Roasted Squash, Basil & Pumpkin Seed Pesto

Pumpkin Ravioli

Wine

Precious Day Crémant

Oysters

Hugo Spritz

Pina Colada

Aperol Spritz

Lemon & Poppyseed Biscuits

House Butter

Parmesan & Truffle Fries, baby water cress and grilled plum tomato

Sirloin Steak with Green Peppercorn

Chocolate Tart

Roasted King Oyster Mushroom, Crispy Onion & Thyme Pangrattato

Mushroom Risotto

Fennel, Tomato & Red Pepper, Courgette & Basil, Sauce Vierge

Provençal Baked Cod

Serves 2, Served Family Style With Jugs Of English Custard

Seasonal Crumble

Tenderstem Brocolli

French Style Mash Potato

Truffle Cauliflower Cheese

Fennel, Tomato & Red Pepper Fondue, Samphire, Courgette, Sauce Vierge

Cod Provencal Style

Broccoli and Stilton Veloute

Confit duck Leg

Marinated Nocella Olives

Chilli & Lemon

White Chocolate & Strawberry Profiterole, Raspberry Macaron, Chocolate Delice, Grand Pacific Vimto Trifle, Freshly Baked Warm Scones, Clotted Cream & Jam

SWEET SELECTION

Smoked Salmon, Chive Crème Fraîche & Watercress, Coronation Chicken, Duck & Hoisin Sausage Roll, Lobster Brioche Roll - Served Warm, Vegetarian Cream Cheese & Cucumber, Spiced Sweet Potato & Squash Pastry

Savory Selection

Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Spread in a single layer on a rimmed baking sheet.

Roast for 25–30 minutes, stirring once halfway through, until very tender and lightly caramelized. Let cool slightly.

Transfer roasted squash to a food processor and pulse until mostly smooth but slightly textured (you want a bit of body). Add ricotta, 1 tablespoon grated Parmesan, 1 egg yolk, 1 teaspoon ground nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse or fold together until thoroughly combined and smooth enough to pipe or spoon. Taste and adjust seasoning. Chill filling in refrigerator for 15–30 minutes to firm up slightly if needed.

If making fresh pasta: On a clean surface, mound the flours and make a well. Beat the 2 eggs and 1 egg yolk with 1 teaspoon olive oil and 1/2 teaspoon salt; pour into well. Gradually incorporate flour into eggs with a fork until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.

Divide dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to thin sheets about 1–2 mm thick. Keep sheets covered with a cloth while working.

If using store-bought pasta sheets: unroll and lay out sheets on lightly floured surface, trimming edges as needed.

To assemble ravioli: place a sheet on a lightly floured surface. Spoon or pipe small mounds (about 1 tablespoon) of filling spaced 1½–2 inches apart. Brush a little water or beaten egg along the edges and between mounds. Lay a second sheet over the top and press around each mound to seal, expelling air. Use a ravioli cutter or knife to cut individual ravioli; crimp edges with a fork to ensure seal. Place finished ravioli on a lightly floured tray until ready to cook.

Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they begin to pop and are fragrant, about 3–4 minutes. Remove and cool.

In a food processor, combine toasted pumpkin seeds, basil leaves, 2 garlic cloves, 1/2 cup grated Parmesan and 1 tablespoon fresh lemon juice. Pulse to a coarse paste.

With the processor running, stream in 1/2 cup olive oil until emulsified to a loose, spreadable pesto. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust lemon, salt, or oil to reach desired consistency. If too thick, add 1–2 teaspoons warm water.

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Gently drop ravioli (in batches if necessary) into boiling water. Fresh ravioli will cook quickly—about 2–4 minutes—until they float and the pasta is tender. Use a slotted spoon to transfer to a warm plate or a skillet.

While ravioli cook, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add sage leaves and cook until butter foams and turns lightly golden and fragrant, about 2 minutes. Remove sage to a paper towel if you prefer crispy garnish, or leave in skillet.

