Arancini

Fish

Sticky Toffee Pudding

Vila Nova Vinho Verde 2024, Portugal (Vg)

Recchia Pinot Grigio 2024, Veneto, Italy (Vg)

Les Roulants Colombard, France 2024 (Vg)

Ayano Marsanne, Rousanne, Viognier

orange marmalade ice cream (v) (Vg option available)

Pistachio, lemon & polenta cake

blue cheese butter or garlic butter, grilled tomato, chips & salad

8oz Sirloin dry-aged steak

grana cheese served with a salad of tomato & toasted pine nuts (v) (Vg option available)

Risotto of peas, spinach, zucchini & artichoke

Recchia Pinot Grigio 2024, Veneto, Italy

Les Roulants Colombard, France 2024

Somerset Cheeses – Wyfe of Bath, Bath Blue & Bath Soft, Cheddar, quince & crackers

Dairy ice creams: chocolate, honeycomb, strawberry – with buttery shortbread

Raspberry & lemon sorbets with toasted almonds, orange & olive oil biscuit

Warm stem ginger pudding, plant based ice-cream

Warm stem ginger pudding, clotted cream ice-cream & toffee sauce

Pistachio, lemon & polenta cake, orange marmalade ice cream

Chocolate mousse, strawberries & cream

8oz Sirloin dry-aged steak, blue cheese butter or garlic butter, grilled tomato, chips & salad

(v), served with a green salad & garlic croutons

Parmigiana, layers of fried aubergine baked in rich tomato sauce, mozarella

Beer battered fish & chips, home-made mushy peas & Boatman tartare sauce

Risotto of peas, spinach, zucchini & artichoke, grana cheese served with a salad of tomato & toasted pine nuts

Grilled free-range chicken breast, anchovy & caper cream, crushed new potatoes & summer greens

Keep 6 cups of chicken or vegetable stock hot in a saucepan over low heat; do not boil.

Prepare stock

In a heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add finely diced onion and a pinch of salt; cook, stirring, until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Add 2 cups Arborio rice to the pan and stir to coat with oil and butter. Cook 1–2 minutes, stirring, until edges of the rice become translucent.

Toast rice

Pour in 1 cup dry white wine and stir until mostly absorbed by the rice.

Deglaze

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue for about 18–20 minutes until rice is creamy and just al dente; you may not need all 6 cups. Stir in remaining 1 tablespoon butter, 1 cup finely grated Parmesan, 1.5 tsp salt, 1/2 tsp black pepper, and 2 tablespoons chopped parsley. Taste and adjust seasoning. Spread the finished risotto on a rimmed baking sheet to cool for 20–30 minutes (this firms it for shaping).

Cook risotto

While the risotto cools, prepare fillings: cut mozzarella into 12 small cubes (about 1/2 inch). If using prosciutto or cooked ground beef, chop finely. Have 2 tablespoons chopped parsley ready to mix into the rice if desired.

Place 1 cup flour in a shallow bowl, beat 3 large eggs in another bowl, and place 2 cups breadcrumbs mixed with 1/2 tsp salt in a third bowl. Heat vegetable oil in a deep pot or heavy-bottomed saucepan to 350°F (175°C). You need about 2–3 inches of oil or more depending on pot size.

Assemble coating station

With moist hands, take about 2–3 tablespoons of cooled risotto and flatten it in your palm to form a small disc. Place a cube of mozzarella (and a pinch of chopped prosciutto if using) in the center, then fold and press the rice around the filling to form a compact ball about 1.5–2 inches (3.5–5 cm) in diameter. Repeat until you have about 12 arancini. Keep hands slightly damp to prevent sticking.

Shape arancini

Roll each rice ball lightly in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs to fully coat. For extra-crispy coating, repeat egg and breadcrumb step for a double crust.

Coat

Fry arancini in batches so they don't overcrowd the pot. Carefully lower 3–4 balls into the oil and fry until golden brown and crisp, about 3–4 minutes, turning as needed. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle lightly with salt.

If the mozzarella hasn't fully melted inside, place the drained arancini on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes. Serve hot.

Finish

Warm 2 cups marinara sauce on the stove over low heat. Serve arancini with warm marinara for dipping.

Arborio rice

Chicken or vegetable stock (hot)

Dry white wine

Yellow onion, finely diced

Garlic, minced

Unsalted butter

Olive oil

Parmesan cheese, finely grated

Salt

Freshly ground black pepper

Mozzarella, cut into 12 small cubes

Prosciutto or cooked ground beef (optional), finely chopped

Fresh parsley, finely chopped

All-purpose flour

Large eggs, beaten

Plain breadcrumbs (Panko or Italian)

Vegetable oil (for frying)

Salt (for seasoning breadcrumbs)

Marinara sauce (store-bought or homemade), warm

Pat the fish fillets dry with paper towels. Check for any pin bones and remove with tweezers. Season both sides lightly with 1/2 tsp of the sea salt and 1/4 tsp black pepper.

