December: Our recommendations on the menu this month

What we’ve been eating: Cheesecake, lemon verbena and sorrel sorbet

A familiar dessert but with a twist – our white chocolate cheesecake is topped with a citrussy lemon verbena and sorrel gel. We pair it with sorbet, which is also made from lemon verbena and sorrel (from our garden), as well as lemon juice and apple purée, giving it an acidity which cuts through the rich creaminess of the cheesecake.
 
Our buttery biscuit cheesecake base is made from – you guessed it, the UK favourite – Hobnobs, just like you’d use at home. We also give the dish additional crunch with an extra sprinkle of feuilletine, crispy shards of thin, dried and sweetened crêpes.

What we’ve been drinking: Château des Tours, Brouilly, Beaujolais, France

Château des Tours is a beautiful 14th century estate with 70 hectares of vineyards. The sandy soils of the domaine lie on a bedrock of schist that helps the wine develop a particular mineral character.
 
As well as a beautiful, intense colour, this wine has expressive aromas of red and black jammy fruits, flowers and spices. Structured and sunny, but with a fresh attack, it’s well coated by a round and full texture. It is made using the Gamay grape, and Gamay wines are loved for their flouncy floral aromas, subtle earthy notes, and surprising ability to pair with food, which is due to having lower tannins.