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Awards
Semi-finalist Ruinart UK Best Sommelier
2004 & 2008
Winner St Julian Scholarship
2008
The Bath Priory:
1 Michelin Star
3 AA Rosettes
About
Very wise indeed is Mr McEvoy. His vision on wine and the duty of a sommelier is that the needs of the guests far outweigh the ego of the sommelier. Ian has spent most of his career trying to make wine and wine lists less of a minefield for his customers. With a very impressive CV as Chef Sommelier at some of the greatest hotels and resorts at home, in his native Scotland, at Turnberry Golf Course and Gleneagles or far away at the 7* Burj Al Arab or beautiful Soneva Gili & Six Senses Spa Resort in the Maldives. Ian has been Food & Beverage Manager at the Bath Priory where he delighted his many guests with his very personal wine list full of humorous wine related quotes and illustrations. “A perfect balance of seriousness and fun!” He is now Operation Manager at the famous K Club in Ireland.
I recommend:
brice cramant brut grand cru nv
THE K CLUB
http://www.kclub.com/
Ian McEvoy
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champagnes
recipes
VENISON CARPACCIO, CRANBERRY CHUTNEY
VEAL CARPACCIO, PARMESAN CRISPS & HAZELNUT OIL
VANILLA PANACOTTA, FRESH RASPBERRIES
TUNA TARTARE, ASIAN FLAVOURS
SUMMER RED FRUITS, CHAMPAGNE JELLY
STRAWBERRY, MERINGUE, CONFIT OLIVE, LEMON CURD & THYME SORBET
SMOKED BACON IN SWEET WINE SAUCE WITH FRESH PEAS
Slow Cooked Pork Belly, Bonito Sauce, Plum Puree
SEARED TUNA, WHITE ANCHOVY AND TOMATO WATER
SEARED SCALLOP, CAULIFLOWER TEXTURE
SEABASS, SCALLOPS, CLAMS “ANTIBOISE”
SEABASS & FENNEL "PAPILLOTE"
SCOTTISH BLACK PUDDING, SCALLOPS, GIROLLES
SCONES WITH STRAWBERRIES & CREAM
SAUTEED RABBIT WITH ROCKET SALAD, CARROT JUS
Royal Seafood Platter
ROASTED SCALLOPS WITH BASIL PUREE AND SERRANO HAM
ROAST MONKFISH, JERUSALEM ARTICHOKE, VEAL TONGUE
PIGEON AND CRAYFISH COOKED IN A POT
PEAR POACHED IN CHAMPAGNE, LIME AND VANILLA
OYSTER, SMOKED SALMON, SAFFRON GLAZE & CAVIAR
MUSSELS, LEMONGRASS, CORIANDER CRUST & CREAMED CHICORY
LANGOUSTINES WITH GARLIC PUREE AND ALMOND
GRESSINGHAM DUCK BROCHETTE "A LA MURAT"
GAUTHIER CHEESE BOARD
FRESH OYSTER, SCALLOPS "RAGOUT", WILD MUSHROOMS
CITRUS JELLY, PINEAPPLE SALAD
CHICKEN BREASTS, CEPE AND ARTICHOKE CARPACCIO
CEPES MUSROOMS RISOTTO, PARMESAN DENTELLES
caviar, traditional garnish
AUMONIERE OF CROTIN DE CHAVIGNOL, TRUFFLE HONEY
ABERDEEN ANGUS BEEF & FOIE GRAS BURGER
"THE ROUSSILLON" BABY VEGETABLES PLATE
"AUBRAC" BEEF CARPACCIO
sommeliers
XAVIER ROUSSET M.S.
ARNAUD GOUBET
MATTHIEU LONGUERE M.S.
Mathieu Germond
ROBERTO DELLA - PIETRA
JEAN-MARIE PRATT
ERIC ZWIEBEL M.S.
Ian McEvoy
LIA POVEDA
GERALD DESMOUSSEAUX
Edouard Oger
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