Prepare fish

Mince the garlic finely and combine in a shallow dish with 3 tbs olive oil, 2 tbs lemon juice, 2 tbs chopped parsley, 1 tsp smoked paprika and the remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Whisk to combine.

Make marinade

Place fillets in the dish and spoon the marinade over them, turning to coat. Let sit at room temperature for 15–20 minutes (or up to 30 minutes refrigerated). Do not marinate much longer to avoid breaking down the flesh.

Marinate fish

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs olive oil (from optional or extra) to the pan. Gently shake excess marinade off each fillet and place them skin-side down if skin is on, or presentation side down. Cook undisturbed for 3–4 minutes until a golden crust forms.

Sear fillets

Flip the fillets carefully and reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the fillets as they finish cooking for another 2–4 minutes, until the internal temperature reaches 55–60°C (130–140°F) for moist, flaky fish or until opaque and flaking. Transfer fish to a warm plate and tent with foil to rest.

Finish cooking

Reduce heat to medium-low and add the remaining 1 tbs butter to the same skillet. Add the minced shallot and sauté for 1–2 minutes until translucent but not browned. Pour in 60 ml white wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1–2 minutes).

Make sauce

Add 60 ml fish or chicken stock and simmer 1–2 minutes more. Stir in the lemon zest and 1 tbs lemon juice. Swirl in any resting juices from the fish and the remaining tablespoon of butter to finish the sauce, stirring until glossy. Taste and adjust seasoning with salt and pepper to taste. Stir in 1 tbs chopped parsley.

Spoon the warm sauce over the rested fillets just before serving.

Toss 300 g mixed baby vegetables with 1 tbs olive oil and salt and pepper to taste. For roasting: spread on a baking sheet and roast in a 200°C (400°F) oven for 12–15 minutes until tender. For sautéing: heat a skillet over medium-high heat, add oil, and cook vegetables until crisp-tender, 6–8 minutes.

Roast or sauté vegetables

Serve the fish fillets with the vegetables, garnish with additional parsley and lemon wedges if desired.

firm white fish fillets (cod, halibut, or sea bass)

olive oil

lemon juice

garlic

fresh parsley, chopped

smoked paprika

sea salt

black pepper

unsalted butter

shallot, finely minced

white wine (or additional fish stock)

fish stock or low-sodium chicken stock

lemon, zested

lemon juice (for sauce)

fresh parsley, chopped (for garnish)

salt and pepper

olive oil (for vegetables)

mixed baby vegetables (asparagus, cherry tomatoes, baby carrots)

salt and pepper (for vegetables)

Place the chopped dates in a heatproof bowl. Pour the boiling water over them and stir in the bicarbonate of soda. Let sit for 10 minutes — the mixture will soften and become slightly frothy. After resting, mash lightly with a fork to break down larger pieces; set aside to cool slightly.

Prepare dates

Preheat the oven to 180°C (350°F). Grease a 20 x 20 cm (8 x 8 in) square baking dish or a similar 1.2–1.5 liter (5–6 cup) capacity ovenproof dish. Line the base with baking paper for easier removal if desired.

Preheat and prepare dish

In a large mixing bowl, beat the softened butter and dark brown sugar together until pale and fluffy, about 3–4 minutes with an electric mixer (or longer by hand).

Cream butter and sugar

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to incorporate. If the mixture starts to curdle, add a tablespoon of the flour or a little of the reserved milk to bring it together.

Add eggs and vanilla

Sift the self-raising flour and salt into the butter mixture. Fold gently with a spatula until mostly combined.

Fold in dry ingredients

Stir the cooled date mixture and the milk into the batter, mixing until evenly distributed and a smooth, thick batter forms.

Combine date mixture and milk

Pour the batter into the prepared dish, smoothing the top. Bake in the preheated oven for 30–35 minutes, or until the pudding has risen, is set in the center and a skewer inserted into the center comes out with moist crumbs (not raw batter). If using individual ramekins, reduce time to 18–22 minutes depending on size.

Bake

Remove from the oven and let sit for 10 minutes while you prepare the toffee sauce. The pudding will sink slightly, which is normal and allows sauce to pool.

