Summary
Holy Island and gloriously runny honey from Chainbridge Farm.
Hotel du Vin's bistro features 'simple classics' that change seasonally, with head chef Graeme Cuthell adding his own selections daily, all supporting their philosophy of using the finest and freshest local produce, cooked simply.See the full content of this document
Extract
At Your Service
Robert, who has a wine cellar at home in Northumberland, has a penchant for fine wines, red burgundies in particular. He's a real carnivore t...
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