English Wine Week

English Wine Week commences on Monday 19^th June, and we couldn’t think of a better excuse to celebrate our favourite of the Nutbourne Vineyards bottles. Nutty Wild, Nutty Brut, Pinot Blush, Sussex Reserve and Bacchus. Throughout the week, we’ll be serving up our Sparkling Nutty Pinot Noir 2013 special by the glass all week, don’t miss out on this special!

We will also be showcasing each one on our Instagram accounts by exploring the tasting notes, pairing, and making of them with Richard Gladwin. Keep an eye on our socials to learn more about the wines and why they’re so delicious!

May Recipe

May Recipe.

Sea Bream Tartare

From the upcoming publication An English Vineyard Cookbook. This tian of Seabream Tartare with Tomato, Cucumber and Wasabi is perfect for impressing your guests as a starter at alfresco feasts.

Seasonal Recipe

Seasonal Recipe.

Spring Salad

April's recipe is a Spring salad that celebrates eating locally grown vegetables in the prime of their season, including Tenderstem Broccoli, Dandelion, Radish, Spring Onion & Toasted Hazelnuts, with a delicious Asian-style dressing.

March Recipe

March Recipe.

Seed Florentines

This month's recipe is a lovely indulgent treat - these moreish after dinner Petit Fours will be met with a universal “rude to say no” enthusiasm and quickly disappear.

Regenuary Recipe

Regenuary Recipe.

Leek Hearts

A lovely way to prepare and serve leeks as an unusual starter, tender and smoky from chargrilling. This hero ingredient is from our Regenuary menu as the leek crop helps maintain a healthy soil structure and enhances water retention for future growing in the same field.