#EatJersey16 with Chef Tom Brown and LEVIN Wines

Tom Brown, Head Chef of Outlaw's at The Capital

Tom Brown, Head Chef of Outlaw’s at The Capital

So excited to be joining our very own Outlaw’s at The Capital Head Chef, Tom Brown at #EatJersey16 Food Festival @atlanticjersey next month.

Our Michelin-starred Tom will be sharing the pans with Michelin-starred Executive Head Chef Mark Jordan at Ocean Restaurant at The Atlantic Hotel on Saturday 5 November 2016, for lunch and dinner. (Click to book.)

Ocean Restaurant at The Atlantic Hotel

Ocean Restaurant at The Atlantic Hotel

It was a pleasure to match LEVIN Wines to the incredible menu, showing our current vintages as well as reaching back into our museum stocks for some special food and wine experiences on the eight course menu.

LEVIN Wines vintage 2016

LEVIN Wines vintage 2016

Mark Jordan’s Squid, ‘Risotto of Jersey squid and cauliflower, scallop carpaccio’ will be matched to our Museum 2006 LEVIN Sauvignon Blanc.

The 2006 LEVIN Sauvignon Blanc is an extraordinary wine, with excellent balance, bright acidity and freshness, evolved with wonderful weight and texture that will be a brilliant match with the squid, scallop and cauliflower.

Tom Brown’s Scallops, ‘Raw Jersey scallops, bacon, onion, anchovy, chilli’ will be matched to our just released 2015 LEVIN Gamay Rosé

The 2015 LEVIN Gamay Rosé is an elegant but complex wine, the slightly savoury Gamay characters match with the bacon anchovy and chilli characters, but the wines crisp acidity and minerality enhances and underpins the scallop.

From the outstanding menu to the views from the Ocean Restaurant, it’s bound to be a feast for the senses in the Channel Isles in November!

Eat Jersey 2016 #Eat Jersey16 @atlanticjersey

Saturday 5 November

Outlaw’s at The Capital in London when Head Chef Tom Brown will join The Atlantic Hotel Ocean Restaurant Executive Head Chef Mark Jordan to create a collaborative menu of beautifully crafted seafood dishes for both lunch and dinner.

Ocean Restaurant at The Atlantic Hotel

Lunch 12:30 – 14:30 (£40 for four plates or £60 for six plates menu)

Dinner 18:30 – 22:00 (£60 for six plates or £80 for eight plates menu)

To purchase tickets please contact James Peters on 01534 744101 or email james.peters@theatlantichotel.com

https://www.theatlantichotel.com/dining/eat-jersey/2016-saturday-5-november

LEVIN double at Bacchus Alumni Awards

It was an exciting Levin double win at the Bacchus Alumni Awards 2016 on April 11, with David and Lynne Levin both honoured for their important contribution to Oxford School of Hospitality Management.

David Levin MBE (pictured here with Head of School, Donald Sloan second from right)

David Levin MBE (pictured here with Head of School, Donald Sloan second from right) has a long history with Oxford Brookes, including 15 years ago, funding the refurbishment of the teaching restaurant Brookes (that recently even won Runner-up in the Observer Food Monthly Awards 2015). David has been appointed Visiting Professor and conferred an Honorary Doctorate; he’s been pivotal to Oxford Brookes becoming the world’s premier hospitality school and yet the presentation of his Special Award, the final of the night, was just so unexpected and very warmly received.

Lynne Levin (pictured here with James Franklin, Restaurant Manager, Brookes Restaurant

Lynne Levin was equally surprised and thrilled by winning the Bacchus Mentor Award (pictured here with James Franklin, Restaurant Manager, Brookes Restaurant), especially amongst such eminent nominees. Lynne has been part of the Bacchus Mentoring Programme for five years, which is designed for final year undergrads and post-graduates to engage with experienced figures from international hospitality. Lynne remarked that it’s ‘one of the most rewarding aspects of my career,’ equally, her mentees are exposed to some career-defining experiences, evidenced by the programme of this year’s post-grad that included:

–Travelling to Loire Valley to meet LEVIN’s winemakers, taste the vintage and discuss fermentation protocols for the 12 styles LEVIN produces; being shown blending, bottling procedures, logistics and organic production (and how it differs from conventional winemaking).

Tasting the vintage and discuss fermentation protocols for the 12 styles LEVIN produces

–Touring several of LEVIN’s vineyards and understanding planning and timelines for new vineyard planting, including soil analysis and its importance in organic preparation, clonal selection, pruning and infills; preparation for vintage and seeing ‘green fertilizers’ used to prepare the soil. Developing a strong understanding of the difference between organic and non-organic vineyards.

–At The Capital Hotel, having her CV reviewed by the Director of HR, touring the function rooms, restaurant and brasserie and meeting key hospitality staff; spending time with the Sales & Marketing team and The Capital’s Oxford Brookes student intern.

At The Capital Hotel, , touring the function rooms, restaurant and brasserie and meeting key hospitality staff

–Accompanying Lynne to wine staff education at Michelin-starred Trinity Restaurant to see the trade sales channel and taking part in vertical and horizontal tasting of Levin Sauvignon Blanc, done as a blind tasting. Detailing vintage variations of weather conditions, picking dates, volume of grapes per hectare, length of the growing season and diurnal temperature variation; ensuring the information is appropriate to all levels of knowledge. And, offering not just technical information, but imparting philosophy, passion and history to arm sommeliers with a compelling story to tell their diners.

–Lynne also spent time discussing specific career goals and planning, team work and interpersonal dynamics; as well as opportunities in the food and wine industry, corporate and small business settings and emerging opportunities in the catering segment, all to help achieve her key goals.

Lynne Levin's past mentee, Wil Fuller

With Lynne gaining just as much satisfaction as her Oxford Brookes mentees, it’s little wonder her involvement in the Bacchus Mentoring Programme has been such a roaring success!