Add cooked ravioli to the butter/skillet gently, tossing to coat for about 30–60 seconds to warm through and pick up flavor. Add 2–3 tablespoons of the basil & pumpkin seed pesto to the skillet and gently toss with ravioli; add a splash of pasta water if needed to thin the sauce and help it cling.

Plate ravioli, finish with an extra dollop or drizzle of pesto, sprinkle with additional toasted pumpkin seeds and 1/4 cup grated Parmesan. Top with crispy sage leaves if desired and a crack of black pepper.

butternut squash (or sugar pumpkin), peeled, seeded, and cubed

olive oil

salt

black pepper, freshly ground

ricotta cheese (whole milk preferred)

Parmesan cheese, freshly grated

egg yolk

ground nutmeg

salt (for filling)

black pepper (for filling)

all-purpose flour

semolina flour (optional for texture)

large eggs

olive oil (for dough)

salt (for dough)

fresh basil leaves, packed

pumpkin seeds (pepitas), toasted

garlic cloves, peeled

Parmesan cheese, grated

lemon juice (fresh)

black pepper

unsalted butter

fresh sage leaves (optional)

additional toasted pumpkin seeds for garnish

grated Parmesan for serving

salt (for pasta water)

Examine the wine label to confirm varietal, vintage and any serving notes. If the bottle is cork-sealed, use the corkscrew to remove the cork carefully: cut the foil below the lip, screw the corkscrew into the center of the cork, then pull steadily to avoid crumbling. If the wine is sealed with a screwcap, unscrew and remove the cap.

Prepare bottle

For red wines, aim for 60–68°F (15–20°C). For light-bodied whites and rosé, 45–55°F (7–13°C). For fuller-bodied whites and sparkling wines, 42–50°F (6–10°C). Use a thermometer if desired. If the wine is too warm, chill it briefly in the fridge or an ice bucket; if too cold, let it warm in the glass for a few minutes.

Check temperature

If the wine is a young robust red or an older wine that may contain sediment, decant into a clean decanter. Pour slowly and steadily into the carafe, stopping if you see sediment reaching the bottle neck. Let young reds breathe for 15–45 minutes; older wines generally benefit from shorter exposure (10–20 minutes) to open their aromas.

Decant if necessary

If serving white or rosé and the bottle is not cold enough, place it in an ice bucket filled with ice and a little water for 10–20 minutes, or put it in the refrigerator for 2–3 hours prior to serving. Avoid over-chilling; too cold mutes flavors.

Chill whites/rosé (optional)

Hold the bottle at its base, tilt the glass at ~45°, and pour a small amount (about 2–3 oz / 60–90 ml) to swirl and smell. For serving, pour approximately 5 oz (150 ml) for a standard serving of wine, leaving enough space to swirl the wine in the glass.

Pour

Place the glass on a stable surface. For red wine, serve at room temperature within the recommended range. For white or rosé, serve chilled. Sip, note the aroma (nose), take a small taste to judge acidity, tannin, body and finish. Re-cork the bottle (or replace screwcap) and store upright for short-term service or refrigerate opened bottles and consume within 3–5 days for best quality.

Serve and enjoy

If not finishing the bottle, reseal with original cork or a wine stopper and store in the refrigerator regardless of type; reds can come back to serving temperature before drinking. Use a vacuum pump if available to slow oxidation.

Storage after opening

bottle of wine (red or white)

wine glass

decanting carafe (optional)

ice (for chilling white or rosé, optional)

wine cooler or ice bucket (optional)

corkscrew (if bottle is corked)

thermometer (optional, for precise serving temp)

Place a champagne flute or coupe in the freezer for 10–15 minutes or fill it with ice water while preparing ingredients to ensure the cocktail stays cold.

Chill glassware

If you don't have honey syrup prepared, make it by dissolving equal parts honey and hot water. Stir until uniform and cool to room temperature.

In a mixing glass or small shaker without ice, add 0.5 oz elderflower liqueur, 0.25 oz fresh lemon juice, 0.25 oz honey syrup and 1 dash orange bitters. Stir or gently roll between two cups for 10–15 seconds to blend flavors. The small amount of lemon juice brightens the liqueur and mellows the honey.

