Freshwater & Alpine flavours for one night only.

For the second edition of our Winemaker Series, chef Joe Couldridge joins Adrien Berlioz, a brilliant grower from Chignin in the foothills of the French Alps, for a dinner shaped by cold rivers, mountain herbs and early summer produce.

Adrien’s wines come from steep Alpine vineyards in Savoie, where he works with organic and biodynamic farming, native varieties and a gentle hand in the cellar. The wines are bright, lifted and full of energy.

Joe has worked across some of London’s most established restaurants over the years like Leroy, The Clarence Tavern and most recently as Head Chef of The Prince Arthur in Dalston, where he gained numerous accolades. He has also just completed a run of pop-ups at Duchy, The Camberwell Arms and Ernest in Marseille.

Joe’s cooking is firmly rooted in whole-animal cookery, with a strong European sensibility and a particular connection to French food. For this dinner, he is working with Fin and Flounder, who will be supplying the fish for the evening.

The menu follows the same feeling: clean, seasonal and full of freshness. Expect fish from Fin and Flounder, plenty of soft herbs, buttered sauces, summer vegetables and Alpine touches throughout.

On the menu: Fleur des Alpes croustade with mizuna, anguille au vert with smoked and fresh eel, wild brown trout stuffed with agretti, olives and tomatoes, summer vegetables with buttery Crozets de Savoie, and strawberry tart with Chamberyzette glaze and crème pâtissière.

Served family-style, around the table.