Friday, May 8, 2020
The Day The Vines Died in Alto Piemonte. And, 95 Years Later, The Resurrection.
The Day The Vines Died in Alto Piemonte.
And, 95 Years Later, The Resurrection.
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| The soil in Lessona, mainly a prehistoric sea sand |
The 11th August 1905 was the day the vines died in Alto Piemonte. A massive hail storm wiped out the crop and the vines and 90% of viticulture in the area was abandoned. No wine was bottled that year and so 1904 was the last harvest and the farmers sought new employment and many found it in the expanding industry of Northern Italy.
Fast forward to the year 2000 and the father and son team of Paulo and Luca de Marchi set up (recovered may be a better word) the vineyard at Proprietà Sperino in Lessona, the land previously owned by their relation Felice Sperino, a professor in Turin where young Luca was studying history. Paulo, of course, already had his vineyards in Isole e Olena (see below), and so Luca got involved here and is loving it, both the whole wine experience along with the history behind it!
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| Luca in action! |
One winemaker had struggled on through the 20th century and, by 2004, there were three in total in Lessona, 8 by 2009, 14 now and a few more to come. During the Question and Answer session, Luca was asked if, due to the increasing popularity of the Nebbiolo grape, that even more growers would enter the area.
“Perhaps, the popularity is coming too quickly, I’m a bit worried. We shouldn’t forget that 90% of the vineyards are incredibly young. The place is amazing but we need to slow down and learn more, stay away from the spotlight. We can be much better than we are now.”
In introducing Luca to the Zoom audience for the latest in the Liberty Wines series of masterclasses, David Gleave said he knew both Paulo and Luca well. He said that Luca was thoughtful, intelligent but maybe not so reflective as his father, always with new ideas and thoughts. Luca’s answer above though showed that he can be reflective as well.
The father and son endured some good natured teasing when their intention of setting up in the abandoned area became known. “You should be planting rice!” Luca: “Slowly I fell in love with the history of the area in the foothills of the Alps, over-shadowed by Monte Rosa, for 400 years the most popular wine area and then abandoned.” And he found an amazing old library of wines “my work today”.
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| The oval barrels in the underground cellar, where the wine matures, slowly! |
He’s been delving into the history of Nebbiolo too, the main (95%) red grape in the area with its very acidic soils and low yields “unusual in Italy”. “Nebbiolo is quite a recent grape but something very similar was described by Pliny (AD23-79) - cold resistant, late ripening, high quality, exported to Rome and called Allobrogica. Then Quinta Sextilia (also 1st cent) offers wine and fabrics as a gift, the same two products that the area excels in today!”
And more history. In the Middle Ages, the Austrian Gattinara played a key role here. Luca explains: “Italy was always a wine country, every region. So a very old wine tradition but a very young bottling country. And it was Gattinara who started the bottling when he began to present the local wines as gifts.”
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| Monte Rosa, Europe's second highest mountain. Switzerland is at the other side. |
Geology is another major factor here and geography of course. “We have the soil of another world, unbelievable. Zero calcium. The soil is from an ancient volcano including granite one million years old. Iron, magnesium, and other metallic elements abound in nearby Bramaterra. It is different in Lessona, prehistoric sea sand is the soil here and so the Lessona and Bramaterra wines have different properties.”
While the Alto vineyards are close to the Alps they are not high altitude “less then 500m in Boca”. But “the vertical wall of Monte Rosa, 3000m high,” gives them a lot of protection; for instance, they get no snow. Hail though is still a hazard due to the cold mountain air meeting the hot air.
And he showed us a picture of the vineyard at harvest time. In most places, there is still much greenery on the vine but here there’s only an autumnal gold. “The harvest is late, the maturity of the grapes and the life cycle of the vine go together, very unique, I think.”
There are two other red varieties that he mentioned. Vespolina is one, “an incredibly interesting variety and great in blending with Nebbiolo.” Croatina is the other one. “I don’t like it too much but thick skin protects it from problems, including hail.”
