Pairings

Pairings

13 Nov 2026

Pumpkin Basque cheesecake with a dry Portuguese white

A caramelised, almost black top, a soft centre scented with pumpkin and cinnamon, and a dry Portuguese white to go with it rather than a sweet wine.

Pairings

09 Nov 2026

Black bean chilli with gochujang and a Chilean red

Black beans, melting sweet potato and a hint of chocolate: a meat-free chilli spiked with Korean chilli paste, to share between six with a Chilean red.

Pairings

02 Nov 2026

Homemade mushroom ramen with a German pinot noir

Shiitake, kombu and charred onion for the broth, a marinated egg and pan-fried mushrooms on top: an autumn ramen to make at home, with a German pinot noir served cool.

Pairings

29 Oct 2026

Squash pasta with sage brown butter and a Romanian red

A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.

Pairings

29 Oct 2026

Charred hispi cabbage with anchovy butter and Cape sauvignon

Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.

Pairings

16 Oct 2026

Whole roast squash with lentils, feta and a dry Greek white

A squash roasted whole, then filled at the last minute with lentils, feta and herbs, to set down in the middle of the table. With three Greek whites to go with it.

Pairings

09 Oct 2026

Chicken thigh and grape traybake with a Jumilla red

Chicken thighs, black grapes and red onions roast together on one tray: an autumn supper with very little washing-up, served with a monastrell from Jumilla.