July: Our recommendations on the menu this month

What we’ve been eating: Cornish Ling, Parmentier Potatoes, Tartare Butter Sauce

Like all our food, this ling dish is inspired by the seasons and is being used when it is at its absolute best.

A deeper water fish primarily caught by boat anglers, it is found on the British coastline but is less known as most restaurants like to stick to the more recognisable cod. 

We think it’s a great fish with a very similar texture to lobster and should be utilised more on restaurant menus. It’s on our lunch menu now - let us know what you think.

What we’ve been drinking: 2013 Quinta da Silveira Reserva Branco, Douro DOC, Portugal

A new addition to our list, winemaker Rodrigo Martins uses traditional methods – yes, including crushing the grapes by foot! – and fermentation with indigenous yeasts to produce wines of the highest quality.

This wine is a blend of indigenous grapes like Códega do Larinho, Malvasia and Rabigato, with intense aromas of ripe fruits, wild herbs and a touch of minerality.

Full bodied with a slight creamy note and a long finish, it also has wonderful ageing potential due to the traditional production, extended skin contact and fermentation method.

Give this a try if you like a full-bodied wine to accompany your dishes.