He then spoke about his “Rosa del Rosa” Rosato. “This is a new thing I started in this part of Piemonte (after a lot of discussion) as I was never a Rosé drinker”. This is a beauty apparently - watch out for the 2019 - with a mineral and savoury character and made from Nebbiolo.
“I love Cabernet Franc” he declared, to our surprise! “Nebbiolo is the lifestyle grape but Cab Franc is my favourite grape” “We planted a mislay portion of this excellent cold climate variety and the wines show exactly what Piemonte is.” Both the wines (and more) are available from Liberty Ireland.
David Gleave reminded him that his wines do well in France especially in top restaurants, that “there is a Burgundian character to them”. Luca agreed: ”Yes it is that kind of style, more like what they are used to. It is indeed easier to sell Lessona in France than Isole e Olena.”
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Another questioner asked him to compare Lessona and Barolo. Luca: “I love Barolo. Beautiful, mature dark wine. I love it. Lessona has a lighter colour, more floral aromas, more gentle, more length (the one thing you can’t change in the winery).”
We’ll finish up with a few comments on recent vintages in the area. Luca: “Vintages are changing, getting slowly warmer. Hail can be a major problem. Generally, if the vintage is good in southern Piemonte, it is good here and overall vintage variation is probably less than elsewhere.”
Q: What is your favourite vintage?
A: “The next one, as we’ll be better than the last one! So, after twenty years, the 2010 is a classic, all over Piemonte. I love cooler vintages, more fresher. So, 2008, 2010, 2013, 2014 and 2016."
SuperValu's Wine of the Month Talks Back. 19 Crimes. Meet the Characters!
Press release
Criminally Good Value at SuperValu
19 Crimes is the Wine of the Month for Only €10
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| One of the 19 Crimes is imprinted on each cork |
Named the World’s Most Admired Wine Brand 2020 by Drinks International, 19 Crimes is SuperValu’s wine of the month for May. A wine, which shares the history of the infamous people who founded the land where its grapes are now grown, 19 Crimes highlights the plight of 165,000 convicts who made the long voyage by sea to Australia between 1788 and 1868, as punishment for committing one of nineteen crimes. 19 Crimes is now available at the special price of €10, reduced from €14, at SuperValu stores nationwide until stocks last.
To add some fun and intrigue to our tasting experience, 19 Crimes has developed an interactive app which animates three of the 19 Crimes convicts' infamous true stories. By downloading the app and then hovering your phone over one of these bottles, the character on the label comes to life to share their story.
The crimson Red Blend 2018 and light as straw Sauvignon Block 2019 – guilty of being two of the most popular from the brand - are available at the special offer price of only €10 - so when you’re fully submerged in the tales of convicts, we recommend sitting down with a glass of 19 Crimes and enjoying some of the best true crime entertainment. With an abundance of true crime at our fingertips, SuperValu have selected some of the top true crime podcasts, books, movies and documentaries to pair with this wine of the month.
Podcasts
- My Favourite Murder
- Casefile
- West Cork
- Generation Why
- Serial
Books
- “I’ll be gone in the Dark” by Michelle McNamara
- “The Innocent Man” by John Grisham
- “Lost Girls – An Unsolved American Mystery” by Robert Kolker
- “In Cold Blood” by Truman Capote
- “Columbine” by Dave Cullen
Movies
· Monster
· Foxcatcher
· Snowtown
· Psycho
· Zodiac
Documentaries
· The Staircase
· The Keepers
· Abducted in Plain Sight
· Confessions with a Killer: The Ted Bundy Tapes
· Don't F**k With Cats: Hunting an Internet Killer
Red Blend 2018 13.5% abv
With a bright red to crimson hue, 19 Crimes Red Blend has an intense lifted vanilla aroma on the nose, balanced with ripe red to dark berry fruits. Full and round on the palate with a distinct sweetness giving a rich and round mouth feel, complimented by subtle flavours of chocolate and a cedary spice. The palate finishes soft and fruity with a pleasant lingering freshness.
