Wine

Precious Day Crémant

Oysters

Hugo Spritz

Pina Colada

Aperol Spritz

Lemon & Poppyseed Biscuits

House Butter

Roasted Squash, Basil & Pumpkin Seed Pesto

Pumpkin Ravioli

Parmesan & Truffle Fries, baby water cress and grilled plum tomato

Sirloin Steak with Green Peppercorn

Chocolate Tart

Roasted King Oyster Mushroom, Crispy Onion & Thyme Pangrattato

Mushroom Risotto

Fennel, Tomato & Red Pepper, Courgette & Basil, Sauce Vierge

Provençal Baked Cod

Serves 2, Served Family Style With Jugs Of English Custard

Seasonal Crumble

Tenderstem Brocolli

French Style Mash Potato

Truffle Cauliflower Cheese

Fennel, Tomato & Red Pepper Fondue, Samphire, Courgette, Sauce Vierge

Cod Provencal Style

Broccoli and Stilton Veloute

Confit duck Leg

Marinated Nocella Olives

Chilli & Lemon

White Chocolate & Strawberry Profiterole, Raspberry Macaron, Chocolate Delice, Grand Pacific Vimto Trifle, Freshly Baked Warm Scones, Clotted Cream & Jam

SWEET SELECTION

Smoked Salmon, Chive Crème Fraîche & Watercress, Coronation Chicken, Duck & Hoisin Sausage Roll, Lobster Brioche Roll - Served Warm, Vegetarian Cream Cheese & Cucumber, Spiced Sweet Potato & Squash Pastry

Savory Selection

Examine the wine label to confirm varietal, vintage and any serving notes. If the bottle is cork-sealed, use the corkscrew to remove the cork carefully: cut the foil below the lip, screw the corkscrew into the center of the cork, then pull steadily to avoid crumbling. If the wine is sealed with a screwcap, unscrew and remove the cap.

Prepare bottle

For red wines, aim for 60–68°F (15–20°C). For light-bodied whites and rosé, 45–55°F (7–13°C). For fuller-bodied whites and sparkling wines, 42–50°F (6–10°C). Use a thermometer if desired. If the wine is too warm, chill it briefly in the fridge or an ice bucket; if too cold, let it warm in the glass for a few minutes.

Check temperature

If the wine is a young robust red or an older wine that may contain sediment, decant into a clean decanter. Pour slowly and steadily into the carafe, stopping if you see sediment reaching the bottle neck. Let young reds breathe for 15–45 minutes; older wines generally benefit from shorter exposure (10–20 minutes) to open their aromas.

Decant if necessary

If serving white or rosé and the bottle is not cold enough, place it in an ice bucket filled with ice and a little water for 10–20 minutes, or put it in the refrigerator for 2–3 hours prior to serving. Avoid over-chilling; too cold mutes flavors.

Chill whites/rosé (optional)

Hold the bottle at its base, tilt the glass at ~45°, and pour a small amount (about 2–3 oz / 60–90 ml) to swirl and smell. For serving, pour approximately 5 oz (150 ml) for a standard serving of wine, leaving enough space to swirl the wine in the glass.

Pour

Place the glass on a stable surface. For red wine, serve at room temperature within the recommended range. For white or rosé, serve chilled. Sip, note the aroma (nose), take a small taste to judge acidity, tannin, body and finish. Re-cork the bottle (or replace screwcap) and store upright for short-term service or refrigerate opened bottles and consume within 3–5 days for best quality.

Serve and enjoy

If not finishing the bottle, reseal with original cork or a wine stopper and store in the refrigerator regardless of type; reds can come back to serving temperature before drinking. Use a vacuum pump if available to slow oxidation.

Storage after opening

bottle of wine (red or white)

wine glass

decanting carafe (optional)

ice (for chilling white or rosé, optional)

wine cooler or ice bucket (optional)

corkscrew (if bottle is corked)

thermometer (optional, for precise serving temp)

Place a champagne flute or coupe in the freezer for 10–15 minutes or fill it with ice water while preparing ingredients to ensure the cocktail stays cold.

