This month we are teaming up with Lyme Bay Wines to celebrate English Wine Week. Join us in Six on Wednesday 30 May to find out more about English Wines and how they have grown in popularity over the past 5 years with Lyme Bay's own Martin Litt. Each wine has been expertly matched with food by our Executive Chef, Greg Lambert.
Arrival Drink: Brut Reserve, Lyme Bay NV
Wine: Sandbar Bacchus, Lyme Bay
Tomato Tartare & Toasted Focaccia (v)
Kentucky Fried Asparagus, Soured Cream (v)
12 Month Aged Prosciutto & Yellow Peach (gf)
Wine: Shoreline, Lyme Bay
Douglas Fir Cured Salmon, Oyster Mayonaise & Pickled Radish (gf)
Wine: Pinot Noir Rosé, Lyme Bay
Poached & Grilled Herb Fed Chicken Breast, Mushroom Caramel & Wild Garlic (gf)
Drink: Kir Imperial
Strawberry Compote, Goats Milk Ice Cream & Cucumber (v)
(Due to seasonality of our produce our menu may change.)
Due to rising temperatures in recent years, vinyards are being snapped up in the south of England and Devon-based Lyme Bay are no different.
Taking inspiration from their local countryside and coastal location Lyme Bay produce, red and white wines, sparkling wines, fruit wines and Meads and fruit liqueurs. This year the winery won Gold at the Sommelier Wine Awards for their Pinot Noir which accompanies two other award-winning bottles; their white Shoreline and sparkling Brut.