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December is just around the corner and gosh, it's been a busy month! We've harvested the last of the grapes from our vineyards, and already seen winter's frost creep in, but with a new Knightor aperitif almost ready for sale and preparations begun for our Christmas parties and weddings, we are full steam ahead for a sparkling December. On 24th November we had a Friday Feast themed around duck, a highly flavoursome and versatile ingredient that offers something a little more unique to your classic recipes. For those who aren't familiar with our Feast Nights, 1 or 2 Fridays a month we showcase a special theme, particular ingredient, or highlight one of the many fantastic local producers we work with - to which this month's highlight was the Cornish Duck Company. Our lovely guests were welcomed into the bar and restaurant with a Knightor V&T (Vermouth and Tonic, as inspired by our celebratory news, more on this later!) MENU Nibbles and cocktail Duck pastrami Reuben’s on rye Duck bacon blt’s with avocado on brioche - Southern Indian curried duck leg with spiced cauliflower salad and cashew nuts - Glazed breast, confit neck & liver parfait, root vegetable dauphinois, celeriac purée, chicory choucroute & red currant jus - Raspberry & duck egg Mille feuille (Duck egg custard, raspberry curd, raspberry parfait, mini meringues, duck fat pastry, duck egg sabayon) Our next feast nights will be a Fish 'n' Fizz feast on Friday 22nd December and a Nordic & Scandi themed evening on Friday 29th December. For more information please see our Feast Nights Page
In addition to our Knightor Rose and Knightor White Vermouth, we are excited to tell you more about our new Knightor Dry blend, coming soon! Created with our special reserve wine and 24 botanicals, many of which are sourced in and around Knightor, our Dry Vermouth is distinctively fresh and aromatic. Like the Rose and White, the Dry is such a wonderfully complex drink that can be enjoyed on it's own, over ice, with a mixer, or in a cocktail - our personal favourite choice! Do check out this video featuring our consultant winemaker, Salvatore, as he tells you a few important things about our new Knightor Dry Vermouth and what makes it so special...he almost lets slip our top secret too! Yikes!
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In early March guests headed to Knightor for our Sri Lankan inspired Feast and a taste of winter sun in chilly Cornwall. Head Chef Joe's menu was inspired by the tiny island just off the southern tip of India. Sri Lankan cuisine is sometimes similar to Indian food however has a distinctive spin with a vivid array of flavour combinations, spicy curries, sweet onion relishes and palm sugar sweetened desserts. Sri Lankan Feast Menu
6.30pm - In the bar Ulundu Vada (spicy lentil doughnuts), mango chutney, coconut sambol *Welcome cocktail - Knightor 9112 sparkling with Mango Rum 7.15/30pm - Feast Roast gurnard and glazed curry tiger prawn, mustard, kohlrabi and cucumber salad Knightor Trevannion, Cornwall, 2014 - Sri lankan chicken curry served on the bone with ghee red rice, curried kale and beans, lemongrass & shallot sambol, yellow daal Knightor Mena Hweg, Cornwall, 2013 - Milk curd and jaggery syrup hopper (crystalised palm sugar syrup pancake) Knightor Pinot Precoce, Cornwall, 2014 - Watalappan (set coconut custard), cashews, cinnamon tuile, pomegranate Knightor Rose Vermouth At Knightor, we love wine and everything that comes along with wine-making. We love sharing this passion and so if you've gotten this far through our website, I trust that you are as enthusiastic as we are, with an interest in the behind the scenes magic. On Monday, a large truck rolled up with Nicholas and Theirry from the Institut Oenologique de Champagne, having driven 14 hours to reach us. They brought specialist equipment to bottle our sparkling wine and we didn't miss a minute. The sun was shining, it was a beautiful day in St Austell and the team powered through, bottling an astonishing 18,000 bottles of Knightor sparkling wine. Helen, Jovi, Angie and Liam loaded the empty bottles; Salvatore whizzed about with the forklift, moving the pallets around; David, Dian, Adrian and Sam loaded the stillages with the full bottles and Nicholas and Theirry conducted the machines. We also bottled a few limited run magnums! Cor, they were heavy. However, we've tucked the stillages away and won't peek for at least another 12 months..... Let’s face it, most of us spend the months leading up to our wedding day on a strict diet of lemon water, as much fruit and veg as we can stomach, and not a lot else! We certainly try to steer clear of cake! Perhaps this is one of the reasons we put so much thought into our wedding cake! But with so many different types, what type of cake do you go for? Gone are the days where everyone has a 3 tier fruit cake, where the top layer is to be frozen until your first baby’s christening. Naked cakes are huge at the moment! We do love a good naked cake…
Cupcake, cake pops and cake jars are also popular…
I think your wedding cake needs to fit in with your theme…...
