What we’ve been eating: Venison Carpaccio
Our venison carpaccio brings together the best of British game and seasonal berries. We use thin slices of venison loin from Timpson's, sourced from carefully managed deer in the Chilterns, with a rich earthiness.
It's topped with blackberries for a burst of sweetness, while a silky Lincolnshire Poacher emulsion brings a nutty, savoury richness. Delicate shavings of the cheese add umami and an elegant finish.
Bulls Blood microgreens lend an earthy sweetness and vibrant colour, shaved radish adds fresh crunch, and peppery nasturtium and a drizzle of olive oil finish the plate. Rich, fresh and beautifully balanced, it's a delicate celebration of British game.
What we’ve been drinking: Raúl Pérez's Las Gundiñas 2023
Las Gundiñas 2023 showcases the character and complexity of Bierzo, a historic wine region in north-western Spain. It's made from a field blend of Mencía, Bastardo, Garnacha Tintorera and a small proportion of Doña Blanca. The grapes come from a 2.2-hectare vineyard in Valtuille de Abajo, where old bush vines grow in clay soils at around 510 metres.
Raúl Pérez, one of Spain's most influential winemakers, is renowned for championing the region's distinctive vineyards and indigenous grape varieties.
The 2023 vintage had a rainy winter followed by a dry summer and late-season heat, which created challenges in the vineyard but ultimately produced an abundant harvest. The wine was fermented with indigenous yeasts using whole bunches and gentle extraction, then spent 40 days macerating before 11 months of ageing in used 500-litre French oak barrels. This careful approach preserves the purity of the fruit and lets the vineyard's character shine through.
In the glass, Las Gundiñas is supple and aromatic, with lifted notes of wildflowers and herbs alongside bright berry fruit. Silky tannins and refreshing acidity bring precision and balance, leading to a long, elegant finish.