Chill glassware

If you don't have honey syrup prepared, make it by dissolving equal parts honey and hot water. Stir until uniform and cool to room temperature.

In a mixing glass or small shaker without ice, add 0.5 oz elderflower liqueur, 0.25 oz fresh lemon juice, 0.25 oz honey syrup and 1 dash orange bitters. Stir or gently roll between two cups for 10–15 seconds to blend flavors. The small amount of lemon juice brightens the liqueur and mellows the honey.

Combine modifiers

Discard ice/water from the chilled flute. Fine-strain the combined modifiers into the chilled flute to avoid any pulp or foam entering the glass.

Strain into glass

Carefully top with 5 oz (about half a standard bottle for two drinks; for one cocktail use specified 5 oz) of chilled Crémant. Pour slowly down the side of the glass or over the back of a bar spoon to preserve effervescence and prevent excessive foam. Leave about 1/4 inch head.

Top with Crémant

Express a lemon twist over the surface of the sparkling cocktail by pinching the peel (oil-side down) to release aromatic oils, then rub the rim with the twist and drop it into the drink.

If using edible gold leaf, gently lay a small flake onto the surface of the Crémant with a clean tweezer for a luxurious shimmer. Serve immediately.

Crémant (Brut or Extra-Brut)

Elderflower liqueur (e.g., St-Germain)

Fresh lemon juice

Honey syrup (1:1 honey:hot water)

Orange bitters

Lemon twist

Edible gold leaf (optional)

Spread crushed ice across a large serving platter or shallow bowl to create a stable, chilled bed for the oysters. Pack the ice so oyster shells sit level and won't tip.

Chill serving bed

Cut lemons into wedges and arrange on the platter. Chop parsley finely and set aside for a light garnish over oysters if desired.

Prepare lemons and garnish

If oysters are not already shucked, hold the oyster with a thick towel, insert an oyster knife at the hinge and twist to pop open. Slide the knife along the top shell to detach, discard top shell, then run the knife under the oyster meat to free it from the bottom shell while preserving as much of the liquid (liquor) as possible. Place each half-shell with oyster on the bed of crushed ice, spacing evenly. Keep oysters chilled until serving (no more than 1 hour at service temperature).

Shuck and arrange oysters

Combine red wine vinegar, finely minced shallot, freshly ground black pepper, sea salt and (if using) sugar in a small bowl. Stir well to dissolve the salt and sugar. Taste and adjust: add a touch more vinegar if you want brighter acidity, or a pinch more sugar to soften the bite. Refrigerate for at least 10–15 minutes so flavors meld. Spoon small amounts into a ramekin for service.

In a separate small bowl, mix ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice and hot sauce (if using) until smooth. Taste and adjust heat or acidity: add more horseradish for heat, lemon for brightness, or a dash more Worcestershire for umami. Transfer to a ramekin for service.

Set the platter of oysters on crushed ice in the center of the table. Arrange small ramekins of mignonette and cocktail sauce, lemon wedges, and a small dish of chopped parsley nearby. Provide an oyster fork or small fork and extra napkins for guests. To eat: squeeze lemon over an oyster or add a small spoonful of mignonette or cocktail sauce, then tip the shell and slurp the oyster and its liquor directly from the shell.

Leftovers: Discard any oysters that smell off or that closed tightly when tapped (if whole). Store shucked oysters in their shells covered with a damp towel over a bowl in the coldest part of the fridge and consume within 24 hours.

Fresh shucked oysters (in half shell)

Crushed ice

Lemon wedges

Fresh parsley, chopped (garnish)

Red wine vinegar

Shallot, finely minced

Freshly ground black pepper

Granulated sugar (optional, to balance acidity)

Sea salt

Ketchup

Prepared horseradish

Worcestershire sauce

Hot sauce (optional)

Chill a large wine glass or tumbler in the freezer for 5 minutes. Place the mint leaves in the palm of your hand and clap once to lightly bruise them and release the aroma (do not pulverize). Add the mint gently to the chilled glass.

Chill and bruise mint

Add the lime wheel or wedge to the glass, tucking it beside the mint so it infuses the drink while remaining decorative.

