June: Our recommendations on the menu this month

What we’ve been eating: Braised pork collar, potato rosti, watercress, pork cider jus 

Pork collar is renowned for its fabulous marbling, giving it its delicious, succulent flavour, especially when rendered out, making it perfect for slow cooking and roasting. We slow cook ours overnight in duck fat before crisping it up in the oven.

We serve it with a potato rosti – fried, grated potato that’s been pressed together in the pan to almost make a compacted potato cake which we cook until golden brown all over. To finish, we dress the dish with pickled shallots, watercress and red onion chutney for sweetness. This gorgeous dish is currently on our a la carte and lunch menus.

What we’ve been drinking: Domaine Mittnacht ‘Cuvee Gyotaku’, Alsace, France 

The Mittnacht family has been producing highly expressive wines since 1963 and was one of the first domains in Alsace to convert to biodynamic viticulture. The winery has been certified organic for more than 20 years, and this particular wine is also vegan.
 
40% Pinot Auxerrois, 20% Pinot Gris, 20% Gewurztraminer, 15% Riesling and 5% Muscat - Auxerrois is most at home in Alsace, particularly in the north, where the cooler climate helps this low-acid variety achieve good levels of freshness.
 
Aromatic, dry and fresh, Gyotaku complements fish dishes, with enough character to stand up to soy and wasabi. Intensely aromatic, it has tasting notes of melon, ripe pear, pineapple, lychee and white flowers with hints of butter. It’s rounded yet fresh on the palate, with hints of spice on the finish.