As winter months draw in, the fields in England become largely barren except for some roots and hardy greens.
Historically this is when we would have drawn on our store-cupboard of preserved fish, meats & vegetables, relying on methods such as smoking, salting & pickling to impart unique flavours and extend the life of fresh produce into the spring.
Join Chef Simon in Marylebone as Vinoteca celebrates these techniques with 5 inventive courses and optional wine pairings. Five courses £35/person
Pickled Mersea Island Herring, Smoked Sprats, Salt Baked Turnips & Beetroot
Chardonnay ‘Free Run Juice’ 2018 — Samurai, South Australia
‘Har’ Rose 2017/2018 — Dagon Clan, Dealu Mare, Romania
Salt-Cured Hake, Chorizo, Preserved Tomatoes & White Beans
Montsant Criança ‘Vi Negre’ 2017 — Cellar El Masroig, Cataluna, Spain
Game Cassoulet With House-Smoked Venison Bacon, Black Pudding & Wild Game Birds
Sangiovese Rubicon 2018 — Vinvita, Emilia Romagna, Italy
Honey & Ginger Cake, Neal’s Yard Cheeses, Fig Conserve
Vin Doux 2017 — Samos, 37.5cl, Samos, Greece