Head Sommelier Elly Owen together with Head Chef Adam Banks are sharing their expertise to create Perfect Pairings. Elly selects the ideal wine to accompany seasonal dishes from the kitchen.
Get your lunch off to a perfect start with a small plate matched with a glass of wine for £12. Follow with more small or large plates to share with the table or keep to yourself.
For April, Elly Owen talks through the wine pairings for the dishes.
- Mussels, wild garlic, preserved lemon, pangrattato: BE Vintners Sauvignon Blanc
“This wine has universal appeal with plenty of good acidity to complement the preserved lemon in this dish and the delicious mussels. The perfect pairing however is the notes of grass and savoury tones which are an ideal match for the wild garlic in the dish.”
- Pigs cheeks, milk and sage, bruschetta: Visintini Pinot Grigio Ramato
“This Rose is brilliant with the pigs cheeks as it has a really wonderful pithy texture to it which cuts through the richness of the meat. I didn’t want to choose a wine which would be too heavy with this dish and this skin contact Pinot Grigio really stands up to the flavour of the sage and adds a depth of flavour alongside the dish.”
- Goats curd, purple sprouting broccoli, walnuts, rosemary: Bacchus, Camel Valley
“I wanted to keep things local with this fantastic Bacchus from Camel Valley. The wine has notes of elderflower and some fine minerality and it’s a real triumph. The wine complements the dish in many ways; firstly the acidity working harmoniously with the goats curd and then the fragrant elderflower and aromatic profile works superbly with the broccoli and walnuts.”