July: What’s been on the menu recently

What we’ve been eating: Callebaut Chocolate Mousse

We make our chocolate mousse with Callebaut, the renowned Belgian couverture chocolate crafted using a century-old whole bean roasting technique that unlocks deep, rounded cocoa flavour.

Finished with a cocoa nib glaze, it's served alongside rich coffee ice cream and a delicate house-made chocolate tuile, an elegant, indulgent way to end the meal.

What we’ve been drinking: Josep Grau Vespres Blanc, Montsant, Spain

A vibrant, textural white made from 100% Grenache Blanc grown on granite soils in Marçà. Aromas of white flowers, yellow apple, lime, and peach mingle with a touch of spice and subtle nuttiness, while the palate stays precise and refreshing, with a full, creamy texture and an elegant, lingering finish.

Fermented with indigenous yeast and aged for seven months in a concrete tank, this is a limited production wine with fewer than 6,000 bottles from a producer devoted to expressing Montsant's terroir rather than passing trends.

Josep Grau's wines were recently the subject of our June wine dinner, themed around Spanish wines, where we were joined by Helen Grau, who talked us through the wines and their pairings.