Pour the elderflower cordial (and elderflower liqueur if using), fresh lime juice, and simple syrup (if using) into the glass over the mint and lime. Gently stir once with a bar spoon to combine and lift the mint slightly without shredding it.

Combine syrups and juice

Fill the glass with large ice cubes or crushed ice up to near the rim. Large cubes slow dilution; crushed ice chills faster and gives a different mouthfeel—choose per preference.

Add ice

Slowly pour the chilled Prosecco into the glass to preserve effervescence, then add the club soda or sparkling water. Stir very gently once to integrate; avoid vigorous stirring to keep the bubbles lively.

Top with bubbles

Garnish by lightly slapping a sprig of mint between your hands and placing it on top for aroma. Optionally, run the lime wedge around the rim before dropping it in.

Serve immediately with a short straw or stirrer so the drink can be lifted from the bottom to maintain balance of syrup and bubbles as you sip.

elderflower cordial (St-Germain or homemade)

fresh lime juice

simple syrup (optional, 1:1)

Prosecco (chilled)

club soda or sparkling water (chilled)

elderflower liqueur (optional, for extra floral note)

fresh mint leaves

thin lime wheel or wedge

ice (large cubes or crushed)

Place a hurricane or large chilled glass in the freezer for 5–10 minutes to cool, or fill it with ice water while you prepare the cocktail.

Chill glass

If you don't have fresh pineapple juice, juice a ripe pineapple or use high-quality refrigerated pineapple juice. Measure ingredients and have crushed ice ready.

Add fresh pineapple chunks and white rum to a blender. Blend on high for 5–8 seconds to break up the fruit.

Add fresh pineapple juice, cream of coconut, lime juice, simple syrup (if using), and crushed ice to the blender.

Blend on high until smooth and slushy, about 10–20 seconds. Stop and scrape down the sides once if needed. The mixture should be thick but pourable.

Taste and adjust: if too sweet, add 0.25 fl oz fresh lime juice; if too strong, add 0.5 fl oz pineapple juice; if too thin, add a small handful more ice and re-blend briefly.

Discard ice water from the chilled glass if used. Pour the blended Piña Colada into the chilled hurricane glass.

Carefully float the dark rum on top by slowly pouring it over the back of a spoon held just above the drink (optional).

Garnish with a pineapple wedge, a maraschino cherry skewered on the rim, and a mint sprig if desired.

Serve immediately with a straw and a small cocktail spoon for scooping. Enjoy responsibly.

white rum

dark rum (optional float)

fresh pineapple juice

cream of coconut (e.g., Coco López)

fresh pineapple chunks

crushed ice

lime juice (fresh)

pineapple wedge

maraschino cherry

mint sprig (optional)

Fill a large wine glass about three-quarters full with ice cubes (roughly 5–7 medium cubes).

Prepare glass

Add Aperol

Slowly add 3 oz chilled Prosecco to the glass. Pour gently to preserve bubbles and prevent foaming.

Add Prosecco

Add 1 oz chilled soda water to finish. If you prefer a lighter drink, increase soda by 0.5–1 oz.

Top with soda

Stir very gently once with a bar spoon (one or two slow turns). Garnish with one fresh orange slice on the rim or dropped in the glass. Serve immediately while chilled.

Garnish and serve

For a party batch, in a pitcher combine chilled Prosecco (750 ml), chilled Aperol (about 350–500 ml depending on taste; classic ratio 3:2 Prosecco:Aperol by volume), and 250 ml chilled soda water. Stir gently to combine.

Combine ingredients

Fill each wine glass with ice, pour the pre-mixed spritz into glasses, and garnish each with an orange slice. Add extra soda to individual glasses if needed for brightness.

Portion and garnish

Aperol (chilled)

Soda water (chilled)

Ice cubes

Orange slice (for garnish)

Prosecco (chilled) - 1 bottle

Aperol (chilled) - bottle

Orange slices (for garnish)

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a wire rack nearby for cooling.

Preheat and prep

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined. Stir in the poppy seeds so they are distributed through the dry mix.

Cut the cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes with a pastry cutter). Work quickly so the butter stays cold.

