Fresh off the back of retaining its Michelin star in the latest edition of the guide and hosting the 25th edition of Obsession, a 17 day gastronomic celebration where 21 world-renowned chefs, boasting an impressive total of 27 Michelin stars, showcased their culinary mastery, Northcote hosted a special luncheon in collaboration with the Ordre des Coteaux de Champagne l'Angleterre du Nord on Saturday March 8th.

The event comprised a champagne reception and 3-course lunch with paired champagnes curated by Executive Chef Lisa Goodwin-Allen and her team.

Reception 
Selection of canapes served with GH Mumm Cordon Rouge Brut NV
Luncheon 

• Wood Roast Carrot, Pesto, Hazelnut, Curd, Bitter Leaf served with Champagne Lanson Le Black Creation 258 Brut NV

• Herb Roasted Chicken “Diane”, Wild Mushrooms, Anna Potato, Parsley served with Champagne Telmont Blanc de Blancs Millesime 2013 

  Vegetarian alternative – Crispy Forest Mushroom Lasagne, Pickled Mushroom, Black Garlic, Tarragon

• Yorkshire Rhubarb & Custard “Tart” served with Champagne Beaumont des Crayeres Grand Rose NV

The Ordre des Coteaux de Champagne l'Angleterre du Nord held its annual Summer Luncheon at The King Street Townhouse, Manchester with paired champagnes by Henri Giraud presented by Emmanuelle Giraud and Stephane Barlerin.

View the video of the event here

The Ordre des Coteaux de Champagne l'Angleterre du Nord held its Spring Gala Dinner at Spaces at the Spine, Liverpool, on Friday 22nd May 2026.

Videos from the event can be viewed here.

Guests were treated to a champagne reception with canapes where Gamet Rive Droite Blanc de Noirs Brut NV, Tsarine Cuvée Premium Brut, Canard-Duchene Leonie Iconic Brut NV and Henri Giraud Esprit Nature NV were served, followed by a delicious 4 course dinner with paired champagnes:

Starter

English asparagus, whipped goat curd, broad beans, pea & mint (V) (vegan version available)

Piper Heidsieck Cuvee Brut NV

Fish Course

Citrus cured salmon with avocado puree, salmon caviar, oyster emulsion & fennel kimchi

Roast cauliflower, whipped tahini, pomegranate, toasted seeds (VE)

Gonet Sulcova Grand Cru Brut Millesime 2012

Main Course

Salt marsh lamb rump, charred leek, new potato & wild garlic dumplings, spinach puree & sweetbread ravioli

Miso baked aubergine, confit peppers, courgettes, citrus dressing (VE)

Gamet Rose de Saignee Brut NV

Dessert

Strawberry & Pink champagne Jelly, Vanilla mascarpone, macerated strawberry & rose meringues

Plant based panna cotta, strawberries (VE)

Charles Gardet Demi-Sec NV

Summer Luncheon

This was as usual a very popular event, the weather stayed good and the lunch was as always very enjoyable. A variety of champagnes were served to allow for tasting.

Inspiring Women of Champagne

This was the first event of its kind in the world. Four inspiring women of champagne were invited to a seminar to explain about their roles in champagne and how they have achieved their success.

The ladies included:

Alexandra Pereyre de Nonancourt, Member of the Management Board, Champagne Laurent-Perrier

Evelyne Roques-Boizel, Brand Ambassador, CEO until 2018, Champagne Boizel

Alice Paillard, Manager, Champagne Bruno Paillard

Vitalie Taittinger, President, Champagne Taittinger

The seminar was led by Kate Chilton-Goodman (BBC Food and Drink Programme).

The seminar was very well received with many people being inspired by their commitment and motivation to achieve and how far things have progressed in terms of accepting women in senior roles in Champagne.

This was followed by the usual 4 course dinner, with Champagnes from the ladies vineyards, most of which were in magnums.

Champagne Reception

Canapes

Foie Royal, brioche & balsamic jelly

Grants of Cumbria smoked salmon, potato cake & lemon Lancashire cream

Blushed cherry tomato bruschetta, black olive & crispy basil

Laurent-Perrier Brut Vintage 2012*

Taittinger Prestige Brut Rose*

TO START

Noro wrapped Atlantic Cod, sea beet oil @ Sevruga caviar

Peruvian potato, clam & Lancashire cream sauce

Bruno Paillard Blanc de Blancs Grand Cru Extra Brut*

SECOND COURSE

Church Hill farm chicken pressing, Eryngi mushroom puree & pearl onion

Chicken liver cigar, pistachio, lack truffle vinaigrette & sorrel

Taittinger Cuvee Prelude Grands Crus

MAIN

Leven of Yorkshire duck breast, confit leg & potato spaghetti

Chervil root puree, Romanesco, roasted heirloom carrot & duck sauce

Boizel Grand Vintage 2012

DESSERT

Rhubarb entremets

Clotted cream mousse, confit rhubarb, ginger streusel, hazelnut nibs, textures of rhubarb micro mint

