April: Our recommendations on the menu this month

What we’ve been eating: Octopus terrine with confit potato, red cabbage purée and lemon

Our head chef James was inspired by holidays to Barcelona and Mallorca when he designed this dish, which is one of our à la carte starters.

He has created his own take on the classic tapas combination of octopus with confit potato by serving a thick slice of octopus terrine with barbecue potato and a red cabbage purée. The gentle acidity of the purée cuts through the richness and has already become a firm favourite with guests (and the team!)

He finishes the dish with fresh cabbage leaf, which brings a lovely fresh crunch to the dish, as well as grated chestnuts.

Definitely one to try when you next dine with us.

What we’ve been drinking: Weissburgunder

We have a new starter on the menu, a celebration of springtime comprising pâté en croûte with Wye Valley asparagus, garden peas and Calvados, which we’ve paired with a beautiful Weissburgunder, also known as a Pinot Blanc, from Pfalz in Germany.

This wine displays yellow pear and yellow apple on the nose, characteristics you can also detect on the palate, accompanied by hints of blossom.

There is a lovely minerality to the finish of this wine, full of finesse – Weissburgunder wines have more acidity than the Grauburgunder, or Pinot Gris, and we’d thoroughly recommend enjoying a glass to toast the warmer weather.