Spring
Creedy Carver Chicken
Roast breast, wing, glazed hen of the woods, leeks, Cumbrian air-dried ham and fricassée of spring greens with truffle chicken sauce.
Spring is all about fresh new beginnings and the promise of light, long days ahead. This succulent roast breast and wing of Creedy Carver chicken, paired with a glazed hen of the woods mushroom, sums up the season perfectly. Accompanied by tender braised leeks and delicate slices of Cumbrian air-dried ham, a vibrant fricassée of spring greens adds freshness and texture, while its luxurious truffle-infused chicken jus brings the dish together beautifully.
Chef: Dion-Wyn Jones, Rookery Hall Hotel
Perfectly paired with…
Pinot Noir Creation Art of Pinot 2022
Creation is one of the most admired and innovative producers in Walker Bay, South Africa. The ‘Art of Pinot’ represents the estate’s top expression from single-vineyard, barrel-selected wine. This vintage reveals remarkable finesse, complexity and elegance, reminiscent of fine Burgundian Pinot Noir. The nose offers aromas of dried roses, forest floor, wild strawberries, with notes of bell pepper and savoury, meaty undertones.
The wine’s delicate texture and savoury depth are tailor-made for the Creedy Carver chicken. Its elegant structure complements the texture of the meat, while the earthy notes of the morels and truffle mirror the wine’s aromatic profile, bringing the entire pairing into harmony.
Summer
Scottish Halibut
Scottish halibut, Shetland mussels and Field 28 courgettes with Champagne caviar sauce
The summer months are characterised by a glut of produce, from fresh fruit and vegetables to bountiful fish and seafood. Line-caught halibut from the North Sea, paired with sweet Shetland mussels and summer courgettes grown at Field 28, in the Scottish Borders, play into the season perfectly. Finished with a Champagne caviar velouté, this dish beautifully marries coastal purity with refined indulgence.
Chef: Ryan Chapman, Rookery Hall Hotel
Perfectly paired with…
Egly-Ouriet NV
Egly is the fourth-generation grower to farm the 10-hectare estate, which consists primarily of Pinot Noir planted in the grand cru village of Ambonnay on the south-facing slopes of the Montagne de Reims. This non-vintage Champagne is made from 70% Pinot Noir and 30% Chardonnay, and is aged on lees for 48 months.
There is nothing more enjoyable than a Champagne pairing on a hot summer day, and Egly-Ouriet, with its structured, rich, vinous style, is perfect for the dense texture of halibut and the fleshiness of the courgettes. Its incredible freshness and fine bubbles make it an ideal match for the iodine and salty notes of the Champagne caviar sauce and the mussels.
Autumn
Romney Marsh Lamb, Two Ways
Harissa-spiced lamb sausage, black garlic mousse and artichoke purée with lamb jus.
A celebration of late summer’s richness and autumn’s arrival, this succulent Romney Marsh lamb, presented in two ways, boasts a tender cut paired with a harissa-spiced lamb sausage for an appealing touch of heat. Served with silky black garlic mousse and earthy artichoke purée, it perfectly captures the depth of the season, finishing with a robust lamb jus that echoes the warmth of sun-drenched pastures and early autumn spice.
Chef: Ali Altunas, Chilston Park
Perfectly paired with…
Niepoort Redoma 2020
Redoma Tinto is Niepoort’s original Douro wine, first released in 1991. A benchmark in the region, it reflects the vision and precision of legendary producer Dirk Niepoort. Its main varieties are Tinta Amarela, Tinta Roriz and Touriga Franca.
The profile of the wine is a perfect combination of power and elegance, showcasing a mixed spice aroma with a distinct peppery finish, and a full-bodied structure with soft tannins and lively acidity. The hearty flavour profile is the dream pairing for the lamb, while the spicy aromas of the wine highlight the harissa flavour in the dish and the garlic mousse.
Winter
Venison Pithivier
Venison pithivier, forest mushrooms, butter-glazed celeriac and port wine jus.
Winter’s approach signals the need for hearty, satisfying food that warms the soul. A golden, flaky pithivier filled with tender Highland venison and earthy forest mushrooms meets this requirement perfectly. Served alongside butter-glazed celeriac and finished with a deep, aromatic port wine jus, it’s a dish full of promises; an elegant celebration of woodland flavours and seasonal warmth.
Chef: Jack Owens, New Hall