Combine modifiers

Discard ice/water from the chilled flute. Fine-strain the combined modifiers into the chilled flute to avoid any pulp or foam entering the glass.

Strain into glass

Carefully top with 5 oz (about half a standard bottle for two drinks; for one cocktail use specified 5 oz) of chilled Crémant. Pour slowly down the side of the glass or over the back of a bar spoon to preserve effervescence and prevent excessive foam. Leave about 1/4 inch head.

Top with Crémant

Express a lemon twist over the surface of the sparkling cocktail by pinching the peel (oil-side down) to release aromatic oils, then rub the rim with the twist and drop it into the drink.

If using edible gold leaf, gently lay a small flake onto the surface of the Crémant with a clean tweezer for a luxurious shimmer. Serve immediately.

Crémant (Brut or Extra-Brut)

Elderflower liqueur (e.g., St-Germain)

Fresh lemon juice

Honey syrup (1:1 honey:hot water)

Orange bitters

Lemon twist

Edible gold leaf (optional)

Spread crushed ice across a large serving platter or shallow bowl to create a stable, chilled bed for the oysters. Pack the ice so oyster shells sit level and won't tip.

Chill serving bed

Cut lemons into wedges and arrange on the platter. Chop parsley finely and set aside for a light garnish over oysters if desired.

Prepare lemons and garnish

If oysters are not already shucked, hold the oyster with a thick towel, insert an oyster knife at the hinge and twist to pop open. Slide the knife along the top shell to detach, discard top shell, then run the knife under the oyster meat to free it from the bottom shell while preserving as much of the liquid (liquor) as possible. Place each half-shell with oyster on the bed of crushed ice, spacing evenly. Keep oysters chilled until serving (no more than 1 hour at service temperature).

Shuck and arrange oysters

Combine red wine vinegar, finely minced shallot, freshly ground black pepper, sea salt and (if using) sugar in a small bowl. Stir well to dissolve the salt and sugar. Taste and adjust: add a touch more vinegar if you want brighter acidity, or a pinch more sugar to soften the bite. Refrigerate for at least 10–15 minutes so flavors meld. Spoon small amounts into a ramekin for service.

In a separate small bowl, mix ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice and hot sauce (if using) until smooth. Taste and adjust heat or acidity: add more horseradish for heat, lemon for brightness, or a dash more Worcestershire for umami. Transfer to a ramekin for service.

Set the platter of oysters on crushed ice in the center of the table. Arrange small ramekins of mignonette and cocktail sauce, lemon wedges, and a small dish of chopped parsley nearby. Provide an oyster fork or small fork and extra napkins for guests. To eat: squeeze lemon over an oyster or add a small spoonful of mignonette or cocktail sauce, then tip the shell and slurp the oyster and its liquor directly from the shell.

Leftovers: Discard any oysters that smell off or that closed tightly when tapped (if whole). Store shucked oysters in their shells covered with a damp towel over a bowl in the coldest part of the fridge and consume within 24 hours.

Fresh shucked oysters (in half shell)

Crushed ice

Lemon wedges

Fresh parsley, chopped (garnish)

Red wine vinegar

Shallot, finely minced

Freshly ground black pepper

Granulated sugar (optional, to balance acidity)

Sea salt

Ketchup

Prepared horseradish

Worcestershire sauce

Hot sauce (optional)

Chill a large wine glass or tumbler in the freezer for 5 minutes. Place the mint leaves in the palm of your hand and clap once to lightly bruise them and release the aroma (do not pulverize). Add the mint gently to the chilled glass.

Chill and bruise mint

Add the lime wheel or wedge to the glass, tucking it beside the mint so it infuses the drink while remaining decorative.

Pour the elderflower cordial (and elderflower liqueur if using), fresh lime juice, and simple syrup (if using) into the glass over the mint and lime. Gently stir once with a bar spoon to combine and lift the mint slightly without shredding it.

Combine syrups and juice

Fill the glass with large ice cubes or crushed ice up to near the rim. Large cubes slow dilution; crushed ice chills faster and gives a different mouthfeel—choose per preference.