Sauvignon Block 2019 12% abv
Light as straw in colour, 19 Crimes Sauvignon Block has lifted aromas of passionfruit, grapefruit, gooseberry, and guava on the nose. A light bodied palate, with a with a fresh, crisp finish its best paired with seafood and poultry. Like the red, this is produced in South Eastern Australia.
19 Crimes value deal will be available in all SuperValu stores nationwide and online at www.SuperValu.ie
You may like to know what the crimes were:
*********
My Bottles
(and corks!)
The Red Blend 2018: As a youth in Ireland, John Boyle O’Reilly was a member of the Irish Republican Brotherhood, or Fenians, for which he was transported to Western Australia. After escaping to the United States, he became a prominent spokesperson for the Irish community and culture, through his editorship of the Boston newspaper The Pilot, his prolific writing, and his lecture tours.
And this aromatic wine is quite a blend with Shiraz (57.1%), Cabernet Sauvignon (19.3%), Grenache (10%) and Merlot (6.4%) included; that was the mix when I first tasted it in 2016. The Australians can blend a wine as good as any other country and can also tell the tales. Each cork lists a crime from the 19 and this one is: Stealing from furnished lodgings.
And this aromatic wine is quite a blend with Shiraz (57.1%), Cabernet Sauvignon (19.3%), Grenache (10%) and Merlot (6.4%) included; that was the mix when I first tasted it in 2016. The Australians can blend a wine as good as any other country and can also tell the tales. Each cork lists a crime from the 19 and this one is: Stealing from furnished lodgings.
The Sauvignon Bloc features Mick Moore (looks like a relation of O'Reilly's). He told me from the talking label that he was a blacksmith "for the cause of Irish freedom", better known to his family in Dublin as the Pike-maker, one of the last to be transported. This Sauvignon, not listed on the website, seems to be new to the series, which includes quite a few varietals at this stage, including Pinot Noir, Shiraz and Chardonnay.
Sales of these wines are going up and up. No wonder that Forbes International lauded the marketing: "This is a great example of how a brand can harness new technology for an experience that creates a positive buzz."
Sales of these wines are going up and up. No wonder that Forbes International lauded the marketing: "This is a great example of how a brand can harness new technology for an experience that creates a positive buzz."
Thursday, May 7, 2020
Crawford & Co Host Pop-Up Pizzeria. The Prodigal Sons Return From Rita's Of Ranelagh
press release
Crawford & Co Host Pop-Up Pizzeria
The Prodigal Sons Return From Rita's Of Ranelagh
Strict order and collection system in place
Three years after moving to Dublin to set-up foodies’ favourite Rita’s of Ranelagh, Corkonians Ciarán O’Regan and Diarmuid Connolly are bringing their famous dough back home to Cork! During these uncertain times Covid19 saw many Irish people travel home to isolate with parents or other family members. One reunion that the people of Cork are savouring is that of Rita’s of Ranelagh and Crawford & Co., as they announce their mouth-watering pop-up.
After establishing their successful restaurant in Dublin, high on Ciarán’s to-do list was to bring his flavour back to his home city. The arrival of the Coronavirus brought with it the temporary closing of this Ranelagh based pizzeria, and while others would see this as a huge set-back, Ciarán saw it as an opportunity. Picking up the phone to long-time friend and owner of popular gastro bar Crawford & Co, Michael Droney, this entrepreneurial pair quickly cooked up a plan to get Ciarán home to Cork with his Rita’s recipes, while business partner held down the fort at Rita’s Ranelagh branch which opened back up for business at the start of May for collection.
With Michael providing the space, the rustic open-air courtyard at Crawford & Co, and the Cork food community coming together offering lots of help and support, the Rita’s of Crawford & Co pop-up was born. Now at a time when the Cork community really need a tasty pick-me-up, pizza lovers can indulge in Rita’s favourites such as The Vincent Van Goat, N’Duja Think You Are or The La Di Da, all using freshly sourced ingredients to create taste sensations.
