October: Our recommendations on the menu this month

What we’ve been eating: Williams pear ‘trifle’, hazelnut, tonka

Chef Chris has created his own interpretation of the traditional trifle, staying true to the traditional formula but with his own stamp on it.

At the base is a hazelnut custard, made by mixing a homemade hazelnut paste with the classic Bird’s custard powder. This is topped with a hazelnut frangipane dome and Williams pear jelly.

At the last minute, it is finished with a tonka bean-infused cream, which gets a vanilla-like flavour from the tonka bean and is aerated using an espuma gun to make it fluffy and cloud-like. This is then topped with toasted hazelnuts, micro lemon balm, and a Williams pear sorbet.

What we’ve been drinking: Belgian beers

As Margriet is from Belgium, she is passionate about ensuring there is a selection of excellent Belgian beers on the drinks list.

As well as the famous Delirium Tremens Blonde, we have the non-alcoholic Sportzot and the gluten free Mongozo Pilsner with its mild, slightly bitter hoppy flavour.

Or for something fruitier in style, we have Floris Cherry, a soft and sweet beer with the flavour of wild sour cherries and a touch of nuts that come from the cherry stones.

We suggest pairing one of our Belgian beers with our selection of British cheeses. Your sommelier can offer you a bespoke recommendation at the restaurant.