Laurent-Perrier Cuvee Rose*

The Gala Dinner was also a great success, with the following food accompanying the excellent champagnes;​

Canape’s
- Champagne Laurent Perrier NV
- Champagne Pommery NV
- Champagne Chanoine Freres Brut NV
- Champagne Lamandier, Particules Crayeuses, Blanc de Blanc Grand Cru - NV​

Starters
Chicken Liver Parfait

Champagne Chanoine Freres 2014/15

Fish - Roasted scallop, Confit chicken thigh, spelt barley risotto, crispy chicken skin

Champagne Lamandier Millisieme 2009

Main - Roast breast of duck, braised endive, confit leg & potato terrine, spinach

Champagne Pommery Grand Cru Royal 2006

Cheese - Comté with Rosemary salted apricots

Desert - Hazelnut cheesecake, espresso meringue, Khalua & milk chocolate

Champagne Laurent Perrier 2008

Petit Fours & Coffee

The Gala Dinner was also a great success, with the following food accompanying the excellent champagnes;​

Reception and Canapes
Champagne Laurent Perrier NV
Champagne Pommery NV
Champagne Chanoine Freres Brut NV
Champagne Waris Larmandier, Particules Crayeuses, Blanc de Blanc Grand Cru - NV​

Dinner
Starter - Chicken Liver Parfait

Champagne Chanoine Freres 2014/15

Fish - Roasted scallop, confit chicken thigh, spelt barley risotto, crispy chicken skin

Champagne Waris Larmandier V.M.H.P.L.I 2009

Main - Roast breast of duck, braised endive, confit leg & potato terrine, spinach

Champagne Pommery Grand Cru Royal 2006

Cheese - Comté with rosemary salted apricots

Desert - Hazelnut cheesecake, espresso meringue, Khalua & milk chocolate

Champagne Laurent Perrier 2008

Petit Fours & Coffee

Fabulous lunch at the Art School Restaurant with Chef Paul Askew, fabulously supported by Champagne Charles Heidsieck and Simon Stockton, UK Brand Ambassador. Excellent food and made even better by the most amazing champagne. Even better is that this is going to become a regular event!

You can view the video of this event here

Glass of Charles Heidsieck Brut Reserve NV on Arrival

Amuse Bouche served with Wirral raw milk butter & Art School Breads

Starter

Pan seared Loch Fyne Scallop served in the half shell with Imperial Caviar on a bed of creamed leeks & Southport potted shrimps

Champagne Charles Heidsieck, Blanc de Blancs, NV

Main

Roast breast of salt aged duck served with spiced orange puree, pistachio and pomegranate

Champagne Charles Heidsieck, Rose Reserve NV

Cheese

Trio of British Artisan Cheeses

Tunworth, Dorstone and Gubeen with crostini, confit onions, quince jelly

Champagne Charles Heidsieck, Vintage 2012

Coffee and Petit Fours

Our Summer , Informal Champagne tasting was held at Atlas Bar on Sunday 5th September It was a bright and sunny day and the setting, Atlas’s south facing beer garden was perfect.

Proceedings commenced when George Bergier introduced all those in attendance to Juliusz Lisowski from White Fox Wines who supplied the delectably tasting Champagne A. Bergere

3 champagnes were presented:

Champagne A. Bergere Cuvee Rose NV

Champagne A. Bergere Cuvee Prestige Brut Millisieme 2008

Champagne A. Berger Cuvee Tentation Brut NV

Juliusz talked through the detail of each Champagne and canopies were also on hand to compliment each tasting.
At the end of the session Mark, from Atlas bar treated all those present to an extra glass of Atlas’s house Champagne, Lanson Black label.

It was a lovely, relaxed way to spend a few hours.

A fantastic venue which is always popular especially with the sun terrace. This was our first event since the pandemic and we had to have restricted numbers. The event was sold out and we thank our members for coming out and supporting us. For the first time we ran a raffle for some champagne and were able to donate £200 to Manchester Children’s Hospital.

Reception Canapes.

Non vintage champagnes.

Starter

Gammon Croquette | Braised Pork Cheek | Green Pea Coulis

Ayala Brut Majeur NV

Main Course

Slow Confit Duck Leg | Puy Lentils | Smoked Pancetta Honey Glazed Heritage Carrot

Pol Roger Brut NV

Desert

Raspberry, Blueberry & Violet Cheesecake | Fresh Berries White Chocolate

Coffee & Profiteroles​