuring the Michelin-star restaurant remains at the cutting edge of culinary excellence.