Commenting on the new Rita’s pop-up at Crawford & Co. owner and chef Ciarán O’Regan was blown away by the support he has received, ‘Albert Einstein had it right when he said ‘in the middle of every difficulty lies opportunity’. For me Cork is where I started out and where I always wanted to come home to. My career started out on the pub scene, but my taste buds got the better of me and I diverged onto the culinary path, studying in Ballymaloe Cookery School before heading to the big smoke to put my stamp on the food scene.
‘When my Ranelagh premises was temporarily closed, I was chatting to my friend Michael who was going through the same thing as me, with his bar Crawford & Co closed. The wheels began turning and the idea just popped-up...pardon the pun! I was straight on the road back home, and have been blown away by the support fellow chefs and business owners have offered me and this venture. Simone Crotty provided us with the use of their Rocketman mixer, other equipment came from Dave Halpin of Eco’s Douglas, Karl from Aldi, the lads in Joe’s + Bros have been amazing in getting this project up off the ground, as have countless others.’
Rita’s pop-up at Crawford & Co. is open for orders Thursday to Sunday, 4pm to 10pm. To ensure the safety of staff and customers Michael and Ciarán have put a strict order and collection system in place. Orders must be phoned in to 083 3646088, with lines opening at 4pm on days of service. Hungry customers will get a collection time upon order confirmation, ensuring a seamless and safe collection process.
‘We are so excited to once again be able to provide tasty options to our customers, and are thrilled to partner with Rita’s to do so.’ commented Michael Droney, owner of Crawford & Co. ‘It is a very stressful time for bars and restaurants across Ireland, who have had to close their doors with no definite timeline or guidelines to reopening. As a nation Irish people are extremely resilient, and we hope that our endeavour will inspire others to think outside the box to create alternative ways in which they can deliver their offering to consumers. We can’t wait to see some familiar faces back in the courtyard collecting their tasty lunches and dinners, and would like to thank everyone for their support.’ added Droney.
For the full mouth-watering Rita’s pop-up menu visit www.ritas.ie or www.crawfordandco.ie For more information on the ordering and collection process check out instagram.com/crawfordco_cork or Facebook/crawfordandcocork. Rita’s of Ranelagh is now also reopened for order and collection only, see ritas.ie for details.
Wednesday, May 6, 2020
Elbow Lane Brewers Have the Wisdom
Elbow Lane Brewers Have the Wisdom
I’ve been drinking it from time to time in the Market Lane restaurants, most recently in Goldie, their fish and ale spot across from the mothership and indeed just across from the micro brewery as well. And it always goes well with food. Enjoyed it without the food this time just as much and probably took a bit more notice of its quality without the grub.
All the beers here, with the exception of the Elbow Lane, came from Bradley’s. I bought the Wisdom via Neighbourfood but Bradley’s have the Elbow beers available as well. As you may know, they are all named after lanes in Cork City.
By the way the White Hag Lager is excellent as is the Black’s Mosaic. The other two, if you’re open to experiment, as I was, are worth a try. You just might just find a favourite there!
The White Hag Helles Style Lager, 4.5%, 440ml can
Light gold is the colour, a host of bubbles rising. Very pleasant in the mouth, easy drinking and well balanced to the finish. Light and refreshing they say. Light and refreshing it is.
The Helles style originated in Bavaria (Germany) apparently and this is one of the best Irish efforts that I’ve tasted.
Sligo based White Hag are a modern independent craft brewery from Sligo, on Ireland’s Wild Atlantic Way. “We brew innovative and ground breaking beers, inspired by ancient and classic styles.” They produce quite a range of beers, most of them in can.
Blacks Brewery Mosaic IPA, 6.5%, 330ml bottle
This little bottle from Blacks showcases the Mosaic hops, giving the beer an American style (I suppose any beer with blueberry muffin aromas has to have US influences!). The hops, with its tropical aromas and juicy palate, is the main man here. This, in its small bottle, is well balanced though and another excellent and loveable brew from Kinsale.
They say: A West Coast Style IPA, packed full of tropical aromas, juicy big flavours and absolutely no nonsense. The malt character also shines through with freshly baked pastry and a whiff of blueberry muffin lingering in the background. On the palate, medium in body with a soft texture, mouthwatering acidity and a balance of bitter and sweet flavours.
