SPOTLIGHT ON… X by Harry Guy at Parade
David Poynton visited Parade on Chester Racecourse for an exclusive event with chef Harry Guy
On a dark chilly winter night, we were looking forward to the evening’s event - X by Harry Guy at Parade on Chester Racecourse. We arrived at the County Stand entrance and there were plenty of staff on hand to guide us to our venue for the evening. Having been to Chester Races on many occasions, we are used to seeing plenty of hustle and bustle. It was a contrast to see an elegant calm over the racecourse. However, Parade was a beacon of life on this evening. We were warmly welcomed and offered a glass of Laurent-Perrier Rose Champagne, which continued to be topped up while we mingled with the other guests and all eagerly awaited what was sure to be some excellent food by Chef Harry Guy.
Once seated the evening got underway with an excellent introduction from Harry, who explained the menu with confidence in each dish. Confidence that is well deserved! The six-course tasting menu champions the winter season, each dish taking your taste buds on a journey that leaves you pining for more! The sommelier selected some stunning wines that matched the food perfectly, elevating both the food and the wines.
Nine times out of ten my favourite dish on any menu will be the one boasting red meat. On this day this dish was Salt Aged Duck, Offal Ragout, Beetroot & Blackberry. And this dish was divine, the duck served pink with a light crispy skin, perfect. The accompanying Offal Ragout was rich, creamy, and so tasty. The talent in the kitchen certainly shone through. However, my love for red meat was piped on this occasion by the fish dish. This was Monkfish, Kohlrabi, Lemon Verbena, Bisque. Yet again, the cooking skills were out of this world; the monkfish was light and absolutely melted in the mouth. This was enhanced further by an aromatic glass of Vavasour Sauvignon Blanc, Marlborough.
Another notable mention was the Jerusalem Artichoke, Goats Cheese, and Winter Truffle. This was served as a snack at the start of the meal. Even though this was only a snack, the explosion of flavour certainly left a lasting impression.
After almost three hours of indulgence at this superb venue we were all treated to a delicious parting cocktail; Popcorn infused and butter-washed Aperol, Vermouth, Prosecco, which we thoroughly enjoyed. Parade was the perfect place for such an occasion - a stylish venue and impeccable service, providing a perfect luxurious dining experience. The next time we frequent Chester Races, we would certainly be intrigued to book the race day hospitality experience at Parade.
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