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To celebrate the Great British Rosé Week, we are delighted to share this delicious pairing, in partnership with The PIG Hotels, to bring some joy and inspiration to your al fresco soirées this season.
This crisp and refreshing salad is the perfect match for our newly released, Railway Hill Rosé 2021.
Our beautiful Provencal-style English rosé is created from 100% estate-grown Pinot Noir. Its delicate bouquet and attractive colour capture the essence of summer.
The PIG at Bridge Place is located a stone's throw from the Simpsons' idyllic vineyards, nestled in the Kent Downs Area of Outstanding Natural Beauty.
It is a dream come true to be able to work so closely with the team at this beautiful boutique bolthole, making for a decadent weekend escape, especially when combined with a Tour and Tasting Experience at Simpsons'.
The PIG's ethos focusses on celebrating life and revelling in epicurean delight, whilst championing home-grown and seasonal produce, with their kitchen garden and 25-mile menu. Last year The PIG Hotels were applauded for their Green Initiatives, a new sustainability listing in the MICHELIN Guide.
To herald the arrival of the sunshine and the opening of the outdoor dining across The PIG collective, we would like to bring a taste of this picturesque pocket of the Garden of England to you.
We have paired our much-adored Railway Hill Rosé 2021 with The PIG's Chicory, Braised Fennel and Apple Salad, reminiscent of the glorious garden setting of the Bridge Place establishment, the perfect pit-stop on your way to Simpsons'...
NOTES FROM THE PIG:
This fresh salad can be used as a side, or you can add chopped nuts and a mild goat’s cheese and you’ve got a more substantial salad for lunch. Any apples will work – we use whatever’s ripe and ready from the kitchen garden. If you don’t like the flavour of chicory, you can use something less bitter, such as romaine lettuce.
NOTES FROM THE PIG:
This fresh salad can be used as a side, or you can add chopped nuts and a mild goat’s cheese and you’ve got a more substantial salad for lunch. Any apples will work – we use whatever’s ripe and ready from the kitchen garden. If you don’t like the flavour of chicory, you can use something less bitter, such as romaine lettuce.
Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6.
Heat a little oil in a griddle pan or a heavy-based saucepan. Cut the fennel bulbs into quarters and place on the griddle, colouring each side until golden brown. Transfer into an ovenproof dish.
Add the vegetable stock, bay leaves, garlic and thyme to the ovenproof dish. Cover and braise in the oven for 5–10 minutes, until just cooked.
Cut 1cm ( ½ inch) off the bottom of the chicory and separate the leaves. Wash in cold water and leave on a cloth to dry.
Quarter the apple, cut out the core and cut the flesh into sticks. Gently mix the chicory, apple and fennel together with the lemon juice, a splash of rapeseed oil, and the chives, and season with salt and pepper, to taste. Garnish with a few fronds of the reserved fennel.
Serve with a glass or two of chilled Railway Hill Rosé. Enjoy!
Explore more beautiful recipes and more in The PIG's premier book: "THE PIG: Tales & Recipes from the Kitchen Garden & Beyond".
The exciting follow-up book will be released on 12th May 2022: "THE PIG: 500 Miles of Food, Friends and Local Legends".
The PIG’s second book is a celebration of their hotel locations, the unique produce and flavours associated with them and the exceptional cast of characters that make up the broader PIG family. Of course, there are plenty of PIG recipes, gardening tips and tricks and chats with the PIG teams too!