Stone Barrel (brewed by their Third Barrel Brewing) Cabin Fever Enigma IPA, 7%, 44cl on can (but it’s a 33!).
“Long time friends and brewers, Stone Barrel Brewing and Third Circle Brewing, decided to combine their experience, resources, love for brewing and absolute passion for beer and create one of Ireland's most cutting edge breweries.”
Tropical fruits and white grapes (they say) in the aromas; I’m thinking there’s something "ferment-y" in the background too, like a sourdough starter. Maybe there is too much Enigma hops here as the brewers say. Not bad at all on the palate and a good hoppy finish as well. It is well balanced and the higher alcohol is hardly noticeable.
They say: Brewed with a lovely blend of Irish base malt, oats and wheat with a strong focus on the dry-hop hops. Big tropical and white grape aromas balanced with a slightly sweet finish.
Larkin’s Quadditch 10.5%, 440ml can
Quadditch is the Larkins’ take on a classic Belgian quad. “With whole plums added to the mix, a deep, rich beer, with complex dark fruit notes, awaits you. A warming beer”. Hop varieties used are Hersbrucker and EKG.
A cloudy muddy brown. Aromas more or less anonymous. This hulk of a beer comes into its own on the palate, deep and rich with fruit flavours, pretty complex for sure. A touch of sweetness is present and the high alcohol is just about noticeable. Probably best with food and recommendations for the Belgian equivalent are Roasted Duck, Aged Gouda and Bread Pudding. Tried it with creamy Gubbeen cheese - needs must. The pairing's not too bad but not a must-do either (though I never refuse a chance to eat the iconic Gubbeen). Serve in a Tulip glass at about 12 degrees.
Elbow Lane Wisdom Ale 5.2%, 500ml bottle (and draught in their restaurants).
Dark, between amber and brown, nice frothy head. Caramel is perhaps the most prominent of the aromas. Good balance of hops and toasty malt on the smooth palate. The Elbow Lane team produce beers to match the food in the various Market Lane restaurants and they certainly succeed.
Goldie, the latest of five restaurants in the group, shows the words Fish and Ale under the main title. And the beers come from the Elbow Lane Micro Brewery, also across the street. Brewers Russell and Davide have specially formulated the ales to suit food and, as customers of the restaurants will tell you, they have been very successful in that regard. And excellent without the food too!
They say: This medium bodied amber ale is brewed with a selection of specialty malts that impact rich, toasty and caramel malt character, balanced by a firm yet pleasant hop flavor and aroma. This ale is excellent with many foods and uniquely satisfying as a stand alone pint.
THE WORLD’S 50 BEST RESTAURANTS LAUNCHES 50 BEST FOR RECOVERY PROGRAMME
Media Release
THE WORLD’S 50 BEST RESTAURANTS LAUNCHES 50 BEST FOR RECOVERY PROGRAMME
50 Best pivots to focus on a fund-raising drive in partnership with founding donor
S.Pellegrino & Acqua Panna, delivering recovery-focused digital content and a major virtual
summit in September.
The organisation behind The World’s 50 Best Restaurants is replacing its annual ranking,
awards and related events with a three-pronged campaign, entitled 50 Best for Recovery –
supporting restaurants worldwide in partnership with S.Pellegrino & Acqua Panna. The aim
is to provide tangible financial relief where possible, as well as create and collate helpful
resources for restaurant businesses as they emerge from the pandemic and seek actionable
advice and support.
Today it announces the 50 Best Recovery Fund, with the generous backing of founding
donor S.Pellegrino & Acqua Panna. The fund will be utilised to support a range of non-profit
organisations working in different parts of the globe to aid the survival and eventual revival
of the restaurant sector. Funds will be raised through donations from 50 Best’s partners as
well as a range of accessible initiatives through which diners will be able to give back to their
beloved restaurant industry.
