VIP Club
Welcome to the Marco Pierre White Steakhouse Bar & Grill Bristol VIP Club. Here you will find exclusive offers, news bulletins and information on forthcoming events before! If you would like to sign up to receive the VIP newsletter, please use the sign up box at the bottom of the website.
Competition of the Month:
Answer our question correctly to win a dinner for two on a night bed & breakfast for 2 at Doubletree by Hilton Cadbury House*
*Terms and Conditions apply
- Q: Which month will our latest steakhouse open its door in Birmingham at the Cube?
Please email answers to with the subject line 'MPW October Competition'.
The winner will be informed via email at the end of the month. Winner will also be announced on the website and in the following newsletter.
And the winner is...
Congratulations to Becky Newbridge from Yeovil who answered last month's questions correctly.
Recipe of the month:
Roast Chicken with Merlot Vinegar
Ingredients:
• Chicken
• Olive oil
• Vinegar
• Shallot
Method:
1. Pre heat the oven to 180° C /gas 4
2. Put the chicken in a large roasting tin and pour over the olive oil to coat the skin of the bird.
3. Roast the chicken in the oven for 40/50 minutes.
4. When, cooked remove the chicken from the roasting tin and leave until it is cool to the touch. Reserve all the juices and olive oil that remains in the tin.
5. Boil the vinegar in a frying pan until it has reduced in volume by half. Keep tasting: it will sweeten, thicken and become softer on the palate – and then will be syrupy.
6. To make the sauce, combine the cool juice with the reduced vinager in the frying pan – giving a gentle stir so the liquids ate not fully mixed/
7. Carved the chicken scatter over the chopped shallot and pour over the sauce.
