For the latest instalment in our Chef's World Series we hosted a one-off supper club event with Rémy Martin at the newly opened Apricity, founded by New Zealand-born chef Chantelle Nicholson. On arrival guests were treated to a zero-waste Rémy Martin cocktail, made using beetroot offcuts, which were pressed into a juice and combined with brown sugar to start things off on a sweet note.
Founder and chef Chantelle Nicholson guided guests through the ethos of the restaurant, including chairs and staff uniform made from recycled Coca-Cola bottles, lamp shades from oyster shells and reclaimed sinks throughout the bathrooms. Sustainability was a central theme throughout the evening: the earth and elements are so integral to the quality of Rémy Martin cognac; Apricity has such a hyper-seasonal, zero-waste approach; and the menu celebrated sustainable produce which together all enhanced and showcased the perfectly paired Rémy Martin.
A highlight of the evening for many was the guided Rémy Martin XO tasting, lead by brand ambassador Jack Charlton, and accompanied by a caramelised whey fudge – made from the whey which is a by-product of Apricity's house-made ricotta.
As the night drew to a close, final goodbyes were said but not before guests were reminded to take their seeded-menus with them, to plant at home and watch the wildflower mix sprout.
Rémy Martin Apricity zero-waste menu
Caramelised onion doughnut
Telmont Réserve Brut Champagne
Cuttlefish, Isle of Wight tomatoes, pork fat crumbs, smoked emulsion
2021 Naturtrüb, Grüner Veltliner, MA Arndorfer Mitges, Kamptal, Austria
Devon pork collar, wild garlic, chickpea, leek with Pink Fir potatoes, miso aioli, baby kale, hemp tahini, crispy onions
2020 Ink, Zweigelt and St Laurent, Judith Beck, Burgendland, Austria
Caramelised whey fudge
Rémy Martin XO
Chouxnut, rhubarb, honeycomb, cream
Rémy Martin TERCET
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