Add cheeky reference to you. Cake toppers which look like the happy couple on the wedding day are great! …...
Although Brides, make sure you don’t show anyone who hasn’t already seen your dress! Cheese cakes are also lots of fun! If you’re not a huge fan of traditional cake, then why not have a cheese cake?
Whatever cake you end up going for, you need a pretty back drop and good stand! A barrel, in my opinion is perfect! And make sure you get the all important photo of you cutting the cake. And make sure you actually cut the cake together, don’t just pose, it’s good luck!
 The St Mawes Classic Car Festival is now in its 7th year. The Festival invites owners of classic cars down to the picturesque coastal village of St Mawes where each day over the festival period, owners are given the opportunity for some wonderful scenic drives around Cornwall’s coastline, stopping off at areas of outstanding beauty and sampling some of Cornwall’s finest food on offer. There is more information on their website, www.nearwaterevents.co.uk and photographs from previous years. All are welcome at the Concours judging by Bonhams on Thursday 4th of May from 4pm at St Mawes quay. There will be entertainment down on the quay from 4.30 pm and the parade lap around the village is at 6pm. Come along to see some beautiful classic cars and chat to the Knightor team!
On Friday 30th December 2016 we hosted something fun for the no man's land between Christmas and New Years. Guests joined us for our Nordic Feast which featured a smorgasbord of warming Scandinavian inspired comfort food. Using some seriously seasonal ingredients this style of food perfectly showcased the fantastic local produce available mid winter. And did you know the Scandinavian and Nordic food scene is taking off at the moment, apparently it's the next big thing! Have read here. Skål! Nordic Feast Menu 6.30pm - at the bar House smoked mackerel, pear & celery on rye (smørrebrød), wild alexanders, mustard & dill dressing Knightor Rose Vermouth and Tonic Spritzer 7.30pm - sit down feast Slow roast cauliflower & juniper soup, crispy leaves & crunchy sourdough Harbourside Pale Ale, St Ives Meatballs, home made brown sauce, pickled cucumber, red cabbage, barley, caramelised onion rings, bacon & cabbage cream sauce Skinners Betty Stoggs Bitter Home smoked cheese, celery & skyr remoulade, pickled red onion and rye crouton Penpont Cornish Arvour Amber Ale Beer pancakes with pine custard, honey and pollen Fowey Valley Sparkling Vintage Cider 
What is the perfect recipe for a winter wedding? |
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I got married at Knightor the end of November 2014, before I started working here as the wedding coordinator! We loved the cosy feel to Knightor, and being able to use the working winery for pictures was probably the selling point for us. The food is also outstanding, and we loved how quiet and tucked away Knightor is. My husband and I are both big fans of crisp cold mornings, and dark cosy nights so we couldn’t think of a better time of year to get married. This also fitted in well with my wedding theme and meant on my shopping list was ‘weddington boots’ and ‘bride’ and ‘bridesmaid’s’ umbrellas.
Being November also helped convince my now Husband that my very indulgent purchase of a hand-made ostrich feather cape was not just a want, it was a necessity in case it was cold! We filled Knightor with fairly lights and candles and the effect was stunning!
Being November also helped convince my now Husband that my very indulgent purchase of a hand-made ostrich feather cape was not just a want, it was a necessity in case it was cold! We filled Knightor with fairly lights and candles and the effect was stunning!
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There are some added perks to getting married in the winter. People tend to go on holiday during the summer, so in theory your guests shouldn’t be off globetrotting. Nobody can control the weather (especially in Cornwall). During the summer if it rains at a wedding it can have a huge impact! If the ceremony is planned for outside this can be a disaster, people aren’t prepared for the rain, and outfits (and often fake tan!) can end up being completely impractical! But if the weather is rubbish at a winter wedding, then hey, it is winter, put your hood up!