50 Best also launches a 50 Best Recovery Hub online at theworlds50best.com/recovery –
gathering and generating content that will offer advice, information and inspiration for the
sector, as well as for food-lovers looking to play their part in sustaining and rebuilding our
industry. At the same time, 50 Best will continue to recognise the passion, skill and
determination of restaurants, chefs and their teams as they push towards reopening and
revitalisation.
50 Best will host a virtual Recovery Summit over several days in September, with a clear
focus on exploring how the restaurant world can thrive once again. Comprising a range of
events including masterclasses, talks, case studies, interviews and discussion forums, the
Summit will gather the global gastronomic community together online to share learnings,
promote best practices and explore visions of a post-pandemic world for restaurants and
diners.
After consulting with the restaurant community and analysing feedback, 50 Best has
concluded that these three pillars support the areas where restaurants require assistance
most. 50 Best for Recovery will provide essential fiscal stimulus, a source of reliable and
regularly updated information and create a focal point where the community can share its
experiences and look to the future.
William Drew, Director of Content for The World’s 50 Best Restaurants, says: “With 50 Best
for Recovery, we aim to utilise our network, our relationships and our global reach to
provide tangible help to as many restaurant businesses as possible across the world. We
stand alongside our partners in supporting the gastronomic community as a whole and
fervently hope we can assist in promoting and accelerating the rebirth of restaurants of all
types after this unprecedented period of suffering. We truly believe we can and must all
work in unison to give back to the restaurant sector and ultimately help shape a fresh and
positive future.”
Over the coming weeks, 50 Best will launch a series of fund-raising initiatives to encourage
further contributions to the Recovery Fund, from corporate donors and consumers alike.
This will include a 50 Best ‘Bid for Recovery’ Auction in June, offering food lovers the
opportunity to bid for out-of-this-world gastronomic experiences from the restaurants and
chefs featured on the most recent list.
It will also publish an e-cookbook entitled Home Comforts: simple lockdown recipes from the
world’s best chefs and bartenders, which will be downloadable in return for a small
donation, as well as a #50BestRateMyPlate social media contest open to foodies across the
globe. Home cooks will be challenged to prepare dishes inspired by the cookbook, with the
best offerings judged by the relevant chefs and posted on 50 Best’s social feed. Further
details of how to participate in all these fund-raising programmes will be released prior to
each individual initiative.
The 50 Best team continues to offer its heartfelt support to all those businesses and
individuals suffering from the effects of the global pandemic. The organisation is hugely
grateful to all those in the hospitality world who are dedicating their time and skill to help
others, as well as to its partners.
50 Best would like to thank founding donor S.Pellegrino & Acqua Panna for its support.
Stefano Marini, CEO Sanpellegrino Group, says: “Over the last 120 years, the Sanpellegrino
Group has always been close to the gastronomy industry family. In such a challenging time
we want to be even closer, to help it restart stronger than ever.”
The launch of 50 Best for Recovery follows the announcement in March that the proposed
event programme for The World’s 50 Best Restaurants 2020 – which was due to take place
in Antwerp, Flanders in June – has been postponed until 2021. Furthermore, the annual list
of the world’s finest dining destinations will not be released this year in any format. Instead,
those restaurants voted onto the 2020 ranking-designate will be fully recognised in 2021,
circumstances permitting. The promotion and celebration of leading restaurants will be
more vital than ever in rebuilding confidence and excitement about eating out among the
dining public and will therefore continue to be a focus for 50 Best.
S.Pellegrino & Acqua Panna, delivering recovery-focused digital content and a major virtual
summit in September.
The organisation behind The World’s 50 Best Restaurants is replacing its annual ranking,
awards and related events with a three-pronged campaign, entitled 50 Best for Recovery –
supporting restaurants worldwide in partnership with S.Pellegrino & Acqua Panna. The aim
is to provide tangible financial relief where possible, as well as create and collate helpful
resources for restaurant businesses as they emerge from the pandemic and seek actionable
advice and support.
