‘One does not leave a convivial party before closing time’ Winston Churchill

The 30th November 2016, would have been Sir Winston Churchill’s 142nd birthday.

A man who famously said that he had “taken more from alcohol than alcohol took from me” sounds like our ideal politician. It is in celebration of a man whose idea of cutting down a bit was to stop drinking brandy and to drink Cointreau instead, that 67 Pall Mall is hosting a pairing dinner to honour the birthday one of our greatest leaders.

Easily satisfied with the best of everything, Churchill’s favourite libations will be the star turns of our dinner’s highly bespoke and carefully crafted menu. Amongst many endearing qualities, Churchill’s embarrassment when it came to the whispers in Society about the large quantities of booze he consumed was non-existent. He firmly believed that Europeans liked leaders who could hold their liquor, and it is this fact that gives us a rich treasure-trove of wine merchant receipts, overdue invoices and scribbles that allow us to dissect exactly what Sir Winston enjoyed.

We are delighted to welcome David Lough, historian and author to 67 Pall Mall, to share his insight into the life of the great man and specifically the subject of David’s book, “No More Champagne”, that chronicles Churchill’s financial situation during his time as Prime Minister. David uses Churchill’s most private records, many never researched before, to provide a fascinating insight into Sir Winston’s indulgences, and most interestingly, a first hand look at quite how extravagant his drinking habit became.

Canapés
Carlingford rock oysters natural
Scotch quail’s eggs, caper mayonnaise
Leek & wild mushroom tartlets

2004 Pol Roger Cuvee Winston Churchill, Champagne

Starter
Gamekeeper’s consommé, pearl barley & Laphroaig single malt

NV La Bota No 61, Amontillado “Bota No” Equipo Navazos, Jerez, Spain

Intermediate
Pan-fried fillet of halibut, whipped celeriac, woodland mushrooms

2006 Riesling Kalkofen Grosses Gewachs Bassermann-Jordan, Pfalz, Germany

Main course
Fillet of beef Wellington
(Buttered winter greens, Beef dripping roasted potatoes)

1995 Chateau Haut-Brion Pessac-Léognan Premier Grand Cru Classé,
Bordeaux, France

Dessert
Tapioca pudding, caramelised orange

2011 Les Cypres de Climens, Barsac Bordeaux, France

Cheese
Colston Basset Stilton & red onion chutney

1963 Warre’s Vintage Port, Portugal