After a fulfilling and eventful Friday visiting the Domaine Chant d’Éole it was time to unwind. Participants in the International OMGD Grand Chapitre programme of events came together at the Hotel Barsey by Warwick for a delightful barbecue-style dinner hosted by Executive Chef Nicholas Tsiknakos.

The evening started on the hotel’s terrace with the reception and was followed by a seated dinner. On the menu - tapas to share at the table:
- “Échos de Liège”: beans and crispy bacon
- Roasted Zeeland mussels, “Brugse Zot” foam
- Rabbit fondant with Kriek in a crispy tube
- Creamy Walloon cheese croquette
- Roasted peach, tuna mousse and fresh herbs

The “pièce de resistance” was the main course of ribs of beef which had been slow cooked over wood embers in the hotel’s specially constructed barbecue. Chef Nicholas had started the process at breakfast time, much to the great interest of those who were in the restaurant at the time and able to watch the process through the picture windows.

Dessert was a “Dame Blanche” sphere which had a vanilla heart with molten chocolate.

As well as the presence of OMGD Grand Échanson Mohamed Hammam who, in his capacity as Inducting Officer, was representing President Yam Atallah, it was a delight that International Vice-President Marie Jones had specially travelled from her home in England to be in attendance despite needing to be in Geneva soon after for the 2025 International Final of the Jeunes Sommeliers Competition

One thing was certain, what promised to be a not-to-be-missed fantastic and collegial experience certainly lived up to expectations!

Prepared by a Chaîne News Online Staff Writer. E&OE