Spencer Ferrier was the Chef of the Day this week for our mixed lunch with support from the Ferrier family and Bill Alexiou-Hucker assembling canapés. I will try to avoid lawyer jokes.

Canapés. We started off with gazpacho and whilst I missed this, reports were excellent. Next up was pate served on some interesting dried ciabatta in the form of a dry biscuit. There was some heat in the pate or from the jelly which spiced up the offering.

Aperitif wine. A range of different wines started the day. The Keith Tulloch Semillon 2010 I found to be in excellent condition with clean acid with yet little development. Canapé wines at 11% alcohol are always welcome. For those inclined there was the Aubert Rose NV Champagne, an entry-level Champagne that we have used previously. There were a couple of odd bottles of red and also some Soumah Chardonnay which was also served with the main course.

Main Course. The main course came out looking stunning with the puff pastry just right topping off the seafood “pie”. Spencer had used blue-eye trevalla and scallops as the seafood base for the sauce with the addition of cream, leaks, et cetera. To spice it up a bit, chilli had been added. The recipe was an old Johnnie Walker favourite varied to provide more of the flavour that Spencer considered more prevalent these days. The pie was full of flavour and was accompanied by a side salad.

The Wines.

• Soumah Chardonnay 2013 (screw cap, 12.7%)
• Meyer-Fonne Riesling (Alsace) 2013 (cork, 12%)
• Salomon Syrah Viognier 2010 (glass seal, 14.5%)
• Isole e Olena Chianti Classico 2009 (cork, 13.5%)

The Chardonnay and Riesling with the main provided the contrast that the Winemaster was after to let us punters pick our favourite match. Speaking of matches the Soumah Chardonnay had plenty of match struck characteristic, a sulphurish characteristic which I personally don’t like but others do. It was pleasing to see the Chardonnay was less than 13% and it did have some funky overtones that made it an interesting wine. I thought the Alsace Riesling was a better match for the seafood with some spice and mineral overtones.

The two reds could almost be referred to as beauty and the beast, although that would be a little unfair to the Fleurie Peninsular wine from Salomon. It was certainly a sturdy wine but not overblown. Whilst the Viognier a component was only some 4% I’m not convinced that (with a couple of exceptions) this blend has hit its straps in Australia as opposed to its home in Northern Rhône. The Chianti was a beauty. A good label not top of the tree, always engaging and enjoyable. At 9 years of age it had reached its best and useful current drinking. Medium bodied, elegant and balanced.

Dessert. Having dessert at a Society lunch is the exception to the rule. Spencer had made three large apple pies which looked and tasted wonderful. These were served in the centre of the room so that those who desired this sweet end to the meal could help themselves. Well done. Spencer. Our Winemaster managed to conjure up some Sauterne to go with the apple pie.

Cheese and coffee. James Healey had us tethered to Australia this week with a Heidi Gruyere from Tasmania. A mature and robust cheese, it was very reminiscent of its Swiss style counterparts. I would have mistaken this for a Swiss cheese. It was served with a selection of sultanas and walnuts.

Spencer treated us to his favourite coffee, Kenya AA. This Kenya AA was one of the best I can remember with its richer style, perfect balance and smoothness. The dosing was obviously just right. Spencer also served some Iranian tea for those who are not particularly partial to coffee.

OK, I lied in the opening paragraph.

What does a lawyer get when you give him Viagra?

Taller.

A very good mixed lunch with over 40 in attendance who enjoyed the range of tasty offerings from Spencer and family.