March: What’s been on the menu recently

What we’ve been eating: Confit Duck Leg Pierogi

This month’s confit duck leg pierogi is all about comfort with refinement. Soft, delicate dumplings are filled with rich, slow-cooked duck, paired with sweet Lyonnaise onions and a light chive emulsion.

Pierogi, a traditional Polish staple, are known for their versatility and warmth. Here, we elevate the classic by using confit duck leg, cooked slowly for deep flavour and tenderness.

Caramelised onions bring sweetness, while the chive emulsion cuts through with freshness and a subtle lift. It’s a balanced dish, comforting yet precise.

What we’ve been drinking: François Villard, Saint-Péray ‘Version’

This month, we’ve been enjoying the Saint-Péray ‘Version’ from Northern Rhône producer François Villard.

Made predominantly from Marsanne with a touch of Roussanne, this Rhône white is expressive yet finely balanced. Aromas of white blossom, peach and quince lead into a palate of stone fruit, citrus and gentle spice.

Fermented with native yeasts and aged on fine lees in French oak, it has both texture and freshness, finishing with a clean mineral edge. A beautifully composed wine that pairs effortlessly with the season.