August: Our recommendations on the menu this month

What we’ve been eating: Ajo blanco, grape, cantaloupe melon, brioche, nasturtium

Our chefs have created this classic ajo blanco in tribute to the traditional Spanish soup. The dish has its origins in Roman cuisine and eventually became a traditional dish of Andalucía. Made primarily from blending bread, crushed almonds and garlic until super smooth and chilled, it is usually served with grapes or slices of melon – we’ve included both in ours to add sweetness. A perfect dish to cool down in the hot summer weather.

What we’ve been drinking: Artelium Pinot Noir

A concentrated and polished Pinot Noir from Sussex, the Burgundy clones used lend this wine perfumed aromatics and subtle dry spice. Juicy, crunchy and vibrant, all held in an elegant structure, chalky tannins give the wine great texture, with a refreshing acidity that’s still well-integrated and harmonious.
 
This wine also has flavours of blackberry, black cherry and damson fruit, with subtle fennel and violet giving further aromatic complexity and intrigue, as well as a long, complete finish.
 
We recommend pairing with seasonal game, lighter read meat and lamb or earthy, slow-cooked vegetarian dishes, such as with mushrooms or beans.