On November 13, Speilsalen welcomes a special visit from Appledore in Kent, as Gusbourne comes to Trondheim. Many wine enthusiasts are turning their attention to England these days, drawn to wines of remarkable quality, fruit, and freshness, perfectly suited to a modern Nordic cuisine.

Executive Head Chef Håkon Solbakk has created a menu based on the finest ingredients from Trøndelag, refined and perfected for the occasion. The sommelier team has carefully selected wines from Gusbourne, including rare bottles available to only a handful of restaurants worldwide. In total, eight wines; sparkling, white, red, and dessert wine will accompany the evening’s tasting menu.

Since its founding in 2004, Gusbourne has aimed to craft vintage sparkling wines on par with the very best in the world. Twenty years later, there is little doubt they have succeeded. As founder Andrew Webber says:

This evening, we are joined by Mary Brigdes, Head Winemaker, and Alastair Benham, Head of Wine Operations at Gusbourne. It is rare for this duo to host a dinner together, a unique opportunity to meet the people behind the wines and experience Gusbourne in harmony with the Speilsalen kitchen.