With not only the Queen’s Platinum Jubilee to celebrate but also an additional Bank Holiday to enjoy (making a lovely long weekend) what better way to mark it, than with a specially selected Platinum Jubilee mixed case (£295 for 12 bottles and a book).
Did you do it? Did you brave the snow and sleet on the “Glorious 12th” – pint in one hand, brolly in the other, shivering away next to a tiny little patio heater that definitely was not recreating those visions of Southern Californian outdoor dining that we all had in mind when we made those bookings… Thankfully we’ve had a few nicer days since then, and (at time of writing!) the weather’s looking a little jollier for the bank holiday weekend, although I won’t quite be hanging up my thermals just yet.
We’ve made it. The clocks have just jumped forward, it’s still light at dinnertime, winter is over, long live Spring! And, for all foodies out there, restaurant re-openings are (fingers crossed) finally just on the horizon.
March – end of Winter, start of Spring. Snowdrops and Snapdragons, Daffodils bursting through the earth, lifting the spirits to push us through those final weeks of chilly weather. There’s a lot to look forward to in March (especially for the Irish), and though the produce isn’t quite as bountiful as April, when things really get going, there’s plenty of wonderful things to cook and eat.
Our final Chef’s recipe is also our most simple, but no less delicious and comes from our friends at Bocca di Lupo. Click here for the recipe (.pdf) "Tagliata just means ‘sliced’ – a steak which is sliced when grilled. Sometimes, they are served plain – other times, with porcini mushrooms, or asparagus, or butter and sage, or rocket & tomato.
With the weather due to return to something more normal for the time of year tomorrow, it is the perfect moment for the next instalment of our Chef’s Recipe Blog. This one is from Dave Wall at the award-winning Unruly Pig in Woodbridge, here Dave extols the virtues of Hogget and implores you to give it a try.
For this instalment of the recipe blog we are heading down to the beautiful South West and the supremely gifted team of Angus Bell and Katy Mulheir at Restaurant Mine in Falmouth. Angus has a recipe for mushrooms on toast, which with the addition of kimchi, focaccia and wild mushrooms raises it to another level.
Next up for our Recipes blog is the super talented Matt Whitfield, Head Chef at The Montagu Arms and the no less talented Sergio dos Santos Head Sommelier, with their flavour packed Chicken curry recipe and mouth-watering wines they would suggest to drink with it. Click here for the recipe.
Supplying great wines to Hotels and Restaurants has been part of Lea & Sandeman’s history for over 30 years and we are feeling their loss keenly, particularly the regular interaction with the dear friends we have made in that time and whose businesses are currently in limbo.
While there are those that would dismiss Rosé as frivolous and just something to quench a thirst at the end of a long day or on a sunny Bank Holiday, we have always held with the view that these wines have so much more to offer given the right partner.
Is there anything that beats a good Dinner Party? Coming together to share delicious food, exciting wines, and lively conversation with friends now seems more essential than ever before – but how to have that experience now? In recent weeks, technology has really stepped up to the plate, changing the way we work, play, and socialise.
Our Wine & Food Pairings for Easter With all that is happening with the world at present it is easy to forget that we are just over a week away from Easter. Whilst probably not at the top of everyone’s priority list, we thought the distraction of focusing on some yummy food and wine would be just what was needed.