We have chosen the wines on this list first and foremost because they taste good and offer great value. We then tasted them with the menu to make sure they work well with a range of our dishes.
However, when it comes to matching food and wine there are no rules - You are in charge.

We'd like to offer you some pointers we hope you will find useful

--You can choose to match or contrast.
--A highly flavored dish is more likely to be complemented by a strongly flavored wine.
--Warming 'sweet' or 'earthy' spices will suit the contrast of a dry, more acidic wine - perhaps white, perhaps red, but don't forget the versatile rose.
-- The refreshing sharpness of some ingredients like vinegar needs refreshing acidity in the wine to balance.
-- Chilly can make tannic red wine seem harsh so you might prefer soft fruity reds.

Please feel free to experiment. If any of the names of our wines seem unfamiliar, don't hesitate to ask a member of staff if you'd like a little advice and don't forget to ask your waiter about our latest recommended wine.

Our wine list has been compiled with the assistance of Peter McCombie, Master of Wine. He is one of the country's leading experts on matching wine and food.