August: Our recommendations on the menu this month

What we’ve been eating: Choux bun, apricot, Madagascan vanilla, almond

Head pastry chef Chris has created an irresistible choux bun dessert for our à la carte menu. He makes a classic choux paste, which he tops with a thin disc of craquelin dough before baking to give it a gorgeous crunchy texture and an even rise. Once baked, the choux bun is filled with a Madagascan vanilla crème diplomat (a crème pâtissière lightened with whipped cream) and serves it with apricot four ways: as a sorbet, compote, gel and poached. The dessert is then finished with almond nougatine and decorated with cornflowers.

What we’ve been drinking: Wiston Brut NV

The beautiful, family-run Wiston Estate is nestled in the heart of England’s rolling South Downs in West Sussex. The vineyard lies on an exceptional, south-facing chalk escarpment, like Champagne, planted with classic grape varieties.

Wiston Brut NV is a refreshing, elegant and complete sparkling wine, with a fine, complex finish that combines the youthful purity of crisp green apples and ripe lemons with richer, mature characters from extended lees-ageing. Made from a blend of Chardonnay, Pinot Noir and Pinot Meunier in equal parts, this beautifully balanced wine is a fantastic expression of our house style.