Add ice

Slowly pour the chilled Prosecco into the glass to preserve effervescence, then add the club soda or sparkling water. Stir very gently once to integrate; avoid vigorous stirring to keep the bubbles lively.

Top with bubbles

Garnish by lightly slapping a sprig of mint between your hands and placing it on top for aroma. Optionally, run the lime wedge around the rim before dropping it in.

Serve immediately with a short straw or stirrer so the drink can be lifted from the bottom to maintain balance of syrup and bubbles as you sip.

elderflower cordial (St-Germain or homemade)

fresh lime juice

simple syrup (optional, 1:1)

Prosecco (chilled)

club soda or sparkling water (chilled)

elderflower liqueur (optional, for extra floral note)

fresh mint leaves

thin lime wheel or wedge

ice (large cubes or crushed)

Place a hurricane or large chilled glass in the freezer for 5–10 minutes to cool, or fill it with ice water while you prepare the cocktail.

Chill glass

If you don't have fresh pineapple juice, juice a ripe pineapple or use high-quality refrigerated pineapple juice. Measure ingredients and have crushed ice ready.

Add fresh pineapple chunks and white rum to a blender. Blend on high for 5–8 seconds to break up the fruit.

Add fresh pineapple juice, cream of coconut, lime juice, simple syrup (if using), and crushed ice to the blender.

Blend on high until smooth and slushy, about 10–20 seconds. Stop and scrape down the sides once if needed. The mixture should be thick but pourable.

Taste and adjust: if too sweet, add 0.25 fl oz fresh lime juice; if too strong, add 0.5 fl oz pineapple juice; if too thin, add a small handful more ice and re-blend briefly.

Discard ice water from the chilled glass if used. Pour the blended Piña Colada into the chilled hurricane glass.

Carefully float the dark rum on top by slowly pouring it over the back of a spoon held just above the drink (optional).

Garnish with a pineapple wedge, a maraschino cherry skewered on the rim, and a mint sprig if desired.

Serve immediately with a straw and a small cocktail spoon for scooping. Enjoy responsibly.

white rum

dark rum (optional float)

fresh pineapple juice

cream of coconut (e.g., Coco López)

fresh pineapple chunks

crushed ice

lime juice (fresh)

pineapple wedge

maraschino cherry

mint sprig (optional)

Fill a large wine glass about three-quarters full with ice cubes (roughly 5–7 medium cubes).

Prepare glass

Add Aperol

Slowly add 3 oz chilled Prosecco to the glass. Pour gently to preserve bubbles and prevent foaming.

Add Prosecco

Add 1 oz chilled soda water to finish. If you prefer a lighter drink, increase soda by 0.5–1 oz.

Top with soda

Stir very gently once with a bar spoon (one or two slow turns). Garnish with one fresh orange slice on the rim or dropped in the glass. Serve immediately while chilled.

Garnish and serve

For a party batch, in a pitcher combine chilled Prosecco (750 ml), chilled Aperol (about 350–500 ml depending on taste; classic ratio 3:2 Prosecco:Aperol by volume), and 250 ml chilled soda water. Stir gently to combine.

Combine ingredients

Fill each wine glass with ice, pour the pre-mixed spritz into glasses, and garnish each with an orange slice. Add extra soda to individual glasses if needed for brightness.

Portion and garnish

Aperol (chilled)

Soda water (chilled)

Ice cubes

Orange slice (for garnish)

Prosecco (chilled) - 1 bottle

Aperol (chilled) - bottle

Orange slices (for garnish)

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a wire rack nearby for cooling.

Preheat and prep

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined. Stir in the poppy seeds so they are distributed through the dry mix.

Cut the cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes with a pastry cutter). Work quickly so the butter stays cold.

In a separate small bowl whisk together the buttermilk, egg, lemon zest, lemon juice, and vanilla extract until blended.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a rubber spatula until a shaggy dough forms. Do not overmix—stop when most of the dry bits are incorporated and you have a slightly sticky dough. If the dough seems excessively wet (rare with these proportions), add up to 1 tbs extra flour; if too dry, add 1 tbs extra buttermilk.