Wine master Adrian Garforth (second right), shares a table with guests Peter Williams (left) and his wife Janice and Ted Ruddock, former managing director of the Tryall Golf and Country Club in Hanover. - Photos by Noel Thompson

Noel Thompson, Freelance Writer

WESTERN BUREAU:

With the addition of a seasoned chef added to its complement, the Sugar Mill Restaurant, one of Montego Bay's finest, has opened up its doors for anyone wanting to dine in fine style.

The Sugar Mill Restaurant, owned and operated by the Half Moon Hotel at Rose Hall, showcased an array of delectable dishes and bottles of fine wines to a select group of invited guests recently at 'An Evening With the Masters'.

It was an evening when the Half Moon introduced Ainsley Lambie, chef de cuisine, newly drafted in to cook up a storm at the Sugar Mill Restaurant, and master of wine British born Adrian Garforth, of 1876 Wines, a Kingston-based company, which distributes wines globally.

Guests were treated to a four-course meal, paired with a glass of wine for every dish they were served. As they ate and sipped their wines, Adrian demonstrated flawlessly about each wine and what it is best digested with.

Great menu option

Adrian Garforth (right), a wine master, enlightens his guests on the various types of wines, at 'An Evening With the Masters'; sharing the spotlight is his business partner Paul Hanworth.

Appetiser was coconut-infused crawfish cake, with naseberry and onion marmalade, served with balsamic syrup and tomato basil chutney complemented with a glass of Ventisquero Chardonnay Gran Reserva.

Fire grilled peach was served and tomato salad served on a bed of lettuce with creamy papaya vinaigrette followed alongside a glass of Walch 'Marat' Pinot Grigio.

The main course included: island spiced rubbed Angus Beef Tenderloin with rum mango, glazed cranberry and ginger, barbeque shrimp, jasmine rice and goat cheese crouquette washed down with a glass of Brampton Cabernet Stellenbosch South Africa.

"We have recently been joined by Lambie and we thought we would take the opportunity to introduce him to the Montego Bay community because we always think of the Sugar Mill Restaurant as one that's open to the public," said Peter Kellond, Half Moon's deputy managing director.

Lambie was raised in Green Pond, St. Ann. He graduated from the Ocho Rios High School with a certificate in food and nutrition. He attended the Runaway Bay HEART Academy, emerging after intensive training, a certified Culinary Institute of America/HEART Academy pro chef.

Wine tasters pose with their glasses, showcasing different brands of wines. From left are Adrian Garforth, wine master, Peter Kellond, deputy managing director of the Half Moon Hotel, Ainsley Lambie, chef de cuisine at the restaurant and Paul Hanworth.