July: Our recommendations on the menu this month

What we’ve been eating: St Austell mussels, brioche, tarragon, sriracha 

We’re all about using the best of British produce, which is why these fat, juicy mussels from St Austell have been a starter on our a la carte and tasting menus recently. Mussels with white wine is a classic pairing, as well as tarragon, which brings an aromatic and subtle but also bittersweet flavour with hints of anise. We’ve included buttery, fluffy brioche on the plate for a bit of sweetness and to soak up all the flavours.
 
Our chefs finish the dish with a crispy potato tuile for crunch, sriracha for a kick of heat, and some peppery alyssum flowers from our garden.

What we’ve been drinking: 2020 Clos des Nines Coteaux du Languedoc Obladie, Languedoc, France

Isabelle Mangeart, owner of Clos des Nines, has eight hectares of vines in the hills near Montpellier. Certified organic since 2013, the vines are grown using organic compost and no chemicals; while the wines are elegant and full of character, some sourced from very old vines.
 
The Coteaux du Languedoc Obladie is 40% Grenache Blanc, 30% Roussanne, 20% Vermentino and 10% Viognier, and is partially aged on fine lies in new oak barrels for eight months. It has an elegant nose with aromas of white peaches, pear, white fennel, and hints of yellow flower and brioche. The palate is rich and floral, well-balanced with a minerality and refreshing acidity.