You will also often find registrars and churches aren’t as busy, so can be more flexible with the timings and dates for your special day.
I think these are amongst the reason winter weddings are becoming much more popular.
You will also often find registrars and churches aren’t as busy, so can be more flexible with the timings and dates for your special day.
I think these are amongst the reason winter weddings are becoming much more popular.
One thousand beautifully handcrafted origami cranes adorn our ceiling for Dannika and Josh's wedding. Starting in January, Dannika handmade each crane! We are proud to host such a stunning wedding and we wish the happy couple all the best for their married life.
THE TRUMAN BREWERY, BRICK LANE, LONDON. 28 - 29 OCTOBER 2016
Adrian and Salvatore packed their Knightor suitcase and took a field trip to London, where we were featured in the launch of The Epicurean, London's newest artisan drink and fine food festival.
Based on delivering an innovative tasting and buying experience, with discovery at its heart, The Epicurean deals in high-quality, limited production wine, beer, spirits and food that cannot be bought in UK supermarkets or high street outlets. Over 120 producers and importers of the finest products and leading specialist drinks and food businesses will showcase more than 1000 products, all of which were available to taste.
The perfect platform from which to promote Knightor's Vermouth.
Browse our cocktail recipes on the vermouth page for some inspiration.
Ross Carter, event director of both The Epicurean and The London Wine Fair, commented, “The interest in quality, hard to find or handcrafted drinks and food is significant, particularly in London and other urban centres. Beer and spirits have successfully engaged with consumers and fostered this growing desire for discovery. This desire for discovery also exists for wine, but until now it has been left behind when it comes to experiential events. By bringing together all of the categories, with the emphasis on wine, we have an opportunity to engage with the public in a way that the trade has talked about for some time.”
With free sampling right through the event, bar and street food vendors, I strongly recommend you register your interest for 2017 in this most decadent weekend!
Knightor Winemakers Feast
Friday 11th November 2016
6.30pm wine tour, 7.30pm feast
To celebrate this years harvest we were feasting again at Knightor. For this special winemakers feast our head winemaker Salvatore hosted the evening and guests were greeted with a cocktail on arrival before heading off to the winery and around the site to learn about our wine-making process. After this everyone headed back to the barn for the feast, each course paired to one of our wines.
Winemakers Menu
Wild Falmouth Bay oyster, apple salsa
Knightor 9112 NV Sparkling
Vanilla-floured monkfish, Kerala style coconut & prawn curry, raw cauliflower salad
Knightor Trevannion, Cornwall, 2014
Duck breast, smoked duck bacon, potato fondant, plum & port jus, Quackling, buttered kale & leek
Knightor Single Barrel Red, Cornwall, 2013
Marinated Cornish goats cheese, walnut pesto, fried sage leaves
Knightor Roseland Bacchus, Cornwall, 2014
Roasted peach, raspberries, Mena Hweg syllabub, caramels
Knightor Mena Hweg, Cornwall, 2013
Friday 11th November 2016
6.30pm wine tour, 7.30pm feast
To celebrate this years harvest we were feasting again at Knightor. For this special winemakers feast our head winemaker Salvatore hosted the evening and guests were greeted with a cocktail on arrival before heading off to the winery and around the site to learn about our wine-making process. After this everyone headed back to the barn for the feast, each course paired to one of our wines.
Winemakers Menu
Wild Falmouth Bay oyster, apple salsa
Knightor 9112 NV Sparkling
Vanilla-floured monkfish, Kerala style coconut & prawn curry, raw cauliflower salad
Knightor Trevannion, Cornwall, 2014
Duck breast, smoked duck bacon, potato fondant, plum & port jus, Quackling, buttered kale & leek
Knightor Single Barrel Red, Cornwall, 2013
Marinated Cornish goats cheese, walnut pesto, fried sage leaves
Knightor Roseland Bacchus, Cornwall, 2014
Roasted peach, raspberries, Mena Hweg syllabub, caramels
Knightor Mena Hweg, Cornwall, 2013
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