Today it announces the 50 Best Recovery Fund, with the generous backing of founding
donor S.Pellegrino & Acqua Panna. The fund will be utilised to support a range of non-profit
organisations working in different parts of the globe to aid the survival and eventual revival
of the restaurant sector. Funds will be raised through donations from 50 Best’s partners as
well as a range of accessible initiatives through which diners will be able to give back to their
beloved restaurant industry.
50 Best also launches a 50 Best Recovery Hub online at theworlds50best.com/recovery –
gathering and generating content that will offer advice, information and inspiration for the
sector, as well as for food-lovers looking to play their part in sustaining and rebuilding our
industry. At the same time, 50 Best will continue to recognise the passion, skill and
determination of restaurants, chefs and their teams as they push towards reopening and
revitalisation.
50 Best will host a virtual Recovery Summit over several days in September, with a clear
focus on exploring how the restaurant world can thrive once again. Comprising a range of
events including masterclasses, talks, case studies, interviews and discussion forums, the
Summit will gather the global gastronomic community together online to share learnings,
promote best practices and explore visions of a post-pandemic world for restaurants and
diners.
After consulting with the restaurant community and analysing feedback, 50 Best has
concluded that these three pillars support the areas where restaurants require assistance
most. 50 Best for Recovery will provide essential fiscal stimulus, a source of reliable and
regularly updated information and create a focal point where the community can share its
experiences and look to the future.
William Drew, Director of Content for The World’s 50 Best Restaurants, says: “With 50 Best
for Recovery, we aim to utilise our network, our relationships and our global reach to
provide tangible help to as many restaurant businesses as possible across the world. We
stand alongside our partners in supporting the gastronomic community as a whole and
fervently hope we can assist in promoting and accelerating the rebirth of restaurants of all
types after this unprecedented period of suffering. We truly believe we can and must all
work in unison to give back to the restaurant sector and ultimately help shape a fresh and
positive future.”
Over the coming weeks, 50 Best will launch a series of fund-raising initiatives to encourage
further contributions to the Recovery Fund, from corporate donors and consumers alike.
This will include a 50 Best ‘Bid for Recovery’ Auction in June, offering food lovers the
opportunity to bid for out-of-this-world gastronomic experiences from the restaurants and
chefs featured on the most recent list.
It will also publish an e-cookbook entitled Home Comforts: simple lockdown recipes from the
world’s best chefs and bartenders, which will be downloadable in return for a small
donation, as well as a #50BestRateMyPlate social media contest open to foodies across the
globe. Home cooks will be challenged to prepare dishes inspired by the cookbook, with the
best offerings judged by the relevant chefs and posted on 50 Best’s social feed. Further
details of how to participate in all these fund-raising programmes will be released prior to
each individual initiative.
The 50 Best team continues to offer its heartfelt support to all those businesses and
individuals suffering from the effects of the global pandemic. The organisation is hugely
grateful to all those in the hospitality world who are dedicating their time and skill to help
others, as well as to its partners.
50 Best would like to thank founding donor S.Pellegrino & Acqua Panna for its support.
Stefano Marini, CEO Sanpellegrino Group, says: “Over the last 120 years, the Sanpellegrino
Group has always been close to the gastronomy industry family. In such a challenging time
we want to be even closer, to help it restart stronger than ever.”
The launch of 50 Best for Recovery follows the announcement in March that the proposed
event programme for The World’s 50 Best Restaurants 2020 – which was due to take place
in Antwerp, Flanders in June – has been postponed until 2021. Furthermore, the annual list
of the world’s finest dining destinations will not be released this year in any format. Instead,
those restaurants voted onto the 2020 ranking-designate will be fully recognised in 2021,
circumstances permitting. The promotion and celebration of leading restaurants will be
more vital than ever in rebuilding confidence and excitement about eating out among the
dining public and will therefore continue to be a focus for 50 Best.
All details of the campaign will be available on the 50 Best for Recovery webpage and
Recovery Hub as they are announced, as well as via Instagram @TheWorlds50Best and
Facebook @50BestRestaurants.
Recovery Hub as they are announced, as well as via Instagram @TheWorlds50Best and
Facebook @50BestRestaurants.
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