What’s the most a-may-zing Spring dish you love cooking?

It has to be a herb crusted rack of lamb, served with wild garlic, grilled asparagus and a mint & wild nettle pesto. It’s full of these incredible ingredients that are only available and at their best for a few short months, so I savour making and eating this dish in the Spring!

It’s just the perfect dish for a slow Sunday with family and friends really, as the lamb makes a beautiful centre piece for when you have all your loved ones round the table and the sides can be dropped off and shared family style. It’s great paired with a white wine that has floral notes – I’d recommend a classic Pinot like our Wild Spell Pinot Gris.

Last, bud not least – how do you create your incredible Supper Club menus each month?

I take inspiration from events or key dates that are happening that month, for example last month’s Valentines Day Supper Club. Once I’ve established a general theme to the night, I home in on what ingredients are at their best and available due to the weather. I love working with our suppliers too, so I often ask them what they’re most excited about now. This collaboration is most key when we do Steak & Wine Supper Clubs, as both myself and our butcher’s The Butchers Table are focused on sustainability and using underutilised cuts of meat.

From there its all about product development – how will each dish flow throughout the course of the night, which flavours will compliment each other the best and how can I introduce the Supper Club to new dishes that highlight the produce at its best. Once I’ve got the menu set, I work with our Wine Master Connal to pick the best wine pairings for each course – a brilliant wine pairing can take an incredible dish to a memory making dish in my experience!

Then of course, I always end up throwing something a little bit special and different together on the night. Our infamous Pitchfork Cheddar Nuggets were a spur of the moment creation a few hours before a Steak & Wine Supper Club and are now a staple on the Al la Carte menu and have been featured in The Guardian!