In a separate small bowl whisk together the buttermilk, egg, lemon zest, lemon juice, and vanilla extract until blended.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a rubber spatula until a shaggy dough forms. Do not overmix—stop when most of the dry bits are incorporated and you have a slightly sticky dough. If the dough seems excessively wet (rare with these proportions), add up to 1 tbs extra flour; if too dry, add 1 tbs extra buttermilk.

Turn the dough out onto a lightly floured surface and gently pat it into a roughly 1-inch thick rectangle (about 8 x 6 inches). Fold the dough in half and press again to create layers — repeat one more time. This folding creates flaky layers without heavy rolling.

Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut shapes. Press scraps together gently and repeat to cut remaining biscuits; try not to overwork the dough. You should get about 8–10 biscuits depending on cutter size.

Arrange the biscuits on the prepared baking sheet about 1 inch apart (for slightly crisper edges) or touching (for softer sides). Brush the tops lightly with a little buttermilk or an extra beaten egg for deeper color, if desired.

Bake in the preheated oven for 12–15 minutes, rotating the pan once halfway through, until the biscuits are golden brown on top and cooked through. Ovens vary; start checking at 12 minutes.

Remove from the oven and transfer biscuits to a wire rack to cool slightly while you prepare the glaze (optional).

For the glaze: In a small bowl sift the powdered sugar to remove lumps. Whisk in 1 1/2 tablespoons fresh lemon juice. If the glaze is too thick to drizzle, add milk or cream 1/4 teaspoon at a time (up to 1 tsp) until it reaches a pourable consistency.

While the biscuits are still warm but not piping hot, drizzle or spread the glaze over the tops. Allow glaze to set for 10–15 minutes. The biscuits are best served warm the day they are made, but will keep in an airtight container at room temperature for 1–2 days.

all-purpose flour

granulated sugar

baking powder

fine sea salt

poppy seeds

unsalted cold butter

buttermilk

large egg

lemon zest (from about 2 lemons)

fresh lemon juice

vanilla extract

powdered sugar

fresh lemon juice (for glaze)

milk or cream (if needed)

Remove butter from the refrigerator 30–45 minutes before starting so it becomes soft and spreadable but not melted. If short on time, cut butter into 1/2-inch cubes to accelerate softening.

Soften butter

Place the softened unsalted butter in a medium mixing bowl. Add the fine sea salt. Using a sturdy spatula, wooden spoon, or electric hand mixer on low, beat the butter 1–2 minutes until smooth, lightened in color and homogenous.

Prepare the herbs and aromatics: finely chop parsley and chives, grate or very finely mince the garlic, and zest the lemon avoiding the bitter white pith. Measure pepper.

Add the chopped parsley, chives, lemon zest, minced garlic, and freshly ground black pepper to the bowl with the whipped butter. Fold and mix thoroughly with a spatula (or pulse briefly with mixer) until all ingredients are evenly distributed and the butter is uniform in color and texture. Taste and adjust salt (add up to an additional 1/4 tsp if desired).

If using a sweet or smoky variation, fold in honey for a subtly sweet butter or smoked paprika for a smoky profile. Combine thoroughly so the flavor is even throughout.

To shape: scrape the mixed butter onto a sheet of plastic wrap, parchment paper, or silicone mat. Use the wrap to form the butter into a log about 1.5–2 inches in diameter, rolling firmly and twisting the ends to seal. Alternatively, press into a small ramekin or butter crock for immediate use.

Chill: Refrigerate the wrapped butter until firm, at least 1 hour. For longer storage, transfer to the freezer (well wrapped) for up to 3 months; thaw in the refrigerator before using. If keeping in fridge, it will keep 2–3 weeks.

Finish and serve: Slice rounds of the chilled butter log as needed. If desired, sprinkle a tiny pinch of cracked sea salt or a dusting of smoked paprika on each slice before serving.

unsalted butter, softened

flat-leaf parsley, finely chopped

chives, finely snipped

lemon zest (from 1 medium lemon)

garlic, very finely minced or grated

freshly ground black pepper

honey (for a touch of sweetness)

smoked paprika (for a smoky finish)

cracked sea salt (for sprinkling)

Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Spread in a single layer on a rimmed baking sheet.