Rest

While the pudding bakes (or in the 10 minutes while it rests), make the toffee sauce. In a saucepan over medium heat, melt the butter and dark brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble gently. Cook for 1–2 minutes, then stir in the double cream and bring to a gentle simmer. Simmer for 3–5 minutes, stirring frequently, until the sauce slightly thickens.

Remove the pan from heat and stir in the vanilla extract, optional black treacle (for a deeper flavor), and a pinch of salt. Taste and adjust sweetness or saltiness to preference. Keep warm.

Finish sauce

Either pour two-thirds of the warm toffee sauce over the warm pudding in the dish so it soaks into the sponge, reserving the rest for serving, or spoon the sauce over individual puddings on plates. For a more soaked pudding, poke holes in the baked pudding with a skewer and spoon sauce over to fill them.

Pour over pudding

Serve generous slices or spoon portions of the sticky toffee pudding into bowls. Drizzle with the remaining warm toffee sauce and add a dollop of double cream or a scoop of vanilla ice cream. Sprinkle toasted chopped walnuts or pecans on top if using.

Best served warm. Leftover pudding can be refrigerated up to 3 days; reheat gently in a low oven or microwave and warm the reserved sauce before serving.

pitted dates (finely chopped)

boiling water

bicarbonate of soda (baking soda)

unsalted butter (softened)

dark brown sugar (packed)

large eggs

vanilla extract

self-raising flour

milk

salt

dark brown sugar

double cream (heavy cream)

black treacle or molasses (optional, for depth)

double cream or vanilla ice cream

walnuts or pecans (toasted, chopped) (optional)

Place the Vila Nova Vinho Verde 2024 in the refrigerator for at least 2 hours before serving. If short on time, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes to reach an ideal serving temperature of about 8–10°C (46–50°F).

Chill the wine

Place wine glasses in the refrigerator for 10–20 minutes or rinse with icy water and let them drain briefly so the glass is cool but not frosted.

Chill the glasses

Check the closure (cork or screwcap). Wipe the bottle neck with a clean cloth to remove dust or condensation before opening.

Inspect the bottle

If screwcap: hold the bottle firmly and twist the cap off. If cork: use a waiter’s corkscrew to carefully remove the cork, keeping the bottle steady and avoiding cork crumbles.

Open the bottle

Vinho Verde is typically fresh, slightly effervescent and best enjoyed young with minimal aeration. If you prefer a touch of aromatics, pour slowly into a decanter or let sit in the glass for 5–10 minutes. Avoid prolonged decanting to preserve vibrancy.

Decide on aeration (optional)

Pour about 120–150 ml (roughly 4–5 fl oz) per serving into chilled glasses, filling to about one-third to one-half of the glass to allow aromas to develop. Serve remaining bottle on a chilled coaster or in an ice bucket to maintain temperature.

Pour

If desired, slip a thin lemon or lime wedge on the rim of each glass or place a small mint sprig in the glass for a bright aromatic accent. These are optional and should not overpower the wine.

Garnish each glass

Arrange a small plate of vegan tapas such as grilled artichokes, olives, crusty bread, and a bowl of Marcona or roasted almonds. Light, salty, and acidic snacks complement the wine’s crisp acidity and subtle spritz.

Serve with small bites

If you have leftover wine, reseal with the original screwcap or a tight-fitting wine stopper. Return the bottle to the refrigerator or place it back in an ice bucket. Drink within 2–3 days for best freshness and flavor; slight loss of effervescence is normal.

Reseal and chill

Opened Vinho Verde is best consumed soon; do not store opened bottles at room temperature or for extended periods to prevent rapid oxidation and loss of character.

Avoid long-term storage opened

Vila Nova Vinho Verde 2024, chilled

Wine glasses (white or universal), chilled

Lemon or lime wedges

Fresh mint sprigs

Marcona almonds or salted roasted almonds

Light vegan tapas (e.g., grilled artichokes, olives, crusty bread)

Place the bottle of Recchia Pinot Grigio upright in the refrigerator for 2–3 hours before serving. Ideal serving temperature is 7–10°C (45–50°F).

Chill in refrigerator (recommended)

If short on time, fill a bucket or large bowl with 2 cups of ice and 4 cups of cold water. Submerge the bottle for 15–20 minutes, turning once after 10 minutes to ensure even chilling.

Quick chill with ice bath

Wipe the neck with a clean cloth. Use a corkscrew or waiter’s friend to remove the cork cleanly. If the bottle has a screw cap, twist it off and wipe the rim.

Once opened, inspect the wine briefly for clarity (Pinot Grigio should be pale straw to light gold). Swirl the wine gently in an empty glass and smell—expect aromas of green apple, pear, citrus, and light floral notes.

