Follow along with Brad as he makes his Exmoor Sturgeon, Crispy Cull yaw potatoes & Spring findings dish paired with Gusbourne Blanc de Noirs 2016.
“Everyday I challenge myself to excite people with my cooking. To give you a taste of the food I love to cook and to serve up food you can’t get at home.
I want my passion for cooking to come through with every mouthful and for every dish to take you on a culinary adventure.“ - Brad Carter
Brad has worked in fine-dining restaurants in Marseille, France and Menorca, where he was inspired by the methods, flavours and ingredients that would later influence his own unique take on modern British food. Brad returned to the UK and gained further experiences as a chef working in kitchens in Torquay and London. He soon grew an ambition to have his own restaurant that celebrates local British produce.
The young chef’s dream was turned into a reality when he opened the doors of Carters of Moseley with his partner Holly Jackson in November, 2010. Recognition soon came from the top when they were awarded a coveted Michelin star in September 2015 and winning Good Food Guide Readers’ Restaurant of the Year 2015 competition.
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To Decant Or Not To Decant
People seem to enjoy a bit of theatrical decanting. A waistcoated waiter flamboyantly pouring a noble red from on high, not into just one crystal vessel but a series of decorous decanters, each more elaborate than the last, and not a drop spilled upon the linen. Well, is it anything more than showtime?
We have been reflecting on our past vintages - how they change, develop and the contrasts as well as similarities between them. Our Pinot Noir 2016 and Blanc de Noirs 2016 provide a unique comparison between a still and sparkling Pinot Noir, as well as excellent examples of the 2016 vintage.
What Grows Together Goes Together
Every county fights its corner for culinary excellence. It’s not for nothing that Kent is known as the Garden of England and neighbouring Sussex has a well-earned reputation for world-class food and wine. The impressive gastronomic bounty of these counties means visitors to Gusbourne Estate are guaranteed an authentically local experience in their glass and on their plate.