Slow-braised beef with mushrooms, pearl onions, carrots and fresh herbs, paired with Galodoro Barricas Reserva. A warming recipe for the first proper autumn evenings.

A September roast chicken with apricot, fennel and thyme, paired with Vallée Blanche Viognier; an aromatic white made for the changing seasons.

Pan-seared scallops with pea purée and butter sauce, paired with Joan Sardà Brut Nature Reserva; an elegant combination of freshness, texture and finesse.

A summer favourite, perfectly paired. Some dishes only make sense for a few precious weeks each year. When peaches are perfectly ripe, burrata is at its creamy best and the barbecue is already warm, this salad is one of those recipes you'll find yourself making again and again. It looks wonderfully elegant, takes surprisingly little effort, and captures everything we love about relaxed summer dining. Sweet peaches, silky burrata and delicate slices of prosciutto create a beau