Graham (or Malvedos) vertical, Tue 14 May 2024

[flash_uk]

If you have told me about bottles you have but not provided me with a price then I have not included them in the calculations.

Oops. Now sent you costs too. No new bottles though. Seems only 75 missing in the 55-03 range?

[mcoulson]

I suspect we might have some further bottles and are awaiting cost info from some people, so there is hope the list might yet grow?

correct

[mcoulson]

If you have told me about bottles you have but not provided me with a price then I have not included them in the calculations.

Oops. Now sent you costs too. No new bottles though. Seems only 75 missing in the 55-03 range?

So this serious error I can rectify (happen to have a bottle) ..... the full bottle list and cost I've now added to the first post and we are upto 15 bottles

[Glenn E.]

I’d rather do the GMs separately, not mixed in with the Graham vertical.

Same.

I think the list Martin has proposed is based on what has been offered to him. For example, no-one has offered a bottle of 1957 nor anything older than 1955.

I have a 1945 that I would be happy to bring, but I feel that it would likely not show well due to travel shock. That said, if someone has a 1945 that they're reserving because they have a different use planned for it, I could bring my bottle to replace yours and we could open yours.

Alex has seen these bottles because he helped me acquire them. They are unlabeled and crusty, but the capsule is clearly stamped. One's fill level is into the neck, the other is between base neck and top shoulder.

[Glenn E.]

Further, if someone has a 1948 that they could be convinced to trade for a 1945, I could bring both of these 1945s and we could extend the tasting back to WW2.

[mcoulson]

Ladies & Gents,

As a result of some staggering generosity on the part of Glenn and Charles the line up for the evening now looks like

45,48,55,60,63,66,70,77,80,83,85,91,94,97,00,03

The cost has also settled at £140 per person less the cost of any bottles you have offered to bring

I have tweaked the front post and would ask you all to confirm your attendance at the event and agreement with the costing

If I have you down as bringing bottles please also confirm that I have that correct

Martin

[/2alph]

Confirm

[winesecretary]

Confirm, agreed, confirm

[PhilW]

Yes, yes, yes!

[M.Charlton]

Confirmed - thanks, all!

[Glenn E.]

Woo! Confirmed!

[CPR 1]

Confirmed and Confirmed

[Alex Bridgeman]

All confirmed

[flash_uk]

Confirmed and confirmed. Nice work Martin and everyone!

[nac]

All confirmed.

[jdaw1]

Current draft of the placemats has been added to the first post. Somebody please check that it’s correct (so far).

[mcoulson]

Hello everybody,

There is a new menu at the Boot and Flogger

Please have a look here at the new menu and let me know your selection

I will start the default menu again and whatever you identify here will become your default choice.

Cheers

Martin

[CPR 1]

Could I please have

Crab
Ribeye (rare) fries, spinach and peppercorn sauce
Welsh rarebit

Thank you

[mcoulson]

Could I please have

Crab
Ribeye (rare) fries, spinach and peppercorn sauce
Welsh rarebit

Thank you

Did you manage to get them to produce Welsh rarebit yesterday evening ??

[CPR 1]

Did you manage to get them to produce Welsh rarebit yesterday evening ??

No it is pre order only and on this occasion we had neglected to do this

[Glenn E.]

For this vintage Port tasting, I would like:

Potted Devon Crab
Ribeye (med rare) with garlic butter
side of chopped Davy's sausages with honey mustard glaze

I suspect that since the chopped sausages are more expensive than other sides that there will be a surcharge for those, and that is fine.

Note that my orders for the 2 tastings during this week are different, if that is okay.

[PhilW]

For me please:

Starter: Smoked salmon
Main: Ribeye steak (Medium-rare), chips, green beans, and Bearnaise sauce (please!) and peppercorn sauce.
After: Welsh rarebit

[Alex Bridgeman]

For this tasting I’d like Ham Hock terrine as a starter, a rib-eye medium rare with a bearnaise sauce (if possible) thin chips as the side and roasted carrots with pea pesto as a side dish.

This can also be my default food order — but the default should be no starter.

[Alex Bridgeman]

For this tasting I’d like Ham Hock terrine as a starter, a rib-eye medium rare with a bearnaise sauce (if possible) thin chips as the side and roasted carrots with pea pesto as a side dish.

This can also be my default food order — but the default should be no starter.

[mcoulson]

For me please:

Starter: Smoked salmon
Main: Steak (Medium-rare), chips, green beans, and Bearnaise sauce (please!)

Arh but which steak ?? there are two to choose from ....