Inspect and smell

Hold the bottle at the base and pour slowly into chilled white wine glasses, filling each glass about one-third full (about 120–150 ml per glass). This allows room to swirl and release aromatics.

Pouring

Serve immediately at 7–10°C. If the wine warms slightly, return the bottle to the refrigerator or an ice bucket to maintain temperature.

Serve

Slide a thin cucumber slice or a lemon/lime wedge onto the rim of each glass if desired. Alternatively, float a single basil or mint leaf in the wine for a subtle herbal note.

Garnish the glass (optional)

Arrange a small plate of light vegan appetizers—crackers with olive tapenade, marinated olives, or tomato bruschetta—to complement the wine’s bright acidity and fruit-forward profile.

Choose vegan pairings

Recork the bottle with the original cork or a reusable stopper. Store upright in the refrigerator. Consume within 3–5 days for best flavor; Pinot Grigio loses freshness after several days.

Storage after opening

Recchia Pinot Grigio 2024 (bottle)

Ice (optional for chilling quickly)

Cold water (optional for ice bath)

Wine glasses (for serving)

Thin cucumber slices

Fresh basil or mint leaves

Light vegan appetizer (crackers, olives, or bruschetta)

Chill the bottle: Place the unopened bottle in the refrigerator for at least 2–3 hours before serving to reach an ideal temperature of about 8–10°C (46–50°F). If you need to chill faster, put the bottle in an ice bucket filled with equal parts ice and cold water for 20–30 minutes.

Inspect the bottle: Confirm the label reads Les Roulants Colombard, France 2024 and that the bottle is sealed properly. Because this is a vegan wine, there is no animal-derived fining used; no additional preparation is required.

Open the bottle: Use a waiter’s corkscrew or wine opener. Cut the foil cleanly just below the lip, remove the cork slowly to avoid agitating the wine, and wipe the neck with a clean cloth if needed.

Pour and taste: Pour a small pour (about 60–90 ml) into a white wine glass, tilt the glass and pour gently to preserve aromatics. Swirl gently, smell, then taste. Les Roulants Colombard is typically fresh, zesty and fruit-forward — note citrus, green apple and light floral notes.

Serve: Once satisfied with the temperature and taste, pour 120–150 ml servings per guest. Keep the bottle in the ice bucket to maintain temperature during service if the room is warm.

Store leftover wine: Reseal the bottle with its original cork (insert cork side down if it’s clean) or a reusable wine stopper and refrigerate. Consume within 3–5 days for best freshness; the wine will keep better if kept cold and upright.

Fill an ice bucket with a mix of ice and cold water to chill the bottle while serving. Place clean white wine glasses nearby at room temperature for immediate use.

Prepare ice bucket and glasses

Wash and thinly slice one lemon. Arrange slices on a small plate so guests can add a touch of citrus to their glass if desired (optional; a little lemon can accentuate the Colombard’s brightness).

Arancini

Fish

Sticky Toffee Pudding

Vila Nova Vinho Verde 2024, Portugal (vg)

Recchia Pinot Grigio 2024, Veneto, Italy (vg)

Les Roulants Colombard, France 2024 (vg)

Ayano Marsanne, Rousanne, Viognier

Pistachio, Lemon & Polenta Cake

8oz Sirloin Dry-aged Steak

Risotto Of Peas, Spinach, Zucchini & Artichoke

Recchia Pinot Grigio 2024, Veneto, Italy

Les Roulants Colombard, France 2024

Somerset Cheeses – Wyfe Of Bath, Bath Blue & Bath Soft, Cheddar, Quince & Crackers

Dairy Ice Creams: Chocolate, Honeycomb, Strawberry – With Buttery Shortbread

Raspberry & Lemon Sorbets With Toasted Almonds, Orange & Olive Oil Biscuit

Warm Stem Ginger Pudding, Plant Based Ice-cream

Warm Stem Ginger Pudding, Clotted Cream Ice-cream & Toffee Sauce

Pistachio, Lemon & Polenta Cake, Orange Marmalade Ice Cream

Chocolate Mousse, Strawberries & Cream

8oz Sirloin Dry-aged Steak, Blue Cheese Butter Or Garlic Butter, Grilled Tomato, Chips & Salad

Parmigiana, Layers Of Fried Aubergine Baked In Rich Tomato Sauce, Mozarella

Beer Battered Fish & Chips, Home-made Mushy Peas & Boatman Tartare Sauce

Risotto Of Peas, Spinach, Zucchini & Artichoke, Grana Cheese Served With A Salad Of Tomato & Toasted Pine Nuts

Grilled Free-range Chicken Breast, Anchovy & Caper Cream, Crushed New Potatoes & Summer Greens