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Only the best – Hotel du Vin & Bistro’s autumn menu lets the ingredients do the talking

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Every good chef knows it is the quality of ingredients that can make or break a meal, which is why Hotel du Vin’s Chef Director Matt Powell continually travels the length and breadth of the UK to source the very best.

This year’s Autumn A la Carte menu, which has just launched at Hotel du Vin & Bistro, is no different. The dishes have been carefully created by Matt to really showcase that quality which goes into each one.

The smoked salmon starter, for example. Served with quails eggs, shallots, capers and cornichons, it’s a signature dish of Hotel du Vin’s that is never far from the menu in one form or another. The secret to its success is the salmon, provided by bespoke smoking and curing specialists Severn & Wye Smokery. They follow a very traditional smoking process, ensuring their produce is of the highest quality, and pride themselves in having zero carbon footprint by using alternative energy supplies to prepare their produce.

A new addition to the menu is the Herdwick lamb shank tagine with ras el hanout and cous cous. Always a crowd pleaser, flavoursome, tender and versatile lamb is not just for Spring. The Herdwick lamb on Hotel du Vin’s menu is sourced from the prestigious Altham family, a quintessential British butcher who are steeped in heritage and tradition. They work closely with producers such as Cumbrian fell top famer Jonathan Hope. With the rolling Skiddaw Fells for a backdrop, Jonathan’s flock of hardy Herdwicks are free to roam and graze naturally on the local fell vegetation, where wildflowers mingle effortlessly with native grass. This natural, no-stress lifestyle plays an undeniably important role in ensuring that tender, succulent lamb can be enjoyed for an extended season.

And to finish? Valrhona chocolate is internationally recognised as the producer of the finest chocolate in the world, so you can’t go wrong with this years’ delicious Baked Chocolate and Pear Pudding with honey crème fraiche. Based in the Rhone Valley in Southern France, Valhorna use traditional techniques and machinery to produce exceptional chocolate from Cocoa beans sourced from long term growing partners.

Matt Powell said, “The Hotel du Vin philosophy is simple. You need to start with quality ingredients to create delicious meals. We work incredibly hard to ensure we work with only the best suppliers, and we’ve seen a growing interest from our guests in the stories behind the produce on their plates. We take our food, and our suppliers, seriously and we want our customers to experience that philosophy in the dishes we serve them.”

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